Bubbles for your Valentine. Some sparkling suggestions!

Bubbles for your Valentine. 

Some sparkling suggestions!

The two best known sparkling wines are Champagne and Prosecco and they are, of course, included below. But so too are less well-known options such as Cava, Crémant, and Pet Nat.

Pet Nat-Bubbles without the hefty price tag

Pet Nat? Well, Pet Nat is an abbreviation for pétillant naturel, the French term that roughly means naturally sparkling.

Is it then a copy of champagne? Not so. It is the other way around if anything, as Pét-Nat has been around longer. Pét-Nat is bottled while still undergoing its first round of fermentation. The French call this process “methode ancestral” and you may see that on some labels.

You may see “bottle fermented,” or the Italian “col fondo,” (more or less a  pét-nat Prosecco). The crown cap and a little bit of harmless sediment are other clues!

The method, with variations, is pretty widespread across the wine world. Most are fun and good with food, especially lighter dishes. Simple, authentic and quite diverse, Pét-Nat puts the bubbles on your dinner table or even picnic spread. It sparkles without the hefty price tag.

Entre Vinyes Oníric Pét-Nat 2020, 11.5%

Catalonia’s Parc Natural Del Foix is the source of this pétillant from Mary Pawle wines..

Oníric in Catalan translates as dreamer and Entre Vinyes is a personal project of Maria Barrena (Azul y Garanza in Navarra), the aim being to rescue old forgotten vineyards and restore a balanced ecosystem. This 60-year vineyard, surrounded by a rich biodiversity, is in the Baix Penedes region (in Catalonia) close to the Med. The grapes for the pét-nat are Xarel-lo (mostly) and Muscat.

Colour is a cloudy yellow/lemon. On pouring, you create a large white “head” but it won’t hang about. This is easy drinking, approachable and refreshing, with good depth and length. And of course, it has that pleasant sparkly tingle. White fruit flavours and just enough acidity to balance make it harmonious all the way to the lip-smacking finish. A wine for sun and fun. Highly Recommended.

Champagne and Champagne Charlie

Charles Heidsieck Blanc de Blancs NV Champagne (AOC)

Pale gold is the colour of this Blanc de Blancs by Charles Heidsieck, imported by Liberty Wines. Unceasing fountains of pin-head bubbles race towards the top of the glass. Amazing concentration straight away, yet is is elegant on the palate, lovely balance and weight, engaging with a lively acidity also with mineral notes and a creamy mouthfeel. It is one hundred per cent Chardonnay and has notes of lemon, apple and pear plus orchard blossom and the typical Champagne toastiness. Very Highly Recommended.

Charles Heidsieck, one of the most admired Champagne houses, was founded in 1851, by the man who would become known as ‘Champagne Charlie’. Their size, and commitment to excellence, has been underpinned by a winemaking team that between them have been named 'Sparkling Winemaker of the Year' at the International Wine Challenge on over a dozen occasions.

Champagne Fleury B d N Brut Champagne NV, 12%, Mary Pawle Wines

This Blanc de Noirs is made from 100% Pinot Noir and is indeed a white wine from dark-skinned grapes. The Fleury family have been here in Champagne since 1895. They raise their vines, biodynamically since 1989, on the Côtes des Bar in the southern extreme of Champagne. Indeed, they are pioneers of organic in the area.

Back to the wine itself and bubbles proliferate here, racing to the top in non stop streams. It has a deep yellow colour, intense flavours and aromas, including the typical ‘biscuity” notes. The wine has terrific depth from initial sip to the lingering finalé. Dry and delicious. Unusually intense, impeccably crafted, this is Very Highly Recommended and well worth seeking out!

Beaumont des Crayères Vintage 2013 Fleur Blanche Blanc de Blancs Brut at O’Briens Wine.  

Intense, biscuity is the strong first impression as the liquid meets the palate. Intense and exciting from the engaging first sip, with fountains of micro-bubbles powering upwards, with biscuity aromas and flavours and floral notes too, this is one of the better ones for sure. It is made from 100% Chardonnay and obviously 2013 was a very good year. Very Highly Recommended

O’Briens, the importers, are also enthusiastic: This is one of the most exciting, elegant Champagnes that we have ever tasted. Made from Chardonnay grapes, the pinhead bubbles have an acrobatic exuberance in the glass. A perfect apéritif wine but the richness on the palate would also lend it well to food.”

English Sparkling and the other French bubbles

English sparkling wines are quite popular these days and some of the best are being made by Limerickman Dermot Sugrue (above). You will find them under Sugrue South Downs and Wiston Estate in the Le Caveau portfolio here.  

While online there, why not check out their range of Pet Nats.  

Crémant is the term used to classify French sparkling wines produced, using the Méthode Traditionelle, outside the boundaries of the Champagne region. The method, also known (within Champagne) as méthode champenoise, involves disgorgement and a second fermentation in the bottle and you can read more here. 

Exquisite Collection Cremant du Jura (AOP) Chardonnay, Aldi

Left it late? Pop into Aldi and get this excellent Brut (dry). 

I was very impressed with it. A sparkling Chardonnay, made using close to the same methods they use in making champagne, was perfect for my unexpected little celebration. It is not lacking in complexity, has light fruit flavours, a hint of biscuit (that you find in champagnes), and a fine finish. Good price too..

There are quite a few Crémants in France and many are excellent. Other Crémants come from Alsace, Burgundy, Limoux, Loire, Savoie, Bordeaux, Die (Rhone), and Limoux.

Saint Hilaire Blanquette de Limoux (AOP)  brut (Languedoc-Roussillon, France), 12.5% 

Did you now that champagne is not the oldest sparkling wine produced in France? That honour is claimed by Blanquette de Limoux which is also produced by the Methode Traditionnelle where it is naturally fermented in the bottle. It was first created by the Benedictine monks of the Abbey of Saint Hilaire over 450 years ago. Written records survive from 1531. The abbey is 25 miles south of Carcassonne.

*****

CAVA

There’s some terrific Cava, the Spanish sparkling wine, out there also, so why not give the Iberian bubbles a try. Cava is a distinctive under-rated sparkling wine, made using the same method as Champagne.

Entre Vinyes Funàmbul Brut Nature Reserva 2017,  11.5%, 

€23.50 approx. Manning’s, Ballylickey; Mary Pawle

Fresh and dry, this elegant Cava is one for your shortlist; elegant yes, but full of energy and flavour (apricot and apple) and with amazing balance, all with a mineral note lingering on to the end. The mousse is creamy and smooth. This is pleasure to drink and Very Highly Recommended. Three grape varieties,  Xarel·lo, Macabeu and Parellada varieties, are in the blend. The wine has been aged for 24 months..

With an average age of 60 years, these vineyards are in the natural environment of Foix, surrounded by oak and pine forest, under a dry climate and on a porous soil (which swallows the water) and limestone, very poor and shallow, with hardly any organic matter. The great biodiversity present creates a unique ecosystem that naturally regulates the balance of the vineyard. Here, working in an artisanal way, they produce some terrific wines including this Cava.

 

If you haven’t tried Cava before why not head over to your local Supervalu and get a bottle of their Gran Troya. With its citrus flavours and a delightful finish, the pale gold Gran Troya is a terrific celebratory drink at an affordable price. Great for just sharing with himself or herself. If you haven’t tried Cava before, this is a good introduction. The grapes used are the traditional Macabeo, Xarel-lo and Parellada. Try with olives, grilled almonds. Serve at 6-8 degrees.

Prosecco (and Franciacorta)

Prosecco in Colour!

Bubbles are usually associated with the all kinds of celebration  and the the fun is enhanced when the bottles come in colour as they do if they are by Bottega. Recently, I was lucky to have a couple of delicious bottles of Prosecco on hand, each by Bottega. The Gold Prosecco Brut impressed for sure but it was the Bottega Rose Gold that really caught my attention. It is a terrific Spumante Brut rose, made from Pinot Noir grapes grown throughout the Veneto.

The hand painted bottles are not only eye-catching but "reflect the quality and care put into producing this wine”. Bottega do not use chemical-based products for their "metallised" bottles; this means the solvent for the varnish is water-based, instead of being oil or alcohol-based like more traditional varnishes.

Aldi Exquisite Collection Valdobbiadene Prosecco Superiore (DOCG) NV,

From the heart of the Prosecco area, from the steep hillsides of Valdobbiadene in the Veneto, comes this DOCG Prosecco. It is exquisitely light and refreshing with pleasing bubbles, attractive autumn fruit flavours and  floral touches. Have to say quite an amazing Prosecco for an amazing price.

I had popped into the local Aldi in search of a Crémant de Jura but that was out of stock. I happened to spot this, including the DOCG, and took a gamble.

There is another Italian sparkling wine, Franciacorta, and it is well worth searching out. Again, the Le Caveau site can help you, here 

This Bellavista from wineonline.ie

The 1701 Franciacorta Brut DOCG is a blend of Chardonnay (85%) and Pinot Noir (15%).  The summer heat of the vineyard is tempered by the breeze from the lake (Iseo, about 30 minutes west of Lake Garda) and the mountains to the north. “We choose to keep it on the lees for 30 months, well above the appellation minimum. It is made in the traditional manner, manually harvested, with the indigenous yeasts, and a secondary fermentation in the bottle but with zero dosage.

It is a gorgeous sparkling wine, the palate full and generous, clean, fresh and elegant, apple notes, citrus too and that typical brioche note, beautifully balanced and a dry finish.

 

Festival Food & Drink Favourites 2021. Eight Degrees and Bakestone in Happy Holiday Pairing

Festival Food & Drink Favourites 2021

Eight Degrees and Bakestone in Happy Holiday Pairing

What were your food and drink favourites over the Christmas and New Year?

I’d say one of mine came at the end of the Christmas Day Dinner when we matched the Bakestone Pudding with a shared can of Eight Degrees Irish Oak-aged Barleywine. At 12.2% abv, this is a heavy hitter and needs respect. Pour a little into a wine glass and sip and enjoy. It went perfectly with the pudding from East Cork (you’ll find Bakestone at Cobh Cross - they’ve been there for years and, as well as a popular café, have a magnificent pantry of top notch Irish produce).

And so it was appropriate that it was two locally made products that topped our Christmas bill!

The Eight Degrees’ aromatic and multi-flavoured seasonal special was aged in especially rare Irish whiskey barrels that have been made from native Irish oak. Not alone did it pair with the rich and dark pudding but it also went well with the light and delicious Christmas cake from Barnabrow House (bought at Roughty Foodie) and also with the cheese course, notably with the Crozier Blue (via On The Pig’s Back).

Bubbles are usually associated with the festivities at this time of year and I was lucky to have a couple of delicious bottles of Prosecco on hand, each by Bottega. The Gold Prosecco Brut impressed for sure but it was the Bottega Rose Gold that really caught my attention. It is a terrific Spumante Brut rose, made from Pinot Noir grapes grown throughout the Veneto.

The hand painted bottles are not only eye-catching but "reflect the quality and care put into producing this wine”. Bottega do not use chemical-based products for their metallised bottles; this means the solvent for the varnish is water-based, instead of being oil or alcohol-based like more traditional varnishes.

It wasn’t just Prosecco of course. There was wine. We won’t go into too much detail just to say that we had an impressive pair via Liberty Wine for dinner on the big day. From South Africa came the Western Cape Momento, the country’s only Grenache Gris. And we made it a lovely Grenache double with the red, a Willunga 100 from the McLaren Vale in Australia.

You always need something extra to bring the best out of all the good stuff on the table at Christmas and two jars in particular were in regular use here. One was the Big Red Kitchen’s Spiced Plum and Port Jam and the other was the seasonal Ballymaloe Foods Cranberry and Mór Wild Berry Gin Sauce.

The Spiced Plum and Port Jam is very versatile, a match with paté, cheese and duck and we find it  outstanding with Skeaghanore smoked duck breast and gives the Skeaghanore Confit Leg sweet hint of Asia. This year it also impressed with the Bakestone pudding. Nicola of the Red Kitchen combines ripe plums with a hint of warming cinnamon and port in this excellent seasonal preserve which is also wonderful with scones and bread. It won’t go to waste around here.

And neither did the Ballymaloe Foods Cranberry and Mór Wild Berry Gin Sauce. It certainly did what it says on the jar and enhanced the turkey (and the other meats) no end and also impressed when used with the cheese board. This blend of cranberries and the Irish gin proved indispensable over the week.

Of course, it wouldn’t be a Cork Christmas without a helping of spiced beef on the table. No shortage here thankfully and, supplied (like the turkey and ham) by local craft butcher Chris Davidson, it was once again a highlight. Turkey and ham was pretty good too!

Another highlight was our order from Ummera Smokehouse in Timoleague, a box packed with chicken, duck, salmon (two ways), even rashers, all smoked and all delicious as always. Good use was made of this package over the holidays. Nothing like a bit of variety over the hols.

We did indeed use the Ummera smoked chicken on New Year’s Eve and later there were more holiday bubbles. It was now the turn of a super Beaumont des Crayères Vintage 2013 Fleur Blanche Blanc de Blancs Brut (via O’Briens Wines) to shine. Intense and exciting from the engaging first sip, with fountains of micro-bubbles powering upwards, with biscuity aromas and flavours and floral notes too, this is one of the better ones for sure. It is made from 100% Chardonnay and obviously 2013 was a very good year.

Let us hope that 2022 will also be a good one. Happy New Year to you all and fingers crossed that it will be better for all of us.

 

Sparkling Online Event With Sandro Bottega

Sparkling Online Tasting With Sandro Bottega

Lovely to get an invitation from Bibendum Ireland to take part in an online tasting with Sandro Bottega. Not just virtual. We had real bottles of Prosecco, along with a selection of Italian delicacies.

The Bottega family is no lightweight in the world of wine. Indeed, it is ranked at number two in terms of sales volume, headed only by Moet et Chandon. And the energetic Sandro is no lightweight either - he was The Riedel® Winemaker of the Year Award in 2018 for “having enchanted wine and gastronomic art lovers since 1977, in over 120 countries worldwide, with his artistic skills, the entrepreneurial ability and energy, and the quality and genuineness of the products“. 

“So here I am in the Veneto,” he said as he greeted us to his well-laden table. “Forty-five kms north of Venice with the Dolomites to my north. It’s a good place to live: the sea, the vineyards, the mountains.” While they are mainly associated with the Veneto they also have vineyards in Montalcino where they produce some superb Tuscan wines. They also have a distillery where Grappa, Gin and Vodka is produced.

It is a major operation, yet so much is done by hand, even down to “manual control of each bottle”. Their preferred option is organic. Their vineyards and wineries are examples of diversity and sustainability. Just a few figures: their CO2 emissions are 88% less than the industry average; they support the Slow Food Foundation for Diversity; Geothermal air-conditioning saves 756 tons of C02 each year; their organic farming techniques avoids using 1000 tons of synthetic chemicals each year. Impressive.

There are of course setbacks. The hail doesn’t know organic from non-organic and Bottega lost 10% of the potential harvest the week before the online tasting. Sandro also pointed out that Prosecco, a symbol of Italian gastronomy and culture, is not a cheap drink to produce. To cultivate one hectare of Prosecco DOCG costs €12,000 while Champagne comes in at €7,500.

So what is the best Prosecco? “The first glass of the day,” according to a smiling Sandro. “That first glass is the best of the day.” Of course, Sandro has no less than 12 Prosecco to choose from! He had another piece of advice: “Drink always with a little bite. A glass of wine is nothing without a good bite”. 

I’ve often heard myself that wine with bubbles goes to the head faster, so if you are serving guests a sparkling wine, be sure and provide a few nibbles as well! What kind of glass? “Aperitif is fine in flute but to get the perfect sensation (including recognising the aromas) with food, use a large wine glass.” Also avoid shaking the glass - that way you lose your bubbles!

Now we began the tasting with POETI PROSECCO DOC BRUT

I have to admit, I began earlier at lunch, pairing it with the suggested San Daniele ham, the White Scamorza cheese and Stiratini (breadsticks).  Sandro: “Clean, fresh and fruity. Green apple… golden apple..little bit of pear..even more exotic like peach. It is soft and dry, the aftertaste is also soft with apple and peach. Good with soft cheeses, eg Mozzarella and Scamorza, also prosciutto. Good too with the white asparagus. I like olives myself with it very evening. Great too for cocktails, including Bellini.”

Then we were on to the Bottega Gold Prosecco DOC Spumante Brut

This, like the first wine,  is made from 100% Glera grapes. “This is fresher, more complete, more personality, more intensity. Also brut of course but more floral notes and more fruity.” Suggested pairings included: Milano Salami, Parmesan  Cheese 40 months, and those Stiratini (breadsticks). 

Next up was Il Vino Dei Poeti Prosecco Rosé Venezia DOC Spumante Brut, “a sparkling wine in our tradition”.. “ripe berry bouquet…including cherry..stronger acidity…great with Pecorino or Parmesan cheeses..good value for money..respects our tradition..”. It is made from grapes (Glera 60% and Raboso) grown in the provinces of Trevisio and Venice and is made like Prosecco with the same yeast.

Bottega Pink Gold Prosecco DOC Rosé Spumante Brut is a blend of Glera and Pinot Noir (10-15%). Thanks to the Pinot, this has a light pink colour, the better to see the fountains of very refined bubbles rising. Floral notes and raspberry feature in the gentle aromas and it is quite creamy in the mouth followed by a nutty aftertaste.

Website pairing suggestions Excellent as an aperitif accompanied by mixed Neapolitan fried food, it is a wine for the whole meal that goes well with cold dishes of raw fish (tartare and carpaccio), with radicchio and sausage risottos, second courses of meat and fish not too elaborate, also a pork fillet with vegetables or baked redfish with potatoes.

The final wine was Bottega Rose Gold Pinot Nero Spumante Brut Rosé. “This is a little bit darker. It is 100% Pinot Noir.  Raspberry….vanilla…summer flowers…more acidity. Some examples of matching are with chicken, bruschetta with foie gras..pizza (pepperoni)…shrimp., lobster….green asparagus.” Sounds great!

Attention to detail pays off here. The grapes are hand-picked and destemmed. The must is left in contact with the skins for 24 hours at 5 °C. The cold maceration favours the extraction of colour substances and the primary aromas of the grapes.
• The must is separated from the skins using soft pressing. The fermentation takes place at a controlled temperature of 18 °C. 

• The base wine undergoes a second fermentation according to the Martinotti method (also known as the Italian Method), in cuve close at 14 °C with the addition of selected yeasts. The wine is left in contact with the lees and finally is filtered and bottled.

Superb sparkling wines, some lovely food and an energetic, efficient and informative host with a great sense of humour. Well done and thanks Sandro!

Have a Sparkling and Colourful Valentine's. Thanks to Bottega. Gold and Rose Gold!

Have a Sparkling and Colourful Valentine's.

Thanks to Bottega. Gold and Rose Gold!

Bottega “Gold” Prosecco (DOC) Spumante Brut 2019, 11%

This Prosecco in its gold painted bottle has, appropriately enough, a bright gold colour, streams of micro-bubbles constantly rising. Aromas are delicately fruity with floral notes too. A lively acidity comes with the fresh bubbles yet the palate is balanced, the whole experience elegant and refined. One of the better Proseccos that I’ve come across and one that can be Very Highly Recommended.

It is excellent as an aperitif and in cocktails (you may try with the Negroni below).  It also goes particularly well with starters, light first courses (seafood and non- aromatic herb pasta and risotto), steamed or raw fish dishes, grilled white meats, stewed or fresh vegetable dishes. Serve at 5 or 6 degrees.

They say: Bottega Gold is a Prosecco DOC, obtained by the vinification of Glera grapes. The elegance, freshness and liveliness of its bubbles stem from the beauty and tradition of its territory, where unmistakable panoramas are shaped by vineyards.

The bottle may look on the bling side but they do not use chemical-based products for their metallized bottles; this means the solvent for the varnish is water-based, instead of being oil or alcohol-based like more traditional varnishes.The company is particularly centred on saving water, reducing CO2 emissions and chemicals, and recycling waste materials.

Bottega wines are imported by Bibendum Ireland 

NEGRONI GOLD

Not too sure the Prosecco shines through in the mix especially with Campari and the amazing Vermouth from Robles. But I certainly enjoyed the cocktail and one of the benefits of using the Bottega is the 11% abv instead of the much higher input from the usual gin. Cheers!

Ingredients:
30 ml Bottega Gold Prosecco DOC
30 ml Bottega Vermouth Rosso (Bodegas Robles Vermouth VRMT used)
30 ml Accademia Bitter (Campari used)
1 large ice cube
Lemon peel
Alexander Grappa Spray (not available).

Preparation:
Pour Vermouth and Bitter into a mixing glass and stir well. Strain into a chilled old-fashioned glass filled with the ice cube. Add Bottega Gold Prosecco DOC. Garnish with a lemon peel and Alexander Grappa Spray.

Bottega Rose Gold Pinot Nero Spumante Brut Rosé NV, 11.5%.

Bottega Rose Gold is a Brut rosé sparkling wine obtained through vinification of Pinot Nero grapes. As you’d expect, the colour is pink, bubbles are many and fine. The bouquet is quite intense, floral and fruity, strawberries in there for sure. And that fresh and delicate combination is also on the palate, soft and fruity and very pleasant, right through the persistent finish. Another colour and another gem from Bottega. Very Highly Recommended.

They say: Excellent as an aperitif, it accompanies any meal. It goes particularly well with vegetarian and fish dishes (sushi, shellfish, crudités), white meats and cheeses. It is a pleasant after-dinner. Serving temperature 4-5 degrees.

Go all out! Hamper from Dublin's Little Italy.