Monday, October 26, 2009

Antech Blanquette de Limoux Méthode Ancestrale NV

I first tasted this wine at a Wine Society tasting and it was one of those wines you just don't forget about. I included some in my next order, and I think it will probably be a regular for me.

This is an off-dry sparkling wine made from the Mauzac grape in the Limoux appellation in southwestern France. The wine is bottled in March, and fermentation occurs naturally in the bottle. The resulting wine is sweet and low in alcohol (6.5%). No disgorgement process occurs, which can apparently cause a cloudy appearance to the wine, although I haven't noticed this before (and haven't looked). The fermentation process seems to mirror that of the methods used by monks when sparkling wine was first discovered - bottling the must after the cold months of winter, fermentation taking place in the bottle in the spring and voila, sparkling wine.

This is a great match for fresh fruit-based desserts or pavlova. It really is a lovely wine, it has a nose and palate of fresh green apples, some sweetness balanced by tart acidity, and a dry finish. Not massively complex, but very unique and perfectly suited to the desserts mentioned above or an afternoon tipple.

This is produced by Antech, and there is a good profile of them here.

Blanquette de Limoux Méthod Ancestrale NV
Limoux AOC, Languedoc-Roussillon, France

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