Winery Wolf MountainReserve Cuvée Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Reserve Cuvée Brut of Winery Wolf Mountain in the region of Georgia often reveals types of flavors of oak.
Food and wine pairings with Reserve Cuvée Brut
Pairings that work perfectly with Reserve Cuvée Brut
Original food and wine pairings with Reserve Cuvée Brut
The Reserve Cuvée Brut of Winery Wolf Mountain matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of tripe in the style of caen, pan-fried salmon papillote or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Wolf Mountain's Reserve Cuvée Brut.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Reserve Cuvée Brut from Winery Wolf Mountain are 0
Informations about the Winery Wolf Mountain
The Winery Wolf Mountain is one of of the world's great estates. It offers 19 wines for sale in the of Georgia to come and discover on site or to buy online.
The wine region of Georgia
Historic cradle of the vine (8,000 years, UNESCO), 500+ native grapes. Signature Saperavi as a teinturier red: dense, deep reds with signature notes of black cherry, blackberry, plum, liquorice, leather, spices and a smoky touch, firm tannins and lively acidity - great ageing. Rkatsiteli in white (~45%), lively and structured (citrus, apricot, honey). The millennia-old qvevri tradition (buried jars): "ambers" on skins with notes of dried fruits, walnut, black tea.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
