{Terra Ignota} Stunning Sparklers From The Southern Most Region Of Australia - Tasmania

We have just taken stock of some great new wines from ground breaking winery Jansz in Tasmania. This wind swept isle off the southern coast of the Aussie mainland has quickly built a reputation as one of the most exciting genuinely cool-climate growing regions in the world. The region hangs its hat on elegant and refined Pinot Noir, bright, crisp Chardonnay and wildly aromatic and defined Riesling. Sparkling wines made from the traditional Champagne varietals are also catching the eye (or taste buds) of consumers and critics alike. In fact the Jansz NV "Premium Cuvee" recently took top honors at the Decanter International Wine Awards for Best International Sparkler! Jansz was Tasmania's first sparkling wine to be made according to the traditional Méthod Champenoise and, is the only Tasmanian specialist solely devoted to the art of sparkling winemaking. For more information about the winery please check out the link: http://www.jansztas.com/

The Jansz NV "Premium Cuvee" is packed with pears and stone fruits. A rich toasty mid-palate from extended maturation on the lees and a bright citric, mouthwatering finish. A direct purchase from the importer makes this fantastically priced for a wine of this quality at $19.99!

We also have the Jansz NV Premium Sparkling Rose,$19.99, this wine possesses bright Pinot Noir red fruited notes, strawberries, sweet toasty grains, Graham Cracker and pie crust. The finish again has a hint of zippy cranberry acid that keeps you coming back for another sip.

Much has been written about the state of Australian wine in the US market recently, and I for one believe that the cool-climate peripheral regions will lead the charge in the recovery of Australian wine sales (or at least lead the charge in changing the perception of Australian wines) in the USA.

 In Tasmania and across the Bass Straight on the Mornington Peninsula and Macedon Ranges in Victoria, grapes are being grown in a climate comparable to that of Burgundy or even Champagne. Dedicated growers and winemakers are producing wines of brightness, high acidity and elegance. Stay tuned to the Terra Ignota Blog series for more of these wines coming your way; and for now grab some of these world beating bubbles from Jansz and see what you think!

Cheers!

-Ryan

Ryan Woodhouse

NZ & Aussie Wine Specialist

K&L Wine Merchants - Redwood City

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Terra Ignota is Latin for "Unknown Land". It was the name for the South Pacific region during intial mapping and exploration of Australia and New Zealand. As we are going to be exploring new and exciting wines from this region, we think this is a fitting title for our blog series on wines from this part of the world. Stay tuned for more!

Champagne Friday: Negroni Sbagliato

By: Gary Westby | K&L Champagne Buyer

As this is the first Friday of summer, I thought it would be the perfect time to share the recipe and for one of my favorite Champagne cocktails, the Negroni Sbagliato, or “Wrong Negroni”. I usually like to make Champagne cocktails with Champagne that has been sitting in the fridge with a stopper in it for a while, and I would encourage you to do the same. This drink is a little bit bitter, and an excellent aperitif.

Since the list of ingredients is very short (5 if you include the ice) the little details shown in today's videos are quite important in making it the best it can be.  I hope you will try it!

Here are the ingredients:

1 tall glass full of fresh ice

2 ounces red vermouth (I used Cocchi Vermouth Torino)

2 ounces Campari

3-4 ounces Champagne (I used J. Lassalle 1er Cru Brut Champagne)

1 Fresh Orange Twist

A toast to you,

-Gary

Check out more educational wine & spirits videos from the experts at K&L on YouTube!

Champagne Friday: Champagne & Foie Gras… 15 days left!

By: Gary Westby | K&L Champagne Buyer

Champagne & Foie Gras… 15 days left!

Foie Gras is one of my favorite pairings with Champagne, and sadly here in California, we only have 15 days left to enjoy it. After that, it will be illegal to sell in this state and fans of the noble liver will have to travel to enjoy it. The incredible richness of foie gras is the perfect partner for the refreshing high acidity of Champagne. Traveling to the Champagne region, it is a pairing that every restaurant and host suggests, and I have been lucky enough to have it prepared and paired in many different ways over the years. In the today's video, I visit with Jean-Baptiste Su of Fabrique Délice artisanal charcuterie and later share my favorite preparation, which is very simple: thick slices on toasted brioche, with fresh cracked black pepper and a sprinkling of Fleur de Sel.

My favorite Champagnes with foie gras are rich and powerful wines. The indigenous grape Meunier, with its hint of exotic fruit has a particular affinity for it. Older Champagne, with its developed, often chanterelle like bouquet is also a spectacular partner for it. The best pairings I have ever had are when all three of these elements come together. If you have any old Rene Collard in your cellar, nothing tops it with foie gras!

Here are my favorite foie gras partners from our current stock:

Michel Loriot "Marie-Leopold" Sec Champagne ($34.99): This bottle is the best foie gras pairing if you like to serve the liver with compote. This is composed of 80% Meunier and 20% Chardonnay and aged for four years before being released.  The liqueur that is used for the dosage is made in house and based on pure cane sugar. It has a nose that reminds me of tarte tatin, a pastry smell that carries through onto the palate. It has such a nice, lazy bead and polished texture and the sweetness does not seem at all out of place.

Baron Fuente "Esprit" Brut Champagne ($39.99): This mature Champagne will go perfectly with seared foie gras. It is super well balanced and gets an astoundingly luxurious seven years of aging on the lees. It is very rare to find something so reasonably priced that is kept for so long. Composed of even parts Chardonnay, Pinot Noir and Meunier it is fermented in stainless steel. The "Esprit" has a very high quality sourdough toastiness arrived at honestly from the long aging on the lees. It is round and easy to drink, with flavors of hazelnuts contrasting its nice citrus zip.

Fleury "Cuveé Robert Fleury" Brut Champagne ($49.99): I have a bottle of this in my refrigerator right now to go with foie gras prepared exactly like I did it in the video. Like the Loriot above, this Champagne is a tribute to the old methods, and in this case also one of the ancient grape varieties of Champagne. It is a barrel-fermented blend of one-third each Chardonnay, Pinot Banc and Pinot Noir. Pinot Blanc is a real rarity in Champagne, and only exists in a few spots in the Aube.

Krug "Grande Cuvée" Brut Champagne ($139.99): Eating foie gras and drinking Krug makes me feel like king for the day. This great house is the outspoken champion of Meunier among the grand marques. Based on 2004 with six years on the lees and reserve wines dating back to 1990, this decadent treat will go perfectly with all manner of preparations.

Cheers!

–Gary Westby

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 Check out more educational wine and spirits videos from the experts at K&L on YouTube!