In an area where residents argue on Facebook about which Red Lobster offers a better dining experience, itâs kinda surprising that Tampa, St. Petersburg, Clearwater, Bradenton, Sarasota and, yes, Lakeland(!) are actually carving out a collective culinary identity worthy of attention.
Cava is not âChampagneâ and neither is California sparkling wine, even if it is called âChampagne.â We donât need to go into great detail about the history of Champagne here, but it is probably helpful to know the basics of Champagne to then understand Cava. There are 3 traditional grapes used in Champagne. They can be used individually, or they can be used 2 or 3 together. The basic, traditional blend of Champagne is of Pinot Noir, Pinot Meunier, and Chardonnay. They are grapes that are indigenous to the Champagne region of France.
Here is a little breakdown for what type of yeast works well with which fruit: Montrachet: A very good general use wine yeast for most fruits. When in doubt use this yeast. One of the more neutral yeasts available so that the fruit flavor is what comes through the most. Cotes Des Blanc/ K1V-1126: These yeast strains are very good for fruit that produces a white wine look at the end. Wines such as apple or pear will work very well with this strain of yeast.