L’Extra par Langlois – Wine of the Week from O’Briens
When an obscure candidate unexpectedly wins, we call it a dark horse. It might be an athlete from a country where proficiency at a discipline is unheard of, a beauty queen that steals the judges’ heart at the last minute with a surprisingly witty answer to a shallow question, it might even be an actual dark horse at the races!
When it comes to sparkling wines, we are all familiar with the favorites: Champagne when splurging, Prosecco when going cheap-and-cheerful, Cava when you feel like something in between.
L’Extra par Langlois is a Crémant de Loire, one of the eight regions in France allowed to produce such bubbly (the others are Burgundy, Alsace, Bordeaux, Die, Jura, Savoie and Limoux).
Crémants are made following the traditional method -same as Champagne- but depending on the region, the grape varieties can differ. This one is a blend of Chardonnay (40%) and the local specialty, Chenin Blanc (60%). The producer, Langlois-Chateau is part of the Jacques Bollinger Company group, which as the name suggests, also include Bollinger Champagne and other family-run wineries across France.
With a pale and clean appearance, this Blanc de Blancs is citrusy and with high acidity. Delicate white floral aromas complement the zesty limes, green apple peels and dainty tropical note -think pineapple sorbet- while a light body carries vibrant bubbles to the palate.
It’s meant to be drunk well chilled and it works really well as an aperitif, in fact just picture it: sunny day out, a table set al fresco with the promise of colourful salads and freshly grilled seafood. A bottle of this uncomplicated and fresh bubbly chilling on ice. Not just a fabulous welcome, but something different for you and your guests to enjoy.
L’Extra par Langlois is available at O’Briens Wine at €17.95 (on offer from €19.95).
Gabriela’s passion for writing is only matched by her love for food and wine. Journalist, confectioner and sommelier, she fell in love with Ireland years ago and moved from Venezuela to Dublin in 2014.
Since then, she has written about and worked in the local food scene, and she’s determined to discover and share the different traditions, flavours and places that have led Irish food and drink to fascinate her.
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