Before Champagne, there was Blanquette De Limoux. Here’s one!

Before Champagne, there was Blanquette De Limoux. Here’s one!

Delmas Brut Cuvée Tradition Blanquette De Limoux (AC) NV, 12.5%

Mary Pawle has one six-bottle case left in stock @ €122 ( that includes VAT @ 23%); she'll have more in by Easter but expect a different price!

Haute Vallée is a favorite terroir for Limoux bubbles. This Cuvee is made from grapes from organic farming and a subtle blend of 3 grape varieties: Mauzac (mostly, at least 90% according to the AOC), Chardonnay and or Chenin.

It comes in a brilliant pale gold colour with a myriad of bubbles racing towards the top where they form a crowded circle around the rim. Aromas are a medley of fruit (white - peache and apple) and a hint of sweetness. It is quite intense on the palate, fresh and fruity plus the biscuity/bready element often present in sparkling wines. The finish, as you’d expect, is dry. This is real bubbles. Think non-vintage champagne at a fraction of the price! 

Very Highly Recommended.

Enjoy as an aperitif and also with grilled fish and cheese. The Limoux AOC says dry versions (such as this) can be paired with an entire meal whilst medium-dry offerings sit well alongside desserts, particularly chocolate-flavoured ones! So start your special meal with this and get a medium dry for the finalé. Serve between 6 and 8 degrees.

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Wine historians believe that the world's first sparkling wine was produced in this region in 1531, by the monks at the abbey in Saint-Hilaire. Indeed, the Saint-Hilaire was being made a hundred years before champagne and I’ve read that Dom Perignon may well have learned a trick or two here.

It was first created by the Benedictine monks of the abbey over 450 years ago. Written records survive from 1531. The abbey is 25 miles south of Carcassonne (a town that many of you will have heard of because of its airport). The main grape in the blend is the Mauzac which is called Blanquette locally. This accounts for ninety per cent of the mix with Chenin Blanc and Chardonnay also used (up to a maximum of ten per cent).