Roederer Estate Anderson Valley Brut gets recommended at lot as an under-$20 bubbly because it is consistently excellent.
I revisited this bubbly Sunday, and after making notes, brought out a new liqueur called Pama, and added a half shot of it to a flute of the Roederer. The combination of these two excellent ingredients is worthy of recommending, as well as the bubbly by itself.
Let's go back to the bubbly first. Roederer Estate is made the traditional way, secondarily fermented in the bottle, comprised of multi-vintages and lots of all-estate-grown fruit. The blend is 70% Chardonnay, 30% Pinot Noir. Between 10-15% of the blend is considered "oak aged reserve wine". Arnaud Weyrich is winemaker and V.P. of Production at Champagne Roederer's California "outpost" in the Anderson Valley, an area north of Napa and Sonoma which is producing great Pinot.
Tasting Notes: Color: Light straw, very active bubbles. The apple strudel aromas are joined by whiffs of strawberry and mild nuttiness. The texture is light, tart and lively on the tongue, with abundant citrus and pear flavors that ultimately finish refreshing, crisp and nearly bone dry.
Excellent value ($18). Alcohol content: 12%.
Pama Pomegranate Liqueur ($25/750ml.) is bottled by "Pama Spirits" of Bardstown, Kentucky, and claims to be made of "all-natural California pomegranates". Alcohol content: 17% (34 proof).
The flavor of Pama is rich, and very true to flavor, which you might describe as very much like cherry but deeper, more extracted, more tannic, and more tart. The liqueur is a bit sweet without being too much so, and the tartness carries it. Added to a flute of Roederer Estate Brut, the resulting cocktail is a just a touch sweet, and is lively with tart, pleasantly off-dry, citrus and red berry flavors
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