Tag Archives: charmat

Wine of the week: Domaine Bousquet Sparkling Rose Brut NV

Domaine Bousquet Sparkling Rose Brut/$10-$13

The Domaine Bousquet Sparkling Rose is a first-rate Argentine bubbly — and a terrific value

Know two things about this wine: First, it’s difficult to find quality dry sparkling wine made with the charmat method, and especially at this price. Second, I should have reviewed it months ago – it’s that well done.

So consider this a wholehearted endorsement of the Argentine Domaine Bousquet Sparkling Rose NV ($12, sample, 12%). In fact, I didn’t expect to like it, and I couldn’t have been more wrong. Which is why the first rule of wine criticism (as I always remind myself) is to taste the wine before judging it.

Too much charmat sparkling is soft, has flabby bubbles, and doesn’t have enough acidity or fruit to balance its sweetness. None of that is the case here. Even more remarkable is that the wine is made with two grapes – pinot noir (75 percent) and chardonnay (25 percent) – that don’t necessarily do well in Argentina.

Nevertheless, it works here. Look for lots of fresh red berry fruit from the pinot noir as well as a pleasant, almost citrus aroma. The chardonnay adds body and acidity; the residual sugar is as high as some sweeter tasting sparklers, but the sweetness isn’t obvious here. And the bubbles are first-rate, tight and small.

Highly recommended, and almost certain to enter the $10 Hall of Fame in January. Chill this and drink it on its own, or pair it with almost anything you’d drink rose still wine with. And be glad I finally remembered to review it.

Imported by Origins Organic Imports

Wine of the week: Tiamo Prosecco Extra Dry NV

Tiamo ProseccoCan a sweet Prosecco be enjoyable? Yes, if it’s the Tiamo Prosecco

The Tiamo Prosecco is a sweet wine. There, I said it.

But before you close this page, know that the touch of sweetness is part of the wine, and not added sugar. In this, it’s the way Italian sparkling wine is supposed to be, and one of the reasons that I enjoyed the Tiamo Prosecco ($15, sample, 11%). Balance is all, and especially these days when it can be so difficult to find.

Look for smaller bubbles than in cava, the Spanish sparkling wine, or in Champagne. That’s because Prosecco is made using the charmat method, where the second fermentation that produces the bubbles is done in a tank and not in the bottle. But the Tiamo Prosecco isn’t too light, unlike those Proseccos or other charmat wines where the bubbles fizz about as much as flat Alka-Seltzer.

The sweetness, meanwhile, is offset by citrus and white fruit, as well as a noticeable green apple aroma. Extra dry, in the winespeak that is sparkling wine, means the wine is sweeter than burt, which means dry.

Serve this well chilled, and drink it on its own or with salads or something like roast chicken marinated in rosemary, olive oil, garlic, and lemon juice. That’s what I did, and the pairing reminded me why they matter when you pay attention.