I love bubbles. Champagne, Cremant, Prosecco? Bring it on. I purposefully strode through the (automatic) doors at Chandon’s outpost in the Yarra Valley of Australia, ready for something sparkling. The full lineup of bubbles had nary a disappointment. (To my eternal surprise, I even enjoyed the Pinot/Shiraz, which is Thanksgiving-worthy. Is is wrong to be thinking about Turkey Day pairings in March? In Australia?)
The 2006 “Z*D” (Zero Dosage) Blanc de Blancs was the star of the show for me. Most sparkling wines made in the traditional or Champagne method have a bit of a sweet liqueur (dosage) added to them just before corking that tames its acidity. The Z*D is devoid of this so it is super-dry. (I wish I could find and cite the page that described zero dosage as “ferociously” dry. Love that.) This 100% Chardonnay sparkler just screams for oysters or (at least) a seat in one of the green chairs on the patio at the top of this post.
One other thing I like about the Z*D is that it’s sealed with a crown cap rather than a cork and cage. It’s distinctive and unusual:
Before leaving I had to indulge in an ubiquitous “I Was Here” photo:
If you need to find me, I’ll be under this tree, with a bottle of Z*D, watching the clouds blow off as the day turns sunny and sparkling.