Alibi V.12 No.52 • Dec 25-31, 2003 

Food Article

Another American-made sparkler from a French Champagne house, we liked the “meatiness” that Pinot Noir grapes give the wine even though we could agree it was not that complex. We appreciated the “good acid and crisp finish” and suggested it would be good for slurping with friends at a party. One taster picked up a hint of cherry flavor and others quickly agreed, prompting a discussion of possible food pairings including classic French cherry clafouti.