Cubo de chocolate – n. m. (Middle English from Old French barre(n), barrer (v) from Romanic) (etym. disc.; cf. nahua xocoatl, from xoco, bitter and atl, water)
[‘kup] [∫uku 'la tƏ ]
1. Geom. Regular solid limited by six equal squares.
2. Paste made from cocoa and ground sugar, to which cinnamon or vanilla is generally added. When it’s made by our friend the master chocolatier Enric Rovira, it’s not just a simple paste with cocoa. It is the fusion between casual, elegant and premier. In other words, a selection of the very best from Enric Rovira, created and designed especially for Abadal.
Abadal Cabernet Franc Tempranillo & almond sweets
A wine dominated by the sweet sensations of the Cabernet franc, where the toffee with red fruits and the gentle hints of liquorice of the Ull de Llebre grape envelop the bitterness of the dark chocolate. The caramel covering the almond acts as a link between the sweet and the wine, bringing a balance of sweet and caramelised flavours which are strengthened when the almond is shattered, and which gives a less sharp, fatty and warm sweetness, enveloping the structure of the wine. In the aftertaste, the red fruit of this medium-aged wine acts as the fresh counterpoint to where the sweet and caramel flavours linger in the background.
Abadal 5 Merlot & orange sweets:
A structured and powerful wine, complex in notes of cocoa of the variety, and with a hint of toasting from the highly toasted casks. In this case, let’s look at the marriage: the orange, orange preserve in fact, elevates and strengthens the fruit of the wine without making it bitter in an interplay where it is not clear where the wine’s fruitiness starts and the sweets-ends. This is a marriage by affinity, by fusion, by the blurring of two very powerful sensations that end up as a single presence.
Abadal Selecció & violet sweets:
This is a combination for those who think they’ve tried everything. It’s trains colliding. Let’s say that it’s a marriage of opposites, even though the hint of violet echoes the Syrah of the wine. This violet sweet, spectacular and intense, can only be countered by a wine which, besides being strong enough not to be overshadowed, has the freshness needed to envelop this tough kernel of floral freshness. It won’t leave you cold.
Abadal 3.9 & Case estate 3 plot 9
More than a marriage, this is the reproduction in another form, namely chocolate and sweets, of the complexity of an estate wine: Abadal 3.9. In conjunction with Enric Rovira, three descriptive features have been selected for each stage in the production: 1.-The primary aromas from the grape: cherry and strawberry, as well as the violet of the Syrah. 2.-The gentle hint of coconut from American oak, vanilla from both American and European oak, and the smoky aroma from the highest quality toasted casks. 3.-With evolution in the bottle and glass, some of the fresh fruit gives off riper sensations such as prunes, with typical notes from the terrain, including balsamic aromas from the forest close to our vineyards and the mineral nature of the earth, i.e., rosemary and peat. All of this is shown with different textures that favour and suggest the balance between the tannins and creaminess of the wine. Joan Soler, winemaker
Abadal Reserva & Enric Rovira
The description of a wine may come in many guises. The affinity with three sweets that suggest fruit, ageing and the toasted casks is, possibly, one of the most appreciated and Adonis-like. Almond sweets:The sweetness of ripe, almost caramelised, fruit that adapts to the ageing of this Reserva wine. Orange sweets:This sweet creates a synergy with the freshest fruit and enhances the freshness retained over time by wines from cold climates. Costa Rican coffee sweets:The basis of the ageing and toasted casks creates the basis for the coffee cream, over which the entire fruity potential of the three varieties that constitute this Reserva wine are laid down. In each, the wine will offer a profile that is as aromatic as it is structurally different, so enabling the complexity of the sensations of this Abadal Reserva to be considered from different perspectives. Joan Soler, winemaker
