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Posts Tagged ‘Pét-nat

Austro-Hungarian fizz

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Somló 2017, Foam, Meinklang ($23.75, private import, 12 bottles/case)
An unclarified ancestral method sparkler, meaning the wine is still on its lees and a bit hazy as a result. Blend of Hárslevelü (60%) and Juhfark (40%) from biodynamically farmed 35- to 60-year-old vines grown at Meinklang’s estate at the base of the long-extinct Somló volcano in western Hungary. Spontaneous first fermentation in stainless steel tanks. No temperature control, fining, filtering or added sulphur. Crown-capped. Residual sugar: 4 g/l. 10.5% ABV. Quebec agent: La QV.
Complex, savoury nose of lemon, wax, lees and hints of brett and sweat. Fine bubbles. Cidery, minerally, tart and longish in the mouth. The flavours are hazier than – not as precise as – the Prosa’s, not that there’s anything wrong with that. This fresh and fun sparkler reminds me of some of the natural Proseccos we’ve tried and seems purpose-built for a summer day. The winery’s suggested food pairings of leek and goat cheese quiche and smoked eel sound right on target. (Buy again? Yep.)

Österreich 2017, Prosa, Meinklang ($23.75, private import, 6 bottles/case)
Another ancestral method sparkler, but this time 100% Pinot Noir from biodynamically farmed wines grown in Meinklang’s east Austrian estate. Spontaneous first fermentation in stainless steel tanks. Unfined but filtered. Residual sugar: 14 g/l. 10.5% ABV. Quebec agent: La QV.
Minerally nose of crushed cherries and more than a slight hint of boudoir. Fine bubbles. Clean, fresh and bright in the mouth. There’s a touch of residual sugar (a bit more than in earlier vintages, if memory serves) though it’s in no way cloying and may be attributable to our bottle being a little warm. “Strawberry-rhubarb,” including the rhubarb’s acidic tang and streak of green, dominate the mid-palate. An almond note lingers. If you like Bugey-Cerdon, you’ll probably like this. Works as a summer sipper, an aperitif and as an accompaniment to not-too-sweet strawberry desserts (berries on vanilla ice cream drizzled with basil syrup? hmm.). (Buy again? Sure.)

MWG March 9th tasting: flight 1 of 5

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Coup de Fouet

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Vin de France, P.M.G., Pétillant naturel, Domaine Fouet ($21.65, 13497802)
The family-run estate is located in Saint-Cyr-en-Bourg in the heart of the Saumur-Champigny region. It began officially converting to organic farming in 2017. The P.M.G. stands for “pour ma gueule” (for my mouth/gullet). A 100% Chenin Blanc ancestral method sparkler fermented with indigenous yeasts. No dosage. The wine’s clarity makes me wonder whether it wasn’t disgorged. Reducing sugar: 2.6 g/l. 12.5% ABV. Quebec agent: Benedictus.
Delicious nose of pear and quince, white blossom and whiffs of white spice, limestone and lees. Less remarkable in the mouth. The bubbles are delicate and not profuse. The extract gives the wine a certain roundness that softens the pronounced acidity. The fruit takes on a citrus and maybe malic edge. Follow-through is fair but there and the wine did gain breadth and depth as it breathed, the last glass being better than the undeniably drinkable first. Clean-cut, dry and refreshing though not particularly complex. Probably best thought of as an aperitif, raw bar or maybe even sushi wine. Niggling aside, the price is hard to beat; to get something significantly better at the SAQ, you’ll need to fork over another $6 or $7. And while there are more engaging and entertaining pét-nats around, you won’t find them at the beloved monopoly. (Buy again? Sure.)

Written by carswell

April 8, 2018 at 14:16