Winery Jaume Serra Cava Cabré & Sabaté Semisecco Ice
Sweet wine
In the mouth this sweet 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 Cabré & Sabaté Semisecco Ice from the Winery Jaume Serra
|
Light
|
|
Bold
|
|
Soft
|
|
Acidic
|
|
Gentle
|
|
Fizzy
|
In the mouth the Cava Cabré & Sabaté Semisecco Ice of Winery Jaume Serra in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Cabré & Sabaté Semisecco Ice
Pairings that work perfectly with Cava Cabré & Sabaté Semisecco Ice
Original food and wine pairings with Cava Cabré & Sabaté Semisecco Ice
The Cava Cabré & Sabaté Semisecco Ice of Winery Jaume Serra matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of monkfish tail with coconut milk and curry, steamed carrots with saffron or cod fillet in foil.
Details and technical informations about Winery Jaume Serra's Cava Cabré & Sabaté Semisecco Ice.
Discover the grape variety: Ugni
Ugni blanc is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small to medium sized grapes. Ugni blanc can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Armagnac, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cava Cabré & Sabaté Semisecco Ice from Winery Jaume Serra are 2020
Informations about the Winery Jaume Serra
The Winery Jaume Serra is one of of the world's great estates. It offers 70 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.
News related to this wine
DO Penedès: new rules and aiming for Spanish wine’s top-tier
On 16 November 2021, the Denomination of Origin Penedès in Catalunya (DO Penedès) announced an extensive roadmap up to 2030, taking into account sustainability and establishing the region as a high-quality wine producer in Spain. Most immediately, all grapes for DO Penedès wines must be from fully-certified organic vineyards by 2025. While it’s an aggressive timeline, DO Penedès president Joan Huguet told Decanter, ‘Currently around 60% of the vineyards are already certified and our ...
Freixenet Copestick acquires Bolney Wine Estate
One the pioneering English wine estates, Bolney has a portfolio of sparkling and still wines that have won several awards. It was founded in 1972 by Janet and Rodney Pratt and is now run by their daughter, and winemaker, Sam Linter. Commenting on the acquisition, Freixenet Copestick — the UK and Ireland arm of Henkell Freixenet — said it was sure it had found ‘the perfect winery’. MD Robin Copestick said: ‘The sparkling wines are excellent and the business is excellently run by Sam Linter.’ ...
Ancient elites drank wine infused with vanilla, says study
Researchers examining remnants of jars dating back to the kingdom of Judah found evidence that royal elites in Jerusalem may have been drinking wine ‘flavoured with vanilla’. It’s already known that wine has a long history in the region, and some studies suggest wines contained added spices or herbs. Yet researchers said they were surprised to find traces of vanillin in some of the ancient storage jars, which were excavated from debris caused by the Babylonian destruction of Jerusalem in 586 BCE ...
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
