{"id":14612,"date":"2013-12-13T00:00:00","date_gmt":"2013-12-12T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/cavachampagne"},"modified":"2017-10-05T14:20:07","modified_gmt":"2017-10-05T12:20:07","slug":"cavachampagne","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/fr\/cavachampagne","title":{"rendered":"Cava ou Champagne?"},"content":{"rendered":"

Le Cava<\/a> et le Champagne<\/a> ; les deux luttent pour une place \u00e0 la table de No\u00ebl et pour f\u00eater le d\u00e9but de l’ann\u00e9e nouvelle. Mais quelles sont les diff\u00e9rences et les similitudes entre ces deux \u00ab\u00a0cousins\u00a0\u00bb ?<\/p>\n

Qu’est-ce que c’est?<\/strong><\/p>\n

Le Champagne est le nom du vin mousseaux le plus c\u00e9l\u00e8bre dans le monde. D’origine fran\u00e7aise, il est fabriqu\u00e9 sur le territoire qui lui donne son nom: r\u00e9gion Champagne. Sa devise: \u00ab\u00a0Il n’est Champagne que de la Champagne<\/strong>\u00ab\u00a0.<\/p>\n

Le Cava est l’appellation du mousseux espagnol. Il est fabriqu\u00e9 dans la r\u00e9gion de Cava<\/strong>, compos\u00e9 de plusieurs municipalit\u00e9s espagnoles. Se fait principalement dans la r\u00e9gion du Pened\u00e8s Catalan, mais aussi, dans une moindre mesure, en Aragon, La Rioja, Valence et Extremadura.<\/p>\n

Le raisin<\/strong><\/p>\n

Le Champagne est issu de trois c\u00e9pages traditionnels: Chardonnay, Pinot Noir et Pinot Meunier<\/strong> et, normalement, on m\u00e9lange des raisins blancs et rouges. Pour cette raison, quand le champagne est \u00e9labor\u00e9 exclusivement avec le Chardonnay (le raisin blanc) il est appel\u00e9 \u00ab\u00a0Blanc de Blancs<\/strong>\u00ab\u00a0, tr\u00e8s appr\u00e9ci\u00e9 et recherch\u00e9 en raison de sa raret\u00e9.<\/p>\n

L’appellation de Cava travaille principalement avec 3 vari\u00e9t\u00e9s indig\u00e8nes: Macabeo, Xarel.lo et Parellada<\/strong>, toutes blanches, en lui donnant une personnalit\u00e9 propre.<\/p>\n

Le climat<\/strong><\/p>\n

La Champagne est situ\u00e9e au nord-ouest du pays Gaulois avec un climat atlantique, froid et pluvieux, ce qui produit une maturation moins compl\u00e8te et un raisin plus acide. Pour neutraliser cette acidit\u00e9 c’est l\u00e0 que intervient la chaptalisation<\/strong>, c’est-\u00e0-dire, ajouter du sucre afin d’obtenir un plus haut degr\u00e9 d’alcool et d’\u00e9quilibrer le r\u00e9sultat final.<\/p>\n

Les raisins de cava sont cultiv\u00e9es sous un climat m\u00e9diterran\u00e9en sec et plus ensoleill\u00e9. En raison d’une plus grande exposition au soleil, la chaptalisation n’est pas n\u00e9cessaire, parce que ces raisins sont plus doux.
\n
\n<\/em><\/em>L’embouteillage.<\/strong><\/p>\n

Pour la mise en bouteille du Champagne, il est habituel le m\u00e9lange de raisins de diff\u00e9rents mill\u00e9simes (les vins de r\u00e9serve). Aux occasions qui est fabriqu\u00e9 \u00e0 partir des raisins du m\u00eame mill\u00e9sime on s’appelle \u00ab\u00a0mill\u00e9sim\u00e9\u00a0\u00bb ou \u00ab\u00a0vintage\u00a0\u00bb. Par contre, le Cave, en g\u00e9n\u00e9ral, les raisins proviennent d’une seule vendange.
\n
\n<\/em><\/em>L’\u00e9laboration<\/strong><\/p>\n

Les deux partagent le mode traditionnel d’\u00e9laboration, le \u00ab\u00a0Champenoise<\/strong>\u00ab\u00a0, d\u00e9couvert par le moine b\u00e9n\u00e9dictin Dom P\u00e9rignon \u00e0 la fin du XVIIe si\u00e8cle. Selon cette m\u00e9thode, la seconde fermentation se d\u00e9roule dans la bouteille. Scell\u00e9, le CO2 produit ne peut pas s’\u00e9chapper et est enfin m\u00e9lang\u00e9 avec le vin.<\/em><\/em><\/p>\n

L’un n’est pas meilleur que l’autre, ils sont simplement diff\u00e9rents parce que leurs circonstances donnent chacun un caract\u00e8re sp\u00e9cial. Pour cette raison \u00e0 INVINIC<\/a> nous mettons les deux \u00e0 votre disposition pour que vous en profitiez et nous disiez quel est votre favori.<\/p>\n","protected":false},"excerpt":{"rendered":"

Le Cava et le Champagne ; les deux luttent pour une place \u00e0 la table de No\u00ebl et pour f\u00eater le d\u00e9but de l’ann\u00e9e nouvelle. Mais quelles sont les diff\u00e9rences et les similitudes entre ces deux \u00ab\u00a0cousins\u00a0\u00bb ? Qu’est-ce que c’est? Le Champagne est le nom du vin mousseaux le […]<\/p>\n","protected":false},"author":3,"featured_media":11051,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[396],"tags":[225,236],"class_list":["post-14612","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vins-mousseux","tag-cava","tag-champagne"],"yoast_head":"\nCava ou Champagne? | Blog INVINIC<\/title>\n<meta name=\"description\" content=\"Le Cava et le Champagne ; les deux luttent pour une place \u00e0 la table de No\u00ebl et pour f\u00eater le d\u00e9but de l'ann\u00e9e nouvelle. 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