Sparkling wine, or bubbles as I fondly refer to them as, are for all days, not just the holidays. And here's why.
They usually are high acid, meaning food pairings galore, the bubbles are a pallet cleanser, made well everywhere in the world whether its warm climate or cold climate, and no day can be a bad day when you pop that cork.
On the technical side of bubbles, my romance with the style is it really shows a winemakers abilities. Champagne houses' traditional style or signature blend if you will, is meant to do the opposite of what most winemakers do year to year. That is, champagne houses do not want to showcase the vintage and variance of the growing season, but instead blend years of finished wines together to always make it taste the same. As a winemaker it takes skill and talent to make sure you are building the correct puzzle piece in the cellar that will blend together with the rest of the vintages year after year.
Disclaimer: This wine is not Champagne, nor is it even tradtional method. (thats for tomorrow) It is thou, a great wine for a great price. A large producer, that regularly available, Charmat method (tank fermented). Had this one a few years in a row, always delivers.
Nose: A touch shy on the nose if it's too cold, green and red apple and lemon, crisp
Pallet: Wet wool, ripe orange, red apple; little waxy on the mouth feel with a creamy finish and hint of pithy lemon bitter to the high acid crisp finish.
Colombard, more famously known grape variety for cognac, Cognac is a blend of Colombard, Ugni Blanc, and Folle Blanche.
Cheers!
