| |
 | J Brut Rose Russian River Valley NV
|  |
|
|
|
 |
|
|
|
Ratings and Awards
|
|
|
|
Wine Enthusiast Score: 91 |
|
Wine Spectator Score: 90 |
|
Wine Advocate Score: |
Awards:
|
|
|
|
| | | |
|
|
|
|
| | | Score | User | City | State | Country | Tasting Notes | Time |
| 493 | | WE | 91 | Wine Enthusiast Reviewer | | | | Unpublished | 02/03/2010 |
| 75 | | | 90 | JaneGarvey | Atlanta | Georgia | USA | The usual suspects (Pinot Noir, Pinot Meunier and Chardonnay) collaborate in this beautiful salmon-hued sparkling wine made in the traditional method; that is, with the second fermentation occurring in the bottle. The vigorous bubbling quickly settles into a persistent bead with fairly small bubbles throughout. Toasty biscuit and red fruit aromas greet the nose, while on the palate fresh, lively fruit--citrus, some tropical and hints of red fruits--is backed up by brisk acidity. A sensation of tannin adds interest. The long mouthwatering finish keeps the palate refreshed and ready for the next sip. Residual sugar is pretty low (1.35%), making this a very useful food wine. Serve slightly chilled, about 55ºF/13ºC, in either tall flutes or white wine glasses (the trend is away from flutes for sparkling wines and Champagnes). Chocolate: BRIX 40% cacao milk chocolate; milk chocolate with spices, both hot and aromatic (see Dagoba “Xocolatl” and Vosges “Red Fire Bar,” both at Whole Foods); and perhaps my favorite: Vosges’ “Mo’s Bacon Bar,” milk chocolate with apple wood-smoked bacon and alderwood-smoked salt; probably also good with milk-chocolate-dipped red fruits (cherries,strawberries). Other foods: Pistachios (salted and roasted); lobster, shrimp or crab bisque; chicken breast poached in white wine with cream sauce; poached or baked salmon; might even try it with filet mignon.
National Distributing | 02/01/2010 |
| 29 | | WS | 90 | iWineDb Admin | | | | Unpublished | 12/31/2006 |
|
|