The holiday season is upon us and that means more gatherings with family and friends than usual, which also means more opportunities to enjoy sparkling wine. We have four sparklers to share with you today that we received as tasting samples. I hope you have your wine glass ready.
This sparkling wine is a blend of Chardonnay, Chenin Blanc, Pinot Noir and Mauzac made using the traditional method, as in Champagne. Mauzac is a white grape variety gown near Limoux in southern France where the first sparkling wines were likely made in 1531 when the Benedictine monks of Saint Hilaire Abbey near Limoux documented their sparking wine production.
Pair this light sparkler with appetizers, or sip it while you prepare the appetizers.
Trentodoc sparkling wine is made in the Trentino portion of Trentino-Alto Adige in northern Italy. This cool, mountainous region is home to Chardonnay, Pinot Blanco, Pinot Meunier and Pinot Nero that is crafted into sparkling wine using the traditional method.
This lively, fresh Trentodoc is the perfect accompaniment to a light meal including shrimp, salmon or chicken.
This is the most aromatic Superiore Valdobbiadene DOCG I have tasted and it instantly transported me to a tropical island. It is made of 100% Glera using the charmat method (second, bubble-producing fermentation in tank under pressure) as is customary for Prosecco.
Pair this barely-sweet Prosecco with appetizers, poached chicken or creamy pasta.
I was surprised not only by the color of this Champagne, but by the flavor profile as well. It is much darker in color than most I have tasted. To be honest, I didn’t take it seriously judging by its color. Once I opened it, gave it a sniff and then a taste, I changed my mind. It is complex with flavors dominated by dried fruits and cedar. And tannins, that was unexpected as well.
Most rosé Champagne is made by blending still red wine with still white wine before it undergoes the second, bubble producing, fermentation in the bottle. This rosé is made using the saignée method. Pinot Noir juice is macerated with the skins for 24 to 48 hours before the juice is bled off and blended with 20% Chardonnay. This Champagne is a good reminder to not judge a wine by its color.
Pair this Rosé de Saignée with heavy appetizers or a meal. It has plenty of flavor and texture to pair with salmon, pork or cheeses.
Cheers!