by Fred McMillin
for January 22, 1997
Welcome to WineDay, the electronic Gourmet Guide's daily update. Monday through Thursday, WineDay presents a wine profile. Then on Fridays we present the Winery of the Week to take you through the weekend
A Beginner's Bubbly
Beginners in my S.F. City College (Ft. Mason Division) classes often give low grades to expensive sparkling wines. "Too yeasty.. .too tart" are the common comments. However, here's one they liked. First, though fermented in the bottle, the sediment is removed before it has time to impart dominant yeast flavors. Second, tartness is avoided by using a different grape. Instead of the usual Chardonnay and Pinot Noir, Gewurztraminer is fermented. This imparts spice and honey, instead of the typical sharper acidity. Yet, the sugar level is low.. barely detectable. In champagne lingo, it is called "Brut." Consequently, the more experienced tasters enjoyed it, too. (They recoil in horror from sparklers with more sugar than the Brut's l%.) So, give it a try, this bubbly for all palates.
1995 sparkling Gewurztraminer, Sonoma County, CA Rosenblum Cellars Alameda County, CA Phone (510) 865-7007 $14
Recommended (particulary with Oriental dishes)
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