Sala Vive “El Bajio” Brut Sparkling Wine - Valle de Bernal, Queretaro, Mexico
Estate: Sala Vive was established in 1979 in Valle de Bernal, the heart of El Bajio AKA the lowlands. It was named to honor Dolores Sala Vive the “Grand Dame of Sparkling” in Spain. The estate covers about 50 acres planted at an average height of 6,200 feet above sea level. This higher altitude creates a micro-climate perfect for growing grapes for sparkling wines.
Grapes: The wine is made up of three grapes. 50% Macabeu, 40% Xarel-lo and 10% Ugni Blanc. The first 2 grapes are Spanish and generally used in the making of Cava. Average age of the vines is 40 years.
Production: Grapes are pressed off the skins carefully to avoid pulling any color or bitterness from the grape skins. Fermentation takes place in temperature controlled steel tanks before letting the wine rest on the lees for 18 months. The Dosage (sugar added to create second fermentation in the bottle) 5.2g/L. For classification of Brut producers can add up to 12grams of sugar per liter.
Taste: Pours a gentle lace with a persistent stream of bubbles. The nose is lively, bursting with aromas of fresh lemon, white tea, sliced pear, yellow apples and the classic lees tell of fresh baked bread. The palate is a gentle lemon curd with a silky texture and a dry finish. The finish is persistent with hints of pollen, slightly oxidized apples and bright acidity.
Pairing: At least once a year I love to have this more supple style of sparkling wine with the fried chicken at Rajun Cajun. The salty and fatty nature of the chicken marry well into the fruit and acidity of the wine. Sparkling wines are versatile because the bubbles and acid provide structure and freshness. So they tend to be great with a lot of different cuisines.
