Parducci Reserve Brut is a sparkling wine crafted in the méthode champenoise. This winemaking style is associated with the famed bubbly wines of the Champagne region in France in which the cuvee is subject to a secondary fermentation in the bottle: the process responsible for the wine’s distinctive bubbles and creamy nuances.
Parducci honors this heritage with a classic champagne varietal blend of Pinot Noir and Chardonnay grapes sourced from Potter Valley, a Mendocino County appellation that’s a short twenty-minute drive northeast of the Parducci estate. Hot days followed by cool nights make this microclimate especially suitable for the complex, full expression of both Chardonnay and Pinot Noir.
While sparkling wine is often associated with formal get-togethers and certain romantic holidays (hey-o weddings, New Years, and Valentine’s Day!), bubbly should not be overlooked for more everyday occasions. Think of sparkling wine as a welcome twinkle in the eye. A bottle chilled just so adds charm and an extra sense of festivity to a low-key gathering, and its food pairing versatility cannot be overstated.
Parducci RESERVE Brut is a dry style of sparkling wine that comes alive in the glass with crisp fruit flavors—green apple, grapefruit, and pineapple—and a honeyed rose and cream finish. Here Parducci staff shares some of their favorite pairings to get your own kitchen inspiration going.
"I live in Redwood Valley and there is this delicious, down home, take and bake pizza place, Pizza Etc! It's a local's favorite. All the pizzas have a local name twist to them and the owner loves to tell you the history behind the names. I paired our Brut with the Boontling (named after Boonville's secret language) on National Pizza Day. I'm drooling even thinking about it. To sum it up Pizza and Brut. Easy way to class up an easy dinner night!"
- Angelica M., Wine Club Coordinator
"Chocolate-covered strawberries are always classic."
- Heather H., Direct to Consumer Director
"Brie and apricots! Here is a very cool, unique recipe... delish!"
- Quinn P., Financial & Administrative Specialist
"Anything that's deep fried or salty i.e. fish 'n' chips or fried chicken. And of course smoked salmon!"
- Quinn P.
"We always have the Brut when we have oysters or crab, but really, the Brut pairs beautifully with Wednesday, unless it happens to be another day of the week…. That works, too."
- Dalice, Tasting Room Associate
What are your Parducci RESERVE Brut favorite food pairings? Share yours in the comments below!
Tom Cannavan's Wine-Pages features an in-depth profile of Parducci Wine Cellars and Tim Thornhill, along with stellar tasting notes on several Parducci wines.
Cannavan details Parducci's 80-year history as Mendocino's oldest winery, and Tim Thornhill's efforts at maximizing sustainability, many of whose ideas spring from his landscape and horticultural background: "'Water is re-oxygenated by waterfalls that mimic what goes on in the rocky mountains,' he enthuses, 'and we've constructed a wetland that emulates the everglades.'"
The article provides a great chance to brush up on Parducci Winery's history and recent vintages--sample one today!Buy Wine
The Springfield Business Journal recently wrote that "Parducci Winery has been producing wines since the end of Prohibition, and their longevity is a testament to the quality of their products."
The article continues: "Our experience with the variety (Pinot Noir) began when we obtained a few bottles of the 1964 Chambolle-Musigny Les Amoureuses. 1964 was an incredible year for burgundy- even the lesser wines if the district were nothing short of terrific. This wine became our touchstone, the pinot noir that we judge all other by. The Parducci 2011 Mendocino Small Lot Blend Pinot Noir is one of the few wines that have come close to our touchstone."
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Dan Berger's Vintage Experiences gave high praise to three Parducci wines this week, calling the 2012 Parducci Small Lot Blend Pinot Gris "Exceptional" while describing both the 2010 Parducci Reserve Pinot Noir and 2010 Small Lot Blend Merlot as "Very Highly Recommended."
Berger describes the water conservation improvements that the winery's chief operating officer Tim Thornhill has implemented, also noting that "the wines now coming out of Parducci are better than ever, most following the style set down decades ago by John Parducci, now 95 and the patron saint of the project."
Enjoy one of these wines today!
WINEMAKER BOB SWAIN SPEAKS FROM THE CELLAR about what's new for winter 2013 at Parducci.
Q: What are you and the winemaking team up to this time of year?
A: We are blending the 2012 whites, Pinot Gris, Sauvignon Blanc and Chardonnay as well as prepping the 2012 Pinot Noirs. We have either bottled or are about to bottle many of the 2012 whites, and it is proving to be a fantastic vintage in terms of quality and volume.
Q: What are some of the early characteristics of the 2012 vintage?
A: The whites have great aromatics and balance, while the reds are some of the darkest wines we have had in years.
Q: What new releases are you especially looking forward to sharing this spring?
A: We also just blended the 2010 Small Lot Blend Petite Sirah, and it is a big boy! Boatloads of pepper spice and jammy texture; it will be one to look for.
Try one of these great new wines today!
Parducci Wine Club spotlights two Small Lot Blends and a new Reserve Grenache for November.
2010 Parducci Small Lot Blend Sauvignon Blanc: This classy Sauvignon Blanc has kiwi-scented fruit-forward melon aromas with a creamy round mouth feel and a crisp lingering finish.
2011 Parducci Small Lot Blend Pinot Noir: Our Pinot Noir offers aromas of juicy, ripe raspberries and strawberries. Its berry flavors are full and rich on the palate, picking up a hint of cedar in the finish. Enjoy this medium bodied red wine with grilled salmon, pork tenderloin, and fine cuts of red meat.
2010 Parducci RESERVE Grenache: Awash with the color of ripe red cherries and a nose of sweet raspberries, this wine is medium bodied with a long finish.
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The 2009 Parducci Small Lot Blend Pinot Noir is called "an excellent wine to consider a case purchase of as a house wine. by Gabe's View Wine: Reviews, Thoughts & Culture blog.
The post also mentions that "Parducci routinely turns out very good value wines that are emblematic of their Mendocino origins" and how this wine "is a fine Pinot to sip on its own or better yet pair with a meal." Thank you, Gabe!
Gabe's View gives a great review of Parducci 2009 Small Lot Blend Pinot Noir, noting that it is 100% Pinot Noir, and that all utilized fruit is sustainable.
The article's tasting notes: "Earth, cherry, toast and rose petal aromas fill the deep nose of this 2009 Pinot Noir. The palate on this wine is gentle and layered with red fruits; cherry and strawberry are both of note. Chicory and spice emerge on the finish which has good length. This wine has soft, pliable tannins and firm acidity. This is a fine Pinot to sip on its own or better yet pair with a meal."
Gabe's View continues: "This would be an excellent wine to consider a case purchase of as a house wine. Parducci routinely turns out very good value wines that are emblematic of their Mendocino origins. This Pinot Noir is another in that line."
Try a glass of this wine today!
Martha Stewart Living makes the case for Parducci Pinot Noir as a budget friendly, convenient, and smart buy by the dozen for the holiday season.
Martha Stewart Living notes: "Parducci Pinot Noir ... this fresh red is versatile and amenable to all sorts of holiday foods and moods, and the price is extremely kind to the bottom line."
Raise a glass this holiday season!
Beau's Barrel Room is pleasantly surprised by the Parducci 2009 Pinot Noir, writing: “Parducci … blows other pinot noirs that cost twice as much clean out of the water."
Beau's article continues: "It's almost not fair how superb this wine is, considering it comes in at way under $20… Aromatically this is textbook pinot noir. Great spices combined with a sour cherry and red currant note, rhubarb and a tiny bit of oak present as well. When I sniffed my glass for the first time, my face lit up … the fact that Parducci's pinot noir is so true, so varietally pure can't help but entice us to taste it … It's clear Parducci's winemaker, Bob Swain, did a wonderful job with this vintage … Do yourself a favor, taste this and you'll realize what pinot noir used to be like and that sometimes it really doesn't have to cost $20 or more to be wonderful.”
Surprise yourself with a glass today!Buy Wine
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