Wine: Gosset Brut Excellence NV
Reviewer: Jason C
Paired with: Chinese dumplings
Rating: 4 stars
Review: For Valentine’s day dinner we decided to open a bottle of this wine. I had not sipped it in a few years and had forgotten exactly what makes the wines of this producer so different from the others. Unlike many other houses, the wines from Gosset do not go through malo-lactic fermentation, meaning that they keep more of their zingy acidity. The wine is a fairly medium to large bodied effort, with the palate more on the citrus and fresh fruit level. This does not express too much of the brioche or leesy quality you would get from something like Nichoals Feuillatte, which is certainly toastier and less primary. I love the heft of this wine combined with the very fresh and powerful fruit. Because of this combination of acidity and concentration, the wine will pair so well with so many kinds of food. I am so happy to renew my friendship with this wine after a few years. I would suggest if you do not have a lot of experience with different champagne styles, buy both these aforementioned wines so you can determine which style you like. This is a fantastic bottle for the price and is an excellent introduciton to Gosset.
End line: Read more of my reviews on my Wine.com community page
Though not my top resolution, or even one that I write down every year, I do try to do this often – drink more bubbly. More specifically, drink it with food. Sure, we have it at weddings and on New Year’s Eve, but why don’t we open sparkling wine because we’re having a wonderful meal? We should! My reasons for bubbly’s food matching deliciousness?
– good, crisp acidity
– low alcohol
– varying degrees of body – from light to full
These three reasons are key in explaining why bubbles are a perfect match to food. Acidity and low alcohol are what makes a wine good with food – flabby, high-alcohol wine overpower or mute the flavors of the food. Plus, d epending on your meal, from sushi to steak, you can choose light-bodied sparkling wine, like a blanc de blancs, or a full-bodied sparkling wine, like a blanc de noir. I posted a “body” guide to Champagne earlier this season. This is the time to stock up, too. Crazy good deals on Champagne are happening now, not to mention the everyday values of Cava and US Sparkling wine.
I hope that celebrating bubbly with food is a growing trend. Bill Daley of the Chicago Tribune wrote an article on twelve good California Sparkling wines to ring in 2010. What I love most is that each wine he mentions includes food pairing ideas!
So don’t be afraid to pair that bottle of bubbly with a meal. If not that, at least bring out a bowl of popcorn with it – you cannot go wrong with that match!
One of the questions I hear most often is “what is a good Champagne for ____ price range that I can get for my boss/friend’s engagement/sister’s housewarming/parent’s anniversary/other celebration?” Champagne reigns as the gift-of-choice on so many occasions, and for good reason.
True Champagne, the real stuff from the actual region of Champagne; there is nothing like it. Just drinking it ignites all of your senses. The sigh of the cork, the shape of the flute in your hand, the foam rising dangerously fast to the edge as the wine pours into your glass. The steady twirling dance of the bubbles as they push themselves from the liquid to the air. The feel of those bubbles bursting in your mouth when you capture them in your first sip. And the wonderful taste of a wine that is full and rich and refreshing all at once. Okay, I’m thirsty now.
Think of this as your cheat sheet on buying Champagne – and other sparkling wine – whether it is for you or for a gift.
Continue reading “Buying Champagne 101”