Searching for calmness in these times, when I heard about “meditation tasting” from the folks at Champagne Henriot, I immediately decided to try it. Then it occurred to me I might already be pretty relaxed if I was sipping champagne. But what if meditation-tasting (aka “meditasting”) could make things better?
In their shiny silver and rose-colored, metallic bottles, these two Sterling sparkling wines are definitely recommended as table decorations – and the wines are also a pleasure to drink. Crafted with medium mousse, both wines have lovely, appley elements in their aromas and flavors. The sparkling Rosé carries hints of
A delicate yet substantial sparkling wine. After the first fermentation, this wine is finished in the bottle, as they do in Champagne. The wine is also made with chardonnay grapes only, as is Champagne’s “blanc de blancs.” But this sparkler is produced in the north of Italy, in the Dolomites;
Graduating from Chardonnay table wine to blanc de blancs Champagne or sparkling wine makes sense -- if you have a very good one like this, made with 100% chardonnay grapes, and aged in the winery’s cellars for a couple years before being ready to drink now. The wine has some
The wine presents with pale straw color and medium bubbles. Baked apple and yeast show on the nose. Tart green apples are the primary flavor on the palate, with some brioche around the edges. Lime zest lingers for a few seconds on the finish. The wine is fermented in the
This is not just an aperitif wine, it’s a dinner wine too. When poured, its light straw gold color didn’t prepare me for the heartiness of this wine. Made with 100% chardonnay, this is a rich and full-bodied sparkler. In the glass I found a fine mousse with a creamy
Small, but not tiny, bubbles come off the glass in a relatively sparse mousse. Almond paste, hibiscus and lime peel make up the nose. On the palate, almonds and apples lead on the attack, followed by key lime emerging on the mid-palate. Apples linger on the finish, with a background
Small, but not tiny, bubbles come off the glass in a relatively sparse mousse. Almond paste, hibiscus and lime peel make up the nose. On the palate, almonds and apples lead on the attack, followed by key lime emerging on the mid-palate. Apples linger on the finish, with a background