Domaine Ste. Michelle Brut Sparkling Wine
Sparkling wine from Columbia Valley, Washington
Made from premium grapes grown in Washington state’s Columbia Valley, Domaine Ste. Michelle Brut is a distinctively classic and refined sparkling wine, perfect for every occasion, and crafted in the champagne method, 100% Méthode Champenoise. On the nose, you get delicate aromas of green apple. On the palette, you get bright citrus notes with a persistent bubble and balanced acidity. Domaine Ste. Michelle Brut is the perfect accompaniment for all special occasions and a wide array of Kenyan foods, appetizers and brunch. Pairs well with: Domaine Ste. Michelle Brut is the perfect brunch companion. You may also serve it with salty appetizers like fresh-popped popcorn, seasoned crackers or chips. This sparkling wine is a delicious pairing with sushi rolls, sashimi or french fries. This sparkling wine is best suited for: toasting, celebratory events such as anniversary, weddings, parties, formal, private or corporate events. A great accompaniment for brunch. As an anytime drink. Grapes: 63% Chardonnay, 19% Pinot Noir, 18% Pinot Meunier Body: Medium-bodied Vintage: Non-Vintage Alcohol: 12%. Serve chilled. Region: Columbia Valley, Washington State, USA
What is the difference between sparkling wine and Champagne?
Champagne is a type of sparkling wine made of 3 very specific grapes; Chardonnay, Pinot Noir & Pinot Meunier. A sparkling wine can only be called Champagne if it comes from the region of Champagne, France. All Champagne is sparkling wine, but not all sparkling wine is Champagne. Champagne is the name of a place in northern France.
Thus tradition dictates that only sparkling wines made from grapes grown and produced in the Champagne region of France can be called “Champagne.” The wine industry is rich in tradition, and the reason it’s important to respect this historical distinction.
Méthode Champenoise, what is it?
Pronounced may-tud sham-pen-whaz it is the traditional way to make Champagne and sparkling wine. A sign of quality and a nod to tradition, it requires the secondary fermentation to be in the bottle rather than a tank. This fermentation can last anywhere from several months to 6 years.
To get the secondary fermentation going, the dosage – a mixture of sugar and yeast- is added to the still wine. Once bottled and capped, it rests in the cellar. The resulting carbon dioxide stays in the bottle, giving the wine those bubbles we adore.
It is at the end of this process that the cap is removed and replaced with the familiar cork and wire cage.