Michelle Blanc de Blanc
Fresh and tangy, with a zing to the unusual apple and tomatillo flavors, playing against lime and a cool hint of espresso.
The DSM sparklers all come in a fancy package, all are méthode champenoise, all finished with a wire cage and Champagne cork. This is quite yeasty, with a pretty toasted coconut flavor that spices up the fruit. Primarily Chardonnay, it has no perceptible residual sugar.
This simple bubbly has a broad, citrusy scent and fresh, persistent mousse. A good value for a sparkling aperitif.
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Responsible for the vast majority of American wine production...
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.
Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.