Winery The Wine SocietyThe Society's Cava Reserva Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
In the mouth this sparkling wine is a powerful 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 The Society's Cava Reserva Brut from the Winery The Wine Society
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the The Society's Cava Reserva Brut of Winery The Wine Society in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the The Society's Cava Reserva Brut of Winery The Wine Society in the region of Cava often reveals types of flavors of citrus, apples or peach and sometimes also flavors of green apple, lemon or toasty.
Food and wine pairings with The Society's Cava Reserva Brut
Pairings that work perfectly with The Society's Cava Reserva Brut
Original food and wine pairings with The Society's Cava Reserva Brut
The The Society's Cava Reserva Brut of Winery The Wine Society matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of chipirons / squids with tomato (basque country), beet and goat aperitif verrines or lasagna of the sea.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). 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 of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Informations about the Winery The Wine Society
The Winery The Wine Society is one of of the world's great estates. It offers 179 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
