Made by the specialist sparkling wine experts, the Société des Vins Mousseux, Comte de Laube Brut Rose is produced using the Charmat Method (Méthode Charmat) which was developed by the French scientist Jean Eugene Charmat at the University of Montpellier in 1907. His son continued his work and created the well known sparkling wine wine Veuve de Vernay, named after the widow (Veuve) from Vernay, who helped his father start up in business.
The grapes that are blended for Comte de Laube Brut Rose are vinified separately and the still wines then go through a further selection process before being blended to produce the Cuvee. The Tempranillo grape gives this sparkling wine its beautiful pink tint and hails from the Société’s vineyards in the Languedoc Roussillon. Tempranillo is Spanish in origin and is used to make Rioja. It’s also used in the red wines of Ribera del Duero and to make Port. You might be surprised to see that Tempranillo is grown in France but it has long been grown in the Languedoc where it was known as ‘Cencibel’ in the 13th century. Roussillon in the Languedoc borders Spain and once belonged to Catalonia, which explains how Tempranillo crossed the frontier. Even today, Roussillon is still sometimes referred to as Northern Catalonia.
Tempranillo not only brings colour to the wine but also backbone, vibrant ripe red fruit, spice and herb flavours. Floral notes and citrus flavours are added by Chardonnay and Chenin Blanc (which also brings a little zestiness). The Ugni Blanc (Trebbiano) lends body and depth. This magical combination results in a delicious glassful of sparkling flavours and aromas.
Comte de Laube Brut Rose is lovely for entertaining or for enjoying whilst you are stealing a quiet moment on your own. It’s also great with food and is recommended as the perfect pairing with Mediterranean food such as paella, seafood and sushi, pork, chicken and mildly spiced dishes . . . and chocolate desserts!
Learn more about French sparkling wine on Nick’s Blog: More Mousseux Please . . .