Winery AverysCava Selección Brut
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Cava Selección Brut from the Winery Averys
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Selección Brut of Winery Averys in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Selección Brut
Pairings that work perfectly with Cava Selección Brut
Original food and wine pairings with Cava Selección Brut
The Cava Selección Brut of Winery Averys matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of shrimp curry (reunionese recipe), stuffed sea almonds with cream cheese or fish with madras curry and coconut milk.
Details and technical informations about Winery Averys's Cava Selección Brut.
Discover the grape variety: Impératriz
Intraspecific variety obtained in Argentina by Angelo Gargiulo by crossing the emperor with the sultana. Almost unknown in France.
Informations about the Winery Averys
The Winery Averys is one of of the world's greatest estates. It offers 37 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Cava is Spain's signature style of Sparkling wine, and the Iberian Peninsula's answer to Champagne. The traditional Grape varieties used in Cava were Macabeo, Parellada and Xarel-lo, but the Champagne varieties Chardonnay and Pinot Noir are also used. While the first Cava was produced exclusively in Catalonia - specifically in a small town called San Sadurní de Noya - modern Cava can be sourced from various regions of Spain. Aragon, Navarre, Rioja, Pais Vasco, Valencia and Extremadura have specific delimited areas that can benefit from the designation of origin.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
