I love the light, airy clouds of bubbles of this Prosecco. Although Prosecco isn't supposed to compete with Champagne on the fineness of its bubbles, because it is made by a different carbonation process, Adami Prosecco gives Champagne a run for the money on the bubbly quotient. That, along with providing all the other fun-loving attributes of Prosecco, makes the Adami an intriguing and rewarding choice.
With its broad array of origins and clones, this wine displays red aromas (candied cherry, pomegranate and raspberry) on the nose and the palate. In addition, one finds a light touch of brown spices (nutmeg, cinna- mon, all-spice). True to our house style, it is elegantly textured with seamlessly integrated, silky, polished tan- nins. Pair it with salmon or ahi, veal or pork, poultry (think duck) or beef, or hearty vegetarian entrees.
Although there are subtle differences between the terroir of Menetou-Salon, an up-and-coming region in central Loire, and that of Sancerre and Pouilly-Fumé to its east, all three regions offer a unique and distinctive take on the expressive Sauvignon Blanc grape variety. In this classic, cool season Loire year, this well-made Assadet Menetou-Salon rings with the freshness and vibrant acidity of the vintage.
Under their negociant line of wines (called Alain Jaume), the 2010 Vacqueyras Grande Garrigue is a classic Vacqueyras with lots of dense, concentrated, black cherry and plum fruit intermixed with hints of garrigue and licorice, a full-bodied mouthfeel. Under their negociant line of wines (called Alain Jaume), the 2010 Vacqueyras Grande Garrigue is a classic Vacqueyras with lots of dense, concentrated, black cherry and plum fruit intermixed with hints of garrigue and licorice, a full-bodied mouthfeel.
When I chatted with winemaker Christophe Jaume at the winery’s introductory tasting earlier this year, he could scarcely contain his enthusiasm for the 2011 vintage in general, and this 2011 Ventoux in particular. His explained that Les Gelinottes vineyard’s ideal exposure was a unique bonus, due to the extra sun received in late August early September. The additional solar energy pumped up the already ripe, juicy fruit, and helped build a fine structure of soft tannins. Made from 50% Grenache and 50% Syrah planted on clay and sandy soils, this wine offer notes of crushed blackberry, baked blueberry and garrigue, with hints of toast and earth rising at the finish. This fresh, medium-bodied Rhone should be enjoyed now, and over the next 18 months.