31st December 2008

Jackson-Triggs Proprietors’ Reserve Sparkling Wine – Great for New Year’s

posted in Wine |

Before I had even woken up, he had made his trip to the grocery store and purchased all of his necessities for making my mother and me a spectacular brunch meal.

He made us smoked salmon and chive omelets, but snazzed it up a few more notches with sparkling wine…

He brought home a really delicious sparkling wine, not champagne – as only sparkling wine from Champagne, France may be actually labelled “champagne” – everything else is sparkling wine.

It was a 2006 Jackson-Triggs Proprietors’ Reserve Sparkling Wine – Méthode Cuve Close from right here in our Niagara Region – one of the most amazing wine regions on the planet!

If you’re going to partake in some buttery seafood or even a fatty duck for New Year’s, consider this blended sparkling wine made from 3 types of grape – Pinot Noir, Chardonnay and Riesling (my favorite!).

It really has a beautiful crisp, tangy and slightly tart finish, but is not too dry either…It cleanses your palette between bites or between courses, whether your having oysters for hors d’oeuvres, spicy ethnic cuisine, sushi or tart sorbets for dessert!

The bouquet is grapey…

I had a seriously generous mousse – that just means it had a lot of bubbles…LOL – and a reminiscent quality of green apples.

The label mentions that it has a delicate composition of roses and lemon, but I didn’t really get that…the wine will grab your taste buds at the back of your tongue.

It was really delicious and very reasonable at $13.95.

I hope you have a chance to try it, as it is my pick for New Year’s for ANYTHING you’re going to eat!


I hope you enjoyed this Wine Review on SizzUp! Until next time…

Drink Deliciously,

Kimberly Edwards 🙂

P.S. If you enjoyed this post, check out more of Kimberly’s Alcoholic Beverage & Recipes posts @ Cooking With Kimberly.

This entry was posted on Wednesday, December 31st, 2008 at 12:58 pm and is filed under Wine. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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