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I\u2019m fascinated with this wine not only because Megan Hughes has nicely crafted a \u201cchardonnay in the raw\u201d but also because it gives us a glimpse into what sparkling wines were like centuries ago. Then, grapes were just pressed, left to ferment, and bottled. Very few steps. The result is a wonderfully bubbly wine\u2026under a crown cap. The wine is delicate, lemony, and quite yeasty.<\/p>\n
Hughes, daughter of the Barnard Griffin<\/a> founders, chooses an \u201cencapsulated yeast\u201d for this sparkler\u2019s in-bottle, secondary fermentation, and it really works. Strictly speaking, winemakers back in the day didn\u2019t have yeasts to choose from; they simply waited for the natural yeasts on the grapes to start the fermentation process after pressing. However, this is possibly the best of both worlds: then and now. \u00a013% alcohol<\/p>\nPairing: Best served on its own, as an aperitif wine.<\/p>\n
WHO<\/strong>: Barnard Griffin Winery<\/a><\/p>\nWHERE<\/strong>: Yakima Valley AVA, Washington State<\/p>\nWHAT<\/strong>: 100% chardonnay<\/p>\nHOW MUCH<\/strong>: around $40 (media sample)<\/p>\nRATING<\/strong>: 91<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
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