Bounce Magazine August 2018
Featuring Jesse Quin, Bass Guitarist of Keane and Founder of Old Jet, Piers James, Skinny Rodgers, Caswell, James Brown and we review Milsoms Kesgrave Hall, Haw Wood Farm plus competitions and summer recipes.
Featuring Jesse Quin, Bass Guitarist of Keane and Founder of Old Jet, Piers James, Skinny Rodgers, Caswell, James Brown and we review Milsoms Kesgrave Hall, Haw Wood Farm plus competitions and summer recipes.
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
FOOD & DRINK<br />
AUGUST <strong>2018</strong> AUGUST | ISSUE <strong>2018</strong> #70 | ISSUE | FOOD #70 & DRINK<br />
create more carbon dioxide. This gas is trapped<br />
in the bottle it is put in and left to mature. This<br />
process is the second fermentation. After at least<br />
9 months the by now dead yeast is removed, the<br />
final cork added and sealed with a wire cage. The<br />
length of ageing can be longer that 9 months the<br />
minimum legal period, and depends on the final<br />
style required. The longer the period of course<br />
the more expensive the wine, but the more<br />
complex it becomes.<br />
Semi Seco Meaning Semi-Dry and sweeter still at<br />
32 to 50 grams per litre of sugar.<br />
DULCE - These are really very sweet at more than<br />
50 Grams per litre of sugar.<br />
Ageing...<br />
As well as the description of the style and sugar<br />
content there is an ageing description:<br />
Rose Cavas are made by maturation of the<br />
pressed grapes to extract colour using black<br />
grapes such as Pinot Noir, Garnacha or Monestrell<br />
grapes.<br />
Classifications...<br />
This is confirmed by how much<br />
sugar is left in the process for<br />
the final wine and also by the<br />
ageing of the wine.<br />
JOVEN - All Cavas have to be aged at least<br />
9 months in their bottles in order to have the<br />
classification of Cava. After 9 months if it is kept<br />
for 15 months it has the classification of Joven<br />
(Young) Cava. About 90 % of all Cava is Joven.<br />
RESERVA - This stands simply for Reserve<br />
wine. Having been aged for at least 15<br />
months, they are typically a darker<br />
yellowish colour and have a nutty<br />
flavour.<br />
BRUT NATURE - The driest<br />
with no added sugar.<br />
EXTRA BRUT - These can contain<br />
up to 6 Grams of sugar per litre.<br />
BRUT - No more than 12 grams of sugar per litre.<br />
These can still taste dry but is usually the most<br />
popular.<br />
EXTRA SECO - Although it would appear drier,<br />
they are sweeter at 12 to 17 grams per litre of<br />
sugar.<br />
SECO - The word means dry but these are quite<br />
sweet at 17 to 32 Grams per litre of sugar<br />
GRAN RESERVA - These are long<br />
aged wines, having spent at least 30<br />
months in the winery. They can only<br />
be made with Dry Brut cavas.<br />
Sparkling wines come in many guises and merely<br />
indicate that Carbo Dioxide is present.<br />
For elaborate and expensive wines they usually<br />
have longer lasting bubbles and more depth and<br />
length of flavour. They range from very cheap<br />
to very expensive and a decision is needed on<br />
how to choose which one to have. You get<br />
what you pay for and the choice matches<br />
the occasion and how that is to be<br />
celebrated.<br />
Conclusions...<br />
Whatever choice is made it has to be the right one if you get pleasure from it. Choose from<br />
Champagne, Cava, Prosecco etc, and all the others around the world. Usually the word Brut<br />
helps identify it as Sparkling. Enjoy the bubbles.<br />
55
Change language