Carbon

Kobal Wines

Bajta rose Modra Frankinja 2019

TGIF!! We’re springing into the weekend with some Pét-Nat, an abbreviation for Pétillant Naturel. This one is made from 100% Blaufränkisch grapes 🍇, in a rosé style, hailing from the Haloze Hills of Lower Styron (Štajerska), Slovenia. 🇸🇮

Pétillant Natural, meaning ‘naturally sparkling’ in French, is a sparkling wine that was bottled and sealed during the fermentation process (prior to its completion) aided by wild, naturally occurring yeasts (no additives).

The fermentation process produces carbon dioxide, among other things like alcohol and heat, causing bubbles (from the CO2) to get trapped in the bottle. 🍾

Pét-Nat tends to be a lighter, fresher, more fruit-forward, and youthful version of other sparkling wines, especially compared to Champagne. It’s meant to be consumed young.

The bubble intensity of Pét-Nat tends to be less than Champagne, too, resembling more of a sparkling cider or beer, at least to me. 🍻

This wine is a beautiful peach hue, with a delicate haze, and has aromas and flavors of raspberry, strawberry, cherry blossom, wet stone, sourdough, beer, and almond paste. 💕👌👍

It’s dry, refreshing, and lively and offers delicate bubbles. In sum: it’s delish! 😋

@kobalwines Sparkling Pét-Nat Rosé, Blaufränkisch, ABV 13%, Vintage 2019. Thanks to winemaker @bojan_kobal 🙏🙏
— 2 months ago

Deked1
with Deked1
Deked1, Ericsson and 15 others liked this

Pierre Cotton

Les Grillés Côte de Brouilly Gamay

Crisp-apple textured gamay, soil and pressed cranberry candy gunpowder tar, edging northwest toward blemished bog berries. Faintly cloudy like cherry milk centrifuged through carbon fiber. Robust, charged, lightening-like array. Unstopperable. — a year ago

Jess Paley
with Jess
Josh and Sam liked this

Bakari

Confondo White Blend 2015

Light, refreshing notes of white fruit cut with a healthy dose of carbon dioxide. — a year ago

Domaine François Carillon

Saint-Aubin Chardonnay 2018

Nose has buttered lemons, pineapple, wet stainless steel and warm sand.

Palate has under-ripe pineapple, carbon steel and lemon zest. Medium acidity, medium finish. Decanted 1H

A youthful, weeknight winner. 🏆
— 2 months ago

Dawn, Eric and 40 others liked this
Kimberly Anderson

Kimberly Anderson

@Severn Goodwin it must have been a “St. Aubin” week!
Severn Goodwin

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@Kimberly Anderson A SA week is always a good one, hard not to find a good quality wine from there. We could drink it all the time, according to my wife...

Jean-Louis Chapuy

Chiroubles Gamay 2016

Un beau magnum vieilli 5 ans en cave. On retrouve la générosité gourmande des vins du Beaujolais en macération carbonique, ici avec de belles notes d’évolution qui lui donne du relief au nez et en bouche, du des notes de fleurs séchées et truffes. Une belle gourmandise. Ça se boit tout seul et avec quasiment tout.

A beautiful magnum aged 5 years in a cellar. We find the greedy generosity of Beaujolais wines in carbon maceration, here with beautiful notes of evolution that gives it relief to the nose and mouth, notes of dried flowers and truffles. A beautiful treat. It's drunk alone and with almost everything.
— 3 months ago

Sharon, Ericsson and 15 others liked this

Domaine Labranche-Laffont

Madiran Tannat Blend 2016

2nd bottle and still so much pleasure. The well-worked Tannat grape brings notes of black plums; a mineral touch reminiscent of carbon or chemical smoke (not unpleasant), completed with a gourmet chocolate side, and notes reminiscent of pine or cedar sap or eucalyptus. The palate is supple and round with a lot of volume. The wine can still age for several years if we judge by the aromatic density. The tertiary woody touches are well melted, this is a good beefy and greedy bottle which will go as well with a chocolate desert as with a duck breast. Sweet and sour cooking will also go very well.

2eme bouteille et toujours autant de plaisir. Le cépage Tannat délivre des notes originales de prunes noires; une touche minérale rappelant le carbone, la fumée chimique (pas désagréable), complété d’un côté chocolaté gourmand, et des notes évoquant la sève de pin ou cèdre ou l’eucalyptus. La bouche est souple et ronde avec beaucoup de volume. Le vin pourra encore vieillir plusieurs années si on en juge par la densité aromatique. Les touches tertiaires boisées sont bien fondues. Un vin costaud et gourmand, qui ira aussi bien sur un désert chocolaté qu’un magret de canard. la cuisine sucrée/salée ou aigre doux ira très bien également.
— a year ago

Douglas, Peter and 15 others liked this
Mario Vaillancourt

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Très belle description, est-ce que vous l’avez carafé quelques heures? @Romain Fitoussi
Romain Fitoussi

Romain Fitoussi

@Mario Vaillancourt j’ai utilisé un décanteur pour accélérer le processus. C’est assurément un vin qui gagne à être carafé oui

KC Wine Co

KC Labs ZiN

2019 is excellent if it’s what you’re looking for natural, dry to jam and I love that carbon finish / funk — 2 months ago

Ross Hill

Lily Sauvignon Blanc 2020

Fruity but not overpoweringly so. Plus it’s carbon neutral! — 3 months ago

Fattoria Selvapiana

Chianti Rùfina Sangiovese Blend 2018

This is the elegant side of Sangiovese. Light in color, packed with beautifully pure red fruits. It's incomprehensible how a 13 dollar wine can be this good.
Amazing and surprising paring with Al Carbon tacos and Pollo Mole.
— 5 months ago

Cynthia Kane
with Cynthia

Voga Italia

Moscato

VOGA Italia Moscato. “During fermentation, the carbon dioxide is retained giving the wine a ‘frizzante’ character.” This is what gives this wine it’s uniqueness. It’s not sparkling, yet has that slight fizz which when mixed with the sweet moscato grape, is sweet and refreshing. The cherry on top for this wine is the different style of twist off top which I think is cool and different from “normal” screw caps.
As for the actual taste and aroma, it’s sweet and refreshing on the nose, and the taste is the embodiment of “fresh sweet grapes” as advertised.
On the contrary, I would steer clear of this wine if you enjoy your wine less sweet, as it’s definitely a sugary patio wine.
— a year ago

P and Shawn liked this