Baked “Sort” Fish and Casa Jou Caldereta 2022
Baked "Sort" Fish and Casa Jou Caldereta 2022
A "Sort" fish, as fishermen call it due to the difficulty of catching it, generally refers to rocky species over 2 kg in size. Dentex, sea bass, wild gilt-head bream, scorpionfish... Today we propose a combination, paired with bubbles.
The "Sort" fish is best with minimal culinary complications. Baked whole, with some potatoes or vegetables, adjusting the proportion and quality of oil for cooking. We can add some aromatic herbs to freshen the result. It can also be filleted to cook on a grill or barbecue.
The bubbles are a perfect and elegant companion that enhance all the flavors of the dish. Even more so if served with a fresh, dry, and complex sparkling wine. This is the case of LA CALDERETA 2022, by Casa Jou.
A young and rural project located in the Anoia river valley, in Alt Penedès. Laia and Jaume know how to understand and work with nature in harmony, producing wines that are a true expression of the soils and the climate of the area. Biodynamic practices. A valley with significant thermal inversions that allow harvesting ripe and healthy grapes.
La Caldereta is a sparkling wine made from a xarel·lo vineyard planted in 1963. 1.5 hectares.
Grown in bush form on clay-limestone soils with pebbles, facing southeast.
Winemaking: Whole-bunch pressing, using the free-run juice up to 40% of yield. Fermented with indigenous yeasts. Not filtered.
Production: 1,398 bottles