Methode De Champenoise. Pale straw hue with aromas of lemon-lime, green apples, orange, sweet powder at the rim.
Tart first impression is a slightly creamy beam with razor sharp acidity. Everything in the nose is present on the palate. The acidity is lovely and will cut nicely through the richest, fat laden sauces you may encounter.
This is a favorite of mine which I have had many times running around the $10 price point and is a great value wine. I will be pairing it with root vegetable soup my wife is making but is wonderful with lobster, mussels, and anything really with a hefty, cream sauce and/or BUTTER!
Geek stuff-- It is made by leaving it sit on the sediment of fermentation meaning all the little dead yeasts that gave their life to the making of your wine. I am a hobbyist who makes his own sparkling apple wine in the Methode De Champenoise meaning that after my initial fermentation, it is bottled with an addition of yeast and sugar. The result is a high powered wine with plenty of sparkle and character.
Raise a glass of this French delight.
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