The Cave Spring is one of the world's great estates. It offers 45 wines for sale in of Niagara Peninsula to come and discover on site or to buy online.
Looking for the best Cave Spring wines in Niagara Peninsula among all the wines in the region? Check out our tops of the best red, white or effervescent Cave Spring wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Cave Spring wines with technical and enological descriptions.
How Cave Spring wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of chickpeas spanish style, veal cutlets au gratin or blood duck (tour d'argent).
On the nose the red wine of Cave Spring. often reveals types of flavors of cherry, mushroom or vegetal and sometimes also flavors of dried fruit, black fruit or red fruit. In the mouth the red wine of Cave Spring. is a powerful with a nice balance between acidity and tannins.
Niagara Peninsula is the largest and most productive viticultural area in Canada, located on the Southern shores of Lake Ontario. It stretches roughly 55km (35 miles) between the eastern limits of Hamilton city in the west and the left bank of the Niagara River as it flows into Lake Ontario. The VQA covers over 13,000 acres (5,200 hectares) oand produces mainly cool Climate varieties such as Riesling, Chardonnay, Pinot Noir and Cabernet Franc. It also produces a large Volume of ice wine.
Indeed, 90 percent of Canada's ice wine is made here, which makes the region the biggest producer of the style on earth. Needless to say, most other styles of wine are covered in Niagara Peninsula, from rosé and Sparkling wines, to Central-ranges/orange">Orange wines and Pét-nats (Pétillant naturels).
The region boasts nearly 100 wineries, producing over 10 million litres of wine annually.
The geographical Niagara Peninsula appears within the strip of land that runs west-to-east between Lake Ontario in the North and Lake Erie in the south.
The "peninsula" is formed by the Niagara River that flows northwards, between the two lakes. The river also marks the international boundary between Ontario, Canada and the US state of New York.
The viticultural zone is confined to the northern half of the Peninsula, however, between the southern shore of Lake Ontario and the land just south of the Niagara Escarpment. The Escarpment, a 650-mile-long (1050km) limestone ridge that runs from upstate New York through the Great Lakes region, has a profound effect on the Terroir here.
How Cave Spring wines pair with each other generally quite well with dishes of pork, shellfish or spicy food such as recipes of green lentils strasbourg style, sea sauerkraut with white wine or cambodian amok.
On the nose the white wine of Cave Spring. often reveals types of flavors of grapefruit, raisin or spices and sometimes also flavors of citrus fruit, floral or yellow apple. In the mouth the white wine of Cave Spring. is a powerful with a nice freshness.
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
How Cave Spring wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of stuffed potatoes, cod rougail or light tuna-tomato quiche (without cream).
On the nose the sparkling wine of Cave Spring. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
How Cave Spring wines pair with each other generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of picadillo, stuffed tomatoes with thermomix or wild boar with honey.
On the nose the pink wine of Cave Spring. often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of spices, red fruit.
Pinot Gris is a grey grape variety mutated from Pinot Noir. It has its origins in Burgundy, where it is called pinot-beurot in reference to the colour of the grey robes worn by the monks of the region. Established in Alsace since the 17th century, pinot gris was called tokay until 2007. It is made up of bunches of small berries that vary in colour from pink to blue-grey. It is particularly well suited to the continental climate because it is resistant to the cold in winter and to spring frosts. This variety also likes dry limestone soils with plenty of sunshine in the summer. Pinot Gris is well suited to late harvesting or to the selection of noble grapes, depending on the year and the concentration of sugars in the berries. Pinot Gris wines are distinguished by their aromatic complexity of white fruits, mushrooms, honey, vanilla, cinnamon, etc., and their great finesse. In the Loire Valley, pinot gris is used in the Coteaux-d'Ancenis appellations. It gives dry or sweet wines with pear and peach aromas.
How Cave Spring wines pair with each other generally quite well with dishes of pork, shellfish or spicy food such as recipes of blue cord, yakisoba (fried noodles) or curried coral lentils.
On the nose the sweet wine of Cave Spring. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, citrus fruit or microbio. In the mouth the sweet wine of Cave Spring. is a with a nice freshness.
A place for storing and ageing wines in bottles. This term designates both the cellar of a private individual and that of a restaurant. It is also a store dedicated to the retail sale of wine.
Planning a wine route in the of Niagara Peninsula? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Cave Spring.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
We created this photomontage, to show you the landscapes and the different characteristics of the 14 geographical denominations of the Bourgogne appellation: Wine colors, grape varieties, soil specificities, surface area and production. You’ll become an expert on the Bourgogne appellation! Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/comp ...
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In 80-second clip, Debra MEIBURG answers the question of an Internet user : what style should one expect from a good Chablis ? #Chablis #PureChablis ...
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 5-minute clip, the speakers discuss organic wines and the movement towards more environmentally friendly practices. #Chablis #PureChablis ...
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
