Meet the mind-bending trad-method French bubbly that’s gonna broaden your horizons and rock your world. Bet you thought great French bubbly was all Champers, and all prohibitively exxy, eh? Not a chance. This beauty has had the benefit of 12 months careful ageing for complexity, building interest into the incredibly fresh and lively palate. It’s built to party, with the fun bottling making for a great table talker, too. If you love life with bubbles, this is the best way to get some fizz in your face.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Chardonnay, Chenin, Ugni Blanc, Colombard
- Serving Temp.
From the producer
This pale and brilliant gold wine shows white fruit aromas with numerous fine bubbles. The palate is elegant, long-lasting and well-balanced between freshness and fruit.
Imaginarium was produced according to the Traditional Method. It was aged 12 months in bottles, and in the coolness of our premises.
Looks like this is either a wine sourced from various regions in France or it's from a smaller region that we haven't gotten around to writing about for you yet! If it's the former, well, it's hard to make general comments about a multi-regional French wine. So let's assume it's the latter: we've been lazy. Forgive us, there's only two of us, and we're mere mortals. We'll get round to writing something inspirational about this obscure (hopefully, otherwise we're in trouble) region eventually. Meanwhile, shoot in your suggestions (and your resume?), or just rejoice in the fact that there's something magical about heading off the beaten track and telling your friends all about that amazing grape that grows in the hinterlands of a place that doesn't even make it on the map – or Vinomofo's regional writeup section, at least.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 1/2 cup (125ml) dry white wine
- 1/2 tsp saffron threads
- 1 tbs olive oil
- 1 Spanish onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 2 garlic cloves, crushed
- 1 large ripe tomato, halved, seeded, finely chopped
- 2 tsp mild Spanish paprika
- 1 cup (200g) medium grain rice (such as calrose)
- 2 cups (500ml) chicken or seafood stock
- 12 (about 1kg) green king prawns, peeled, cleaned leaving heads and tails intact
- 2 squid hoods, cleaned, cut into 1cm-thick rings
- 12 (about 1kg) black mussels, scrubbed, debearded
- 1kg clams
- 1 cup (150g) frozen peas
- 1/4 cup coarsely chopped flat-leaf parsley
- Lemon wedges, to serve
- Combine wine and saffron in a pan over low heat and bring to a simmer. Set aside for 5 minutes to allow the saffron to infuse.
- Heat the oil in a large paella or large frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring until onion softens.
- Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic. Add the rice, stock and wine mixture and bring to the boil. Reduce heat to low and cook, uncovered, until rice is almost tender.
- Add prawns, squid, mussels and clams and push lightly into the rice mixture. Cook, covered, for 5 minutes. Sprinkle over the peas and cook, covered, until prawns change colour and mussels and clams open.
- Remove from heat. Discard any unopened mussels and clams. Sprinkle with parsley. Serve immediately with lemon wedges.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...