Category Archives: sparkling wine

3 lovely bubblies from Gloria Ferrer

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Champagne makers and bubbly makers everywhere are really happy that many of us Americans have begun picking up on the French and European practice of drinking bubbles for every day pleasure instead of reserving those delightful champagnes and sparkling wines just for special occasions. Today we’re featuring three expressions from the caves of Gloria Ferrer priced in the $20-$30 range, any one of which will make you and your guests beam with pleasure as you pair the wine with some of your favorite foods.

Ferrer Sonoma Brut bubbly
Ferrer Sonoma Brut bubbly

Gloria Ferrer, for 600 years a world renowned maker of sparkling and still wines with a history of female leadership, makes multiple expressions of bubblies that combine Pinot Noir and Chardonnay grapes in quite different proportions. Gloria Ferrer’s Sonoma Brut, for example, is made with 86.5% Pinot Noir and 13.5% Chardonnay. The finished wine shows off delicate pear and floral notes backed by toasty almond. On your tongue, you’ll find lively citrus, toast and apple flavors along with a persistent effervescence, a creamy mid-palate and a toasty finish. Pair this lovely bubbly with shellfish, crab, roast chicken or sushi. Seasoning affinities include lemongrass, fennel and white pepper. Serve with hard aged and triple-cream cheeses, maybe with some Meyer lemon compote to round out the cheese course. Alc 12.5% SRP $22.

Gloria Ferrer’s Blanc de Noirs is 91.6% Pinot Noir and 8.4% Chardonnay. It serves up bright strawberry and black cherry aromas with subtle vanilla highlights. Creamy cherry, lemon and cola flavors combined come with a lush palate, lively bubbles and a persistent finish. This wine is outstanding with crab, Thai cuisine, roast pork, quail, foie gras and with semi-sweet desserts. Seasoning affinities include star anise, plum sauce and tarragon. Try pairing it with your cheese course with a triple aged Gouda or other hard aged cheeses with persimmons and hazelnuts. Alc 12.5% SRP $22.

Perfect cheese wine - Ferrer Brut Rose
Perfect cheese wine – Ferrer Brut Rose

Gloria Ferrer’s Brut Rosé is an especially lovely rendition of bubbly. Made with 60% Pinot noir and 40% Chardonnay, it has bright strawberry and Ridge aromas followed by notes of crème brûlée, Meyer lemon and green apple. It feels like a creamy mousse and keeps giving you fruit all the way to the finish where you get a touch of mineral. Pair this lovely wine with anything spicy,  Asian inspired dishes, barbecue pork ribs or grilled seafood. This rosé is outstanding with many varieties of goat cheese served with olives and herbed nuts. Only 2000 cases produced. Alc 12.5% SRP $29. We really love this delicate and delicious bubbly!

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Champagne Maison Henriot glorious with pasta!

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Maison Champagne Henriot has been making beautiful champagnes for generations. The family is still running the winery and making the precious wines with the same care and attention they have always lavished on their creations. Recently the lovely Katie Parker, Regional Sales Director for Henriot Maison in central U.S., brought several expressions of this line of fine champagnes for wine dinner guests to try in combination with chef-paired pasta dishes specially created by the experts at Spiaggia, 980 N. Michigan. Truly a memorable way to enjoy these luscious champagnes and the creative genius of Spiaggia’s culinary team, Chefs Tony Mantuano and Joe Flamm, along with Rachel Lowe, one of only 5 female Master Sommeliers in the world, who manages the restaurant’s extensive wine collection.

Maison Henriot invited the chefs to taste the wines and invent pasta dishes that would showcase how perfectly the various expressions pair with the right pasta. The point is, said Maison Henriot rep Katie Parker, glorious champagnes don’t have to be relegated to only haute cuisine or special occasions. They are equally appropriate with simple, beautifully prepared dishes.

The chefs at Spiaggia, of course, don’t stint on their creativity when designing pasta dishes. Seeing that Spiaggia bills itself a “modern Italian” restaurant, it’s not surprising that some of these items were extraordinary in themselves – and truly magnificent with the paired champagne. A favorite was the Aglio e Olio Agnolotti, a magical creation from the Spiaggia kitchen that fairly dripped creamy richness, both from the filling in the hand-made pasta and the richly aromatic olive oil drizzle, paired with Henriot’s Brut Souverain. This champagne is a classic, elegant expression that’s a mix of 50% Chardonnay, 45% Pinot noir and 5% Pinot Meunier. Aged a minimum of four years, it shows a nice minerality along with wonderfully lively with notes of white flowers and citrus on the nose. On the palate, brioche and white fruit notes lead to a clean and fresh finish. We so had to close our eyes on this combination!

The Brut Blanc de Blancs is non-vintage but is blended with up to 40% of reserve wine from other excellent years. The mix of 50% Chardonnay, 45% Pinot Noir and 5% Pinot Meunier is aged a minimum of four years and results in good minerality and fresh bouquet, yet shows full body and power on the palate. Notes of brioche intermingle with quince jelly and acacia honey along with a fresh and wonderfully long finish.

Other expressions include the Brut Rosé, Cuvee 38, and theirt wo vintage 2008 Millésimé champagnes, Brut and Rosé. Champagne Henriot Cellar Master Laurent Fresnet uses no oak in the house’s pure Chardonnay expressions, so if you’re of the no-oak-thank-you persuasion, you’ll find these champagnes highlight all the other wondrous qualities of the grapes. Maison Champagne Henriot continues to do justice to the long revered art of producing fine champagnes. Special occasion or simple pasta, you and your guests will feel rewarded no matter which expression you choose.

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