Expatriate Sparkling Wines

Paired with Appropriate Hors D'Oeuvres

 

The Wines:

Apéritif:    Rose Brut, Segura Viudas 

Cabourg vin Mousseux Francais Brut, Cave de Wissembourg  

Cremant de Bordeaux Cuvee de L’Abbaye, Jaillance    

 Anderson Valley Brut, Scharffenberger Cellars

03 Riserva Talento Trento, Rotari

 Arroyo GrandeValley Rose Brut, Laetitia

Awards for best plugged or unplugged sparkling wine friendly 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.........

Our Holiday Event was at the home of Ken and Margaret Grezlik on a chilly evening, but in a warm and cheery holiday setting for our annual tasting of sparkling wines and hors d’ouvres. 

The theme was open, and there was a wide variety of dishes.  The winners of the competition were:

             First:    Gary Grondin  

            Second:  Jackie Carson

            Third:     Beverly Brisko

The wines from Europe and America were chosen by our expert on sparkling wines, Jackie Carson.

The aperitif was an old favorite cava from Spain made of Macabeo, Parellada and Xarel-lo. 

There were two seldom found cremants from France. The Cabourg was from Alsace’s Cave de Wissenbourg that specializes in sparkling wines made from Chardonnay, Sauvignon Blanc and Cabernet Sauvignon.  From Bordeaux, the Jaillance Cuvée de l’Abbaye is made with Sémillon, Sauvignon, Muscadelle and Ugni Blanc grape varieties.

From Italy in the Dolemites, the Rotari Riserva Talento Trento is made of Chardonnay and Pinot Noir.

From California,we had a Scharffenberger from the Anderson Valley made of  Pinot Noir and Chardonnay, and a Laetitia from the Arroyo Grande Valley in the Central Coast made of Pinot Noir, Chardonnay, and Pinot Blanc.

We found all the sparklers to be great choices and a fine continuation of our holiday custom, and the hors d’oeuvres were delicious.  With thanks to Ken and Margaret for their generous hospitality, it was a wonderful start to the holiday season.