BEHIND THE BOTTLE
fermentation and wines get capped in the bottle; this is the tirage stage. Inside the bottle a secondary fermentation takes place–CO2 is trapped, and bubbles start forming. The yeast particles die and stay in the bottle and aging on the lees (those particles) begins. Aging for true non-vintage Champagne requires a minimum of fifteen months (our Gruet non-vintage sparkling wines age for a minimum of eighteen months). We then riddle the bottles, settling them upside down where the yeast collects in the bottle neck, followed by disgorging to remove the lees, and finally dosage, the last addition of wine with a small amount of sugar to top off the bottle. Then we cork, wire and label. Voilà! What is your favorite food/sparkling wine pairing? For the Gruet Blanc de Noirs, it’s incredible served alongside baked salmon, herb-roasted chicken, and during the holidays, a roasted turkey. There is a heft to the Blanc de Noirs from the pinot noir that gives it a place at the dinner table. It’s dry enough to cleanse the palate but flavorful enough to complement many poultry and seafood entrees. Try it! Where can our readers find your wine? Gruet is available nationwide at wine shops and better retailers; here in our New Mexico tasting rooms (Santa Fe and Albuquerque), you can also find our very limited production, New Mexico vintages you won’t find on shelves elsewhere. gruetwinery.com
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