David Kline

9.3

Yeasty nose with bruiche edges initially, which turned tartar-biscuit-y, then rang proudly in a mix of lemon verbena, lemon zest and hazelnut yeast-must. Finally flattening to a chalky, briny, lpithy ime and cold white marble emptiness, to ultimately bourgeon into a super nutty, mega-biscuit and borderline pignoli biscotti with tangerine and dried persimmon persisting, undulating on an ever-refined carpet of mousse-perfection. Brilliant. #krug #krug4life #kruggal #kruglife #champagne #bubblesalldamnday #bubblesforlife #bubblesareagirlsbestfriend #bubbles #sparklingadventures #frenchwines — 8 years ago

with Courtney

Delectable Featured Wine

Blind reaction:
“I like it a lot, tastes like it’s from serious soils.” When Abe’s first remarks are about the soil, you can be sure the wine is a winner.

The inside scoop:
From a house famed for its Nebbiolo, Luigi Ferrando vinifies the region’s indigenous white grape – Erbaluce di Caluso – in the Champagne tradition. Precision, complexity and tradition all come through. With less than 200 cases made per year, this wine is both regal and rare.

#sparklingadventures #seriousspumante — 10 years ago

with Abe

Ben Leger

Sparkling Riesling? Yep. Must be sweet. Nope. Dry Sparkling Riesling? You betcha. Pure and delicious? Undeniably. #riesling #sekttualhealing #sektsey #sparklingadventures — 10 years ago

with David

Delectable Featured Wine

Blind reaction:
A former philosophy professor, it is no surprise Abe took to this "intellectual" wine. Subtle at first, intrigue quickly grew as round fruit made an appearance, and an alluring somewhere between champagne and pet nat texture emerged.

The inside scoop:
It was Lambrusco that first inspired Abe to try his hand at a sparkling wine. Throw away any sweet, bubbly red thoughts: this particular rendition is unstereotypically light colored (think rosé), bone dry, complex and elegant. From 40 year old vines farmed organically, manually disgorged and bottled without sulphur.

#farmerfizz #sparklingadventures — 10 years ago

with Abe

Delectable Featured Wine

Blind reaction:
Abe was immediately drawn to the great acidity and freshness. Refreshing and vibrant with notes of crisp tart apple, pear and spice, it gained his quick approval.

The inside scoop:
Another common wine in Abe's stable of sparkling, this wine is farmed biodynamically from one of the Jura’s top producers. Its geographic proximity to Champagne shows in soil (clay marl and limestone) and technique, but has a distinctly Jurassic touch thanks to the inclusion of indigenous grapes Poulsard and Trousseau.

#sparklingadventures #killercremant — 10 years ago

with Abe

Delectable Featured Wine

Blind reaction:
With its unmistakably floral aromatics and boisterous bubbles, @Abe Schoener cryptically revealed that he knew this was his own wine: "the bubbles are not too big for the method."

The inside scoop:
The "method" Abe referred to is indeed a unique one. Inspired by a chance soda-stream experiment, he force-carbonates the blend of Grüner Veltliner and Verdelho in a process he has coined “méthode futuriste.” Ultra fragrant and voluptuously bubbly, this is a bottle intended for unbridled fun.

#dancepartywine #sparklingadventures — 10 years ago

with Abe

Delectable Featured Wine

Blind reaction:
First taste drew an immediate “classical” from Abe. Initially shy, but clearly promising, it blossomed beautifully with some air and time.

The inside scoop:
Post-reveal was no shock, as this is one of Abe's go-to non-Champagne sparkling wines. Made from biodynamically farmed Gringet grapes in France’s eastern Savoie region, it has Alpine crispness and minerality, plus depth from extended lees aging.

#sparklingadventures #decantme — 10 years ago

with Abe

Delectable Featured Wine

Blind reaction:
“Classical!” Abe quickly exclaimed. He immediately picked up the acidity, complexity, and hints of old barrels to peg this as the secret ringer Champagne in our "untraditional" tasting.

The inside scoop:
Pinot Blanc is an approved grape within the Champagne AOC and this beauty makes a great case for why. It showcased classic notes of apple, brioche, green herbs and - unique for this tasting - it had clearly gone through autolysis, an essential process in Champagne where the yeasts break down completely to create the freshness, complexity and creaminess that makes Champagne lovers swoon.

#sparklingadventures #champagnecampaign — 10 years ago

with Abe