Birthday bubbly. It’s so rare we take ourselves away from succulent, inexpensive reds to branch out into the world of champagne. We’re pretty humble, so admitting that we are naive in the bubbles department is okay. What we do know, however is that an almond infused champagne is a big misstep (from the couple we’ve tried) and you never go wrong with dry. That’s personal preference, of course, but we feel it leads new comers into the right direction.
This Sigura had to be carefully chosen. The last bottle we had, the aforementioned “almond infused” mess, nearly killed us, attacking with its overly sweet-tart smack and boring us with its tail end flatness. I could have sworn I almost choked on a chunk of solidified almond extract.
With some study, we found 100% Pinot Noir champagnes to be intriguing; or at least consider them to be the safer bet. Roses too are known for their mass appeal, having something to do with the in-between, or crossover, between the two varietals that can give an added depth and complexity to the champagne–all in the mind or not, this exists; but we like to acknowledge the winemakers for the spirit and efforts involved in making rose champagnes.
Gently squeezing the cork out and open, sniffing and partaking, we imbibed greedily. Paired with this wine was a vegetarian sun-dried tomato, eggplant pasta. The Sigura’s dryness kept the tomato and cheese from being overwhelmed and the cranberry undertone counter weighted the heavy decadence of the creamy sauce. This Sigura should hold up well to any heavy meal, yet should shine through as a desert wine, too. Although we’d stay away from chocolate–you’re drinking a Brut, what the hell would you be doing with chocolate in your hand? Put it down.
This wine has no vintage. We then logically assume that it must be drunken now. We sure as hell didn’t wait.
Sigura “Aria” Viudas, Brut Cava Pino Noir $18
This champagne pours out a salmon-pale pink, unlike heavy roses we have encountered.
On the nose, when not tickled by the seemingly superfluous effervescence, is surprisingly floral in nature with some strawberry and menthol when your olfactories linger over it for awhile. It was also noted that a “Pinot linger, a lightness,” was sniffed somewhere in there.
Cranberry makes a definitive, raucous statement within this wine. But do not be fooled nor scared away, it is very much a catalyst for Brut classification. The flavor, tingle and punch evaporates away into thin air before you even get a chance to swallow. Like a champagne in the Gobi. It’s a terrific sensation, to have something this dry, yet compelling.
Overall: Worthy as all hell. If you have any penchant for Brut wines at all, you must get this. $18, although pricey, is a steal.
Quote of the evening:
“We’re slower, fatter and we suck at Mario 3. That’s when you know you’ve crossed some threshold.”