Thierry Germain Roches Neuves Bulles de Roche 2021

Roches Neuves Bulles de Roche is a traditional-method sparkling Saumur made almost entirely from biodynamically farmed Chenin Blanc.

Saumur produced the Loire's first sparkling wines in the 1830s, and traditional-method fizz remains a substantial part of the local trade. Thierry Germain's Domaine des Roches Neuves, at Varrains, is one of the appellation's leading biodynamic estates, and this cuvée draws on a range of its biodynamic parcels in Saumur along with a vineyard at Le Puy-Notre-Dame, an appellation otherwise reserved for red wine. The blend is ninety per cent Chenin Blanc, with the balance split between Cabernet Franc and Chardonnay. Germain picks later than is usual for sparkling base wine, waiting for ripeness and character, then presses whole bunches and ferments in a mix of stainless steel and barrels previously used for the Insolite cuvée. The wine spends around eighteen months on lees in bottle before disgorgement with no additions, so it finishes bone dry, chalky and saline.

Ready now and will hold for several years. Serve at around 8°C with oysters, fried chicken or a goat's cheese salad.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Sparkling Wine
Style: Vibrant, Mineral-Driven
Grape Varietal: Chenin Blanc
Tastes Like: Comparable to a Crémant de Loire, with green apple, citrus, and floral notes.
Alcohol Percentage: 12%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Limestone and clay soils
Aging: Traditional method with 12 months on lees
Serving Temperature: 6-8°C

Thierry Germain is an innovative winemaker in the Loire Valley, renowned for his commitment to biodynamic farming and producing wines of elegance and purity.

Seafood: Smoked salmon or crab cakes.
Poultry: Roast chicken with a citrus glaze.
Vegetarian: Spinach and feta tart or creamy mushroom pasta.
Meat: Pork loin or veal schnitzel.

Goat Cheese: Fresh and tangy, highlighting the wine's crispness.
Camembert: Creamy and earthy, complementing the wine's finesse.
Gruyère: Nutty and savoury, enhancing the wine's complexity.
Parmesan: Sharp and aged, pairing beautifully with the wine.

Crab Cakes

Ingredients:

• 400g crab meat
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix crab meat, breadcrumbs, egg, mayonnaise, mustard, lemon juice, and parsley. Season with salt and pepper.
2. Shape the mixture into patties and refrigerate for 30 minutes.
3. Heat oil in a skillet over medium heat and cook patties for 3-4 minutes per side, until golden brown.
4. Serve warm with a dollop of tartar sauce or lemon wedges.

Tip: Enjoy with Thierry Germain Roches Neuves Bulles de Roche for a sparkling pairing.