Getting on with the Bubbly

As I told you earlier this month, I’m setting “Drink more bubbly” as one of my 2010 wine goals. Why not make a random Tuesday night special by uncorking some bubbles?  In an effort to meet that goal, and to drink up some of the bubbly that’s been collecting dust in my basement, I’ve already had 4-5 bottles this month! Starting with an old friend, the NV Roederer Estate Extra Dry. I purchased this bottle at the winery almost 2 years ago, it cost me $23, clocked in at 12% alcohol by volume and had a traditional Champagne closure.

On the nose I found candle wax, apple, pear, and almost a hint of pepper. I know the Extra Dry is supposed to be on the sweeter side, but I didn’t find it overwhelmingly sweet at all in the mouth. I got pear, honey, and peach in the mouth. The wine had a long finish which ended just a little bit sweeter than I may have preferred, but nothing to turn me off. I need to make another trip to Roederer sometime very soon as this was my very last bottle of bubbly from them. (I think. Unless tomorrow I turn up something else that got hidden in a corner…)

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4 Responses

  1. I agree that sparkling wine should not just be reserved for special occasions. There is nothing better than bubbles midweek just because!

  2. I agree wholeheartedly! I often keep bubbly on hand for way too long, thinking, I’ll drink it when the time is right. Thing is, though, when you open the bubbly, then that time IS right. : )

    Just recently I was trying to decide what to open to serve with the super-spicy tomato soup I’d made, and decided on a Spanish Cava. Man, was that an unexpectedly awesome match, one of the best I’ve tried. It just worked so well, which caught me by surprise a little.
    Yep, bubbles midweek . . . I highly recommend it!

  3. Good food wines, so why save them for special occasions?

  4. Of course, I’m a HUGE bubbly fan and think anytime is right for sparkling wine.

    As for Roederer, well they are my favorite house in California. While I prefer my roses from Schramsberg, the Anderson Valley Brut reminds me a lot of Champagne, except for those missing terroir notes of chalk and high minerality.

    I’ve never had their Extra Dry…I’ve actually never even seen it…I wonder if that (and why?) is a winery only item.

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