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El Cava

El Cava


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About the Book

Cava consumption has been growing ever since it gained one of Spain's denominación de origen labels regulating its quality and geographic origins, which differentiate it from champagne. This modern sparkling wine originated in the Penedès region and is tied to the area's unique vinicultural traditions. This book is a study of the geography and grape varieties specific to cava and includes a detailed look at the production process, food pairings, and purchasing and serving tips.

El consumo del cava ha ido creciendo a partir de la creación de la D.O cava y de la decisión de describir el proceso de elaboración como «método tradicional», diferenciándolo del método champenoise, propio de los vinos espumosos de la Champagne. El espumoso moderno nace en la comarca del Penedès, vinculado a una cultura vinícola especial de la zona, unida a unas tradiciones de enología que, a partir de la revolución industrial, condujeron al entendimiento y la aplicación de la doble fermentación. En este libro estudiaremos la geografía y las variedades de uva más adecuadas, veremos cómo se elabora un vino base y de qué manera, ese vino ya embotellado y guardado durante un largo período de tiempo en la cava, una cueva subterránea, fermenta de nuevo y produce espuma. Veremos todo el proceso: desde la vendimia, la elaboración del vino base, la toma de espuma de la botella, la clarificación y la crianza, y el momento en el que cada bodega aplica la fórmula que le da a cada marca su sabor característico. Las exigencias que la comisión de control aplica para que un vino espumoso pueda ser aceptado, condujeron a la industria del cava a vender 150 millones de botellas al año. Aquí descubriremos cómo se conquistó el mercado estadounidense, quiénes son los principales compradores europeos y cómo comenzaron a elaborar el cava americano en las mejores vitivinícolas del estado de California. También descubriremos una gran novedad que aún no está en el mercado: el «Cava de Paraje», que solo se puede elaborar a partir de viñas muy específicas y singulares, con una reglamentación más estricta que la del cava normal y que representa el máximo refinamiento de este vino. Además, el libro incluye un capítulo sobre el maridaje del cava con la cocina, así como un apartado especial de consejos para comprar, conservar y servir el cava.
About the Author: Joan C. Martin is a Spanish writer and enologist. He was raised in a winegrowing family in the Valencian region of La Foia de Bunyol. He has earned awards including the Juan Mari Arzak award for gastronomical literature, the 2006 award from the academy of gastronomy in Valencia, and the Gourmand prize for his book Els vins de l'Arc Mediterrani. D'Alacant a Montpeller.


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Product Details
  • ISBN-13: 9788415070948
  • Publisher: Malpaso Editorial
  • Publisher Imprint: Malpaso Editorial
  • Height: 213 mm
  • No of Pages: 192
  • Spine Width: 15 mm
  • Width: 147 mm
  • ISBN-10: 8415070942
  • Publisher Date: 01 Jan 2020
  • Binding: Hardback
  • Language: Spanish
  • Returnable: Y
  • Weight: 367 gr


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