2007 Jean Philippe Blanquette de Limoux, France Brut

About This Wine

Did Dom Perignon "steal" the idea for making wine with bubbles?

More than a few residents of Limoux would answer yes — and without hesitation. Limoux is a small town and appellation in the eastern Pyrenean foothills, part of the Languedoc region of southern France. For centuries, it was devoted to the production of white wines that would sparkle naturally after a second fermentation. These became known as Blanquette de Limoux — Blanquette simply meaning "white" in the local language.

As the local Limoux legend has it, Dom Perignon passed through the region, enjoyed its sparkling wine, and decided to claim the "style" as his own when he settled in the Champagne region of France. That's why the most famous sparkling wine is called Champagne instead of Limoux.

Is the accusation true? Of course, we'll never know. What we do know is that Alain Collin crafts the Jean Philippe Blanquette in a full, rich and zesty style that is perfect for toasting special occasions.

About Sparkling

Tasting Notes

• Grape Composition:60% Mauzac, 20% Chenin Blanc & 20% Chardonnay
• Grape Source:Limoux Area of the Languedoc Region in Southern France
• Aromas & Flavors:Rich Apple, a Hint of Oak, and Cream on the Finish
• When to Drink:Now Through 2010
• Food Pairing Suggestionseafood, sushi, or appetizers.

Member Ratings

Recipes.

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  Asparagus & Morel Salad Summertime is salad time, and any of your favorite white wines would be great matches for this recipe, courtesy of Masa's restaurant in San Francisco. It serves 4. Get The Recipe
  

  Tuscan Style Roasted Game Hens If you're looking for a change from turkey or ham this holiday season, try this easy-to-prepare dish that matches well with both white and red wines. It serves 6... Get The Recipe
  

  Easy To Make Guacamole There is no better "appetizer" for a summertime backyard barbecue than chips and guacamole. Try this version with a well-chilled glass of Sauvignon Blanc or dry sparkling wine - and don't be surprised if you have to go back and make more. Get The Recipe