đ„Bubbles
For this NYE bubbly, I take a page out of my favorite class âJourney into Champagneâ, where contrast and expression rein supreme! Check-out the following selections: sultry white Lambrusco from Cantina della Volta, textured Pinot Menieur from MoussĂ© e Fils and the boldly structured Vilmart & Cie. Were I to pour them blind, all stand tall in the glass for high quality and range. Scroll down for my descriptions and a special discounted 3-pack!
âThe education is in the glassâ
Cantina della Volta âChristian Belleiâ $39
A very dry and unique sparkler from the Bomporto region of Emilian Romagna, home to fizzy Lambrusco. The Voltaâs familyâs approach is all about preserving acidity and letting grape and place speak for themselves, no doubt inspired by multiple visits to Champagne. To this end, all their wines are made in the traditional method (secondary fermentation in the bottle). The âChristian Belleiâ 2016 has no equal in Italy, and it is produced without any skin contact. The resulting wine is a sultry and beautiful âwhite Lambruscoâ, like captured sunlight in the glass: White flowers, papaya, little nutty, peach and a limestone-like minerality⊠I cannot say enough about this wine.
MoussĂ© e Fils âPerpetualâ $62
Among the oldest of the âgrower producersâ, owner Cedric MoussĂ© leads a fully organic operation in the Valle de la Marne, home to Pinot Meunier, the family birthright. I say this because they have been farming Meunier for many years, creating the very first 100% Meunier for the Champagne Special Club, a new height for what some consider to be the lesser of the three grapes in Champagne. The winery is entirely energy independent, relying on solar energy as well as geothermal temperature for winemaking. This is their entry level bottling, made of 95% Pinot Meunier 5% Pinot Noir, and using a solera-type system with only 2 barrels being partially-filled each year, allowing for a âperpetualâ cuvee to pull from year after year. Like walking through the orchard on the eve of harvest, MoussĂ© PerpĂ©tuelle is a medly of ripe apples and pears, infusing our happy palates with the generous flavors of Autumn.
Vilmart e Cie âGrand Cellierâ $85
Each year I select a top Champagne to pair for the upcoming New Yearâs Eve celebrations. In order to make the cut, the chosen bubbly must dazzle the palate and engage the intellect. For this year, Bottivino has selected Vilmart Le Grand Cellier, an historic producer located in the Montage de Reims. Vilmart has been making wine for 5 generations and their style is bold and intense, perhaps one of few houses to reach such heights. Itâs as if there is a steam engine in every bottle, churning out searing aroma and palatable power. One reason is Vilmartâs use of large cask during primary fermentation and aging, giving added dimension and structure to the palate. The Grand Cellier comes from 2 premier cru appellations in western Reims, and is my favorite of all the houseâs offerings, including their top wine. I love this bubbly for its intensity on both the palate and nose, just bursting out of the bottle after over 3 years waiting patiently. Aromas such as peach, Lemon confit a roasted almonds come pouring out, matched by strong acidity and a long finish.