Behind the Cork™ - Marques de Caceres Cava

Marqués de Cáceres Cava ($12.99)

Marqués de Cáceres (Mar-kez Day Kass-er-rus) winery is located in Rioja Alta, Spain. It was founded in 1970 by the Forner family, an enterprising family that has been in the wine trade for five generations. The brand remains family-owned and women-run, led by CEO Cristina Forner. Marqués de Cáceres is one of the most widely distributed Spanish wines in the US.

In the 1800s, Spain began producing sparkling wines to mimic their French neighbor's Champagne and they called it Champaña.  But in the 1970s, French regulations were put into place such that only sparkling wine produce in the Champagne region of France could rightfully be called Champagne.  So, the Spanish re-named their sparkling wine for the caves or cellars where the sparkling wine was kept for aging. Hence the name Cava.

This Marqués de Cáceres Cava is produced from 50% Xarel-lo, 30% Macabeo, 20% Parellada grapes. It is pale gold in color with a delicate white flower aroma. On the palate, it has flavor of crisp apple flavor with fine and persistent bubbles. This one is best served cold!

This Cava from Marqués de Cáceres is very tasty and refreshing while being affordable and attainable. A great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review.

Media Sample Provided by Marqués de Cáceres and Vineyard Brands

The Art of Wine Making: Choosing Malolactic Conversion or Not for the Wine

Malolactic conversion, sometime called Malolactic fermentation, is a bacterial transformation (not a fermentation) that can take place in the wine making process. And, wine makers must decide if they want this conversion to occur in their wine.

To get a bit technical, this process allows lactobacilli bacteria to consume malic acid present in the wine, and the by-products are lactic acid, carbon dioxide, and diacetyl. It is this diacetyl that can give a wine (i.e., Chardonnay) a buttery flavor and/or a nutty flavor. This natural process also converts sharper-tasting malic acid (found in green apples) into softer, smoother, creamier lactic acid (found in milk). The process results in the total acidity being reduced, so  the wines become softer, rounder, and more complex. Additionally, malolactic conversion stabilizes wines by preventing an undesirable fermentation in the bottle, often referred to as a secondary fermentation. 

While malolactic conversion is frequently associated with big, rich, buttery Chardonnay, malolactic conversion is not initiated and/or prevented by the wine maker when fresher, crisper styles of wine are desired.

Most red wines undergo malolactic conversion, while only some white wines, notably Chardonnay, undergo malolactic conversion. This process is most often performed shortly after the end of primary fermentation and just prior to the aging process.

So, malolactic conversion is yet another factor that a wine maker must consider as part of the art of wine making. Cheers!

Behind the Cork™ - Wines of Marques de Caceres

Marqués de Cáceres (Mar-kez Day Kass-er-rus) winery is located in Rioja Alta, Spain. It was founded in 1970 by the Forner family, an enterprising family that has been in the wine trade for five generations. The brand remains family-owned and women-run, led by CEO Cristina Forner. Marqués de Cáceres is one of the most widely distributed Spanish wines in the US.

Marqués de Cáceres Verdejo (~$19)

Verdejo is a white grape that grows almost exclusively in Spain. This wine is made by female winemaker, Carmen Blanco. Carmen also oversees the vine maintenance for 308 acres of Marqués de Cáceres Verdejo and Sauvignon Blanc. This wine is produced from 100% Verdejo grapes. They are gently pressed and fermented. The wine is kept on-lees until the time of bottling. It is pale gold in color with aromas of lime and honey with floral notes. On the palate, this light-bodied wine has good acidity with citrus flavors (grapefruit & lime) and finishes with a touch of tartness.

Marqués de Cáceres Rosé (~$19): 

This rosé is produced from 100% Tempranillo grapes. After destemming and light crushing, the red grapes undergo maceration with the skins for approximately 8 hours and is then fermented in stainless steel tanks. It is then kept on its fine lees for a month. It is a pale salmon in color with a delicate sweet cherry aroma. On the palate, this light-bodied rosé has bright acidity, soft cherry and strawberry flavors that finish soft, smooth and refreshing.

Each of these Spanish wines from Marqués de Cáceres are great tasting, affordable and widely available thus making them a great fit as the Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received these samples at no cost for review.

Media Samples Provided by Marqués de Cáceres and Vineyard Brands

The Art of Wine Making: Choosing the Duration for Fermentation

Photo by Behnam Norouzi on Unsplash

Winemakers control the duration of fermentation by managing several key factors that influence how long the yeast remains active in converting the sugar in the grape juice to alcohol.

Here’s are some ways a wine maker can control the length of fermentation:

— Controlling Fermentation Temperature:

  • Cooler temperatures (e.g., 10–15°C or 50–59°F) slow down fermentation thus extending the process

  • Warmer temperatures (e.g., 20–30°C or 68–86°F) speed up the fermentation rate

— Selecting the Yeast Strain:

  • Different strains of yeast have different fermentation rates and tolerances

  • Some yeasts ferment quickly and efficiently, while others work more slowly or produce more complex flavors

— Adjusting the Sugar Content (Brix Level):

  • Winemakers can adjust this by harvesting grapes at different ripeness levels or by adding sugar (a.k.a., chaptalization) which is rarely done

  • More sugar means a longer fermentation, since the yeast has more to consume

— Adding Nutrients:

  • Adding nutrients, such as nitrogen, can keep yeast healthy and extend or support the fermentation process

  • A lack of nutrients can cause fermentation to end early

— Limiting Oxygen Exposure:

  • Yeast needs a small amount of oxygen early on in order to multiply. Limiting the fermenting grapes oxygen exposure later in the process can help finish fermentation more efficiently

— Intentionally Stopping Fermentation:

  • Winemakers can stop fermentation early to retain sweetness by:

    • Lowering the temperature rapidly

    • Adding sulfur dioxide (SO₂) or alcohol to kill or inhibit yeast

    • Filtration to physically remove the yeast

While typical wine fermentation durations vary depending on the type of wine, fermentation temperature, and winemaking goals, here are general guidelines:

  • Red Wines: Primary fermentation: 5 to 10 days

  • White Wines: Primary fermentation: 10 to 21 days

  • Rosé Wines: Typically similar to white wine fermentation in duration and temperature: 10 to 14 days

  • Sparkling Wines (Traditional Method):

    • Primary fermentation: like white wines, 10 to 21 days

    • Secondary fermentation: 1 to 3 months, followed by aging on lees for months or years