I am not an expert, just a discerning wine lover or amateur de vin (as the French say), but everyone has a different palate, likes and dislikes so it must be understood that any of my recommendations are personal. I just hope that you find them useful or at the very least - interesting. I also hope you enjoy my photos. It is more fun sharing then keeping them backed up on a hard drive.

Sunday, September 30, 2012

Not just the leaves grabbing the attention this fall; September Sparkles

Tyler at North of 9 Fine Wine asked me to do a Wine of the Weekend write up. I was honoured because I really like his website & blog (check it out http://www.northof9finewine.com/ ). 
The structure was a bit different for me, but I enjoyed doing it so much, I wanted to share with my readers.

This wine has predominantly apple notes but the 15 months it spends in oak gives it some biscuit and nutty complexity. Then its crisp acid and allows it to stand up to some lovely creamy cheeses like Delice de Bourgogne or St. Andre. It also pairs wonderfully with salty olives, Parmigiano Reggiano and charcuterie. The beauty of sparkling wine is its versatility. When serving hors d'oeuvres, and not certain what to match, the different flavour profiles of the food are effortlessly covered with one beverage.


Cremant, often Cava's more elegant cousin, is still approachable in price - under $20.00. The recently released Bernard-Massard Brut Cuvee de L'Ecusson (Luxembourg) is especially impressive for $16.95  The blend of Pinot Blanc, Chardonnay, Riesling and Pinot Noir creates a lovely wine of reasonable complexity. Slightly off-dry, this wonderful wine has a lemon-lime, pear bouquet that follows through on the creamy palate. A moderate finish that ends with an enticing hint of nuttiness. This too would go beautifully with cheeses that have some strength, earthiness or nuttiness like Gouda, Brie de Meaux, Munster or Tomme de Savoie. Of course Cremant, Cava, Prosecco and most other sparklers pair nicely with the standard Champagne matches of oysters, shellfish and seafood. Sparkling wine is one of the few choices that will go with eggs and proof is in matching it with tasty cheese soufflés especially when the main ingredient is Emmantal or Gruyere – so think brunch!

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