Top notch sparkling with lovely complex aromas of lemon, apple, peach and white flowers; and a fine creamy bubbled mousse.
This crémant is made using the same method as champagne. This is a very labour intensive process in which grapes are grown sustainably, lovingly picked by hand, and fermented twice - first, in tank to obtain the base wine; and then in bottle for the bubbles to appear.
During the second fermentation, the wine spends a year in the bottle absorbing all those brioche-y toasty flavours from the yeast, before the bottles are riddled and disgorged (the bottles are slowly tipped head over heel so that the spent yeast can be removed).
Located in south-eastern France in the region of Die (pronounced dee) on the banks of the river Drôme, Poulet & Fils is a family winery passed from father to son, and now run by Emmanuel Poulet of the fourth generation of winemakers. That's 4 generations of tradition and expertise, that went into the making of this wine.
Perfect for drinking on all occasions, really, whether on its own or with all types of foods.
A secret sommelier pairing is to pair sparkling wines with soup, as the bubbles provide a surprising textural contrast.
For the same reason, this wine goes will with oozy local desserts like ondeh ondeh, kuehs, orh nee, and mooncakes. Give it a try!