Bubbles Round Up, Round 2
I know I said I would be sampling and updating the sparkling wine round up everyday, and it’s been a whopping three days. The truth is, I’ve been drinking a lot of Champagne for research purposes, and it’s been keeping me so busy I just haven’t had time to write.
Here’s the official Day 2 of the Bubbles Round Up. And stay sparkly baby.
This American sparkler hails (surprisingly) from Albuquerque, New Mexico. It was a Golden Delicious Apple-scented gem, with a rich mouth feel and great yeasty/bread-bakery notes on the palate. It was an absolute crowd-pleaser and not overtly fruity, in contrast to the Woodbridge Brut, or Prosecco for example. It would make a great aperitif, especially with something a little fruity like baked brie with apricot preserves or a similarly decadent texture. A desert gem with French roots (The Gruet family had a successful wine history in France until the 1980s), this juice disappeared far to fast for my liking!
Fun Fact: According to a study done by the journal American Scientist, the average bottle of sparkling wine has 20 million bubbles.