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Tuesday, June 14, 2011

Live Blogging - 3: Sake or Sparkling?

Szigeti sparkling grüner

I can't decide on whether I should pick up a bottle of crème de sake I'd seen at Heights Wine & Spirits, or try this sparkling grüner I received a PJ Wine newsletter about...

Szigeti—hard to pronounce, easy to drink.Very easy to drink. We like to think of this Austrian native as the limeade of wine; something you could chug down on a hot day and let its zippy, tart vibe cool you down no matter what the thermometer says. That’s not something you can say for most, or really any, wines, but the moment the electric bubbles, lime notes, and “set-your-phasers-to-stun” acidity attacked our palates, we knew this was not your ordinary Grüner Veltliner...

So what happens to GV when you add bubbles? Well, you’ve got a food friendly drink that does double and triple duty as an aperitif and an after dinner refresher... This is not an insipid, brewed-by-the-numbers, sparkler. This is straight methode traditionale, which is French for, “How the folks in Champagne do it”. The bubbles are formed in-bottle using the same process les Champenoise have mastered, and the result is fine bubbles that tickle, not scrape...


Any suggestions?
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