VUCHER GEORGES ET FILS BUGEY CERDON METHODE ANCESTRALE

VUCHER GEORGES ET FILS BUGEY CERDON METHODE ANCESTRALE, SAVOIE-JURA, FRANCE Gamay and Poulard.

Cerdon de Bugey, like most rosé wine, is best consumed in its first year of release. It is not a wine that one lays down. It is during this first year that all its aromas are present in their most flattering and enjoyable forms, including strawberry, cherry, cream and a hint of spice. At about 40 grams of residual sugar, the wine does have some perceptible sweetness; however, with the very delicate tannin of Gamay and the supporting acidity, the wine comes across as being less sweet than it actually is. Cerdon is absolutely delightful as an aperitif. Better yet, it can serve as a wonderful accompaniment to fruit-based desserts, beignets with powdered sugar, or chocolate-based sweets.