Pop the bubbly, let's celebrate the holidays! This month’s Sommelier Series showcases two
of the finest Champagne producers in the world.
Escape the hustle and bustle and clink glasses with us December 19 – 24.
The house of Billecart-Salmon is located in Mareuil-sur-Ay,
a subregion of Champagne. Founded in 1818 by Nicolas François Billecart and
Elisabeth Salmon, it is one of few Champagne houses to remain family owned. The
signature wine of the estate, Billecart-Salmon, Brut Rose, Mareuil-sur-Ay,
France ($30 6oz / $60 per Half Bottle), is produced in small quantities
and sells out quickly. This blend of
Chardonnay, Pinot Meunier and Pinot Noir is vinified as a red wine, gaining its
rose color from the red grapes. A
delicate bouquet of fine red fruit offers a fresh glimpse into the core of
raspberry and cream on the palate, making this selection a beautiful match for
our Alaskan King Crab.
In order to call a wine Champagne, it must be made in the
Champagne region of France. More often than not, sparkling wines produced
around the world are made in the Methode Champenoise style, an attempt
to mimic the elegant and precise methods in Champage. The Ruinart, Blanc de Blancs, Reims,
France ($35 6oz / $70 per Half Bottle) is a true Champagne, produced
using only Chardonnay grapes grown in the premier cru vineyards of Côte des
Blancs and Montagne de Reims. On the nose you'll find intense notes of ripe
citrus fruit, followed by more subtle hints of white peach and pineapple. The
palate brings nectarine and fresh lemon zest, with a pleasant mineral quality,
making this a perfect accompaniment for Joe’s Famous Stone Crab Claws. This is
a very limited opportunity to enjoy one of the finest pairings in the world,
don’t procrastinate!
Wine Tip Some key words to keep in mind when
shopping for Champagne: Zero
Dosage and Brut will indicate a dry style of wine, Sec and Demi-Sec will indicate wine with higher amounts of
residual sugar.
Follow me on twitter @invitisveritas. Tell me what’s in your
glass #wiyg
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