Domaine Pascal Jolivet is an iconic estate in the French region of Sancerre. The appellation is renowned for its crisp, mineral wines made from Sauvignon Blanc, and its reputation can be mostly attributed to the Jolivet family. Although established in 1926, the estate started branding their wines with the family’s name in 1987, and they’ve never looked back.
Marchesi di Barolo is one of the most historic wineries of the whole Barolo area, with a history dating back more than 200 years, to 1807. In that year the Marquis of Barolo Carlo Tancredi Falletti married Juliette Colbert de Maulévrier, a French noblewoman, it was she who saw the great potential of the Barolo wine, made out of the perfect grape for aging potential, Nebbiolo, named after “nebbia”, fog, which is very common in the area.
Created and distributed by Sauvage, Comsi Comsa Apple Sparkling Wine, is an all natural, gluten-free and kosher sparkling wine. Not having ever heard of or seen another, I simply had to get my hands on a bottle of Comi Comsa, French for “Like This, Like That.” This is the little story of how I absolutely fell in love with this 100% apples champagne.
Well, let’s start with what you’re probably thinking, which was what was going on in my mind before I tried it…how does one make apple champagne taste as good as the traditional thing?