Tank vs. Bottle - Sparkling Wine

Brad Post:

For this tasting we chose two sparklers, one made using the Traditional Method (i.e., Méthode Champenoise) and the other using a less labor intensive production process (i.e., stainless steel pressurized tanks) known as the Charmat Method. For the first time during the course of this semester there were only two of us tasting. Here are my notes:

Barefoot Bubbly. Brut Cuvee (Sparkling California Champagne). (Source: Fareway, Cost: $8.99, Alc. 11.5%). - Charmat Method

This bottle did not want to give up its cork! After fighting with the heavy bottle for about 5 minutes I was finally victorious and was awarded with a lovely light, golden hued effervescent tulip glass of “bubbly”. Attractive aromatics welcomed me with a subtle touch of apples, grapefruit, hint of yeast, and what can best be described as apple blossoms. Nice and unexpected. On the palate this California Sparkler was bright, lively, dry, and slightly acidic. Food friendly. Mostly pleasant lingering aftertaste with just a bit of bitterness. There was a trace of grapefruit pithiness after swallowing but overall, a very nice and affordable sparkling wine. Very drinkable.

Korbel, Brut California Champagne. (Source: Target, Cost: $12.99, Alc., 12%) - Méthode Champenoise

Richly saturated with gold, this traditionally styled California Champagne sparkled with delight as I took my first sniff. The bouquet announced something special as I delved in deeper to a complex of apple orchard blossoms, fermentation tank, and yeast notes. The complexity grew as I transitioned from olfactory to gustatory appreciation, with rich layers of lively yeast, creamy caramel, eliciting round earthiness reminiscent of mushroom. Intriguing. Full and interesting. What makes this wine truly remarkable is the long and incredibly fascinating finish. An amazing finish that lasted and evolved, first with satisfying creamy textures and then transforming into sweet strawberry fruitiness. Delicious.

Post Tasting Notes: what a pleasant tasting! We had two very different exemplars of sparkling wine, one (Barefoot) that emphasized the fruity character (aromatically-driven) and the other (Korbel) highlighting winemaking techniques (bouquet-driven). If I had to pick a favorite it would have to be the Korbel…but, the Barefoot Bubbly is a close-second!

Holiday Wine Q & A

Terry post:

Some questions which I have fielded recently:

Q: Is it appropriate to combine wine and egg nog?

A: Good question. I tried this at home and the answer is a qualified “no”. I say it is qualified in that I limited my egg nog blending with a dry white wine. The wine blended easily into the nog, with the resultant beverage being slightly curdled. If I were to try this again, I would blend with a Madera or a Port Wine: I think they would blend more comfortably with the egg nog. I did a little internet research and could not find a posting which had a favorable result with this combination.

Q: What wine pairs best with roasted turkey?

A: My personal preference is a either a non-oaked Chardonnay or a Sauvignon Blanc. It really depends on how the bird is prepared. The Chardonnay would be my choice if the turkey is served with rich sauces or gravy (think fat or butter or cream based). The Sauvignon Blanc would be my choice if I were eating healthier and passing up on the fatty gravies and sauces. As a wild card, I continue to advocate Champagne and sparkling wine with virtually any entree.

Q: What wine works best with baked ham?

A: I have never been satisfied with any wine with which I paired baked ham but here the wines which I have tried in decending order of personal preference: Pinot Gris (Italian), Pinot Grigio (U.S.), Sparkling Syrah (Australian), dry Reisling, and Sparkling Wine. Ham is really challenging because the meat is typically salty and it is served with overly sweet preparations and side dishes. If it were my table and my wine-selecting "cred" were on the line, I'd punt and serve sparkling water!!

Q: How cold should I serve my white wine?

A: As a general rule it is my opinion that we drink our white wines too cold and our red wines too warm. Here is my suggestion for enjoying your wines just a little bit more. Refrigerate your white wine for an hour or more and then set it out 20 minutes at room temperature before you serve. Refrigerate your red wine for 20 minutes before serving. Simple.

Q: What is a good inexpensive sparkling wine for the holiday season?

A: I like Spanish cava's with my favorite value selection being Freixenet. The cava's feature sufficient fruitiness with a dry finish. At $8 to $12 per bottle they are a great value. I saw Freixenet at my local grocery for $8.99 last week.

~ Terry

Humble Drinking Today and Tomorrow's Desires

Terry Post:

A friend at work who knows my fondness for fine wine asked me what I'd been drinking lately. I found myself slightly embarrassed as I'd not really tasted anything noteworthy for quite awhile. My drinking has been limited to some very humble, low priced offerings since giving up my position as Wine Director for Restaurant 213.

The question did get me to thinking: What would I like to drink if I had the choice? In the old days, I would taste whatever the wine reps brought by placing me at their disposal. Granted, their offerings were often good and occasionally sensational. Yet, it does beg the question. What would I like to drink?

1. French Champagne. I know, I know it sounds really vague but I have NEVER been disappointed when I opened a bottle of the real French stuff. The humble Moet & Chandon White Star is a reliable mid-priced Champagne which has never disappointed me. Nor, for that matter, has it overwhelmed me. I have been overwhelmed with the fragrent, sumptuous Krug brand. On more than one occasion I have shared a small sip of a horrifically expensive bottle of their vintage stuff and was floored by the difference. Careful: There is a Krug brand in California: this ain't the REAL stuff. The French Krug is most definitely the REAL stuff.

2. 1986 Cabernet Sauvignons from California. I had my personal wine awakening in 1984 while stationed in San Diego in the Navy. I visited Napa Valley several times while living in America's Finest City and each time I sampled products from different wineries and always falling back to the bold California red. It may very well be that 1986 was not a great year for California cabs, but it was a great year for me and I continue to hold the memories of those first reds in my mind. Principle among them: Monticello Cellars Cabernet Sauvignon Jefferson Cuvee, and Grgich Hills Cabernet Sauvignon. I bought two cases each of these 86's and they endured until 1998 when I finished the last bottle of the Monticello Cellars in my back yard that May night before we started our drive East. It was a great wine at, or near, it's peak.

3. Chassagne-Montrachet and Puligny-Montrachet. The hard-core French White wine fans will find it difficult to understand why I'd put these two wines in the same category. Well, it is simple really: I can't tell the difference between them and I find them to be day-in and day-out simply the finest white wines on the planet. There is almost something magical about them as they warm in the glass until the steely backbone is softened with flowers and butter.

So, that is it. My desires are not too special and all that I want to drink are the finest Champagnes, Reds and Whites the planet has to offer. But, for the moment I have glass of Black Box Chardonnay sitting next to me demanding my attention.

~ Terry

NV Cristalino Brut Sparkling Wine

Terry post:

This is another in a series of posts regarding good or great wines to be found in restaurants for $30 or less.

One of the problems with Champagne and Sparkling Wines is that people don’t drink enough of them to be comfortable and tend to buy the label or the reputation. Be not afraid. Embrace the bubbles!

We carried this sparkler on our wine list since 2005 and it has continued to be a reliable, consistent friend year-in and year-out at a very reasonable price point.

My impressions: Full mouth-feel with abundant citrus aromas and a touch of yeast. Long clean finish with vibrant bubbles.

We sold this wine at $8 per glass or $28 per bottle (restaurant price) and think you can easily find this at your local grocery store for between $8 -$10 per bottle. It is a fabulous value and has been consistently our best selling (by volume) sparkling wine.

My personal preference is to pair a Champagne or sparkling wine with virtually ANYTHING. It may be a personal bias, but I have yet to find any dish which isn’t improved by a glass of Champagne/sparkling wine.

Sir Winston Churchill was famous for the copious amounts of Champagne (the real French stuff) he consumed with oysters. That should be reason enough for you to try it sometime, as well.

~ Terry

Churchill and Champagne

Terry Post:

I am re-reading Roy Jenkins’ book, “Churchill, A Biography” which I recommend highly. As a result of reading about Churchill and his copious consumption of Champagne, I have found it necessary to return to sparkling wine (can’t afford the real stuff) and have recently enjoyed two bottles of California sparkling wine and one from France.

I have enjoyed, to varying degrees, the following NV sparklers:

1. “Cooks” Brut Sparkling Wine. I paid $6.99 for this 750 mL California sparkler at a grocery store. It had a very distinct yeast scent and was quite bubbly. I was disappointed at the taste as the yeast overwhelmed any fruit that might have been hiding within. Not recommended by itself. Might be okay in a mimosa.

2. “Barefoot Cellars” Brut Sparkling Wine. I paid $9.99 for this 750 mL California sparkler at a grocery store. I was not aware that Barefoot Cellars was producing sparkling wine, and this was the first time that I’d ever seen it on the shelves. I am aware of the brand and see it as trying to define itself as a low-to-mid priced wine with above average quality. The wine itself had no yeast on the nose or palate. It showed expressive citrus bouquet on the nose followed by loads of melon on the end. I was very pleasantly surprised and would buy it again. Recommended.

3. “Jean-Louis Cuvee Blanc de Blancs” Brut Sparkling Wine. I paid $10.99 for this 750 mL French sparkler at a beer and wine store. The nose was profoundly pineapple with a little citrus – very nice. The finish was smooth and easy and there was pineapple again at the end. I have gone back and bought three more bottles of this one. Strongly recommended.

~ Terry