Category Archives: wine

feeling bubbly: visiting Bouzy with Andre Clouet

Nothing screams with more vibrancy during the Holiday season than my yearning for bubbles.  The sommelier will call out from the kitchen, “well what are you in the mood for?” and I nearly fall out of my chair with a sparkly response of “bubbles.”

photo 1

At our house, this almost always means Champagne, and since the sommelier has taken on this new role with Classified Wines over the past year, admittedly, we have been quite spoiled.  Time and time again, we have confessed to our love for André Clouet, a small family based producer based out of the Grand Cru village of Bouzy. This village (pronounced “Boozy”) is especially known for still red wine made from Pinot Noir, partially due to the warmer conditions, and therefore, riper grapes. While most popular Champagnes are from the same domaine region of Reims, Bouzy stands out because of the quality of the Pinot Noir produced.

André Clouet’s 20 acres of vineyards lie on the central slopes of Bouzy and Ambonnay, all Grand Cru sites in the Montagne de Reims.  The family is known for fastidiousness, and dates back to the 17th century, where the original ancestor who lived in the village house was a printer to Louis XV’s royal Court at Versailles.  In 1911, the great-grandfather of Jean-Francois Clouet created an elaborate ancien regime label as homage to the printer, which was even once painted by Edouard Manet. This label now appears on the Andre Clouet 1911.

photo (9)(picture taken by the sommelier April 2013.  pictured: Jean-Francois Clouet.)

There are three Clouet Champagnes that are recommended here, although there are a few more available through retail.  At any one time, you can say that all of them are my favorite.  Because they all are.

André Clouet Grand Cru Rose NV.  Mild salmon in color, with aromas of raspberries and strawberries, and mingled with drier, toasty complexity. Blended with 8% still Bouzy Rouge.  Excellent for pairing with all kinds of foods, especially charcuterie, shellfish, or cheeses.  Retails for $50.  (locally found at Specs)

photo 5

André Clouet Grand Reserve Brut NV.  100% Grand Cru estate-bottled Bouzy Pinot Noir aged six years, with aromas of strawberry and flavors of wheat and stone.   A touch of cream on the palate to complete the finish.  Pairs well with oysters, creamy pastas, poultry, and rich seafood.  Retails for $40.  (locally found at Specs)

photo 2

André Clouet 1911.  This Champagne reads like a novel.  Firstly, it is all also 100% Pinot Noir.  What makes this bottle so very special, however, is that it is a blend of the Clouet’s ten best lieux-dits in Bouzy, and normally from three consecutive vintages, generally half from the most recent year, and a quarter each from the preceding two.  In addition, the bottles are always hand riddled; this means someone literally turns the bottles every few days.  For the most recent release of Clouet 1911, disgorged in 2012, the Grand Cru Cuvee is a Pinot Noir blend of 1995 (25%), 1996 (50%), and 1997 (25%).  The color is gold, and the aromas are blossomy, with hints of honeysuckle and peach.  Drinks marvelously with raw oysters or steamed shellfish.  The climax? Clouet only blends 1,911 bottles per production, so if you see it on a menu or shelf, grab it. It will soon be gone.

photo (8)

The Holidays are notorious for the clinking of glasses, sharing of joys, and wishing of cheer.  You might as well do it with a good glass of Champagne.  Cheers from our family to yours.  May you ring in the New Year with plenty of vibrant sparkle.

Be well. Live well. Drink well.

Subscribe for email updates!
Posted in wine • 1 Comment •

creating a cuvee cranberry sauce with Gloria Ferrer.

There are very few dishes that I am permitted to make this Thanksgiving due to the sommelier’s presence at home instead of in a busy restaurant.  Trust me, I am grateful for the break. (Plus, he’s a much better cook than I am!)  However, part of me still longs for the menu planning, the search for gorgeous new recipes, trends, and act of bringing beautiful foods to a harvest table.  Because cranberry sauce is a simple recipe that can be made days ahead, I grabbed the opportunity to add a new twist to our old favorite.  I know I am not one to share recipes, but since this one involves wine… and drinking wine… then why not?

If you have not had the occasion to make your own cranberry sauce before, you will find that homemade is more tart, less sweet, and more colorful that jelled canned sauce.  Gorgeous shades of red pop out from the bowl, screaming with life and vitality;  a beautiful addition to your Thanksgiving table.

This year, we are feeding ten adults and four children, so I am planning on twelve servings.  For this recipe, you will need a bottle of Brut Champagne or Sparkling Wine, an orange, sugar, vanilla, and cranberries.

ingredcran

Because you only use a few cups of bubbly, I wanted to also choose a wine that I would also imbibe. Therefore, after a few minutes scanning grocery store shelves, I decided on Gloria Ferrer Sonoma Brut Sparkling Cuvee.  The winery sits in the Carneros Valley, just south of Sonoma and best known for Pinot Noir, and has been planting there since 1985. Gloria Ferrer was the first sparkling house in Carneros, as well as the first vineyard to plant Champagne clones.   For those who did not know, Champagne or sparkling wine can be made from a few different varietals:  Pinot Noir,  Chardonnay, or Pinot Meunier.  A Cuvee is a sparkling or Champagne that is made from a blend of these grapes, or even from different harvest years.

gloriaferrer2

Made from primarily Pinot Noir, with a little Chardonnay, this Cuvee sings with aromas of pear, vanilla, and raspberry, while the flavor of toast balances out a creamy finish.  A gorgeous find at $16, and a notable sauce to add to your sauce.  Perfect on its own or with toasted bread and pate, cheese, and charcuterie.

gloriaferrer

To start, add two cups of sparkling and two cups of sugar to a saucepan on medium high until the sugar dissolves.  Set to simmer.  In a separate mixing bowl, add 24 ounces washed cranberries, two teaspoons of vanilla, one tablespoon of orange zest, and one tablespoon juice of squeezed orange.  Once mixed,  add cranberry mixture to simmering sparkling.

cranberry

Allow cranberries to pop and sauce to thicken, while stirring occasionally.  Remove from heat and allow to cool.  Refrigerate for up to five days.  Freeze for up to two months.

There are other versions of cranberry sauce we have made with orange liqueur, marnier, or just plain with orange juice, however, I like this version made with sparkling wine the best.  The toast and vanilla flavors of the Cuvee blend beautifully with the zesty cranberry to create a tart, slightly sweet, and popping addition to your Thanksgiving table.   Something else to be grateful for.   Cheers.

cranfinish

 

******************************************************************************************************************************************************

Sparkling Cranberry Sauce

Ingredients:

2 cups sugar

2 cups Brut Champagne or Sparkling Wine

24 ounces cranberries

2 teaspoons vanilla

1 tablespoon orange zest

1 tablespoon juice from squeezed orange

 

Add sugar and sparkling wine to saucepan, set to medium high.   Once sugar dissolves, set to simmer.  In a separate bowl, mix remaining ingredients, making sure cranberries are well coated.   Add cranberry mixture to saucepan.  Allow berries to pop and sauce to thicken, stirring occasionally.   Remove from heat and allow to cool.  Refrigerate up to five days before serving.  Freeze for up to two months.