The Cellar: French Wine Finds for Spring
Friday, April 05, 2013
This week’s first wine is Crémant from Alsace. For an article that discusses what a Crémants is and how they are made, click here. Maison Pierre Sparr’s Estate is located in the heart of one of Alsace’s finest district, the
This non-vintage Rosé is made from hand-harvested Pinot Noir grapes sourced from vineyards located in Vosges hillsides and Rhine valley. The vineyards are located at between 650 to 1,300 feet elevation and facing east and south for maximum sun exposure. This wine is made the traditional method and aged for 12 months on the lees prior to disgorgement. This wine is beautiful, well-made and delicious! A light creaminess on the initial attack is washed away with mouthwatering acidity leaving you wanting more. The fruit in this wine displays red berries, including slightly tart red currants and ripe strawberries.
While I am sure you have consumed your fair share of red Côtes du Rhônes – how much white Côtes du Rhônes have you had? White Côtes du Rhônes make up approximately 15% of the region’s output and are great – often inexpensive – all-around wines. While great for sipping by themselves, these wines often have enough weight and fruit to stand up to most foods as well. White Côtes du Rhônes are Grenache Blanc based wines
This week’s white Côtes du Rhône is made by one of the Rhônes most famous producers Paul Jaboulet. The 2011 ‘Parallel 45’, named after the 45th North Parallel which runs less than 2 miles from their cellars, is made from 50% Grenache Blanc, 20% Marsanne, 20% Viognier and 10% Bourboulenc. After fermentation half of the wine spent 2-3 months in oak casks adding some weight to wine and softening it. The flavors are those of melon and citrus, ranging from lemons to mandarin orange. At $10 - $15 bucks, this is not a poor effort.
In other news: Newport Restaurant Week is on! Check out GoLocalProv Food Editors' Ann & Michael Martini’s article so you know where to go. Also happening this weekend is ‘Taste of Tuscany’ at Chanler’s Spiced Pear Restaurant featuring wines from Antinori and guest speaker Aldo Rafanelli. A few tickets also remain for the Monday’s Esporão Wine Tasting at the Providence Wine Academy featuring winemaker David Baverstock.
So much to do – So little time - Cheers!
Steffen Rasch is a Certified Sommelier and Specialist of Wine. Feel free to email him at firstname.lastname@example.org with any wine-related question. Follow GoLocalProv’s Wine Cellar on Facebook to stay connected to the local wine scene or sign up for one of his tastings through the Providence Wine Academy.
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