For this particular tasting and dinner, we sampled sparkling wines from Portugal, Spain, California, New Mexico and Alsace (France). Hands-down, the Segura Viudas was the top choice among all imbibers, and indeed, it's been one of my favorite since I discovered in many years ago. Due to its growing popularity, its cost has creeped up over the years and now if you can find it for less than $30, you're getting a good deal. I paid about $28 at Wine Works in Cherry Hill. The Cabriz from Portugal was the best bargain at about $12, but it did require a road trip up to the Iron Bound neighborhood in Newark, NJ. It's worth the trip, however, for the excellent deals on all Portuguese wines at Lisbon Wines and Liquors. (See my previous post https://phillywineguy.blogspot.com/2014/01/ironboud-newarks-destination-for.html)
The Gruet is produced in New Mexico by a French winemaking family who staked out property some years ago in this seemingly unlikely southwestern state to produce good quality sparkling wines at affordable prices. See more information about this producer at the bottom of this post.
Crémant refers to French sparkling wines produced outside the Champagne region. The Alsace and the French Loire River valley are especially notable for their Crémants and represent an excellent value as an alternative to the pricey Champagnes.
Finally, Gloria Ferrer, based in Sonoma, is major producer of sparkling as well as still wines. The Blanc de Noirs we tasted was a disappointment to some people in our group, but this may have been a result of the contrast to the Segura Viudas that came immediately before in our tasting. The creamy cherry-strawberry style of the Ferrer drew a sharp contrast to the dry, tangy, minerally, muted floral notes of the Segura.
One more general observation on sparkling wines: although they can be great food wines, and I always encourage wine aficionados to break out the bubbly at any time - as opposed to just special occasions - it was the general consensus of our group that a sparkling wine for each of 4-5 courses was perhaps overly effervescent. To highlight the special features of a bubbly, it may be wise to pop the cork for just one or two courses. In any case, do not be shy about making a little splash the next time you're asked to bring a bottle to a friend's dinner party. It's always a good time for bubbly! Salud!
Cabriz Brut 2013
Classification: Denominação de Origem Controlada (DoC)
Dao, Portugal
Varietals: 40%
Encruzado, 40% Bical, 20% Malvasia-Fina
Production/Tasting
Notes: At least 12 months in wine
cellar and 2 months in bottle after degorgement; aromas of white pulp fruits
jelly, citrus, toasted cereal and biscuit; fruity, fresh, harmonious with a
crunchy finish and a captivating mousse.
Food Pairing: As
an aperitif or with mildly spiced dishes based on fish and white meats and
desserts. Drink at 8ºC
Alcohol: 12.5%
Francois Baur Crémant d'Alsace Brut Reserve
Classification: Appellation Crémant d'Alsace Contrôlée
Varietals: Riesling,
Pinot Blanc
Production/Tasting
Notes: Biodynamic/organic; dry but not
bracingly so; tangy, creamy mousse with floral aromas, rounded pear/peach
fruits, fine bubbles and along rich finish
Food Pairings: cheese,
pâté , ham quiche, halibut in butter sauce
Alcohol: 12.5%
Segura Viudas Brut
Reserva Heredad
Classification: Cava
Denominacion de Origen (DO), Spain
Varietals: 67% Macabeo and
33% Parellada
Production/Tasting
Notes: 100% hand harvested; traditional method (secondary fermentation in
bottle); opening
aromas are yeasty from aging on its lees, smoky, with hints of brioche,
followed by touches of honey, apple, pear, lemon and flower petals (88 points, Wine Enthusiast)
Alcohol: 12%
Gloria Ferrer Blanc de
Noirs NV
Region: Carneros,
Sonoma
Varietal: 91.6% Pinot Noir; 8.4% Chardonnay
Tasting Notes: Bright
strawberry and black cherry aromas with subtle vanilla highlights. Creamy
cherry, lemon and cola flavors combine with a lush palate, lively bubbles and a
persistent finish. (90 points, Wine Enthusiast)
Food Pairings: crab,
Thai cuisine, roast pork, quail, foie gras or semisweet desserts; Seasoning
affinities include star anise, plum sauce and tarragon; triple aged gouda or
hard aged cheeses with persimmons and hazelnuts for the cheese course
Alcohol: 12.5%
Gruet Brut Rosé NV
Origin: New Mexico
Varietal: 100% Pinot
Noir
Production/Tasting
Notes: Méthode champenoise; aged en tirage for a minimum of 24 months; wild strawberry, plum and floral
aromatics and flavors; zesty acidity; delicate mineral finish. (88 points, Best
Buy, Wine Spectator)
Food Pairings:
Alcohol: 12%
Notes on Producers
Francois Baur
The Baur family has lived in
Turckheim since 1741 and today it is the 9th generation of Baur family members
to produce wine in the great region of Alsace. Pierre Baur is the son of
Francois Baur, and the Domaine Baur comprises 27 acres of vines. Half of these
are within the famous Grand Cru vineyard of Brand, making
the Baur family one of the largest landowners in Brand (which has other serious
growers such as Boxler, Josmeyer and Zind-Humbrecht as neighbors). Baur also
owns vines along the plateau Herrenweg, whose heavier soils provide the wines
with exceptional richness.
Today Thomas Baur, son of Pierre, takes care of the vineyards and winemaking; since 2001 the family has been fully biodynamic in the vineyards--a totally natural approach to the cultivation of vines that makes every attempt to respect the plants, the soil and the environment. Work is scheduled according to the phases of the moon, often at night while the vines are resting and not fatigued by the sun. Studying in the same biodynamics class as Jean-Michel Deiss, one notes the fervor with which Baur now addresses his work; it has become a religion to him and he trusts nature in his vineyards. Harvest is done manually, vinification takes place with natural yeasts in large foudres.
Today Thomas Baur, son of Pierre, takes care of the vineyards and winemaking; since 2001 the family has been fully biodynamic in the vineyards--a totally natural approach to the cultivation of vines that makes every attempt to respect the plants, the soil and the environment. Work is scheduled according to the phases of the moon, often at night while the vines are resting and not fatigued by the sun. Studying in the same biodynamics class as Jean-Michel Deiss, one notes the fervor with which Baur now addresses his work; it has become a religion to him and he trusts nature in his vineyards. Harvest is done manually, vinification takes place with natural yeasts in large foudres.
Gloria Ferrer
First sparkling winery in
Carneros.
Production notes on the Blanc de
Noirs:
Predominantly made from handharvested Pinot Noir grapes, the
hallmarks of which are a vibrant red fruit character. The creamy palate and
rosy hue are a result of a small addition of Vin Gris, which was blended into
the base cuvée. Over forty different clones and selections of Pinot Noir and
Chardonnay are planted on the 335-acre estate in the Sonoma Carneros district.
This allows to consistently produce
cuvées with complexity and clear fruit expression.
100% whole cluster pressed used to add richness and
structure. 5-7% cold-soaked Pinot Noir juice (Vin Gris) is blended into the
base wine for color & to establish the creamy notes on its finish. Juice
naturally settled overnight (débourbage or "racking") to encourage a
clean fermentation. 100% fermented in stainless steel tanks at 55-60° F to
retain vibrancy and freshness. Proprietary yeast used for the second
fermentation provided a delicate house structure. Cuvée is a blend of 18
different base wines. Wine spent a year and a half aging en tirage (on the yeast)
in our caves.
Gruet
Gilbert Gruet, founder of Gruet Winery, was born in
Bethon, France in 1931. He grew up in a poor family, and began working at a
young age. In 1952, Gilbert Gruet, along with his wife Danielle, dreamt of
producing fine quality Champagne. Gilbert followed his heart and in 1967
created the U.V.C.B. (Union Vinicole des Coteaux de Bethon), a co-op in the
village of Bethon.
In 1983, the Gruet Family was traveling through the
southwestern part of the US, and while in New Mexico met a group of European
winemakers who had successfully planted vineyards in Engle, near the town of
Truth or Consequences, 170 miles south of the city of Albuquerque. After
hearing of vineyards planted there as early as the 1600s, and learning about
the specific climate and soil conditions of the region, the Gruet Family knew
they had found what they were looking for. In 1984, Gilbert Gruet – whose
Champagne house (Gruet et Fils) has produced fine Champagnes in Bethon, France
since 1952 – made the decision to plant an experimental vineyard in Engle, NM.
The plantings were exclusively Chardonnay and Pinot Noir grapes. Two of his
four children, Laurent and Nathalie Gruet then relocated to New Mexico to begin
their American winemaking adventure.
Factoids about Sparkling Wines and Their Productions
- Méthode Traditionelle (or Méthode Champenoise): refers to secondary fermentation for sparkling wines or champagnes which occurs in the bottle. This usually results in lighter color, and smaller bubbles that retain their effervescence and produces complex bouquets and tastes as well as a long, lingering finish.
- Liqueur de tirage: mixture of still wine, sugar and selected yeast that triggers second fermentation in the bottle.
- Remuage (“riddling” in English): method of shaking and twisting each bottle to loosen the sediment left behind following the second fermentation. Originally done by hand with bottles racked in “pupitres” or desks. Process is now automated using gyropallettes or “turnovers”.
- Dégorgement: process of removing sediment and dead yeast from neck of bottle by plunging it in supercold liquid nitrogen solution.
- Dosage: topping off the wine with varied amounts of sugar to determine final level of sweetness.
- Levels of Sweetness:
Brut: no perceptible
sweetness in wine; little, if any, sugar added during dosage. Low sugar and
high acidity render it a good food wine.
Extra Dry: slightly sweet;
some residual sugar on palate
Sec: relatively sweet wine,
more so than Extra Dry
Demi-sec: Sweet sparkling
wine often served as dessert or to accompany a dessert
- Blanc de Blancs: sparkling wine made predominantly from white grapes, typically Chardonnay
- Blanc de Noirs: sparkling wine made predominantly of black grapes – usually Pinot Noir and/or Pinot Meunier.
- Rosé: generally fuller bodied wines produced by adding red still wine to the bottle or macerating the juice with red grape skins. Best suited for accompanying meals.
- Crémant:
Sparkling wines from French regions outside
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