Champagne & Sparkling Wine Club - July 2012
Learn the finer points to many of the wines we offer each month. Our club wines are expertly researched and selected for quality, value and uniqueness and every one has an interesting history. Here are some of the wines we are offering this month:
Antech - France
2010 Blanquette De Limoux Cuvee Francoise
Antech might sound like the name of a high-tech conglomerate, but this is in fact one of the largest family-owned domaines in Limoux. Blanquette de Limoux, an appellation for sparkling wine defined in 1938, using the variety Mauzac with up to 10% combined total of Chardonnay and/or Chenin Blanc. Aged on the lees for nine months. The term blanquette describes a downy white covering on the underside of the leaves of the Mauzac variety; thus the grape is known locally as Blanquette, and hence the name of this appellation. This bubbly is disgorged and offers up a fresh bouquet of green apples, comice pear and white flowers. More akin to say a Prosecco than a Blancs de Blancs from Champagne, this Blanquette exudes youthful, vibrant energy and good times! The perfect sparkler to enjoy one its own or with turkey, salmon, and sushi.
Sorelle Casa Fine Wines - Italy
2011 Secco Bianco Veneto IGT
After decades of being able to blend other grapes with the Prosecco the Italian government decided to make it a DOCG and now no longer is it possible to have blends. Being big lovers of the traditional blended bubbles, Sorelle Casa decided to keep the tradition of the Italian blend alive, and in early 2009 they created Secco. Secco Bianco is made from 77% Chardonnay, 15% Pinot Bianco, and 8% Raboso Piave. The vineyards, located in the northern Piave Valley of Veneto, are made up of alluvial soil. Grapes are de-stemmed, then soft crushed and fermented at 64.4ºF (18ºC) degrees. The wine then rests on its lees at 39ºF (4 ºC) degrees. Secondary fermentation, Charmat Method, occurs in tank for a period of 30 days before bottling. Fresh and elegant. Layers and layers of flavors. Elderberry, anise, Italian summer, melon, beeswax and seashells live within so many tiny bubbles. Totally delicious! Serve cold and frequently, either on its own or as a component to a seductive Bellini or Mimosa base. Secco Bianco goes with everything from caviar to oysters to your favorite Chinese take-out.
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