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Cesari "Jèma" Corvina Veronese IGT 2016

Cesari "Jèma" Corvina Veronese IGT 2016

Regular price $89.00 AUD
Regular price Sale price $89.00 AUD
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Description

Cesari "Jèma" Corvina Veronese IGT is a rich and elegant red wine from Veneto, Italy, crafted exclusively from 100% Corvina grapes. This full-bodied wine offers enticing aromas of black cherries, plums, and violets, with a velvety palate showcasing dark berries, cocoa, and a touch of spice, balanced by refined tannins and a lingering, luxurious finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Wine Details

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Corvina
Tastes Like: Comparable to a Merlot, with cherries, plums, and cocoa, finishing with velvety tannins.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Clay and limestone soils
Aging: 18 months in oak
Serving Temperature: 16-18°C

Winery

Cesari is a renowned winery in Veneto, known for its dedication to crafting wines that reflect the region's winemaking heritage. "Jèma" is a pure expression of Corvina, the heart of the region's reds.

Food Pairings

Seafood: Grilled tuna steak or salmon with balsamic glaze.
Poultry: Duck breast with cherry sauce.
Vegetarian: Mushroom risotto or eggplant parmigiana.
Meat: Braised short ribs or lamb chops.

Cheese Pairings

Asiago: Smooth and nutty, complementing the wine's richness.
Parmigiano-Reggiano: Aged and savoury, enhancing the wine's structure.
Pecorino Romano: Firm and salty, balancing the wine's complexity.
Gorgonzola Dolce: Creamy and mild, pairing beautifully with the wine.

Recipe

Braised Short Ribs

Ingredients:

  • 1.5kg beef short ribs
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 1 cup red wine
  • 2 cups beef stock
  • 2 sprigs rosemary
  • Salt and pepper, to taste

Instructions:

  1. Season short ribs with salt and pepper. Heat olive oil in a pot and brown ribs on all sides. Remove and set aside.
  2. Sauté onion, carrots, and garlic until softened. Deglaze with red wine and reduce by half.
  3. Add beef stock and rosemary. Return ribs to the pot, cover, and simmer for 2-3 hours until tender.
  4. Serve with mashed potatoes or crusty bread.

Tip: Pair with Cesari "Jèma" Corvina for a hearty and indulgent meal.

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