Thierry Germain Roches Neuves Bulles de Roche 2019

The fruit for this delicious sparkling comes from a range of biodynamic parcels in Saumur, alongside a vineyard in Le Puy-Notre-Dame (an appellation that’s only for red wines). It’s a blend of 90% Chenin Blanc, with the remainder split between Cabernet Franc and Chardonnay.

The fruit was picked quite late for sparkling—when ripe and full of character—then whole-bunch pressed and naturally fermented in a mix of stainless steel and old Insolite barrels. In the bottle, the wine was then aged for around 18 months on lees before being disgorged with no additions (zero dosage). In short, it’s a Saumur méthode traditionelle—à la Germain.

Type: Sparkling Wine
Style: Vibrant, Mineral-Driven
Grape Varietal: Chenin Blanc
Tastes Like: Comparable to a Crémant de Loire, with green apple, citrus, and floral notes.
Alcohol Percentage: 12%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Limestone and clay soils
Aging: Traditional method with 12 months on lees
Serving Temperature: 6-8°C

Thierry Germain is an innovative winemaker in the Loire Valley, renowned for his commitment to biodynamic farming and producing wines of elegance and purity.

Seafood: Smoked salmon or crab cakes.
Poultry: Roast chicken with a citrus glaze.
Vegetarian: Spinach and feta tart or creamy mushroom pasta.
Meat: Pork loin or veal schnitzel.

Goat Cheese: Fresh and tangy, highlighting the wine's crispness.
Camembert: Creamy and earthy, complementing the wine's finesse.
Gruyère: Nutty and savoury, enhancing the wine's complexity.
Parmesan: Sharp and aged, pairing beautifully with the wine.

Crab Cakes

Ingredients:

• 400g crab meat
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix crab meat, breadcrumbs, egg, mayonnaise, mustard, lemon juice, and parsley. Season with salt and pepper.
2. Shape the mixture into patties and refrigerate for 30 minutes.
3. Heat oil in a skillet over medium heat and cook patties for 3-4 minutes per side, until golden brown.
4. Serve warm with a dollop of tartar sauce or lemon wedges.

Tip: Enjoy with Thierry Germain Roches Neuves Bulles de Roche for a sparkling pairing.