This well balanced wine presents with aromas of strawberries, raspberries, dried currants, honey, and caramelized sugars. Flavors of red fruits and overtones reminiscent of toasted marshmallows linger on the palate with honeyed undertones. Soft tannins and mild acidity blend well with a slight sweetness. The aftertaste is mild, honey and fruit linger pleasantly on the back palate while oak and vanilla fade away. Best served chilled and neat.
Petite Pearl represents a full-bodied, complex wine embracing an intricate burst of wild blackberries and cherry, with notes of wild mushroom, vanilla, and mocha. The tannins are soft with enough acidity to cut through the ripe, dried fruit, and rich savory elements. This wine has a Syrah/Merlot taste and ages well.
• Pasta with a tomato-based sauce and wood-fired pizza
• Cheese, in particular, aged hard cheeses and Bayley Hazen Blue
• Chicken and duck, especially barbecued and braised
• Grilled meats, wild game, and vegetables
This sparkling wine is an elegant and pleasant wine with a golden straw color, delicate nose, and a fresh, crisp taste of green apple. Its slightly sweet nature is balanced by moderate acidity and light bubbles. This is the perfect bottle to pop the cork in order to celebrate any special occasion with a toast.
Why is Sparkling White Wine a favorite for food and wine pairings? The innate bubbles of sparkling wine offer an added layer of pairing versatility. At the same time, the coveted acidity of the wine carries rich, butter-laden fare even further on the palate.
Give some of these pairings a try the next time you open a bottle of Méthode Champenoise
• Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters
• Cheese, mushroom, or Chicken Alfredo lasagna
• Fruit-based desserts such as tarts, crêpes, strawberry shortcake, and any buttered or honeyed dessert
A sweet and tart wine, the nose carries notes of citrus and fresh raspberries. This wine has a little zing but is well balanced by sweetness and a bit of a spritz. There are soft tannins on the palate and some cheek-puckering results from a mix of the tannins and the grape acidity. Honey is present throughout and provides a counter-melody to the strong flavors on the grapes used in production.