Yesterday my sister-in-law and her husband came by the house because, well, they hadn’t seen it yet.
They’re both sparkling fans, and specifically Chandon fans, so we decided to break out the Sparkling Red and the Pinot Noir Brut Reserve. They loved the Red, as does just about everyone who tastes it, but I took my notes on the PNB.
The nose is full with the smells of almonds, burnt honey, and wheat, but only if all of the above were smothered under a heaping pile of wet leaves. On the palate, you still get the honey, but it’s sweeter, less burnt. The nuts are there, and there is a sourness of citrus fruits you’re either going to love or hate. I, on the other hand, fell in the middle on it.
You won’t. You’ll love it or hate it.
All in all, a very good wine that paired well with aged gouda and gluten-free nut-based snack crackers, but I would say definitely an acquired taste.