Toasted the New Year in with Glenora Brut

[TheEngineer]

2010 was one of those years of extremes, plenty of highs allow with plenty of lows. Those gaps were filled by times of not great and not bad either so there never seemed to be any time to center on self. I'm looking forward to a better 2011 so pulled out what surprised my better half and then she understood. We had a great time at Glenora with youse fine folks a few years ago so what better way to ring in a new year than with a bottle that had great memories.

This thing feels immortal. No changes over the last few years, still as effervescent as every, nose is still toasted, slight malt, totally dry and clean. Lasted between 11:00 and 12:30am when the intersection between age and the ability (or desire to stay up and what the West coast celebrates) reduces yet again from our youth.

Welcome 2011, we will try to do better but also show us better things.

[Innkeeper]

Funny you should mention that, because we brought the New Year in with a N/V Knapp Brut that we received in one of last year's shipments from them.

It is a "fermented in the bottle" New York State Sparkling Wine. It cost $13.95 and weighed in at 12% alc. On the established scaled for sparkling wine this one would be classified "Extra Dry." It was perfect for us with the ever so slightly sweet edge. We enjoyed it with Christmas Cookies as we watched the festivities on TV.

[Thomas]

We had the Glenora Brut, too.

I noticed the malty, almost beer-like quality to the wine that I hadn't noticed before.

[winoweenie]

The Taste-Buds are the 2nd thing to go!!!! No..... It's the memory. What's the topic???WW

[TheEngineer]

My wife noticed that first on the first sip so your notes match hers. I noticed it more as a malty taste and I had seen that in the last couple of bottles.

[This message has been edited by TheEngineer (edited 01-01-2011).]

[Innkeeper]

We had another of the Knapp Brut tonight for our 48th anniversary. It is just the kind of sparkler we like; not very expensive and slightly off dry. Believe it or not we had sausage pizza with it, as Bev was not up to going out tonight. On top of the bought crust, we put a little EVOO, a cup of our own pasta sauce, some imported Romano and a shredded wedge of Casio d'Roma, topped it with a half pound our own Italian sausage in pieces, and sprinkled with Penseys' Pasta Sprinkle. Everything was wonderful!