Sparkling Wine: Your answer for All "Occasions"

Nicoise Salad

In our line of work, I'm sure you can understand how naturally professional life overlaps with personal. Well, earlier this week I pulled out a bottle of sparkling wine to have with dinner. My husband asked, "What's the occasion"? The occasion was - I had been in the mood for bubbles! I wanted some flavor-filled, frothy goodness to embrace the gorgeous day and lingering, still-warm evening, and also assuage a good but very busy work week. Of course, it didn't hurt that I was serving nicoise saladfor dinner - with artichokes and eggs, two of the "buzz kill" foods in the world of wine because they are nearly impossible to pair successfully, unless you have bubbles, of course.

Indeed, sparkling wine has been on my mind of late. Next week we are hosting a spectacular wine tasting class at The Table in Cambridge. The theme is the Art of Food and Wine Pairing. I'm a big proponent of starting a tasting with some sparkling wine and do it as often as the occasion allows. It's both practical and palate-pleasing.

Think of it: guests almost never arrive all at once but a good hosts always wants to have something they can offer when people do arrive. I'm sure I've said it here before. Serving up sparkling wine is a great way to begin; it's festive and sets a tone and the stage for more excitement to come. And it's great when you're serving some harder to pair nosh, or when there's an assortment of items on offer. In its very make-up, sparkling wine is arguably the most versatile wine made.

Of course there is still tremendous variety within the category - which keeps things ever-interesting for us wine pros and enthusiasts! While over dinner we had a sparkler from the Limoux region of France, next week's tasting will feature Cava. Why? Well... you'll just have to join us!

~ Rebecca

at "the end" of rose season...

This (vintage) year has been a stellar one for rose lovers. Across the board the quality has been phenomenal - and after a so-so season last year, where the fun was in the find, this year (2012's) you basically haven't been able to go wrong. Talking last week amongst ourselves, we realized also that we tend to drink more rose this time of year - at summer's end - than any other. In part it is because we are in the final throes of the season, when you realize it's a final feeding frenzy when you have to stock up on what's left in the market NOW. And in part it is because September in New England has got to be one of the most glorious times of the year for drinking this limited commodity. Days are warm (and sunny?!) and evenings are cooler.

It's warm enough to drink something with a chill without feeling it throughout your entire body. And it's cool enough to fire up the grill.

Rose and grill fare?

YES.

When it comes to grill fare and rose, one of our favorite styles is Pinot Noir. More often than not roses (from all over the world, no less) are a blend of varietals. But when it comes to Pinot Noir, we can't think of a time when a winemaker has blended it for their rose wine. The magic is in the purity. (Granted, not many winemakers dare give up this hard-earned juice for rose, but when they do? Watch out.)

This year's stand out fav, among ALL rose in the market, has been Joseph Mellot's Sincerite Rose - 100% Pinot Noir. The extra bit of body to the wine delivered with pristine limestone/flinty minerality makes it this magical balanced vin you can't help but love. AND IT IS PERFECT WITH GRILL FARE. Skewered, Cajun dry-rubbed shrimp? Done. Pork tenderloin grilled to juicy perfection? Done and done. Mama's BBQ chicken? Yep! That's a slamdunk, too.

Long story short, 'tis the end of rose season as far as what's available in the market goes. Those limited resources have largely been consumed. So gather up your remaining rose resources and stock up. We still have the best rose drinking weather in front of us, but getting your hands on the stuff only gets trickier here on out.

TRAVEL ALERT: If you're lucky to have ever visited (or are planning to, hint hint) Heinemann's property in Baden, Germany you also know his Spatburgunder (Pinot Noir) Kabinett Trocken Rose is to die for. We recently cracked his 2011 offering having saved one bottle last year (remember, the harder to find rose gems vintage) and it couldn't have been better - as a stand-alone delight, let alone with a year of bottle age under its belt. (Yes, there are rose wines that can do so! Ask your local Wine Buyer for his/her pick to get you through the colder days of winter to come....)

Fun in the sun - with red wine!

It's summer in the city and yet I am drinking just about equal parts red, white and rose. What gives? The temperature - of my red wines, that is! Talking to people every day about wine I know there is a misconception out there that red wine shouldn't go in the fridge. Believe me when I tell you that's far from the truth. Personally speaking, I've found the notion is reinforced when you go out to eat. More often than not if you go to a nice restaurant they are missing the mark with the temperature they serve their wines; it is a challenge for them to keep their glass pours cold enough because they are often refilling glasses or uncorking new bottles and the wine either never goes back into the wine fridge due to the turnover, or it comes from too warm a place on the shelf behind the bar where it is easily accessible.

At home you have the 'luxury' of getting it right. Remember, nowadays room temp is higher than it used to be. And in the summer that's even higher! My house sits at about 80 degrees during the day. My cellar is around 72 degrees in the summer. Red wine (depending on the grape and region it comes from) shouldn't really be served higher than 60 degrees! Here's a chart which breaks it down fairly well.

If you're wondering if it really matters at the end of the day, it does. A wine that's served too warm is wearing a mask - none of its personality has a chance to show let alone shine. Wake up the wine by simply putting it in the fridge for 20 or 30 minutes to get it to serving temperature. That's about the time it takes me to kick off my shoes after my day, flip through the mail and get dinner started. All you have to do is grab the bottle off the rack and get it in the fridge before you start your Unwinding Process!

Of course, there are also wines that fall into the "Chillable Reds" category. These wines don't just loose their mask they virtually frollick in the glass once they get the 40 minute fridge treatment! Beaujolais (France - grape type: Gamay) and Loire Valley Cabernet Franc are fans of a little enclosed "AC" aka your fridge; Nebbiolo, Barbera, Sangiovese, Sciava and Frappato are Italian grapes that are also chill-loving; Spanish Tempranillo that hasn't seen a lot of oak mind it either. If you are entertaining grab the chill bucket and give the wine an ice bath for 10 minutes and you are good to go. Refill the bucket with ice and let your guests enjoy the good life - and learn a new trick!

Bubbles!

I drink sparkling wine all year long. Happily. Oh, so, happily! This year in particular has been a fun one in the sparkler-sphere, too. We've found many wines that are unique AND affordable, so my inclination to bring them home has been even greater. Long story short, while I'd never turn down an opportunity to enjoy a few gorgeous Champagnes (that is, from the Mothership of Champagne, France itself) if you travel outside this elite sparkling region you can find some real values. Now, when it comes to the traditional time of year to pop a few corks (namely New Year's Eve), I'm super psyched to have several of these options to choose from before heading to my friends' to toast 2012. Here are a few that have caught my fancy so much so that they've inspired full-fledged wine notes. Ready? Set... GO!

Finca Flichman Extra Brut ~ Malbec is the sure-fire winning grape of 2011. But we wine nerds can't forecast a reason to make a change in 2012! This trend has every right to carry on with gusto, particularly when we can also find it in an everyday celebratory (and affordable) package! Finca Flichman serves up a pretty bubbly, with terrific florals, snappy cherry and even a dash of blueberry and black raspberry fruits on the palate. This dry, redish sparkler (a blend of Chardonnay and Malbec) certainly intrigues and delights every sip of the way. And yes, for $9.99 it over delivers on quality!

Dom. Collin Cremant de Limoux ~ This is a sparkling wine (aka Cremant) with pedigree and pizazz from the Loire Valley of France. The pedigree part is that they man behind the magic has a Champagne project, but he thought it would be fun to dabble in the Loire as well. A blend of mostly Chardonnay and Pinot Noir (two of the three grapes permitted in Champagne) with a little Loire-tastic Chenin Blanc thrown in for good measure, the winemaking behind the wine ensures a toasty, brioche-like flavor and texture to the wine. Tiny bubbles deliver clean fruit notes (apple, lemon pith and pear) a touch of bitter almond, plus a whopping of cleansing mineral notes bringing the dry finish all the way home. Take this bad boy home for only $13.99. A party-pleaser for sure!

Selim Spumante Brut NV ~  This is perhaps the rarest sparkler I've ever encountered. Hailing from Campania, Italy it is no Prosecco – rather it is a blend of three grapes, one white (Fiano) and two reds (Aglianico and Barbera). Such a blend delivers a white sparkler with an intriguing and delicious flavor profile and texture: its smooth mousse offers up pink roses and lemon curd aromas and then delivers lifted, delightfully nuanced flavors including citrus, raspberries and bing cherries. A touch of talc provides a welcome and balancing minerality. Selim is a complex yet approachably delicious crowd pleaser for any occasion. Grab a bottle and discover what I'm so excited about! $20.99

Oriel "365" Prosecco NV - If you want something that offers a little something more in the traditional Italian sparkler-sphere, Oriel has just the thing. Their idea is to bring you an affordable Prosecco vehicle that is affordable enough you can enjoy bubbles ALL YEAR LONG, as Prosecco should be. (And yes, to answer your question, Prosecco is an Italian sparkler made from grapes of the same name.)  This not-so-simple, but oh-so-satisfying, lightly moussed wine with ample pear, lemon cream and yellow apple fruit takes a familiar experience up a notch. $17.99

Domaine Rolet Cremant du Jura Brut 2007 ~  For a non-Champagne sparkler, even with such great competition found this year in the marketplace, this wine might be the go-to Show Stopper for a pseudo Champagne. An offering from the off-the-beaten-track of Jura, France, this wine is a blend of Chardonnay, the indigenous Savagnin, and Pinot Noir. It has a luscious, rich texture yet fine bubbles and clean fruit. Specifically, quince and honeydew melon flavors offer a nice balance of tart/clean and savory/fleshy. A tangerine zip of acidity delights to no end. This bugger comes in just under $20 at $19.99. Happiness!

If you aren't on the bubbly bandwagon just yet, this weekend is a worthy one to jump on. Grab something fun and live it up! But please, have a safe, happy and healthy New Year!