The world of wine and cava is full of specialized words such as organic viticulture, designation of origin –Cava, Penedès and Ribera del Duero-, monovarietal and coupage, oenologist, oenophile, sommelier, disgorgement… The lexicon evolves as the vine cultivation adapts to the current needs of the markets. New audiences appear associated with these two traditional drinks and with them words that define their tastes, such as drinkability.
How to know the degree of drinkability of your wine or cava?
To begin with, this term -which comes from the Anglo-Saxon world- defines a quality of the liquid that you are going to drink and is one of the main indicators for wines with a score of 90 or more. James Suckling, a specialist critic with a solid track record of more than four decades, argues that wines with a high drinkability score are those that “ask for a second glass”. This parameter, a mixture of objective and subjective criteria -as we will see later-, can be applied in the same way to the cava sector.
Speaking in plain language, these are easy-to-taste drinks. Industry professionals divide products with a high or low scale of drinkability. This concept is related to the balance of various elements present in wine or cava, which invite you to continue deepening the organoleptic sensations once the bottle is opened and the first glass is finished. Structural components such as acidity, tannins, alcohol or sweetness create a harmony with the smell, texture and freshness of the brew. Although it seems obvious, we are talking about an objective concept that goes through a patina of personal subjectivity of whoever tries the product.
Therefore, it has a lot to do with the pleasure of sharing wine and cava with others. Consequently, it will depend a lot on the guests when choosing a wine or cava that they invite to enjoy as a group. Because beyond a personal tasting, we are talking about sharing unforgettable moments.
Softness, freshness and fruity expression are three characteristics present in wines and cavas cataloged with a high drinkability ratio.
As we have already said previously, one of the keys is the sugar-acidity balance of the grape before its harvest, thus maintaining maturity and freshness at the same time, while staying away from overripe fruits, jams and overexcited flavors. Freshness, delicacy and elegance -very balanced qualities- take over, proving that “less can be more”.
An infallible trio to put the second drink to the test
We are facing a high-altitude rosé wine, from the heart of the Ribera del Duero. It is the first ecological modality of the winery. Its refreshing mineral acidity and opulence are finished off with an aromatic richness based on ripe red and stone fruits.
A classic mature Chardonnay, with a pleasant acidity and citrus background, which combines the tropicality of pineapple and the Mediterraneanity of fennel. This Penedès white wine is the perfect candidate for repeat sipping, due to its finesse, thanks to the fermentation process in stainless steel containers to preserve its freshness.
This Reserva Brut de Juvé & Camps is a surprising twist of the pinot noir grape variety. Its manual harvest and soft pressing avoid the must coloring and offer a combination of effervescence and freshness sustained over time.
Wines and cavas that go beyond simplicity and simplicity, looking for the roots and without departing from the essence. Although for color tastes, there is always room for more complex bottles with a greater concentration and profusion of flavors. Three proposals from Juvé & Camps to delve into the concept of drinkability.