Méthode champenoise… it’s a mouthful to say the least. Pronounced meh·thuhdsham·pən·wah, the term gives a nod to how the French make traditional Champagne. There are several different types of ways to create bubbles in wine but méthode champenoise requires a secondary fermentation in the bottle. This winemaking style is laborious and takes some dedication and time! Hence, why a 2013 is available in the market right now (and not considered a library wine).
Along with time, the cost of a wine made in this manner climbs for a couple reasons. One, the winery spent a lot of extra effort making sure those bubbles developed in the bottle. And two, the aging has already been done for you!
Color: Pale straw yellow
Aromas and flavors: Abundant mineral notes of gravel dust, coupled with gentle bubbles that dance across the tongue. This wine is tart and filled with unripe peaches, key limes, Meyer lemons, Granny Smith apples and pineapples. The finish is long and leaves you wanting another sip!
Michele Francisco, a founder and regular contributor to Winerabble, a blog primarily about Pacific Northwest wines, is living the dream in Portland, Oregon. Her passion leads some to believe she's got wine running through her veins. Contact Michele at firstname.lastname@example.org & be sure to visit her online portfolio at www.michelefrancisco.com.