Archive for Sparkling wines
CAVA CASTILLO PERELADA BRUT RESERVA
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CAVA CASTILLO PERELADA BRUT RESERVA 11,5%
Blending: macabeo 40% + perelada 30% + xarelo 30%
VISUAL ANALYSIS: brilliant, intense straw yellow and as regards the effervescence the bubbles are fine, numerous and persistent
OLFACTORY ANALYSIS: yeasts, green apple, lemon and vanilla.
GUSTATIVE ANALYSIS: the softness is kind and the mineral notes are mixing up with the salivation; the structure is fine and the final is lemon flavoured. The aromatic persistence is about 4/5 seconds.
WINE-FOOD COMBINATION: aperitif
MY PERSONAL OPINION: as Spanish people are in the habit of saying: a good wine but a wine without so many claims…
JUVÉ Y CAMPS – CINTA PÚRPURA – ESPAÑA
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JUVÉ Y CAMPS – CINTA PÚRPURA – RESERVA – ELABORADOR JUVÉ I CAMPS – PROPIETAT D’ESPIELLS – SANT SADURNI D’ANOIA – ESPAÑA – R.S. 30-879/B – PARTIDA J 2008 12%
VISUAL ANALYSIS: a crystal clear sparkling wine which reflects the light passing through it; the colour is intense straw yellow with golden reflections and as regards the effervescence the bubbles are fine, numerous and persistent
OLFACTORY ANALYSIS: the wine is offering a certain number of odorous sensations with varied characteristics such as yellow apple and pear, plum, medlar, pastry cream, white soap, white rose and daisy.
GUSTATIVE ANALYSIS: harmonic, elegant and balanced, with a good body; there is a remarkable salivation and the final is lightly bitterish. The salivation is not dominant, the mineral notes are reduced to a minimum and the carbon dioxide is really crisping. The gustative persistence is about 4 seconds.
WINE-FOOD COMBINATION: sausage
- The spicy tendency of the cold cut is counterbalancing the softness of the wine
- The fatness of the cold cut is compensating for the salivation of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the recipe is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: there are wines that a person can appreciate without knowing and there are another wines, like this cava, which once appreciated, always you will buy to put in your personal cellar.
LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOC
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LAMBRUSCO GRASPAROSSA DI CASTELVETRO D.O.C. – VINO FRIZZANTE AMABILE – TERRE ROSSE – RIGHI – IMBOTTIGLIATO DA C.R.C. CAMPEGINE NELLE PROPRIE CANTINE – PRODOTTO IN ITALIA 8%
VISUAL ANALYSIS: this wine is free from any suspended particles or sediment; the colour is a clear ruby with violet reflections.
OLFACTORY ANALYSIS: the complex of odours coming from the glass is referring to cherries, strawberries, and red tulips.
GUSTATIVE ANALYSIS: it is discernible a good presence of sweetness together with the right percentage of carbon dioxide. The gustative aromatic persistence is about 2/3 seconds.
WINE-FOOD COMBINATION: strawberries tart
- The sweetness of the dessert is pairing the sweetness of the wine
- The bubbles (carbon dioxide) cuts through the fatness of the dessert
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the tart is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: the enthusiasm of this Lambrusco is the turning point of this product. It corrupts with joy your olfactory papilla and comes back to the palate as a sort of an inspiring entity with wishes of appreciating the tasting values.
FREIXENET – CORDON NEGRO
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FREIXENET – MÉTODO TRADICIONAL CORDON NEGRO ESTD. 1861 – CAVA SELECCIÓN – BRUT – ELABORADOR FREIXENET S.A. – EMB. 424-B SANT SADURNÍ D’AVOIA – SPAIN 12%
VISUAL ANALYSIS: brilliant, intense straw yellow with golden reflections and as regards the effervescence the bubbles are quite fine, quite numerous and persistent
OLFACTORY ANALYSIS: yeasts, banana, herbs, and jasmine.
GUSTATIVE ANALYSIS: the body and the structure are good; the mineral notes is mixing up with the salivation; at the end we can perceive a bitterish touch. The aromatic persistence is about 4/5 seconds.
WINE-FOOD COMBINATION: fingers food
MY PERSONAL OPINION: it is the prototype of a Spanish Cava: perfect in the moment of the aperitif.
PIZZORNO RESERVA – VINO ESPUMOSO NATURAL BRUT NATURE – PIZZORNO 1910 FAMILY ESTATES – PIZZORNO WINERY – RUTA 32 – KM 23 – CANELÓN CHICO - I.NA.VI. 963 13%
VISUAL ANALYSIS: brilliant, straw yellow with golden reflexes and the bubbles are quite fine, numerous and persistent.
OLFACTORY ANALYSIS: yeast, bread crust, flour, butter, lemon orange blossom and curry.
GUSTATIVE ANALYSIS: the softness is characterising the first impact at the palate, later the freshness given by an abundant salivation is pushing towards a well balanced structure passing through a light sensation of mineral notes. The gustative aromatic persistency is 4 seconds.
WINE-FOOD COMBINATION: bocadito de merluza rebozada con salsa de ostras (codfish chop with oysters sauce)
- The bubbles (carbon dioxide) are cutting through the fatness of the fish
- The sweet tendency of the fish is counterbalancing the sapidity (mineral notes) of the wine
- The fatness of the fish is countervailing the salivation of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the dish is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: an iconic sparkling wine which can be compared to a very structured blanc de noirs. Another important example of dosage zero / pas dose capable of being adapted to a double combination with fish food: before with starters and later with main course.
VINO ESPUMOSO NATURAL BRUT CHARDONNAY – PIZZORNO 1910 FAMILY ESTATES
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VINO ESPUMOSO NATURAL BRUT CHARDONNAY – PIZZORNO 1910 FAMILY ESTATES – PIZZORNO WINERY – RUTA 32 – KM 23 – CANELÓN CHICO - I.NA.VI. 963 13,5%
VISUAL ANALYSIS: brilliant, straw yellow colour and as for the bubbles, they are fine, numerous and persistent.
OLFACTORY ANALYSIS: yeast, soap, white chocolate, tangerine, orange, yellow peach, vanilla, majoram and daisies.
GUSTATIVE ANALYSIS: the softness is pleasantly dominant followed by salivation and a weak sensation of mineral notes. The final is bitterish (yeast) and apple flavoured. An interesting oenological melting pot with two main ingredients: yeast and fruits.
WINE-FOOD COMBINATION: salsichón, longaniza, salame (Uruguayan cold cuts)
- The sweet tendency of the cold cuts is counterbalancing the sapidity (mineral notes) of the wine
- The fatness of the cold cuts is countervailing the salivation of the wine
- The sweet tendency of the cold cuts is counterweighing the bitterish sensation of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the cold cuts is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: I think many winemakers have dreamt to produce something special like this sparkling wine (without liqueur de expedition), but it is not so easy to combine all the elements in order to achieve great intensity, structure and balance.
BRUT CUVÉE JACOB’S CREEK
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BRUT CUVÉE JACOB’S CREEK ESTABLISHED 1847 11,5%
VISUAL ANALYSIS: brilliant, intense straw yellow and the bubble are fine, numerous and persistent.
OLFACTORY ANALYSIS: yeasts, white plum, pear, pineapple, lemon marmalade and white flowers.
GUSTATIVE ANALYSIS: there is a great presence of carbon dioxide, a good salivation, a bitter tendency at the end and a well body-structured sensation. The gustative aromatic persistence is about 2/3 seconds.
WINE-FOOD COMBINATION: sole paupiettes with beurre blanc
- The sweet tendency of the fish is counterweighing the bitterish tendency of the aftertaste of the wine
- The fatness of the sauce is counterbalancing the salivation of the sparkling wine
- The sweet tendency of the fish fillets is compensating the presence of carbon dioxide of the wine
- The structure of the recipe is equalizing the structure of the wine
- The olfactory-gustative persistence of the recipe is matching to the intense aromatic persistence of the wine
PRICE-QUALITY RELATION: good approximately 14,00 AUD
Standard Drinks 6.8
Preservative (220) added / This product may contain traces of the fining agent milk
Caution: wine should be served chilled. When removing closure hold cork and rotate bottle slowly. Keep cork pointed away from your body and others. Store bottle and laid down.
TEMPUS TWO BLANC DE BLANC
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TEMPUS TWO BLANC DE BLANC 12,5%
VISUAL ANALYSIS: brilliant, straw yellow with greenish reflexes and the bubbles are fine, numerous and very persistent.
OLFACTORY ANALYSIS: cedar fruit, banana, vanilla and daisy.
GUSTATIVE ANALYSIS: there is a great elegance at the palate, an interesting and crisping carbon dioxide on the mouth, the right salivation and a bitter tendency at the final. The gustative aromatic persistence is about 3/4 seconds.
WINE-FOOD COMBINATION: mussels sailor style with French bread stick
- The sweet tendency of the mussels is counterweighing the bitterish tendency of the aftertaste of the wine
- The fatness of the molluscs is counterbalancing the salivation of the sparkling wine
- The sweet tendency of the French bread and vegetables is compensating the presence of carbon dioxide of the wine
- The structure of the recipe is equalizing the structure of the wine
- The olfactory-gustative persistence of the recipe is matching to the intense aromatic persistence of the wine
PRICE-QUALITY RELATION: good approximately 13,00 AUD
Standard Drinks 7.4
Preservative (220) added / May contain milk products
Warning: this product is stored under pressure. Take care not to scratch or damage this bottle as it may cause it to explode. To open, put the bottle away from self and others. Do not use a corkscrew to remove the cork. Serve chilled.
