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4 Cards in this Set
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Champagne |
Made only in Champagne Traditional method •2nd fermentation in bottle •Complicated and time consuming Reputation for excellence •Royals •Famous people High price
Large producers: •Veuve Clicquot •Henriot •Möet-Chandon •Mumm
Small Producers (=grower Champagne)
Champagne: Style Producers have unique styles •Fruity Apple and pear •Flower •Toast brioche •Chocolate General: complex, elegant Pairs excellently with foods •Brunch •Fried foods •Chocolate
Grapes: Chardonnay, Pinot Noir, Pinot Meunier
Only Chardonnay= Blanc de Blancs: Lighter bodied, more elegant
Only red grapes (PN and PM)= Blanc de Noirs: fuller bodied, more structured and robust
Rose champagne: fuller bodied, berry flavors
Champagne: Sweetness Brut Nature/Sauvage= completely dry, no added sugar Extra Brut Brut Extra Dry (extra sec) Dry (Sec) Semi dry (demi-sec) Doux (sweet)
Vintage: NV=Non vintage= wine from several yrs Vintage (always has vintage year on bottle) •complex •robust
TRY: Large producer: e.g. Veuve Clicquot •Fresh, crisp, fruity
Small producer: e.g. Pascal Douquet Blanc de Blanc •rich, complex •pastry, brioche, baked apple
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Cremant |
Traditional method •2nd fermentation in bottle
Less time in cellar than champagne Less complex Less expensive
*Different grapes, different flavors *Pairs well with food: high acid *Regions: •Alsace (Crémant d'Alsace) •Burgundy (cremant de Borgogne) •Loire Valley (cremant de Loire) |
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Prosecco |
Veneto, NE Italy Grape: Prosecco Method: charmat •2nd fermentation in tank Flavor: fresh, fruity Before a meal, with appetizers
Extra Brut - Brut - Extra Dry -Dry Price: $10-$25 Try: •Jelo Prosecco: crisp, refreshing •Nino Franco prosecco Rustico: elegant, complex |
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Cava |
Spain (multiple regions, but mostly Penedes) Grapes: Xarello, Parellada, Macabeo; Chardonnay Method: traditional •2nd fermentation Flavors: toast, nuts Pairs well with food: heavier appetizers, tapas $10-$30+ Try: •Freixenet: fresh and citrusy •Gramona Gran Cuvee: rich, complex |
