Veuve du Vernay FEATURED
Brut ‘Blanc de Blancs’ WINE
parkling wine is made, in the
S simplest terms, by initiating
a second fermentation of a fin-
Ugniblanc and Colombard grapes in order to
make an ultra-premium sparkling wine. The spe-
cial wine needed a special name, and Robert
recalled that when his father was just starting
ished wine. out in the wine business, he had received finan-
cial assistance from a local woman. So the spe-
In the case of French Champagne, that sec- cial wine was named for her: Veuve du Vernay.
ond fermentation takes place after the wine has This signature bottling is a tasty testament to
been transferred to bottles. It’s a very time- and Charmat’s assertion that not all great sparkling
labor-intensive process that contributes to the wines are made exclusively from Chardonnay
high prices we often pay for French bubbly. and/or Pinot Noir, nor are they all made from
But not all sparkling wine is made that way. the expensive methode champenoise.
In 1907, Jean Eugene Charmat developed a Unlike many Blanc de Blancs, Veuve du
faster, easier and less expensive method that Vernay is not at all austere. It’s an engaging
involves placing wine in large, pressurized tanks wine that expresses the flavors of the grapes
for its second fermentation. used to make it, and its bubbles are fine and
And the company that Charmat founded con- persistent in the glass.
tinues to make fine sparkling wine more than a Yes, there’s more than one way to make a
century later. world-class sparkling wine.
During the 1960s, Charmat’s son, Robert,
began securing the finest French Sauvignon,
TASTING NOTES this wine tag
and keep it with
your wine as
A Blend of French Sauvignon, reference.
Ugniblanc and Colombard
Winemaking Method: Veuve du Vernay
Charmat (Second Fermentation Brut ‘Blanc de Blancs’
Takes Place in Large Tanks)
This sparkling wine, reminiscent of
Aromas and Flavors:
Chardonnay-based Blanc de Blancs, has fine
Pear, Star Fruit and
and persistent bubbles that frame the engag-
Tapioca, With Tiny Bubbles
ing flavors of pear, star fruit and tapioca.
When to Drink:
Now Through 2008 Food pairing suggestions: Brie cheese, or a
Our Tasting Panel Score:
Call 1-800-823-5527 to order more of this wine.