Archive for the ‘Sparkling Wine’ Category
All That Sparkles Isn’t Gold
by TJ Davis on July 14th, 2010
Normally, when I think of a sparkling wine, what comes to mind are the golden-hued whites such as Cremant, Cava, Espumante, Asti, Sekt, and most notably, Champagne. Traditionally, the sparkle in sparkling wine comes from a secondary fermentation during the wine making process wherein yeast and sugar are added to the wine. This fermentation causes a build-up of carbon dioxide gas inside the wine bottle. Dead yeast cells are removed from the wine through the processes of riddling and disengorgement, but the dissolved carbon dioxide gas remains.
The rampant popularity of sparkling wine is not new; it was sparked in...
2006 Wolf Blass Brut
by TK on July 31st, 2008
When you think of Australia you think of a fun-filled country full of spirit and jovial people. And the burgeoning wine business in Australia is very similar. Most of the reds are light and flavorful, but lack the depth of European or California reds. My wife and I are not big white wine drinkers, but on a recent celebratory trip to Emeril’s Restaurant in New Orleans, I decided on a bubbly white wine from Australia, a 2006 Wolf Blass Brut.
We were both pleasantly surprised and happy with the selection. The white was light and not too dry or sweet....
Villa Cornaro Prosecco Extra Dry
by TK on July 8th, 2008
Saturday night at home with no children (which is hard to accomplish when you have 4 kids)! We decided to make a light dinner of Blueberry Salsa Chicken and an Escarole Salad (you can read about this in our sister publication, TastyThoughts).
After dinner we decided to lay on the living room floor and watch Michael Clayton (read reviews of the movie in FlickRev). To go with our lounging and cinematic release, we had a bottle of Villa Conaro Prosecco Extra Dry.
For those of you who like the effervescent sensation of spumante, but do not...
