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 pot roast, oriental stuffed vegetables or turnip confit with parma cheese.
On the nose the red wine of Cave Spring. often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or minerality. In the mouth the red wine of Cave Spring. is a powerful with a nice balance between acidity and tannins.
World reference for Icewine: concentrated sweet wines from grapes frozen on the vine, golden colour, signature notes of candied apricot, mango, honey, citrus and exotic fruit, high sugar balanced by lively acidity. 90% of Canadian Icewine (Vidal for fruit, Riesling for finesse). Cool-climate still wines: mineral Riesling, precise Chardonnay, fine Pinot Noir, peppery Cabernet Franc. Southern shores of Lake Ontario.
VQA, 5,200 ha.
How Cave Spring wines pair with each other generally quite well with dishes of pork, shellfish or spicy food such as recipes of ham croquette with purée, brasucade of mussels from languedoc or traditional hungarian goulash.
On the nose the white wine of Cave Spring. often reveals types of flavors of grapefruit, oaky or tropical and sometimes also flavors of citrus, apples or peach. In the mouth the white wine of Cave Spring. is a powerful with a nice freshness.
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
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 pasta carbonara almost like the real thing, salmon blanquette or tuna, pepper and tomato quiche.
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.
A sensual and complete wine that leaves a sensation of balance and fullness in the mouth.
How Cave Spring wines pair with each other generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef kidney, oven-baked sausage or potjevleesch (meat in a pot).
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.
Very expressive, lively aromatic whites with a pale golden colour, crisp palate with fresh acidity, signature aromas of citrus (grapefruit, lime), exotic fruits (passion fruit), boxwood, blackcurrant bud and mineral notes (flint). Star of Sancerre AOC, Pouilly-Fumé AOC and Pessac-Léognan AOC, defines the great whites of the Loire and Bordeaux. French white variety from Bordeaux and the Loire, exported to New Zealand, South Africa and Chile.
How Cave Spring wines pair with each other generally quite well with dishes of pork, shellfish or spicy food such as recipes of ideas for savoury pancake toppings, parillade of fish and seafood or real paella recipe from valencia.
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.
Characteristic of supple and light wines, particularly new wines.
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.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
