A sparkling wino of the sophisticated kind
Shari Darling tries out a bubbly Brut
I've done these silly tests before to figure out what kind of wine I am. Well, I'm a sparkling wine! I suppose the reason is that I always have an excuse for wanting to sip a glass of bubbly. In the past when I've been exhilarated over an accomplishment I've cracked open a bottle of bubbly. When life has not turned out so well, I've cracked open a bottle of bubbly. It has served me to soothe almost every mood I have experienced.
I love brut Champagne and brut sparkling wine.
This past week I sampled Trius Brut VQA sparkling wine, (CSPC 284539), $29.95. Boy oh boy do I love this bubbly. On the nose are luscious aromas of yeasty bread with green apples and citrus lurking in the back ground. But it's that yeasty nose that makes one's palate salivate.
On the palate I experienced lots of cream texture, more fresh dough character and more apple and citrus tones.
It's bright dry acidity danced harmoniously with the mineral notes and bitterness on the finish. A decent finish. A well made wine.
The most enjoyable aspect of this wine is its reasonable price. It really is a steal at only $29.95.
Brut (meaning bone dry) bubblies work with a whole range of cuisines. The important character to keep forefront in your mind is its tanginess. Tanginess is brut sparkling wine's predominant taste sensation to be considered when finding the appropriate food partners.
As I always attest, pair same with same. Find foods that are tangy to complement this sparkler.
Choose dishes that utilize lemon or lime juice, fresh goat cheese, salad dressings and marinades using white balsamic vinegar, to name a few. Refrain from pairing a brut bubbly with foods highlighting white vinegar. The reason? White vinegar is more sour than the wine. This will transform the wine's refreshing and palatable zesty acidity to tasting like paint thinner. Said simply, pair same with same, but make sure the wine has more acidity than the food.
When you add goat cheese to a recipe, it acts like a bridging ingredient to pair with this wine. Here are a few dish examples:
• Pork Chops with Herbed Goat Cheese Butter
• Goat Cheese, Spinach and Pine Nut Stuffed Chicken Breasts
• Prosciutto, Fresh Fig and Goat Cheese Toasts
• Zucchini and Goat Cheese Tart
• Zucchini, Artichoke and Goat Cheese Pizza
• Fava Bean, Lemon and Mushroom Crostini
• Quinoa-Stuffed Kale Rolls with Goat Cheese
Remember that the acidity in brut sparkling wine can also partner well with foods with offsetting flavours like saltiness. That's why brut sparkling wine has the classic partners of caviar and raw oysters. Both of these seafoods have briny saltiness that harmonizes with the acidity in brut sparkling wine.
My girlfriend and I sipped our glass of Trius Brut VQA Sparkling wine while chowing down on a bag of Ms. Vickie's lime and black pepper kettle cooked potato chips. I cannot express into words how well these items worked together. The word 'heavenly' comes to mind.
Homemade popcorn drizzled in real butter and smothered in freshly grated Parmigiano-Reggiano is another perfect pairing. The wine's acidity nicely offsets the saltiness of the cheese, bringing harmony to the palate.
Pair Trius Brut VQA sparkling wine with Prosciutto and Gorgonzola Crostini or Prosciutto Wrapped Shrimp. Prosciutto Cups with White Beans is yet another simple hors d'oeuvre to work with this wine.
When looking for recipes to pair with this bubbly, choose ones highlighting hard cheeses like Parmigiano, Asiago, and Pecorino Romano.