Let's Talk About Crémant, Cava and Other Sparklers

[Morten_Batbukt]

We’ve had quite a few bottles of Loimer Brut and their Brut Rosé. They give the impression of age with some “sous bois”, but delivers on fruit as well.

[etomasi]

@Tran Bronstein

For everyone mentioning PetNats, by sheer coincidence there have been a number of local Ontario winemakers who jumped on board the PetNat trend this year and I’ll be keeping my eye out for some of them. Most of them are experimental and sold at the wineries and the Leaning Post First Fruit which was a Muscat based PetNat has already sold out. Sounds like a more natural way of making Clairette de Die which is one of my favorite non-Champagne sparklers of all time.

Incidentally, I didn’t realize how hard it was to make Clairette de Dies and PetNats as you have to skillfully bottle the wine at a point where it is essentially still fermenting, create just as much pressured carbonation as Champagne/methode traditionelle wines, and maintain the desired residual sweetness (assuming you want to like in the case of Clairette de Die). All without the use of additional yeast in the bottle. That’s insane!

The thing I love about Methode Traditionelle wines and Clairette de Die is that the wine has so much carbonation it actually just fizzes in your glass while standing still on its own as opposed to dissipating away like a Charmat method wine or soda. I love the sight of that. Seriously, I 've left a glass of Champagne for 4+ hours alone and while obviously warm it is just as fizzy as when first poured.

Interestingly, I was talking with a winemaker a couple months ago. He stated that they stopped making Pet-nats because the money you can get for them just wasnt worth the huge effort.

[Dylan_D_Provencher]

@Ian Fitzsimmons

I just polished off a bottle of Gloria Ferrer Brut Rose I bought yesterday, thinking about this thread. Good quality overall, a pleasant glass for the price. Lacks the finesse of mousse and the acid-flavor complexity of a decent brut Champagne, but at about 40% of the cost, a fair trade-off. Somewhat drying on the finish, with a bit of strawberry.

I’ve just begun pushing into sparkling wines in an attentive way, and my interim conclusion, at this point, is that I’d rather pay more for an occasional bottle of reasonable Champagne, than dabble in so-so sparklers for everyday drinking. I just don’t like them much, whereas good Champagne nearly always has an at least slightly fascinating, engaging aspect. Maybe I’m spoiled.

You are not spoiled. This feels like a fact to me.

[Arv_R]

I’ve been enjoying a bottle of NV Mas Codina Brut Reserva [Cava] the last couple of nights. It’s terrific! 12% abv, but medium bodied, cool crisp Granny Smith apple tastes, and a fine bead. A direct import from one of my favorite West Coast retailers…I look forward to getting more. There is hint of ginger in the nose too. Yum.

[Arv_R]

Most of Cava (even Reservas and Gran Reservas) often offer pretty little of interest, although they tend to be lovely and refreshing and offering good value for the relatively little money.

However, there are lots of great Cavas out there, some of which that can offer some real competition against great Champagnes. If you don’t want to do the digging part yourself, here’s a small list of the selected few Cavas that have managed to impress me more than just a little:


-Loxarel Vintage Brut Nature Reserva (At only €8, this is a real overperformer in its price range: mineral, heavily toasty, complex and incredibly nuanced. My go-to Cava)

I had the 2014 Can Mayol Loxarel “999” Brut Nature Rosat Classic [Penedes] over the last few days. It’s a 60% pinot noir and 40% xarelo mix. Rose colored, and in a clear heavy bottle. It was ‘ok’ with some freshness, but also a hint of off dry I thought. I wouldn’t get it again, even though it is a good quaffing value. It was a bit too light for an eggplant & shrimp Thai style coconut curry.

[RichardFlack]

Some personal faves :
Duran Gran Reserva is always good value.
JCB 21 Cremant de Bourgogne V.g. at the price but almost gone from KGBO
Dom Baud Cremant de Jura also v.g.

And close to home Hinterland Les Etoiles from the County.

[Charlie_Carnes]

Raventos de nit rose from Cava is beautiful. It can generally be found for around 22 beans.

[mmarcellus]

I just tried a cava (Ingenius Brut Nature) from Julia Bernet, a newish producer, which was excellent.

[Howard_Cooper]

When I was in Germany 2 years ago I really enjoyed the Sekts from some of the top producers. However, quality Sekt is very hard to find here in the US. Raumland comes to mind as probably the best sparkling producer in Germany and some of his wines are available here. I’ve also picked up some of the late disgorged Sekts from the 1990’s from Peter Lauer over here. In the $50-60 range but spectacular.

More recently I’ve been seeking out Petnat sparklers. They are made in every wine region (particularly the Loire) and are slightly less fizzy made in the earliest style of sparkling winemaking.

Lauer’s late disgorged Sekts are as good a non-Champagne sparkling wine as I have had. But, for $50-60, there are a lot of excellent Champagnes (although most would not be perfectly mature as the Lauer wines are.

[Howard_Cooper]

For $20-25, Roederer Estate are pleasant enjoyable wines.

[dave_kammerer]

2018 Meinklang Pinot Noir Frizzante Rosé is one of our favorites at about $23

[g.colangelo]

Yes, Sekt from Germany can be excellent. In addition to Lauer, I enjoyed van Volxem.

Lambrusco di Sorbara has not been mentioned yet. I have very much enjoyed Paltrinieri’s Radici as an inexpensive but fully enjoyable sparkling wine.

[Hal_Blumberg]

My favorite cavas are from Pere Mata. I visited him in Spain and he was charming and very welcoming. Great values at less than $20/bottle and they age well. Robert Panzer (Down to Earth Wines) sells Pere Mata.

Cheers,

Hal

[Troy_Stark]

My favorite cavas are from Pere Mata.

Agreed, great stuff. Avinyo is also on our short list.

[Scott_Butler]

Looking back at what I have enjoyed this year:

Bichot Cremant de Bourgogne Brut
Breze Cremant de Loire
Maurice Bonnamy Cremant de Loire
Albert Mann Cremant de Alsace
Hubert Clavenil Cremant du Jura Brut
Domaine des Aubuisieres Vouvray Brut
Domaine de la Petite Roche Saumur Sparkling (Loire)
J Laurens Cremant de Limoux Brut Rose
Domaine Joseph Cattin Brut Grand Cuvee
Domaine Joseph Cattin Cremant de Alsace
J Laurens Cremant de Limoux Brut
Cave de Bissey Cremant de Bourgogne
Clara Vie Cremant de Limoux Rose
Domaine Ruet Cremant de Bourgogne
Meyer-Fonne Cremant D’ Alsace Brut
Dr Loosen Sparkling Riesling
Charles Bove Sparkling Brut (Loire)
Charles Bove Sparkling Rose (Loire)

[Chris_Seiber]

When I was in Germany 2 years ago I really enjoyed the Sekts

Much better in writing than spoken.

[Scott_Butler]

My favorite cavas are from Pere Mata.

Agreed, great stuff. Avinyo is also on our short list.

I forgot about Avinyo, enjoyed the Reserve Brut 2015 as well recently.

[kyledorsey]

Things I’ve enjoyed:

Recaredo Cava: their reserva bottlings are delicious. Autolytic, slightly oxidative, very complex.

Peter Lauer Riesling Sekt: scarcely recognizable as riesling. Delicious high acid and piercing bubbly.

Kiràlyudvar sparkling Tokaji: rich, round, and opulent bubbles. Simpler than the other two listed here, but cheaper too. Ripe yellow apple and baking spice abounds.

[bweimer]

Both under $20:
Yves Duport Origin’L Reserve Brut (Savoie)
Lucien Albrecht Crémant d’Alsace Brut Rosé (Alsace)

[Troy_Stark]

I forgot about Avinyo, enjoyed the Reserve Brut 2015 as well recently.

Two of their wines are actually made from high elevation Pinot Noir grown on calcareous clay/loam.

They’re the kind of winery most around here should appreciate; family owned, 100% estate fruit, organic viticulture, long lees aging, etc. etc.