Summer Sparklers!

Summer sparklers

(for Barb’s birthday-gals celebrations)

An evening enjoying and de-mystifying Sparkling wine.

Sparkling wine is always produced from new wine, right after its first fermentation. The new wine is often mixed with other wines from several grape varieties, terroirs and vintages to become the ‘cuvée’ (blend). This cuvée guarantees a constant quality of the sparkling wine, regardless of harvest’s and vintage. And shows the skills of the winemaker. The most important characteristic of a sparkling wine is the secondary fermentation which is induced with a mixture of wine, yeast and sugar called the dosage.


Delice de Bourgogne (Chasing The Cheese @CheeseNymphs)






Spanish Cava – Freixenet Brut Negro, Penendes Spain

(Traditional method)

#216945         $13                                 9 G/L Sugar              12 % alc

Pale straw colour. Apple, ripe pear, bright citrus fruit nose. Light yeasty with mineral notes – creamy smoky mouth-feel. Stone fruit: white peach and citrus flavours; grapefruit and ginger finish.

varietals: Parellada 40% (fruit and finesse); Macabeu 35% (assists with aging); Xarel-lo 25% (robustness and acidity)

Macabeu is also called Viura when used as a principal grape in Rioja.

First fermentation in tank for 10-12 days. Second fermentation in bottles in caves for 18 months.

Food pairings: Potato chips! Tapas, tuna, lobster, eggs benedict, oysters caviar, sushi and apps


Prosecco – Mionetto Il; Valdobbiadene, Veneto, ItalyIMG_9552nc

Charmat/tank method –Soft pressing with must separated

#588053         $14        14 G/L       10.5% alc

Varietal: Glera

Med pale straw colour      Citrus, white pear, melon and floral notes

Dry light bodied crisp and refreshing acidity, * Frizzante with a short citrus finish



Cono Sur -Bio Bio Valley, Chile

Charmat/tank method

100% Pinot Noir (sustainable and organic viticulture)

#365205          $14               12 G/L Sugar……….12.5 %alc

Pale salmon pink colour. Carbonic maceration in open steel tank.

Raspberry, gooseberry and cherry, rhubarb and blueberries; minerality and creamy hints with bright acidity. On the palate as on the nose sweet red berry fruit with a clean finish.

Cono Sur is present in all premier wine regions in Chile. Bio Bio with the lowest temperatures during ripening season so a natural for Pinot Noir and Chardonnay

Food pairings: seafood and fried fish, goat cheese, marinated oysters, panko fried fish in vanilla oil.



Cremant D’Alsace Brut

Pierre Sparr Alsace France

100 % Chardonnay (Blanc de blanc) – Traditional Method

#416040        $19        12 G/L        12.5%

On the nose fresh hay, lemon tart, apple turnovers with distinct flinty minerality

Medium bodied and flavourful with good tingle of acidity on the long finish.

*That typical Alsatian wonderfulness*



Cremant de Bourgogne, Brut Rose

Louis Bouillot, a Nuits Saint Georges Burgundy France AOC

Traditional Method

Pinot Noir ( Blanc de Noir)

#48793      $ 20            13 G/L         12% alc

Crisp apple, raspberry and pear. Tart berry fruit and yeasty character that boosts the complexity. On the palate: hay bale, rhubarb Some dirt and barnyard was noticed. Very good length.


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