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.
Lalvin 71B-1122. The 71B-1122 is a red wine yeast, great for cysers and other melomels especially ones using dark fruit like blackberries and cherries. Since it can metabolize maltic acid it produces a rounder, smoother, more aromatic mead that tends to mature more quickly than meads with the other yeasts. Alcohol Tolerance: 14%.