Using the traditional methode champenoise process to make champagne, results in a sparkling wine that has that wonderful, toasty aroma and fine bead. Domaine Laurier also preserves the nuances provided by the Chardonnay grape so that the champagne has the added fruit, depth, and complexity that are hallmarks of Chardonnay wines.
For food pairings, experimentation is encouraged. Instead of listing all the traditional favorite foods that go with champagne, their belief is that champagne, because of its bubbles and crisp acidity, lends itself to pairing with a large variety of foods.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.
Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.