THE CURVE | Amping Up Your Sparkling Game Without Destroying Your Wallet In Champagne

April 13, 2017.

IMG_1654

The Curve is a new Scout column dedicated to exploring and feeling out the corners of complex, multi-dimensional, often hierarchical and always completely random subjects. The aim is to inform readers – in progressive, graduating fashion – on everything from gin and poems to cheeseburgers and trees. This week, Scout wine editor Treve Ring starts us off festively with a delicious learning curve of quality, accessible, non-Champagne fizz.

—————————————————-

IMG_5162

BEGINNER | Graham Beck NV Brut | Western Cape, South Africa | $22

“A classic, consistent and accessible (it’s impossible to dislike this) bottle from South Africa’s leading sparkling wine house. This is a 50/50 chardonnay/pinot noir MCC (Method Cap Classique = traditional method) that spent 15 months on the lees and was plumped with a tip of reserve wines. Bright and fresh orchard fruits on a lightly cushioned palate, finishing with an apple blossom kiss.”

INTERMEDIATE | Haywire 2014 The Bub | Okanagan Valley, BC | $30

“Not just short for Bubbles, The Bub was the childhood nickname of Haywire scion/next-gen Alison Scholefield, whose first sip as a babe was Champagne. This fresh, dry, pinot noir and chardy was bottle fermented and aged, with zero dosage. Bright and zippy this streaks along the palate with green apple, bright lemon, light toast and ample stoniness. An easy crown cap makes for a natural picnic partner.”

ADVANCED | Jean-Paul Brun NV Terre Dorees FRV | Beaujolais, France | $29

“This Bojo pét-nat gamay rosé pours clear, so is unlikely to give off any pét-nasty ‘tude like a few of the non-disgorged ancestral method fizz. Sweet strawberry jam and fragrant raspberry blossoms before a fine, grippy riff on the finish, afforded by the granite soils and minimal intervention in the vineyard or winery. Perfumed, pretty, off dry and bright, and far too smashable at 7.5% alcohol.”

EXTRA CREDIT | Quinta da Murta 2013 Brut Nature | Bucelas, Portugal | $27

“Salty and marine, this crisp brut nature wine sings of place: the briny Atlantic coast and calcareous-laced soils of Bucelas. Chalky throughout, with wild scrubby myrtle, lemon thistle, lemon pith, riffing sea salts and driving, shearing acidity, this biodynamically farmed, wild yeast fermented, traditional method fizz is 100 percent arinto. Two and a half years on the lees gives structure without heft; this is light, lean and riveting. Fresh oysters, obrigado!”

#ScoutThis

There are no comments

Your email address will not be published. Required fields are marked *

Drinker Tip your bartender...

MESSAGE IN A BOTTLE | On The Summertime Grigio Brightness Of La Stella’s 2016 ‘Vivace’

MESSAGE IN A BOTTLE | On The Summertime Grigio Brightness Of La Stella’s 2016 ‘Vivace’

by Treve Ring | Though LaStella winemaker Severine Pinte studied and worked extensively in France and abroad before joining this lauded Okanagan family (that… more 

BIG INTERVIEW | Heidi Noble On Share Plates, Sexy Wine, And JoieFarm’s New Tasting Room

BIG INTERVIEW | Heidi Noble On Share Plates, Sexy Wine, And JoieFarm’s New Tasting Room

by Ken Tsui | Heidi Noble is the owner, mastermind and winemaker at JoieFarm Winery on the stunning Naramata Bench. Since 2004, the professionally trained… more 

OPENING SOON | Resurrection Spirits Looks To Launch In East Vancouver Before Summer

OPENING SOON | Resurrection Spirits Looks To Launch In East Vancouver Before Summer

by Andrew Morrison | A couple of weeks ago I poked my head into the 3,700 sqft, two-level construction site at 1672 Franklin Street in East Vancouver. It's the… more 

HEADS UP | 2nd Annual Spring Edition Of ‘Queers & Beers’ Set For The Cobalt On April 9

HEADS UP | 2nd Annual Spring Edition Of ‘Queers & Beers’ Set For The Cobalt On April 9

by Thalia Stopa | Peanut butter and jelly; wine and cheese -- these are just two cliche examples of pairings so firmly entrenched in the English vocabulary… more 

DRINKER | Six Minutes With Brent Mills, Co-Founder & Brewmaster At Delta’s Four Winds

DRINKER | Six Minutes With Brent Mills, Co-Founder & Brewmaster At Delta’s Four Winds

by Carlos Mendes | Meet Brent Mills. Way back in June 2013, he opened Delta's Four Winds Brewing with father Greg and brother Adam. A seemingly endless slew… more 

THE NEW BREED | The Hard Work And Smiles Of ‘Nomad’ Barman Matthew ‘Benny’ Benevoli

THE NEW BREED | The Hard Work And Smiles Of ‘Nomad’ Barman Matthew ‘Benny’ Benevoli

We often hear the same names of Vancouver hospitality titans in local media. They do very well to represent and have done so for years. We work up thirsts and… more 

DRINKER | Five Vancouver Cocktails You Should Try In Celebration Of Spring’s Arrival

DRINKER | Five Vancouver Cocktails You Should Try In Celebration Of Spring’s Arrival

by Talia Kleinplatz | The clocks have sprung forward, the days are getting longer, and with any luck our snow days are behind us. It’s time to dust off the… more 

EXPATS REVISITED | Catching Up With Evelyn Chick, A Talent That Vancouver Misses Dearly

EXPATS REVISITED | Catching Up With Evelyn Chick, A Talent That Vancouver Misses Dearly

What happens to people when they leave Vancouver? Do they wander and wane, wither and perish? Not typically. We don’t want to cause a stampede out of this… more 

The scout Community

49th Parallel Coffee Roasters & Lucky’s Doughnuts Acorn Agrius Ai & Om Alibi Room Ancora Waterfront Dining & Patio Anh and Chi AnnaLena Araxi Arbor Ask For Luigi Au Comptoir Bao Bei Chinese Brasserie Bar Oso Bauhaus Beach Bay Café & Patio Beaucoup Bakery & Cafe Bel Café Bestie Bishop’s Bistro Wagon Rouge Bittered Sling Blue Water Cafe + Raw Bar Bottleneck Boulevard Kitchen & Oyster Bar Bufala Burdock & Co. Cabrito Cacao Cadeaux Bakery Café Medina Caffè Artigiano Camp Lifestyle + Coffee Co. Campagnolo Campagnolo ROMA Cartems Donuterie Chambar Chefs’ Table Society of BC Chez Christophe Chocolaterie Patisserie  Chicha Chill Winston ChocolaTas Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante + Bar Cioffi’s Cioppino’s Mediterranean Grill Cocktails & Canapes Catering + Events Cook Culture Culinary Capers Catering & Special Events Dirty Apron Cooking School & Delicatessen Dixie’s Authentic Texas BBQ Earnest Ice Cream East Van Roasters Cafe Edible Canada Elementa Espana Fable Fanny Bay Farmer’s Apprentice Fat Mao Fernwood Coffee Company Field & Social Forage Giovane Cafe + Eatery Gotham Steakhouse & Bar Grain Granville Island Grapes & Soda Greenhorn Espresso Bar Gyoza Bar Hart House Restaurant Harvest Community Foods Hawksworth Restaurant Heirloom Heritage Asian Eatery Homer Street Cafe & Bar Hy’s Steakhouse Irish Heather Jamjar JJ Bean Joy Road Catering Juice Truck Juke Fried Chicken Juniper Keefer Bar Kin Kao Kissa Tanto Knifewear Kozakura Kuma Tofino L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Les Amis du Fromage Lions Pub, The Liquidity Bistro Lobby Lounge + RawBar Longtail Kitchen Made By Pacific Maenam Mak N Ming Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meinhardt Fine Foods Miku Restaurant Milano Coffee Minami Miradoro Mission Mister Mogiana Coffee Mosquito Nero Belgian Waffle Bar Nicli Antica Pizzeria Nightingale Nomad Nook Nuba Oakwood Canadian Bistro OLO OPUS Bar Osteria Savio Volpe Oyama Sausage Co. Pallet Coffee Roasters Pat’s Pub & BrewHouse Pidgin Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn, The Pourhouse Railtown Cafe Railtown Catering Rain Or Shine Ice Cream Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Royal Dinette Salt Tasting Room Savoury Chef Shaughnessy Restaurant Shebeen Whisk(e)y House Shelter Siena Six Acres Sophie’s Cosmic Cafe Sorella Stable House, The Tableau Bar Bistro Tacofino Tavola Terra Breads Thierry Thomas Haas Chocolates & Patisserie Timber Timbertrain Coffee Roasters Torafuku Tractor Foods Truffles Fine Foods Two Rivers Specialty Meats UBC Farm Uncommon Cafe, The Urban Digs Farm Uva Wine & Cocktail Bar Vancouver Aquarium’s Ocean Wise™ Program Via Tevere Pizzeria Napoletana Vij’s Restaurant Virtuous Pie West Restaurant Wildebeest Wolf In The Fog YEW seafood

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .