From: Jura, France
Varietal: 60% Pinot Noir, 40% Chardonnay
Taste: Pronounced and vibrant bright red berry notes alongside toasted almond brioche. Its lively bubbles keep you coming back for ‘just one more sip!’ An all around gorgeous sparkling rosé with flavors of sour cherry and rose petal with an elegant texture.
Pairing: This wine would be amazing with something as simple as a baked goat cheese with honey (or check out the recipe that follows for a savory zucchini blossom goat cheese pairing). Here’s my best “recipe” which is incredibly forgiving and completely customizable (don’t like garlic or thyme? Don’t use them!), but always delicious.
Soft Goat Cheese
Preheat the oven to 400 degrees. Place goat cheese in an oven safe dish, topped with a drizzle of olive oil in the oven for 5-8 minutes. While baking, slice the baguette. When you remove the cheese from the oven, replace it with the baguette and toast for 2-4 minutes. Remove bread and rub with a clove of raw or caramelized garlic. Drizzle honey on the warm goat cheese, sprinkle with fresh herbs, sea salt, and black pepper. Now you’ve got the perfect simple and warm appetizer spread. A gluten free cracker or bread also works perfect for dipping here.
Crisp Zucchini Blossoms Stuffed With Goat Cheese
About. The roots for Domaine Pierre Richard begin in 1919 when Xavier Richard purchased adjacent properties from his neighbors, but it wasn't until his son Jean Richard took over did they begin concentrating on wine. In fact, by 1947 the domaine cultivated a local reputation in the area for its wines and by 1976, Pierre Richard continued the family tradition extending the property to Mantry where a former hill of vines has been reclaimed. In 2009, his son Vincent Richard returned to carry on the family name after studying viticulture and oenology at Beaune, and taking jobs in the vineyards of St. Emilion and Côtes de Provence. He follows a long tradition of organic practices in his winemaking, though not certified.
The vines for this cuvée are grown on gravely-marl soils, hand-harvested only, undergoing selective sorting, and with primary spontaneous fermentation occurring in stainless steel tanks for 10-15 days. The wine is kept on the lees for 15 months with no batonnage. The blending and bottling are done during the following year's harvest. Aged for 12 months on lees in the bottle before disgorgement. The wine always receives a small dosage leaving behind a decidedly Brut bubbly.
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