Enough acidity to pair well with food, but a full, balanced body that would work well on its own, too.
This is not just an aperitif wine, it’s a dinner wine too.
The Blanc de Noirs was my favorite of the Gloria Ferrer sparkling wines I tasted this season.
All in all, a pleasant, mild sparkling aperitif, a surprise to me, for this grape.
When people tell me "I don't like bubbles" I slap them until they go away.
How do winemakers need to think about canned wine differently? Does the canning process need to be altered to avoid damaging the wine, or is it just the same as canning a pale ale, or diet cola? What is the science behind canned wine?