Effervescence, everyone needs some, especially around the holidays. This Saturday we’ll have plenty of it. We’ll be pouring a versatile selection of sparkling wines from around the world from everyday quaffers to sophisticated cuvees. They hail from Spain, Italy, the Loire, Burgundy and of course Champagne. Come effervesce.
Dibon Brut Reserva Cava $10
45% Macabeo, 25% Xarel-lo, 30% Parellada
This Catalan sparkling wine is made in the Traditional or Champagne method from organic grapes. It has received Best Buy and Good Value ratings from Wine Enthusiast & Wine & Spirits Magazine, and with good reason. It is a good fruity cava with notes of pear and apricot that drinks above its price.
De Chanceney, Brut Rosé $15
Cabernet Franc
This dark and dry fruited Rosé from the Loire comes from 20- to 30-year-old vines. It is aged for 18 months in the traditional Champagne method. It has lively aromas of red fruit and citrus and fine and persistent bubbles.
Maison Louis Picamelot, Cremant de Bourgogne $15
62% Pinot Noir, 25% Chardonnay and 13% Aligote
Son of a cooper and winegrower, Louis Picamelot was among the very first Rully’s inhabitants to launch the production of “Bourgogne Mousseux. This Cremant ages for at least 9 months on its lees.
The wine has fruity, toasty aromas with a mouthful of flavors lemon, honey, grapefruit rind, and a chalky minerality.
2008 Primosic, Sparkling Ribollanoir $20
89% Ribolla Gialla, 11% Pinot Nero
Ribolla Gialla is an indigenous varietal in Friuli from the Northeast of Italy and Pinot Nero is the local strain of Pinot Noir. This full bodied bubblier is made using the charmant method. The blend is refermented (prise de mousse) at a very low temperature in order to preserve the primary aromatic components. The Ribollanoir keeps the flamboyant characteristics of Ribolla united with the gentle aromatics of Pinot Noir. It’s a delightful combination.
Champagne Moutard, Brut Grande Cuvée $38
Pinot Noir
Moutard’s vineyard is situated on the sunny slopes of the Côte des Bar in the southern part of the Champagne Region where the family has lived since the 17th century. They started making their own wine in the beginning of the 20th century. The vineyard soils are made up of clays and limestone, lending to rich, fruity aromas and good minerality. The Grande Cuvee is aged for at least three years. The wine is complex and nuanced, with fine, intense bubbles. It has a seductive bouquet of pears, grilled almonds, mineral notes and apple pie followed by rich flavors of ripe stone fruits, honey and buttered toast and a remarkably long, delicate finish.
