As we ride through the week 🐎 with our Riesling STECKENPFERD. This wine tastes of fully ripe peaches paired with a light acidity. Specially for those who don't like Riesling... You got to try this one. .
A bit of oenology or “what lies beneath a good champagne” (in this case, almost literally :) Kimmeridgian soil, ladies and gentlemen!
Unique kind of soil found in the wine regions of eastern Loire Valley, southern Champagne (also known as Aube region we’re talking about) and Chablis. As for the soil of @coessensjerome parcels it is a type “Kimmeridgian Marl No. 2”.
Long story short, the soil in Largillier is a chalk and clay mix. Not very fertile, so, the vines suffer. The soil, the sub soil and the exposure are the same as in the best areas of Chablis. This “mix” also contributes to the famous “salinity” of Aube wines on the finish, if a winemaker doesn’t throw a bunch of sugar in the dosage.
So, when I’m asked, what kind of Chablis I usually prefer, I answer:”From Aube and with bubbles, please” :)
Jérôme noticed that there were always 4 types of wines that Largillier produced. They came from 4 sub-plots, each of which was named for its distinctive taste: MINERAL, FRUITY, FLOWERY and SUBSTANCE.
🍾 Tasting notes🍾
I visited him this summer, tasted all the line and everything was great! But personally it was the rosé that just astonished me!
Forget that you’re in Champagne. It’s not a pinky sugary pétillant wine, it’s almost a bottle of “Côte de Nuits”, but explosive! Maceration 24 hrs, only 3,000 bottles produced in selected years, noble Pinot Noir wine on the aroma enormously amplified by the bubbles. Strawberry, grapefruit, smokey note, blood orange zest and creamy hint on the finish. It’s Burgundy, fellas!
More 👍 later
#drinktober day 15! I haven't done any sparkling cocktails yet, so it's time to change that! The lightness of sparkling cocktails makes them a perfect pairing for both brunch and dinner drinks, so they've got great range and versatility!
1/4 oz grenadine
1/2 oz lemon juice
1/4 oz Campari
1/2 oz creme de cassis
1 1/2 oz sloe gin
3 oz sparkling wine
Pour the sparkling wine into a champagne flute, then pour the remaining ingredients into a mixing glass filled with ice. Shake and strain into the flute. Garnish with a pair of maraschino cherries.
Deep and rich berry flavors are today's theme, with sloe berries, black currants, and pomegranates all represented here. A touch of Campari adds just a hint of bitterness to all of the syrups here without overplaying its hand, while the acidity in the lemon juice and sparkling wine helps to cut through the viscosity and sweetness. This drink is a bit of a blend between a French 75 and a Kir Royale, so it's great for either balancing a spicy, fatty dish; or intensifying a sweet dessert or breakfast dish!
Domaine de Terres Blanches ‘Ancestral Blanc Brut’
🍇100% Chenin Blanc
Terres de Oiron
2016 | $20 | 12.5%
Jay: While methode champenoise is more time consuming and results in a more expensive end product, methode ancestrale or petillant naturel is a riskier, unstable and less expensive method of sparkling wine production. Secondary fermentation is not promoted by the liqueur d’expedition (dissolved sugar in wine) at the dosage (the stage at which the liqueur d’expedition is added.) Instead, the wine is bottled towards the end of the primary fermentation retaining some residual sugar and yeast to allow the secondary fermentation to occur in the bottle carbonating the wine. Finally, methode ancestrale is not usually disgorged to remove the spent yeast, but with this wine it is disgorged to produce a unclouded and clear product.
Mo: I really really liked this! Even though it's brut, it wasn't too dry. Tasted like sparkling apple juice when it warmed up. 🍎I would definitely get this again!
👉#paradisewinebuffalo#sparklingwine#frenchwine#bubbly 🍾 #buffalove#716#paradisewine#nattywine#cheninblanc#somm#winegeek#sommelier#bubbles
Sparkling Sunday Brunch series kicks off in two weeks! We hosted a test run this Sunday - here is a sneak peak of our sample menu. Come join us on Sunday November 4th @fratelliponzi!
Reservations required, limited seats available, 21 and over. Email: Yvette@dundeebistro.com to reserve your spot!
A Wine Pairing Brunch
At Fratelli Ponzi Fine Food & Wine Bar -sample prix fix menu-
prepared by The Dundee Bistro
Shigoku oyster with apple and shallot mignonette
Bruschetta with ricotta and Oregon wildflower honey
Prosciutto Di Parma aside a Yamhill River Farms poached pear
Wine paring: M.V. Mellen Meyer Brut, Willamette Valley, OR
Simington Garden roasted beets with Briar Rose chevre mousse and pistachios
Wine paring: 2017 G.D. Vajra Moscato d’Asti, Piedmont, IT
Pan seared polenta with asparagus, pancetta and poached egg
Wine paring: M.V. Jean Bourdy Cremant du Jura, FR
Fratelli Ponzi evoo polenta cake with Italian chocolate crumbles
Wine paring: De Faveri Prosecco, Veneto, IT
Water, tea, coffee, classic espresso drinks and a basket of freshly baked treats included. [Photograpy: @zacharyalanphoto]
Ferghettina, Franciacorta Brut
I'll be the first to admit that I should be paying a lot more attention to Italian wines overall. I'll still mention that if there's a style of wine that has never disappointed me since learning about its existence, it's Franciacorta. This here is no exception, it's one of the "entry-level" examples at just over thirty dollars, yet I keep being surprised by each sniff and sip. White peach, orange zest, brioche bread. It's slightly richer and riper in its style than Champagne, and sparkling wines are generally fairly acidic, but this is on the softer end of the spectrum. I'd comfortably bring this to a Holiday season party.
J'vais être le premier à avouer que j'devrais porter plus attention aux vins de l'Italie. Par contre, j'vais me défendre en mentionnant que si y'a bien un style de vin que j'ai jamais sous-estimé, c'est le Franciacorta. En fait, j'ai jamais été déçu par le style depuis que j'ai pris connaissance de son existence. Celui-ci fait pas exception, c'est dans les exemples plus "accessibles" à juste au d'ssus d'une trentaine de piastres, mais chaque gorgée et bouffée continue d'me captiver. Pêche blanche, zeste d'orange, pain brioche. C'est un peu plus riche et mûr que du Champagne, et bien que les vins mousseux soient assez acidulés en général, ça ici c'est relativement doux. J'serais pas gêné pentoute d'ammener ça à un party du temps de fêtes. 🇮🇹 🍑 🍊
Friends...I don’t just curate yummy Champagne, but all sorts of fun bubbly from family run wineries that have ZERO additives! Not only do all @wedrinkbubbles taste amazing, but they won’t leave you with a hangover...Don’t believe me, try for yourself!!
Now THIS is a wine tasting 💃🏼 The first 5 bottles pictured here is the Renegade sampler kit- more whites, more sweets (the wines in this kit have slightly modified). The Sparkling wine on the far right is a gift for the host (among other awesome perks!)🍾Tomorrow is my launch party for becoming a consultant and I’m SO excited! 🥂 #wineshopathome