For still wines, Burgundy is the most beguiling and frustrating region on earth. But for bubbly, it's a source of great values.Think about it -- they grow Pinot Noir and Chardonnay there. Why wouldn't they make good bubbly?
I've been loving this wine on a regular basis ever since seeing it for under $20 on a Vietnamese restaurant's wine list. My dates with it feel like a clandestine affair, passionate and foamy and I guess I better stop there.
What's not to love about an affordable pink bubbly made from quality Pinot Noir grapes? Even shipped halfway across the globe, it still undercuts domestic pink bubblies on price. Why pay $75 for pink Champagne when you can have this?
Louis Bouillot Perle d'Aurore Cremant de Bourgogne Rose NV ($14)
I keep coming back to this wine and marveling at the quality-price ratio. Made from 80% Pinot Noir and 20% Gamay Noir, it's a rich, fruity pink bubbly with a hint of Burgundian earthiness. Sophisticated and delicious, it could fool your friends into thinking it's a pricey Champagne. 90
to find this on a vietnamese restaurant's wine list? that's remarkable in itself (and i'm vietnamese). i would love to see more focused wine lists for asian restaurants, especially those who bill themselves as proper 'sit down' restaurants (not necessarily haute cuisine/fusion either).
ReplyDeleteside story - i feel as if the local thai place here in hollywood came up on some napa 'big labels' for fire sale prices, as their wine list now boasts caymus, cakebread, and duckhorn. how those would pair with thai food is beyond me.
back to your original post - cremants are awesome for those (like me) who are looking for bubbles without having to shell out the $$$ to have em.