Winery Gonzalez-ByassLa Copa
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
The La Copa of the Winery Gonzalez-Byass is in the top 80 of wines of Jerez-Xérès-Sherry.
Taste structure of the La Copa from the Winery Gonzalez-Byass
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Copa of Winery Gonzalez-Byass in the region of Andalousie is a powerful with a good balance between acidity and sweetness.
Wine flavors and olphactive analysis
On the nose the La Copa of Winery Gonzalez-Byass in the region of Andalousie often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or citrus fruit.
Food and wine pairings with La Copa
Pairings that work perfectly with La Copa
Original food and wine pairings with La Copa
The La Copa of Winery Gonzalez-Byass matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of homemade cookies, cold vegetable cake or bacon dates.
Details and technical informations about Winery Gonzalez-Byass's La Copa.
Discover the grape variety: Krakhouna
Dry, structured and aromatic whites with a pale golden robe, ample palate and preserved acidity; aromas of citrus, ripe yellow fruits and mineral notes. Also made as orange wine vinified in qvevri (buried clay jar) with a tannic, oxidative Georgian profile. Pillar of Imeretian whites and aromatic signature of western Georgian viticulture. Indigenous white grape of Georgia, grown mainly in Imereti.
Last vintages of this wine
The best vintages of La Copa from Winery Gonzalez-Byass are 0
Informations about the Winery Gonzalez-Byass
The Winery Gonzalez-Byass is one of of the world's great estates. It offers 41 wines for sale in the of Jerez-Xérès-Sherry to come and discover on site or to buy online.
The wine region of Jerez-Xérès-Sherry
Global cradle of Andalusian Sherry, albariza soils (white calcareous marls) over ~7,000 ha around Jerez. Signature Palomino Fino under flor veil gives lively, saline Fino with signature notes of almond, yeast, green apple and a cutting iodine touch; more marine Manzanilla (Sanlúcar). Unveiled Oloroso in grand oxidation (walnut, caramel, tobacco, leather). Intense sweet black Pedro Ximénez (fig, raisin, coffee, molasses).
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Burned
Qualifier, sometimes equivocal, of various odors, ranging from caramel to burnt wood.
