Winery SumarrocaNúria Claverol Homenatge
Sparkling wine
In the mouth this sparkling 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.
The Núria Claverol Homenatge of the Winery Sumarroca is in the top 30 of wines of Cava.
Taste structure of the Núria Claverol Homenatge from the Winery Sumarroca
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Núria Claverol Homenatge of Winery Sumarroca in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Núria Claverol Homenatge of Winery Sumarroca in the region of Cava often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Núria Claverol Homenatge
Pairings that work perfectly with Núria Claverol Homenatge
Original food and wine pairings with Núria Claverol Homenatge
The Núria Claverol Homenatge of Winery Sumarroca matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of sea sauerkraut with white wine, pretzels (alsace) or fillet of saithe with mustard.
Details and technical informations about Winery Sumarroca's Núria Claverol Homenatge.
Discover the grape variety: Xarello
Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.
Last vintages of this wine
The best vintages of Núria Claverol Homenatge from Winery Sumarroca are 2014, 2004
Informations about the Winery Sumarroca
The Winery Sumarroca is one of of the world's greatest estates. It offers 83 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
At the heart of the terroirs of Mâcon-Bray
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bray, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
The Mâcon plus appellation seen by Théo et Hugo Merlin
Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). 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/company/bivb Find out more on our website: https://www.bourgogn ...
Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG
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 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
