I'm a girl who loves Champagne and all that sparkles and on a recent trip to Italy I discovered a new favorite, Franciacorta. Franciacorta is a sparkling wine with DOCG status (since 1995) from the territory of Franciacorta in the Lombardy region of north central Italy.
What sets this sparkling apart from other Italian sparklers is that it is made in the traditional Champagne method, or as known in Italian as metodo classico. Most other Italian sparklers; Prosecco, Spumante, etc. are made using the Charmat method, where secondary fermentation occurs in a tank, rather than the individual bottles like with the Champagne method. Permitted grape varieties are Chardonnay, Pinot Nero (Noir), and Pinot Bianco (Blanc). I was so impressed with the complex, but subtle and elegant taste...and for the price, a vintage Franciacorta is a great alternative to a vintage Champagne.
My recent favorite Franciacorta finds are:
NV Ca' Del Bosco Cuvee Prestige (around $45): Yeasty, bready style, with a hint of nuttiness, minerality and great acidity
...are all reasons why Viognier is my go to white wine of choice. Viognier's exact origin is unknown but it reigns in the Northern Rhone appellations of Condrieu and Chateau-Grillet and is also used to soften and perfume Syrah in Cote Rotie.
Viognier has also gained popularity in the US with most production occurring in California, Oregon, Washington and New York, although many other states are producing.
I adore Viognier because as it approaches your nose it offers these beautiful floral characteristics of honeysuckle, orange blossom, acacia, gardenia and jasmine. On the palate Viognier flavors are often of dried apricots, pineapple, tangerine, peach and lemon zest. Viognier's texture is also quite seductive, silky with a succulent mouthfeel.
And as far as for food pairings it's extremely versatile and works delightfully well with spicy foods like Thai, Vietnamese, and Indian cuisine, try with Sushi, shellfish, and especially scallops or lobster. For cheeses Viognier is quite pretty with a triple-creme, or try drizzling some wildflower honey over a semi-soft sheep's milk cheese! Although my all time favorite pairing is 2007 Yves Cuilleron, Condrieau Les Chaillets with black truffles and cream pasta. Decadent indeed but the pairing absolutely sang!
So, next time you are planning on ordering a glass of Chardonnay, give this ethereal wine a try!
Recently while I was home for the Holidays I visited one of my Boston favorites; Boston Beer Works. I go to Beer Works for one of my favorite beers, their Blueberry Beer that is packed with fresh blueberries that dance in the glass. However, this trip I also tried something new, a seasonal beer they call Saison Nouveau. Saison Nouveau is an unfiltered Saison-style ale slightly orange in color with a mild spice. It was deliciously crisp with a light sweet citrus kick, spice and floral (chamomile) on the nose. Now, you may be asking what is a Saison-style ale?
"Saison" is the French word for season and these low alcohol ales were traditionally brewed in the Fall or Winter seasons and meant to refresh farmworkers. They were brewed in farmhouses in Wallonia, the French speaking region of Belgium. Saisons have been described as an endangered style, though there has been a rise in interest of this style over the past few years which I hope continues.
Cheers to Beer Works for this ale and do yourself a favor if you're in the area and grab yourself a pint of Saison Nouveau! http://www.beerworks.net/home/index.html
Amazingly enough it's already that time of the year again to start planning your Thanksgiving meal. Turkey? Check! Sides? Check! Desserts? Check! Now...for the wines? This can be one of the hardest parts of planning your Thanksgiving, especially if you're trying to please everyone! Chardonnay and Pinot Noir are often the most traditional options, however I've compiled a top ten list of a few other varietals that would shine with your meal as well (in no particular order):
1.Champagne/Sparkling Wine, especially a Blanc de Blanc: which means white of white and is 100% Chardonnay..and who doesn't like bubbly?? 2.Viognier: with it's beautifully floral notes it will highlight that in your food and if you have any dishes with truffles in it...pure magic! 3.Riesling: Apples and pears, and a touch sweet with refreshing acidity..try one from Washington! 4. Muller Thurgau: currently Germany's most planted grape, a cross between a Riesling and a Sylvaner, slightly tropical on the nose, hint of sweet, great with sweet potatoes 5. Gewurztraminer: with a somewhat spicy palate this white will stand up to the turkey and gravy, would also work with your pumpkin pie 6. Rose: they always seem to do well in a crowd, try a dry one, think a Rose of Pinot Noir or Grenache 7.Grenache: Slightly candied on the nose, often elegant like a Pinot Noir...try a California Central Coast single varietal or even a Chateauneuf du Pape 8. Pinot Meunier: the third, somewhat un-celebrated grape varietal often in Champagne sings with cranberry dishes, rarely seen on it's own however, Domaine Chandon makes a delicious one (check out my early post all about this varietal) 9. Zinfandel: what many consider the quintessential California grape, for Thanksgiving I would go with a lighter, fruitier version 10.Syrah: with it's meaty and peppery notes will play well with the stuffing and especially your darker Turkey pieces
Other wines to think about for dessert? Also try a Moscato D'Asti or Tokjai Aszu with your pumpkin pie and other seasonal treats!
Having grown up in the Berkshires in Massachusetts one can not help but acquire an appreciation for all the natural beauty and history it beholds. Blanytre is one of the gems that has always intrigued me and I was fortunate enough to have lunch there with my husband and take a peek at their fantastic wine cellar recently.
We had barely approached the steps and the door was already graciously opened for us and we were gloriously greeted. We were shown around the Main House and then invited to tour their Wine Spectator Grand Award Winning Wine Cellar containing over 26,000 bottles after lunch!
I had already had a peek of their wine "bible" a day before so I knew I wanted to try a glass of
2007 Domaine Tempier, Rosé, Bandol. I adore Rosé and had heard so much about Domaine Tempier I was brimming with anticipation. It was just as beautiful as I had hoped; berries, peach, spice and a hint of fig! It was indeed my lucky day as their soup of the day was a velvety Butternut Squash which paired beautifully with the Rosé.
For my main course I ordered a glass of the 2006 DuMol, Viognier, Lia ,Russian River Valley (floral, peach with a touch of butter) which also was delicious with their special of the day; Cod Placed on a Bed of Roasted Red Pepper Ratatouille and Braised Endive.
Conrad ordered a glass of 2003 Ramey, Cabernet Sauvignon, Jericho Canyon, Napa Valley (creme de casis, spice, oak, dark chocolate)which sung with their Grilled New York Sirloin Steak with Petite Ceasar Salad, French Fries (which were amazing and seemed never-ending!!) and herb butter.
At the end of our meal we were too full for dessert...well almost...not too full for a half bottle of 2007 Saracco, Moscato D'Asti, Castiglione Tinella, Piedmont I love ending a meal with Moscato D'Asti because they are slightly sparkling, low alcohol content and just so vibrant, bursting with honeysuckle and peaches. The little town of Castiglione Tinella in Piedmont is somewhat off the beaten path but said to have some of the most profound Moscato.
At the conclusion of our decadent meal we ventured down to the cellar which is owner Ann Fitzpatrick Brown's pride and joy, cared for by Wine Director Christelle Cotar and Sommelier Luc Chavalier. There are deep verticals including 22 vintages of Chateau Lafite Rothschild dating back to 1945, 14 vintages of Ridge Monte Bello, 15 vintages of Sassicaia and 15 vintages of Penfolds Grange to name just a few of the treasures this cellar beholds.
If you ever find yourself in the Berkshires and love all that is extravagant and elegant from the Gilded Age, Blantyre is a place you must visit. As well as serving lunch their dinner is been said to be quite an experience as well as staying on property
Check out all their accolades on their site:
http://www.blantyre.com/
I'm a Certified Sommelier, Champagne Master, French Wine Scholar, WSET Diploma Student, Actress and lover of beauty, Champagne, Rosé and Sullivan the Boston Terrier
Posts
