The fear of sweetness is a thing. As soon as we step out of the dry-dry-dry zone the compulsory thought of “I don’t like this” spreads like wildfire, or maybe it is the thought of I SHOULDN’T like this? Or perhaps it is a reminder that once you got a hold of a cheap Riesling with way too much unbalanced sweetness and swore never again. It is time to put that past you and embrace the residual sugar, cus it can really be a bomb thing. And a great complement to food.
Some say Champagne is overrated, others swear by it as the ultimate expression of sparkling wine. All I know is that Comte Hugues de La Bourdonnaye is hella good and is still within a reasonable price range. With its deeper, golden color, high minerality, and full and developed aromas of brioche, yellow apple, orange peel, honey, and hazelnut it stands out in the crowd.