Winery Marks & SpencerCava Cuvée Selección Vintage Rosado
Sparkling wine
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Food and wine pairings with Cava Cuvée Selección Vintage Rosado
Pairings that work perfectly with Cava Cuvée Selección Vintage Rosado
Original food and wine pairings with Cava Cuvée Selección Vintage Rosado
The Cava Cuvée Selección Vintage Rosado of Winery Marks & Spencer matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of seafood, chorizo and chicken paella from patou, happy new year bites or braids of sole and salmon with morels.
Details and technical informations about Winery Marks & Spencer's Cava Cuvée Selección Vintage Rosado.
Discover the grape variety: Couderc
Couderc noir is a grape variety that originated in France. It is a variety resulting from a crossing of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Couderc noir can be found in several vineyards: Provence & Corsica, Rhône Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Marks & Spencer
The Winery Marks & Spencer is one of wineries to follow in Cava.. It offers 455 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
