Dr Konstantin Methode Champenois 2018
Vinifera Revolution, godfather of natural winemaking and 4 Generations of sustainable and organic winemaking and growers – that’s Dr Konstantin Frank. Located in the Finger Lakes AVA of New York State, USA. 1957 Dr. Konstantin Frank was the first to plant vinifera vines in Eastern USA called the Vinifera Revolution as it changed winemaking in NY and area. The winery started making sparkling wine in 1980s when they purchased the chateau and underground cellars originally built in late 1886 owned by Western NY Wine Company till prohibition. The Keuka Estate has 70 acres of 11, the oldest being Riesling, Pinot Noir and Chardonnay. Why is the Keuka Lake AVA so ideal for growing grapes to make traditional method sparkling wine? Cool temps, lake effect, snow insulation, soils with high levels of shale, silt loam all provide the high acidity and elegance to the wines, ideal for sparkling wines from Chardonnay, Pinot Noir and Meunier, as well as still Riesling…. along with Elevations range from 950 ft to 1200 ft (Keuka Lake is at 710 ft above sea level) Dr. Konstantin Frank Brut 2018 Blend of 55% Chardonnay, 40% Pinot Noir, 5% Pinot Meunier Single Vineyard old vine (average age 40 years old), steep slopes of Keuka Estate on Keuka Lake. Hand harvested. Made in the Méthode Champenoise style with a minimum of 36 months on the lees with 2% of the Pinot Noir was barrel fermented in French oak. Lower dosage at 8 g/L and disgorged in November 2021. Medium golden color and a creamy mousse as it pours into the glass. Bright aromas of lemon curd, ginger, white blossoms, apricot, toasted biscuit, strawberry, baked red apple, lime, pear and electric bubbles are just humming away as if they are their own entity. Focused and alive acidity, the wine wine finishes on toasty biscuit and minerality thanks to the 36 months on the lees and high levels of shale and silt loam soils. This is the type of traditional method sparkling that’s fresh, easy to drink with our with out food a has less autolysis than champagne. This is a wonderful QPR at $30 Pair with a rich Lobster bisque, freshly shucked oysters or a fritto misto.
Roederer Estates L’Ermitage 2013
The festive vibe is everywhere – the holiday music in the stores, decorations in your home, the happy smiles on peoples faces. I love it all, from A to Z. The holiday sparkle inspired the Battle of the Bubbles- USA vs UK chat with (see my IGTV for the reel). Roederer Estate – what comes to mind? Quality? Excellence? Tradition? Founded in 1776 in Reims, France, Louis Roederer is one of the few larger/grand Maison de Champagne still independently family run. Like many other champagne houses they looked to Napa in the 70/80s as they saw the potential of the region for sparkling wines. In 1982, Roederer Estate purchased their first portion of the now 620 acres in the Anderson Valley AVA. Roederer Estates L’Ermitage 2013 12,8% abv L’Ermitage only made in the best vintages/years only use the cuvée pressing – which is the first press, the most pure juice and, the best. Exceptional equates to longer ageing potential and a finer, elegant sparkling. This particular vintage is a blend of 52% Chardonnay, 48% Pinot Noir – 4% reserve wine from2011 was aged in French oak. Aged in bottle for 5 years on the lees, then for another 5 months after disgorgement in June 2019. Note: There are no AVA laws for traditional method sparkling wine. It’s up to the winery/winemaker to make that decision – be it a quality, monetary or time decision (or all three). It’s a testament to the level of quality they place on their sparkling wines. Warm golden color with fine and festive persistent bubbles. Rich aromas of brioche, flint, golden apple, quince, lemon curd and honeysuckle. Creamy mouthfeel, lively acidity and dry on the palate (Residual Sugar: 8 g/L). The lavish brioche and pastry cream greet your palate followed by the cherry, citrus, freshly grated ginger and toasted almonds. This is my first encounter with the lovely L’Ermitage – and it won’t be my last. Pair with Thai spring rolls, shrimp tempura, cheddar or by the fire.
Bolognani PerNilo Trento DOC Extra Brut 2014
For you Blanc de Blancs overs out there, how would you like to try an Italian Sparkling vibrant, lemony chalky freshness that wraps around you and pulls you into it’s embrace? Let me set you up with your next love, a beautifully made sparkling wine from Bolognani. Bolognani PerNilo Trento DOC Extra Brut 2014 Step back to the 1950’s where Nilo Bolognani started making small batch white wines from small parcels along the Trento mountainous hillsides. Today his children continue the from the mountainous areas of Lavis, Val di Cembra and Trento. This wine is dedicated to the founder of the winery. The high altitude 4 hectares of Chardonnay are sustainably farmed, hand harvested. The first fermentation is in stainless steel tanks with a small portion in neutral wood. The second fermentation is for a minimum of 48 months on the lees, a very small dosage is added (4g of sugar/litre) and remains in the cellar for at least another 5-6 months before being released. Quantities are very limited – I happen to be lucky enough to score some. This is such a creamy sparkling wine with fragrant aromas of white flowers, citrus notes and herbal hints. Freshly cut lemon, crisp apple and pear, just ripe peach, chalky minerality, wet river stones (spa inspired), vegetal fennel and grass that glides into biscuity, dough goodness (thanks to a minimum 48 months ageing on the lees). Creamy, well balanced with a snappy fresh finish. I have said this before but it’s worth repeating, a 100% Metodo Classico is a feminine sparkling wine – it has elegance, bristles with energy and complexity. Need I say more? Fine persistent bubbles just keep rocking the glass in it’s elegance, outstanding quality price point. Blanc de Blancs lovers give Trento DOC a chance. Pair with grilled swordfish lemon steaks, smoked bluefish paté or chicken breasts stuffed with sage, lemon and ricotta.
Beaujolais Cru – Personality and Charm
Beaujolais is a region that often gets overlooked for its northern counterpart, Burgundy, as being wines that are early drinking, fruity and mass produced. Look closer at the Beaujolais Cru (or simply Cru) in the northern part of the region and you will find wines that are dynamic, full of joy and age worthy. Each of the 10 Crus have their own personality and charm. How did this all happen? Let’s take a brief look in history. In 1395 Gamay was ordered out of Burgundy by the Duc Philipe le Hardi as it was considered “undrinkable and unfashionable.” The grape moved south to Beaujolais where it found its happy place amongst the hilly granite soils. The 35 mile (56 kilometers) region creates a range of styles of Gamay from the simple quaffable Beaujolais, Beaujolais Villages and the more profound and sophisticated Cru’s. Unfortunately the regions “nouveau style” gave the region a bad rap in the 1980s for its overproduction. Thanks to the Gang of Four (Marcel Lapierre, Jean Foillard, Jean Paul Thévenet and Guy Breton) the regions reputation was forever changed. They were the forward thinking winemakers who changed winemaking in the region with a prioritization on quality via a ‘less is more’ attitude. The paradigm shift eliminated the use of herbicides and pesticides and ‘natural wine’ was focused on old vines. They let the grapes stay longer on the vine to develop the flavors in order to create a more structured wine. They only used the healthiest grapes and avoided adding any sulfur, if none at all. They took a stand and demanded change. The result was a forever change in the perception of Beaujolais The crème de la crème comes from the 10 Crus (villages) of Beaujolais. Let’s be clear, not all Crus are not equal. Each one has its own quirky personality, style and charm. From north to south, the Cru’s produce very distinctive wines. The wines range from fresh and fruity (Brouilly) to concentrated earthy and full bodied (Moulin-À-Vent). Most Beaujolais is made through a traditional fermentation process called carbonic maceration in which whole bunches undergo fermentation in a carbon dioxide rich environment which amplifies the fruity character of the grape and softens tannins. The most well-known Crus are Morgon, Fleurie and Moulin-À-Vent. Let’s take a deeper dive into the Crus. Beginning in the north: St. Amour produces romantic (Amour means love in French) style of wine either in a soft red fruit style or a more serious type of wine due to soil variations, an intensely red fruit wine similar to Burgundy. Juliénas wines are weightier, with dark cherry and earthy notes. Chénas wines are graceful, supple and full of floral aromatics. Moulin-À-Vent are known as the royalty, the King of Cru. These wines are rich in flavor, texture and character, not to mention ageable for 20 to 25 years. Fleurie is Moulin-À-Vent’s Queen of Crus. She gets her floral and blossom-like red fruit elegance and charming nature from the steep slopes. Chiroubles wines are quite delicate and light in style thanks to the highest elevations in the region – imagine a bouquet of violets and red fruit. Morgon is home to the Gang of Four. The rich granite soils provide a firm minerality and concentrated, fuller character to the wines. More of a masculine type of wine and fuller in body compared to the other Crus, the fruit leans towards savory red fruit (blood orange & peach), earthy richness and spice. Régnié style is fuller bodied and rounder flavors of raspberry, red currant and spice. Brouilly wines are rather lighter in style thanks to the pink granite soils, fresh and fruity, the type of party starter red you would love to serve to your friends. Côte de Brouilly is located within Brouilly. The vines are on the slopes of Mont Brouilly, an extinct volcano. The fruit has more structure and power than its neighbor in Brouilly. As for food pairing, the bright acidity, freshness and low tannins make Gamay such a versatile food match. A few pairing suggestions would be panko crusted chicken cutlets with braised leeks and herbs, grilled pork sausages with roasted beets, French flageolet beans and arugula cranberry salad. Beaujolais Cru wines are beloved by sommeliers the world over for their historical rebel nature, the range of character and exceptional food pairing ability. Ultimately though, they just put a smile on people’s face every single time, not to mention the affordable quality in comparison to its northerly cousins fo Burgundy. It’s the type of wine that welcomes you in with a warm hug and mesmerizes you with its beauty. Published on The Good Gourmet: Beaujolais Cru Personality & Charm
Domaine De Nerleux Cremant De Loire Rosé
Crémant de Loire Rosé is happiness. The glittering copper rose gold color, the soft pelage and flavors all bring a smile to your face as does this lovely sparkling from Domaine de Nerleux. Domaine De Nerleux Cremant De Loire Rosé La Folie Des Loups NV Located in the heart of Saumur-Champigny, Loire, this domaine has a steep winemaking history – five centuries and nine generations of winegrowers. Nerleux means “black wolves” which used to roam the vineyards and estate. This is homage to the nobility and wild spirit of the wolves that left their mark on the estate, the vines and the domaine. The estate has been making fabulous dry sparkling from Cabernet Franc, Chenin Blanc and Chardonnay for ages and they truly know how to make fun sparkling that you JUST want to share with family and friends. The delightful aromas of wild strawberry and raspberry, pomegranate, zesty lemon, bread dough and honeysuckle are inviting. The perfumed berries all compliment the baked apple, pronounced lemon zest and the pastry cream into a bread dough goodness that just caresses your mouth ending in a rhubarb pie note. The lip smacking acidity, creamy mouthfeel and freshness leaves you wanting more. It’s so crisp and zesty acidity are typical of the Loire (which I adore). It’s the perfect happy hour apéro – it’s bootylicious bubbly bliss. For a nibbly pair it with cranberry goat cheese, peppered salami or mushroom ricotta crostini.
‘M.C.’ Metodo Classico Gabriele Scaglione
Who doesn’t like a sparkling that’s playful and seductive at the same time? Follow the glitter and join me for a Metodo Classico from Alta Langa. ‘M.C.’ Metodo Classico Millesimato Brut 2017 Gabriele Scaglione Alta Langa DOCG Gabriele Scaglione was born in Canelli, the region between Langhe and Monferrato. He’s an independent spirit born in with a passion for the simple yet beautiful things in life – food, art and wine. Naturally, he had a desire to create wines that seduce and evoke emotions. His 12 hectares of sustainably farmed vines are at 350-500 meters altitude, in Langhe, Monferrato and Roero. Low yields, low production and minimal human intervention. To taste a bottle of his wines, you taste the Alta Langa terroir and his style of unbridled passion. Range of wines from Nebbiolo, Barbera, Moscato Bianco, Arneis and traditional method sparkling. Named after the production method, “M.C.” for Metodo Classico, the 15-25 year old vines with calcareous marl soils rich in coarse sand and silt. Only 3000 bottles produced of a blend of 85% Chardonnay and 15% Pino Nero. Fermentation in stainless steel and malolactic fermentation carried out only for the Pino Nero in barrique with 36 months on the lees with a small amount of dosage after disgorgement. A pale straw color. Attractive and delicate notes of yellow blossom, yellow apple, white stone fruit, mineral hints, citrus and crusty bread. The sparkle is fine and very persistent. A multifaceted gem – it’s both elegant and complex. The aromas carry into the flavors with hints of almond, mushrooms and ends on toasted bread crumbs and pastry cream. It’s very fresh thanks to the low dosage. It has an invigorating acidity, a creamy mouthfeel and an enveloping personality that draws you in with it’s playful lightness and seductive flavors, because one moment it’s delicate, the next intense. It’s like a fairy appears little and delicate but can pack a punch with her magic. Pair with salmon sashimi, battered courgette flowers stuffed with mozzarella and anchovies, scampi au gratin, roasted asparagus quiche OR cheese fondue with white truffle shavings.
Abito Cabernet Franc
Why the EYE ?: “At the time of drinking wine the 5 senses are activated. We found it interesting that the wine is looking at the client and invites him to explore a new and innovative experience. In turn, when we are drinking wine, unconsciously we are making an interior/exterior look, and that is why the eye became our hallmark in such a competitive market.” Bodega Abito Cabernet Franc 2019 Mendoza, Argentina 14.3% abv 5000 bottles produced Located in the subregion of Maipu in Mendoza, this Cabernet Franc is from stony alluvial soils, aged for 8 months in French oak and then again in bottle for 4 months prior to release. I love the color of Cabernet Franc from Argentina – it’s such a happy bright purple color. As you pour a glass you can smell the aromas of ripe black and red fruits (blackberry, cherry, plum and blueberry jam), sweet tobacco, vanilla, violet and bell pepper. This is a medium all around wine – medium soft tannins, medium acid and medium bodied but hang onto your hats with he 14.3% abv is so well integrated with flavors of milk chocolate, cedar, pepper, sage with a nice enduring finish on the herbaceousness and red chili flakes . It’s such a great everyday wine and excellent for parties. The fruit forward qualities and approachability make newbies to Cabernet Franc very happy. I paired it with BBQ Meats. Period.
Barone Pizzini Tres Due
Prestige, beauty and high quality standard Franciacorta – I invite you to jump on board this Italy sparkling wine express and prepare to be dazzled by Barone Pizzini. Founded in 1870, the 47 hectares are divided into 25 parcels across four municipalities including Provaglio d’Iseo, Corte Franca, Adro and Passirano. All at an average of 200 meters with a mixed soil composition of morainic and fluvioglacial deposits from the many epochs of advancing and retreating glaciers. Barone Pizzini’s Moto is simple – natural farming and transparency of place in their wines. The first in the region to produce organic Franciacorta and huge supporter of promote biodiversity and natural farming methods, parceled by vineyard in order to maintain the true characteristics of each. Pizzini created the Tesi project in order to study the ancient Brescian grape, Erbamat. It brings rich acidity, higher concentration and rich vein of minerality to the blend. Barone Pizzini “Tesi” Due Extra Brut NV Franciacorta, Lombardia, Italy Tesi base wine is from 2014 and is a blend of Erbamat 40%, Pinot Nero 30%, Chardonnay 30%. First maturation for 6 months in stainless steel,2nd passage in barriques, followed by 48 months on the lees. This Franciacorta has such a rich golden color – kicking off the intensity on the right note. The intensity continues into the aromas of biscuit, crisp green apple and pear, peach lemon zest and smoke. The bubbles are just so lively and excited, it’s dying to enamor you. It has a lovely zingy acidity with flavors of burnt honey, acacia, cherry, unripe strawberry, grass, smokey minerality and a dominant long finish on the biscuit richness on the front and end. Pair with creamy parmesan risotto, scallop chive crudo, roasted sea bass with lemon shallot sauce.
Château Belle Assise Coureau 2016 Saint-Émilion Grand Cru
I was in the mood for a luscious and aromatic Right Bank Bordeaux to cozy up with. Now some of you are probably thinking – are you sure you should open that wine? Isn’t it too young? Well in fact this particular wine isn’t. Relatively new to the scene winemaker Paul Junet made this wine ready to drink after 5-6 years in the bottle but could stand to age a few more years. Château Belle Assise Coureau 2016 Saint-Émilion Grand Cru What do you get when you put a group of friends together (an ex-F1 racing driver (Jean Pierre Beltoise), a Parisian lawyer (Alain Garitey), a sustainable Saint Emillion estate owner (Lionel Gallais) and native Saint Emillion winemaker together ) you get get good times and even better wines. Farmed sustainably, the 15 hectares of sandy and gravel slopped terroir is in the southern area of Saint Emillion are creating wines to express the full potential of the terroir. These 35 year old vines and aged in 6 different types of barrels from new oak to neutral. Inky red currant color with heaps of sweet ripe berries, cedar, bramble, bell pepper, and spice (65% Merlot & 35% Cab Franc). Say hello to ripe raspberry, black cherry, tobacco leaf, black plum, dried flowers, earthy and licorice and sandalwood ending on a cocoa powder. The chewy tannins help balance the alcohol (14.5%) and reinforced by the solid acidity thanks to the 6 months various aged oak barrels. It’s a medium-bodied seductive style that’s just impossible to resist, it has class – the first sip of wine put a smile on my face instantly. This is such a terrific value across the board. Its ready to drink now Grilled tomahawk ribeye or rosemary lamb chops
Les Vieux Clos
𝓑𝓮𝓪𝓾𝓽𝔂 𝓲𝓼 𝓱𝓸𝔀 𝔂𝓸𝓾 𝓯𝓮𝓮𝓵 𝓲𝓷𝓼𝓲𝓭𝓮, 𝓪𝓷𝓭 𝓲𝓽 𝓻𝓮𝓯𝓵𝓮𝓬𝓽𝓼 𝓲𝓷 𝔂𝓸𝓾𝓻 𝓮𝔂𝓮𝓼. 𝓢𝓸𝓹𝓱𝓲𝓪 𝓛𝓸𝓻𝓮𝓷 The eyes are the window to one’s soul as are the wines from Nicolas Joly and his daughter Virginie, it’s a window into their essence, their beliefs and sincerity of terroir reflection. A passionate pioneer and Loire godfather of biodynamic wines (certified in 1985), this father and daughter team make 3 world class wines, all from Chenin Blanc of various aged vines and fermentation durations. This 3 hectare single-vineyeard Les Vieux Close comes from multiple hand harvesting passes of the 20-year-old vines planted on schist and quartz soils and aged for 8 months in neutral oak barrels. The yields are kept low on purpose to concontrate the flavors and quality of the wines. FACT: these vines go through the “sélection massale” whereby the cuttings are selected from the most prized vines in the vineyards to be replanted, dating back to the Middle Ages. 𝗡𝗶𝗰𝗼𝗹𝗮𝘀 𝗝𝗼𝗹𝘆 𝗦𝗮𝘃𝗲𝗻𝗻𝗶𝗲𝗿𝗲𝘀 𝗟𝗲𝘀 𝗩𝗶𝗲𝘂𝘅 𝗖𝗹𝗼𝘀 𝟮𝟬𝟭𝟴 Deeply hued golden hue thanks to it’s marvelous oxidative style. Superexpressive aromas of honeyed baked apple and candied pear, dried stone fruit, lemon peel, minerals, warm spices of ginger and nutmeg and dough. Slight prickly effect followed by mind blowing pronounced flavors of honeyed ginger, earthy minerality, almond blossom and lanolin. The searing acidity just cuts through it all and carried the gorgeous richness of this iconic wine to end on a sea salt like finish. It bristles with so much energy. It’s full bodied, balanced and exotic in its own right. Be prepared to be carried away by it’s precision and powerful beauty. Pair with your holiday meal or roasted monkish with lemon olive oil mashed potatoes.