Domaine Achard-Vincent Clairette De Die Brut NV
Domaine Achard-Vincent Clairette De Die Brut NV | Bottle Price: $2o.99 | Case Price: $226.69
Just East of the Rhone Valley in France, and West of Piedmont, Italy lies a place called Die. Pronounced “Dee”, the area is known for making deliciously interesting wines mostly from Clairette and Muscat grapes. It’s an area that is rich in history, lauded by the likes of Pliny the Elder. Legend has it that their sparkling wines were bubbling way before Champagne got it’s groove. The tiny estate of Achard-Vincent produces two sparklers. One is a sweet wine, the other is the wine we have here, the “Brut” made in the “method champenoise” or “Champagne Method.” This wine is made from 100% Clairette, one of France’s oldest white grapes, with origins near Provence and the Southern Rhone.
This is an absolute refresher of a wine — crisp, clean, bright, and at only 11.5% alcohol, very gulpable. Perfect for that summer party, or to start a big meal. The nose presents with delightful notes of green melon and candied fruit, followed by waves of lemon-lime citrus and honeysuckle. The palate is full of fresh, springlike fruits including lemon and lime spritz, honeyed fruit, tangy pear and toasted almond. There is no flabby structure here, great acid and body considering the low alcohol. This would pair with a plethora of foods including chicken, salads, seafood, and a board of your favorite cheeses. It also hits the spot with dishes that have some spice. Try our recipe for Green Curry Mussels and Squid.
While Clairette De Die is the name of the wine made by Achard-Vincent, it is also the name of the appellation from which it comes. The original name of the region was “Dea Augusta” and can be traced back to Roman Times. It is said that this style of wine was actually made by accident by a Gallic shepherd. In an effort to cool his newly bottled wine in a river, he promptly forgot about it. He discovered it later in the spring, and when he opened the bottle it was sparkling with bubbles due to the fact that it had finished fermentation in the bottle.