Northshore Magazine

Northshore January February 2016

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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22 | JANUARY + FEBRUARY 2016 nshoremag.com A tasteful selection of dry and sweet sparkling wines used, including the United States. The most common taste profile is labeled "brut," meaning dry; however, styles like Italian Moscato d'Asti or any sparkler labeled "demi-sec" are sweet. Merrill Gosselin's favorite is crémant: "If you don't know about this catego- ry, you are missing out!" Crémant is made outside the Champagne region in France using the same process, called méthode champenoise, or the tradition- al method, which refers to the process of secondary fermentation in the bottle. "I love these wines because they are so high in quality while being affordable. Crémants range from $10 to $25; they have the pedigree without the cham- pagne price tag! I am always impressed when a restaurant has a nice by-the- glass crémant on its list; it shows me that the bar manager understands quality and affordability," says Merrill Gosselin. Sparkling wine is often served as an apéritif before a meal, but pairs incred- ibly well with a variety of foods from main course to dessert. "Bubbles act as a palate cleanser, and the acidity typically cuts through rich and fatty foods," ex- plains Merrill Gosselin. Her favorite pairings include cheeses like Brie, Gruyère, and Gouda, strawberries, oysters, smoked salmon, foie gras, buttered popcorn, fried foods, and salty brownies. So start stocking your fridge with sparkling wine—after all, isn't every day a special occasion? Maia's Sparkling Wine Picks "Champagne has notes of apple, pear, citrus, nuts, brioche, yeast, toast, high acid- ity, dry, soft mousse." Try: Canard Duchêne, Nicolas Feuillatte Blue Label, Gosset, Piper Heidsieck, Ayala (all around $40). "Rosé is all strawberry, raspberry, pomegran- ate, spice, fresh, bone dry, and crisp." Try: Gruet Sparkling Rosé ($15-$17), Graham Beck Sparkling Rosé ($16–$18), Krug Rosé ($280), Moët Imperial Nectar ($55–$65). Where to buy: Busa Wine & Spirits, 21 Traders Way, Salem, 978-745-8700; Vinnin Square Liquors, 371 Paradise Rd., Swamp- scott, 781-598-4110; Sea Glass Wine & Beer, 130 Humphrey St., Swampscott; Trader Joe's, 300 Andover St., Peabody, 978-977-5316 "Prosecco is fresh and fun with flavors of as- sorted apple and pear, fresh citrus, and a dash of nutty almond." Try: Zardetto, Ruffino, Ca' Furlan Cuvee Beatrice, 90+ Cellars ($10–$13). "Cava is a crisp and cool sparkling wine from Spain: fresh, crisp, dry, apple, slightly earthy." Try: Torito Bravo, Segu- ra Viudas, Jaume Serra Cristalino ($9–$12). "Crémant is silky and smooth, delicate, creamy, light, toasty, nutty (although it de- pends on which region it's from and what grapes are used)." Try: Blason Brut Crémant de Bourgogne ($10), Charles Duret Crémant de Bourgogne ($20), Gerard Bertrand Cré- mant de Limoux. ($13) photographs by Elise Sinagra

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