Sparkling / Rose / Dessert Flashcards
Macvin du Jura
Pinot Noir, Poulsard, Trousseau, Chardonnay
Caves Jean Bourdy
Jura, France
Marc du Jura (brandy made from same grapes) added to halt fermentation retaining natural sugar and raising alcohol
honeyed raisin | herbaceous | sweet
$8gl
Vigneto Saetti
Lambrusco, Lambrusco Salamino
IGT Rosato dell Emilia
Emilia-Romagna
Italy
$9 gl | $36 btl
Violet, red berries. Rich, soft bubbles
Organic
2nd natural yeast fermentation in bottle
Nicholas Estate
Gewürztraminer (late harvest)
Anam Cara
Chehalem Mts, Willamette Valley, Oregon
apricot | white flower | pear | milled wood | honey
late harvest | Ice Wine style
$10 / 2 oz. pour
Cava Brut
Parellada, Macabeu, Xarel-lo
Parés Baltà
Penedes, Catalonia, Spain
toasty pear | apple | fresh
Bio-d
$10 | $40
Brut Blanc de Blancs
Chardonnay
Thévenet et Fils
Maconnais, Burgundy, France
pleasant acid | livlier than other BdB’s
$58
Champagne Brut Réserve
Pinot Noir, Pinot Meunier, Chardonnay
Bérêche et Fils
Montagne de Reims, Champagne, France
spiced pear | grilled nuts | lemon | not bread-y
Grower Champagne | practicing Bio-d
$98
The Flower
The Flower Flora and Fauna Rosé
Idlewild Wines
40% Nebbiolo 40% Dolcetto 20% Barbera
Mendocino County, California, USA
whole-cluster fermentation with native yeast, left on lees for 4 months in neutral oak
grapefruit pith | pomelo | chervil | tarragon | minerality | salinity |
Nebbiolo lends crunchy minerality, Dolcetto softness, and Barbera acidity
$50
2015
Jørgensen Rosé
Cabernet Franc
Leah Jørgensen Cellars
Buxton Vineyard, Rogue Valley, Oregon
Floral | pink grapefruit | apricot marmalade
First vintage | 110 cases produced [whaaat??]
46
2016
YL Rosé
Nielluciu
Yves Leccia
Île de Beauté, Corsica, France (Mediterranean island)
Stainless
red fruit | lively acidity
Nielluciu is thought to be a clone of Sangiovese
12 | 48
2015
Puianello Rosé
Lambrusco Montericco
Cantina Puianello
Lambrusco dell’Emilia I.G.T., Emilia-Romagna, Italy
wild strawberry | grapefruit | bread crust | mint | sage
“Ancestrale” refers to the method of fermentation; secondary fermentation occurs spontaneously in bottle and stops naturally when the yeast cells no longer have sugar to eat. The CO2 (byproduct of fermentation) is then trapped in the bottle, offering fine, well-integrated bubbles. Because the yeast cells are still present in the bottle, the wine (particularly at the end of the bottle) may appear a bit cloudy.
“Pét-Nat” is a shortened version of “Pétillant-Naturel” which is a French term that translates to “natural fizz.” It is a reference to the Ancestrale method of fermentation; a hands-off way of producing sparkling wine. Pét-Nat has become a very trendy offshoot of the “Natural Wine” movement, despite its having been around for eons (thought to pre-date the Champagne Method.)
Zlatan Rosé
Plavac Mali
Zlatan Otok
Sv. Nedjelja, Dalmatian Coast, Croatia
dry | ripe | fruity fresh cherry
“Plavac Mali” pronounced “PLAH-vahts MAH-lee” ; most significant grape grown in Croatia, usually producing very strong, big red wines.
$44
2016
Listán Negro Rosé
Listán Negro
Bodegas los Bermejos
Lanzarote, Canary Islands, Spain
peach | concentrated mineral
Hand Harvested | 3-5 Meters volcanic matter on soil
14 | 56
2016
Prosecco Col Fondo/Sui Lieviti
Glera
Cantina de Pra
Prosecco, Veneto, Italy
Bread crust | apple
10 | 40
NV
“Sui Lieviti” is an alternate name for the designation “Col Fondo” meaning “with bottom” for Prosecco procuced in the Ancestrale method rather than the typical Charmat method for second fermentation (what traps CO2 in the wine). The name refers to the settling of yeast cells at the bottom of the bottle which impart more depth and bready notes.
Borgoleto
Lambrusco Salamino, Lambrusco Marani, Lambrusco Maestri, Ancellotta
Cantina Puianello
Lambrusco dell’Emilia, Emilia-Romagna, Italy
Black fruit | tart raspberry
$9/$36
NV
Nicholas Estate
Gewürztraminer (late harvest)
Anam Cara
Chehalem Mts, Willamette Valley, Oregon
apricot | white flower | pear | milled wood | honey
late harvest | Ice Wine style
$10 / 2 oz. pour
