Sparkling French Wines

Paired with South of the Equator Hors D'Oeuvres

 The Wines

Apéritif:    2004 Saint Hilaire Blanquette de Limoux Brut

2002 J. Laurens Crẻmant de Limoux

Lucien Albrecht Blanc de Blanc Crẻmant D’ Alsace Brut

       Champalou Vouvray Brut         

G. Kriter Ecat Carmit Rosẻ Brut

Jaillance Clairette de Die Cuvẻe Impẻriale

 

Awards for best unplugged "South of the Border” hors d’oeuvres.  Portions should serve 20 people. Wine glasses will be provided.

Black Tie Optional

No smoking or strong fragrances-please.  Attendees recognize they will consume alcohol & assume responsibility of having done so.

Members Only $12.00

What Happened.........

Once again we met at the lovely and beautifully decorated home of Pat and Max vom Steeg for our annual holiday tasting of sparkling wines and hors d’ouvres. Our members greatly appreciated their gracious hospitality as the holiday season began.

The South of the Equator food theme was a difficult one to meet, but there was a remarkable response.  All kinds of southern hemisphere foods appeared and they were delicious.  As always, there was a competition, and this year the winners were:

 First:      Bob Bilenchi, recipe found by wife, Rosemary Lauder.

 Second: Georgette Willoughby

 Third:    Nancy Bundorf, recipe found by husband, Tom.

The wines were selected and served by Jackie and Frank Carson from the stock of the Village Corner in Ann Arbor with their assistance.  They were excellent examples of French sparkling wines from other than Champagne.  The Crémant wines from other areas of France are made the same way, often with similar grapes, and are much less expensive.

The tasty and inexpensive St. Hilaire (from the region where it all began) was made of Mauzac, with some Chardonnay and Chenin Blanc; The J. Laurens from Limoux in southern France was made of Chardonnay and Chenin Blanc. The Lucien Albrecht from the Alsace was all Pinot Blanc and the Champalou Vouvray was all Chenin Blanc.

The G. Kriter Rose` from Burgundy held a lot of Chardonnay. The dessert sparkler, Jaillance Clairette de Die Cuvẻe Impẻriale, made from Clairette Blanc, a fairly rare variety, was a great sweet finish.

In all, it was a fine selection of wines, very good food, and a wonderful setting provided by our hosts.