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Posted: 2025-06-13 06:00
Effervescence Unleashed Cocktail of the Month for June 2025: The Lo-Alcohol Sparkling Negroni Sbagliato Cocktail. Simply add gin and amaro to a shaker. Shake for 10-20 seconds and top with sparkling wine.
Ingredients 1 1/2 ounces Gin: Sipsong Spring Gin 1 1/2 ounces Campari or Amaro: Don Ciccio & Figli Luna 1 1/2 ounces or more non-alcoholic sparkling wine: Zilch Brut Bubbles
Sipsong Spirits is located in Sonoma County and the brand is intended to showcase Sonoma to the world. Spring Gin was inspired by the first days of spring. This seasonal gin is a snapshot of a fleeting moment in time, quite literally “Distilling The Moment”. Welcome to Spring in Sonoma County Wine Country. The cherry blossoms, orange flowers, fava flowers as well as wild pea shoots and Douglas Fir tips add stunning freshness to this gin along with many other botanicals.
Don Ciccio & Figli crafts Italian Herbal Liqueurs in Washington, D.C. most based on old family recipes born on the Amalfi coast. The recipe for their Luna Aperitivo dates to 1894 and this is a dark red-colored liqueur, with a multi-faceted bitter sweetness. Taste highlights begin with grapefruit, prickly pear, gentian lutea and chicory, and the party is joined by notes of rhubarb and vanilla.
Zilch Zero Alcohol Brut Bubbles is a sparkling drink made using Carbonated Water, White Grape Juice Concentrate, Malic Acid, Citric Acid, Sodium Benzoate and Potassium Metabisulphite (as preservatives). It is very white grape juice forward - not Niagara - but essentially white grape juice with subtle bits of stone fruit. Decent effervescence. Comes across a little sweet based on the fruit forward character of the juice and 0g added sugars. SRP is $15.
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Posted: 2025-06-05 07:48
 Grenache (also known as Garnacha in Spain) is one of the world’s most widely planted and celebrated red wine grape varieties. Known for its juicy fruit character, soft tannins, and adaptability to warm climates, Grenache is the backbone of some of the most beloved wines from France, Spain, and the New World. Grenache is typically a medium- to full-bodied red wine with a bright, fruit-forward character. Despite its juicy fruitiness, Grenache usually has soft tannins and moderate acidity, making it an approachable and versatile wine. It’s known for flavors of: - Ripe red berries: raspberry, strawberry, cherry
- Subtle spice: white pepper, cinnamon, clove
- Herbal and floral notes: lavender, thyme, dried herbs
- Earthy undertones: leather, tobacco, garrigue (a term for Mediterranean brushland scents)
Grenache is believed to have originated in the Aragón region of northern Spain. From there, it spread across the Mediterranean, finding a natural home in southern France’s Rhône Valley, as well as in Italy’s Sardinia (where it’s called Cannonau). Today, Grenache is grown in nearly every major wine-producing country, including the sun-drenched vineyards of McLaren Vale to the ancient soils of the Barossa Valley. I was able to witness these expressions first hand during a recent Rediscover Australia Roadshow tasting at the Australian Embassy where I was blown away by the single varietal Grenache wines as well as a few GSM (or SGM) blends. Grenache has a long history in Australia, first planted in the 19th century by European settlers. Initially used in fortified wines, Grenache found new life in the late 20th and early 21st centuries as winemakers began to appreciate its potential for producing elegant, medium-bodied reds that thrive in Australia’s warm climate. McLaren Vale is known for its diverse portfolio of grape varieties that reflects the region's varied grape-growing conditions -- most notably due to topographical factors and proximity to the cooling influences of the Gulf Saint Vincent. Altitudes differ markedly according to the location, and different mesoclimates are created as a result of varying degrees of exposure to the Mount Lofty Ranges in the north and the Sellicks Ranges in the south. Overall, the climate is Mediterranean, with fresh sea breezes helping to moderate temperatures during the growing season. Chilly winds from the hills also cool the grapes on specific vineyard sites, helping to retain acidity and structure. McLaren Vale boasts some of the country’s oldest Grenache vines, some over a century old. Here, Grenache is often grown in sandy soils that impart a delicate perfume and supple texture to the wines. The Barossa Valley is a compact region with a variable landscape of gently elevated terrain and flat valley floors. The overall climate is hard to categorize as conditions vary – not only due to the elevation but also because of the inland locations and the coastal influence. The valley floors are very hot during summer, with temperatures often exceeding 95°F (35°C). This, along with scant rainfall and limited natural water in the soil, makes irrigation essential. The Barossa Valley is home to the oldest still-producing Grenache vines in the world courtesy of Cirillo Estate Wines and thanks to the absence of the phylloxera louse. In general, the Barossa Valley produces Grenache with a touch more structure and savory depth. These wines often show layers of dark cherry, licorice, and gentle spice, underscoring the complexity that Grenache can achieve in the right hands. Here are the Grenache single varietal wines and Grenache blends that raised our consciousness regarding the Australian version of this classic grape variety.  Yangarra Estate Vineyard 'High Sands' McLaren Vale Grenache 2021 ($300) Yes, out of our price range but crafted from old-vine (1946) Grenache grapes grown in the sandy soils of the High Sands vineyard. Aged on lees in a combination of old Austrian and French oak foudres, puncheons, and ceramic eggs for 11 months. Exceptional. Seppeltsfield Barossa Grenache 2021 ($24)
This wine is made from Grenache grapes sourced from Seppeltsfield plantings on the western ridge of the Barossa. It is made in a ‘joven’ style without any oak maturation which allows the natural fruit characters of this grape variety to shine. This wine was vinified through the historic 1888 Gravity Cellar– which is highly regarded for its small batch format and gentle maceration. Built into the hillside on a series of terraces, gravity guides the flow of fruit down through the winery to deliver gentle extraction of color, flavor, and tannin. Mouthwatering.  Yalumba Bush Vine Barossa Grenache 2022 ($20)
This wine is made from old bush vines planted between 1920 and 1965 in various vineyards across he Barossa Valley floor. A range of terroir, including climate and soil types, can be found at each site, helping to make this individual and intriguing style of Grenache. Love it. Yalumba Tri-Centenary Vineyard Barossa Grenache 2022 ($60)
This wine is made from Grenache grapes from 820 gnarly old bush vines that were planted in 1889 at the Ancestor Vineyard in Greenock -- two acres of deep sandy loam soil over red-brown clay. The wine undergoes an unusually long maceration period of 372 days post-fermentation, which contributes to its silky texture and refined palate. Fantastic.  Paxton McLaren Vale Grenache 2022 ($33) The grapes are harvested from bush-vines planted in ancient soil formations at their Thomas Block vineyard. This vineyard experiences colder than average McLaren Vale mornings, and warm summer days, providing the perfect ripening conditions for producing the most elegant of Grenache. Luscious. John Duval Wines 'Concillo' Barossa Grenache 2022 ($30)
The grenache was sourced from survivor bush vines located south of Tanunda along with an old vine parcel from Moppa. After fermentation the wine was matured in a mix of tank (50%) and seasoned French hogsheads (50%) for 8 months. Elegant layers of fruit. Zonte's Footstep 'Love Symbol' McLaren Vale Grenache 2021 ($25) The grapes were sourced from the Blewitt Springs sub-region of McLaren Vale, known for its ideal conditions for growing grenache. Expect soft-yet-juicy tannins and racy acidity, which create a mouth-watering experience.  Organic Hill Premium Founders McLaren Vale Grenache 2022 ($25)
Sourced from NASAA Certified Organic and Bio-dynamically grown grapes at the Organic Hill Wines vineyard which is located in the Golden triangle of McLaren Vale. Probably my favorite.
Brash Higgins 'GR/M' McLaren Vale Grenache/Mataro 2020 ($46)
This wine is a blend of 70% Grenache and 30% Mataro sourced from a biodynamically farmed site at Yangarra Estate in McLaren Vale. The grapes were hand-picked and co-fermented using wild yeast in an open fermenter for two weeks, contributing to a harmonious and balanced blend. Soft and silky.  Hither & Yon McLaren Vale Grenache/Mataro 2021 ($25) This regeneratively farmed wine is a blend of 70% Grenache and 30% Mataro from their Hunt and Sand Road Vineyard. The Grenache was first planted in 1960 using its own rootstock and a heritage clone. The Mataro was established in 2008 and both grapes were planted in an alluvial fan of sand, clay and gravel. Especially friendly. Torbreck 'The Steading' Barossa Valley GSM 2022 ($43)
The Steading (50% Grenache, 31% Shiraz, and 19% Mataro) is a collection of 45 different sources of fruit, some from our own vineyard estates as well as from growers on a share-farming basis. The wine is a result of the serendipitous discovery of small remnant patches of withered ancient vines, some well over a century old, that have been carefully nurtured back to life. These vines survived the worldwide phylloxera outbreak of the 1880s, and a century later, the vine-pull scheme in the Barossa in the 1980s. Layers of juicy fruit.
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Posted: 2025-05-28 12:28
On April 30th, Gambero Rosso, Italy's premier food and wine media group, returned to Washington DC celebrating the Vini D’Italia 2025 guidebook! The event featured a walk around tasting of hundreds of Italy’s top Italian wines representing a fraction of the 2,600 wineries and more than 25,000 wines reviewed by the guidebook's experts. As part of the event, Gambero Rosso also hosted a Wines of Abruzzo masterclass in partnership with wines of Consorzio Tutela Vini D'Abruzzo and led by Marco Sabellico, the Editor-In-Chief of the Vini D’Italia 2025 guide.  The masterclass focused on Pecorino within several different regulatory zones: IGT Pecorino, Abruzzo DOC Pecorino, Colline Pescaresi, and the Tullum DOCG. The wines shared a persistent floral character, and fabulous acidity, while alternating between citrus and tropical fruits. My favorites of the nine featured were the Cascina Del Colle Terre Di Chieti Abruzzo DOC Pecorino Superiore Aimè 2023 and the Cantina Tollo Feudo Antico Pecorino Tullum DOCG Biologico Fermentazoine Spontanea 2023. The latter is comprised of 100% organically grown Pecorino that was fermented naturally in cement tanks and then rested on its lees for six months. This is a wonderful wine, golden delicious apples with a true sense of herbaciousness lifted by persistent acidity. The Aimè is farmed organically and is profoundly more fruit forward with strong ripe peaches and tropical notes. That profile is balanced by lively minerality. Two fantastic wines.
Moving into the Embassy's atrium and the walkaround tasting I focused on two regions: Puglia and Lazio. I started with Amastuola, a wine resort and farm located just north of Taranto where they organically farm ten grape varieties. By design, the 100 hectare estate "brings together the two concepts of functionality and aesthetics. The rows of vines were planted on the basis of the design conceived by the great landscape designer Fernando Caruncho. The vine spaliers draw harmonious parallel waves that follow each other for about 3 km. " Their I GP Puglia Bialento di Amastuola 2024 is a blend of Malvasia and Fiano and provides fresh pears, white grapefruit, and herbaceous notes. The IGP Puglia Primitivo di Amastuola 2021 is full bodied dark fruit with layers of light spices and juicy tannins. Then there's Negroamaro - a favorite Puglia grape - and their IGP Puglia Negroamaro di Amastuola 2021 shows luscious soft fruit and a juicy spiced finish.
Masca del Tacco is located in the cultural heart of central-northern Salento with 200 hectares of vines within a triangle of Brindisi, Taranto and Lecce. They farm Negroamaro, Primitivo, Cabernet Sauvignon, Fiano, and the Brindisi based Masseria Paticchi vineyard contains the regal Susumaniello grape. They poured a very delicious and surprisingly mineral laden Susumaniello Rosato 2024 and well as the full bodied Susumaniello 2023 with its layers of fresh and inviting fruit.
From Lazio and just southeast of Rome, Colle di Maggio introduced us to the indigenous Bombino Blanco grape which they grow in volcanic soils along with Fiano, Chardonnay, Merlot, Cabernet Sauvignon, Syrah and Petit Verdot. These vines are over 50 years old, are planted 150-200 meters above sea level, and benefit from their proximity to the Tyrrhenian Sea. Bombino Blanca is a late ripening variety and disease tolerant grape primarily used in blends and the Sirio Lazio Bianco IGP is a delicious combination of Chardonnay and Bombino. They release another excellent Chardonnay blend in the Lunapigra Lazio Bianco IGP -- this time paired with Fiano. Located a little closer to the sea, Casale del Giglio was a most pleasant surprise. The winery started as a small family venture in 1967 then expanded in 1985 with the planting of an experimental vineyard of 60 different vines. This translates today to a large portfolio of a dozen flagship grape varieties, with two very intriguing options: Viognier and Bellone. The Lazio IGP Blanco Viognier is a very rare sighting of this Rhone grape in the Italian landscape and provides full fruit - with layers of peaches and apricots. The Lazio IGP Blanco Bellone shows that this ancient (once sited by Pliny the Elder) and drought resistant grape thrives in the sandy soils close to the sea. The wine shows tropical fruit and fresh acidity that is extremely quaffable. This is one to seek.
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Posted: 2025-05-19 16:25
Mencia is to D.O. Bierzo what the Prieto Picudo and Albarin grapes are to D.O. León. A subregion within Castilla y León primarily dedicated to an historic and signature grape. Castilla y León is located in northwestern Spain between Galicia & Portugal and Rioja and is that country's largest wine-producing region -- encompassing 6% of Spain's total production. It is also the 4th largest Spanish grape growing region and home to over 500 wineries. The region contains 14 Designations of Origin (D.O.), four Protected Designations of Origin, and the Vino de la Terra de Castilla y León Protected Geographical Indication (I.G.P.). Castilla y León came into administrative existence in 1983, when the two historical provinces of León and Castilla la Vieja were unified. According to wine-searcher.com, "Castilla y León's rich cultural history dates back more than two thousand years, as evidenced by its six Unesco world heritage sites. These include the medieval city walls of Avila, the Roman Aqueduct in Segovia, and Atapuerca, an archaeological site rich in Bronze Age and Stone Age artifacts. It may be that wine production in the region pre-dates even the Roman occupation, which began in the 1st Century BC. In terms of climate, Castilla y León has a remarkably strong continental feel, given how close it comes to the Atlantic Ocean. Hot, dry summers here are followed by sharp, cold winters, when temperatures regularly drop well below freezing. Diurnal temperature shifts are equally pronounced, and play a vital part in the local wine styles. Cool nights refresh the vineyards after long, hot days. The area is completely shielded from the maritime influence of the Bay of Biscay by the Cordillera Cantábrica mountain range. On the other side of these mountains lie the Asturias, Cantabria and Pais Vasco regions. Their cool, fresh climates and fertile hills are in stark contrast to the warm, dry tablelands of Castilla y León.  Wedged between the Cordillera Cantábrica and the Sistema Central mountains, the region occupies a vast plateau about 200km (125 miles) across and between 700 and 1000 meters (2,300ft - 3,300ft) above sea level. Given this location and the low rainfall, soils here are typically thin and poor. They do become richer in minerals and clays, however, near the region's rivers, of which there are many. D.O. Bierzo lies in the far northwest of Castilla y Leon close to the region's borders with Galicia. The viticultural area consists of two parts: Bierzo Alto (high Bierzo), a mineral-rich and mountainous terrain where terraced vineyards are sewn into the slopes, and Bierzo Bajo (low Bierzo), a wide and verdant plain. Bierzo's proximity to the Atlantic Ocean has a profound effect on its overall climate, with average temperatures during the growing season much cooler than in Castilla y Leon's more inland areas, making it rather mild. Nevertheless, the Cordillera Cantábrica mountain range in the north provides the vineyards with adequate shelter. This ensures that the Mencia grapes achieve optimum ripeness. Bierzo's soil is different from that found in other parts of Castilla y Leon in that it contains a predominance of slate and granite. This favors the Mencia vines and helps them to produce wines with a distinct mineral character. The wines tend to be lighter in terms of alcohol and more refreshing than those from other parts of Castilla y León. Mencia is a thick-skinned, violet-blue grape that was once thought to be related to Cabernet Franc. Modern DNA testing has disproved this theory, however, but has uncovered that it is genetically identical to Portugal's Jaen." It's its origin Bierzo or Dão? "Mencia wines tend to exhibit earthy, vegetal characters with berry nuances and stony minerality. They have a bright complexion with a vivid maroon color, relatively fresh acidity and tannins. The fruit flavors can range from red to black fruits, often with a herbal dimension of mint or thyme. The variety can be challenging in the vineyard, and has a tendency towards low yields, making it a challenging prospect for growers and winemakers. It is susceptible to botrytis and mildew, and can lose its acidity quickly if not harvested promptly. Mencia's high alcohol and moderate acidity provide something of a juggling act at harvest and in the winery. Oak is used sparingly, as it can overwhelm Mencia's rather delicate flavor profile." At the Castilla y León Roadshow, I sampled several Mencia wines from two producers who focus almost exclusively on this grape. Elva Garcia Amigo was onsite representing her winery -- Aníbal de Otero (Daughter of Anibal) -- named in honor of her father. Aníbal and his father tended their Mencia vines which are now more than 100 years old. The process is overseen by oenologist José Hidalgo where the grapes are hand harvested in small batches, fermented in stainless steel and aged at various lengths in French oak. In the vineyard they practice sustainable practices where aromatic plants, wild oregano, thyme, and chamomile grow wild as cover crops. Anibal de Otero Mencía, D.O. Bierzo 2022
Made exclusively with Mencía grapes from bush-ripened vines with an average age of over 90 years. Located near the village of Otero de Toral, on a steep, high altitude of 500-600 meters with clay, sand, slate, and pebbles. The grapes are naturally fermented in stainless steel tanks. The wine is aged three months in used 225-liter French oak barrels, then 8-10 months in stainless steel tanks before bottling, and bottle ageing for at least 6 months. This is a fresh and pleasant Mencia with abundant red fruit and juicy acidity. Anibal de Otero Villa, D.O. Bierzo 2018
The grapes are from the same 90+ year old vines as the Anibal de Otero Mencía but the best grapes are separated and used for the Villa. Similar fermentation process, but longer aging with six months in used 225-liter French oak barrels and at least 18 months in the bottle. More velvety texture surrounds the red fruit and balanced tannins leading to bright acids. Anibal de Otero Los Fornos, D.O. Bierzo 2016
The grapes are harvested from very small plots in the exclusive Los Fornos area. The vineyard is south-facing, on a slope overlooking the valley where the Burbia and Cúa rivers meet the Sil where the soils are dominated by limestone and slate. The wine follows a similar fermentation process but the aging is extensive. It involves 18 months in new and used 225-liter French oak barrels then bottle aged for at least 36 months. This a complex and wonderful wine - darker fruit, more approachable tannins, and tasty earthiness.
Cantariña Vinos de Familia is another small winery started by five siblings cultivating 13 Ha of 100 year old family vineyards divided among three different sites in their Villafranca del Bierzo hometown. The first is Viña de Los Pinos, one of the most iconic and photographed vineyards in Bierzo. It sits by the Camino de la Virgen, a narrow dirt path transited by thousands of Pilgrims each year on their way to Santiago de Compostela. The second and older site is Valdeobispo and the third and newest site is Cotelo, where parts had been abandoned for 20 years. Valdeobispo was first planted in 1910 and considered one of the grand crús in Bierzo. The soils are clay and sand with limestone and rolling stones. Cantariña Villafranca, D.O. Bierzo 2022
This wine is practically 100% Mencia with trace amounts of Palomino, Doña Blanca and Godello in a field blend from the Viña de Los Pinos and Valdeobispo sites. The grapes are naturally fermented in 5000 liter oak vats with partial use of whole cluster. The wine is then aged in oak vats and used 225 and 500 liter French oak barrels. Fresh red fruit characterizes this wine with subtle spice and earthiness. Cantariña Valdeobispo, D.O. Bierzo 2021
This is 100% Mencia from the the iconic and organic Valdeobispo site. The grapes are fermented in an 50 HL oak vat, whole clustered, the aged 12 months in used 225 and 500 liter French oak casks. This wine has an astonishing vibrant mouthfeel, lively tannins and acidity distributing velvety dark fruit most notably blackberries.
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Posted: 2025-05-16 07:09
Champagne is a sparkling wine that is exclusively produced in the Appellation d’Origine Controlee area of Champagne, France and made using the traditional method known as the Méthode Champenoise. This method involves a secondary fermentation in the bottle, which creates the bubbles that are characteristic of Champagne. While the term "Champagne" is often used generically to describe sparkling wines, legally and technically, only those produced in this specific region under strict guidelines can bear the name. In short, Champagne is more than just sparkling wine—it's a protected cultural and agricultural product that reflects the tradition and terroir of its region. Origin and TerroirThe Champagne region, located about 100 miles northeast of Paris, has a cool climate and chalky soils that are ideal for growing grapes with high acidity—a key trait for sparkling wines. In this kind of cool climate, the growing season is rarely warm enough to ripen grapes to the levels required for standard winemaking. The landscape that earned Champagne its name (it roughly translates as "open countryside") suggests very gently over the white, calcareous soils of the Paris Basin. This famous chalk is distinct from the limestone soils of other French wine regions, being much finer-grained and more porous. This looser structure means that its mineral content is more readily absorbed by the vine roots, and it also provides excellent drainage – avoiding the risks of waterlogging. A further benefit is that this permeability allows access to the water resources far below, promoting strong root development and ensuring a continuous water supply. The Champagne wine region is divided into five sub-regions: Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne, and Côte des Bar. - Montagne de Reims: Known for its chalky limestone soil and home to Reims and Epernay, it is the largest sub-region with the most Grand Cru villages.
- Vallée de la Marne: Located between the Marne River and the Côte des Blancs, it is the second-largest sub-region.
- Côte des Blancs: Specializes in white grapes and is known for its chalky-limestone soils.
- Côte de Sézanne: A smaller sub-region known for its diversity of soil types.
- Côte des Bar (Aube): The southernmost sub-region, it is known for its red and rosé Champagnes.
Grape VarietiesChampagne is typically made from three primary grape varieties: - Chardonnay
- Pinot Noir
- Pinot Meunier
These grapes may be used alone or blended in various proportions to create different styles and flavor profiles. Production MethodChampagne is made using the Méthode Champenoise, or traditional method, which involves a second fermentation in the bottle. This process creates the fine bubbles that characterize Champagne. The steps include: - Primary Fermentation – Refers to the initial fermentation process where grape juice is transformed into a still wine. During this stage, yeast converts the natural sugars in the grape juice into alcohol and carbon dioxide, resulting in a dry wine with high acidity. This fermentation can take place in various containers, such as stainless steel tanks or oak barrels, though stainless steel is more commonly used.
- Blending – The blending process aims for consistency for non-vintage Champagne by combining wines from different grape varieties and different vineyard plots, along with reserve wines from previous years. Non-vintage Champagne typically blends wines from three to five different vintages.
- Second Fermentation – A liqueur de tirage (wine, sugar, and yeast) is added to the wine before bottling. The amount of sugar in the liqueur de tirage determines the pressure of carbonation in the bottle.
- Aging on Lees – Once the yeast have finished converting the sugar into alcohol and carbon dioxide, they die and become lees. The lees remain in contact with the wine, imbuing it with autolytic aromas (or aromas from lees-aging), which add layers of complexity.
- Riddling and Disgorgement – In order to ensure the clarity and quality of the Champagne, the lees must be removed. The bottles are tilted at an angle downward so that the lees settle into bottle's neck. The bottles are occasionally turned or riddled so that the sediment does not remain on one side of the bottle. The sediment is then removed through disgorgement where the bottle's neck is frozen and when the temporary cap is removed, the pressure in the bottle forces the sediment out.
- Dosage – Before final corking, a small amount of sugar wine(liqueur d’expedition) is added to balance the naturally high acidity of the wine and determine its sweetness level.
Styles of Champagne- Brut Nature – Also known as Zero Dosage, is a type of Champagne with a very low sugar content, typically between 0 and 3 grams per liter. This designation allows the true flavors of the grapes and the terroir to be fully expressed, as no additional sugar is added after the second fermentation. The term "Brut Nature" comes from the fact that the only sugar present is the natural sugar in the grapes.
- Brut – The most common style, Brut Champagne has a sugar content typically less than 12 grams per liter. The term "Brut" originated in the early 19th century when Champagne producers began experimenting with lower sugar levels in their wines.
- Extra Dry – Refers to a champagne that is slightly sweet rather than dry. It has a sugar content ranging from 12 to 17 grams per liter.
- Demi-Sec – A sweet style of Champagne that contains between 32 and 50 grams of sugar per liter, often paired with desserts.
- Rosé Champagne – The pink color of Champagne Rosé is achieved through specific winemaking techniques involving red grapes, such as the blending method (assemblage) and the saignée method. The blending method involves adding a small amount of red wine to the base white wine before the second fermentation, while the saignée method involves a short maceration of red grapes to extract color and aromas. Champagne Rosé has a history dating back to the 17th century.
- Blanc de Blancs – Blanc de Blancs is a term used for Champagne made exclusively from white grape varieties, typically Chardonnay. The name translates to "white from whites" in French, indicating that the wine is made solely from white grapes. In the Champagne region, Blanc de Blancs are mainly produced in the Côte des Blancs area, known for its chalky terroir which is ideal for growing Chardonnay.
- Blanc de Noirs – Blanc de Noirs is a term used for white Champagne made from the juice of black-skinned grapes, such as Pinot Noir and/or Pinot Meunier. The name literally means "white from blacks" in French, indicating that the wine is produced from dark-skinned grapes. During the winemaking process, the contact between the juice and the skins is minimized to prevent the juice from taking on color from the skins, resulting in a white wine despite the use of red grapes.
Learn more about the BevFluence Effervescence Unleashed campaign here.
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