It isn’t just the holiday lights that are sparkling. Thursday evening the glasses will light up as we pop the corks on yet another round of bubbles. ‘Tis the Season, so stop on by and enjoy the effervescence of the holidays with these unique bubbles.
Maison Parigot, Cremant Bourgogne, Blanc de Blanc $20
90% Chardonnay, 10% Aligoté
From Savigny-les-Beaune comes this blend of the two white grapes of Burgundy. The Chardonnay supplies the wine with the body and character, the Aligoté gives it crispness and vivacity. The Cremant has citrus aromas with buttery overtones along with brioche and mineral flavor.
Domaine Frank Peillot, Montagnieu Brut $20
Altesse, Mondeuse, Chardonnay
Frank Peillot runs his 5th generation family farm in Bugey in the Savoie, where he makes this unique Méthode Champenoise sparkler. “Lemon, fresh apple, yellow plum, freshly milled grain, musky narcissus, and intimations of maritime breeze in the nose lead to a palate subtly creamy yet bright; generously juicy with apple and lemon. This finishes with a twang of lees, mineral, and citrus zest. The quality of mousse, incidentally, is reasonably fine. In short, you won’t find many more interesting non-Champagne sparklers than this, not to mention its offering excellent value.” –Wine Advocate
2011 Francois Pinon Non-Dose Vouvray $22
This very dry yet rich bottle of bubbly comes from the Loire. “Pinon’s Vouvray Brut offers nutty richness and smoky hints of evolving lees missing from its non-dose counterpart while preserving an at least equal measure of succulent pear and quince fruit, musky florality, as well as saline, alkaline, chalky mineral traces.” Wine Advocate
Etienne Chére, Champagne Brut Tradition $42
40% Chardonnay, 30% Pinot Noir, 30% Pinot Meunier
In the Valee de la Marne, Etienne Chéré vineyards have been passed down in the family since the late 1800’s. This is “Grower Champagne” with all the fruit being estate grown and the wine more distinctive. The Brut Tradition is well-structured and very expressive with a full body, and notes of vanilla, dried fruit, light herbs with full wiffs of smoky brulee.