Blush Bubbles!

All dry Sparkling wines with a pink hue!

We will taste through 5 awesome bubbly wines from 3 different countries.

@ Humble Vine

December, 29th

4:00 PM till the bottles are dry!

Wine Tasting: $15

Here is the Lineup!

Corvezzo - Terre Di Marca Rose Col Fondo, Prosecco Italy $19

A dry cloudy frizzante rose that is a delicious sensation. Delightfully grape-fruity, very easy drinking alone or can be used in cocktails. Col-Fondo is a term for an unfiltered sparkling wine from Italy, which is the way most all sparkling wines from the country would have been made before the mid 20th century. Only organic grapes are used.

Denny Bini Spuma Vino Frizzante NV, Emilia, Emilia-Romagna, Italy $22

100% dry Lambrusco. Organically farmed vineyards from the sand and limestone soils of Emilia, the land of Lambrusco. Aromas and flavors of cherry, strawberry, cranberry and grapefruit. Unfiltered and amazing!

Botanica, “Flower Girl” Pet Nat Rosé, South Africa $29

This is an interesting blend of savory, earthy tones with fruity fun. Slightly sparkling with strawberries, peach, lemon sherbet, umami and tart cherries. Made from Cabernet Franc in the southernmost tip of Africa in the Stellenbosch region.

Partiarche, Cremant de Bourgogne Brut Rose, Burgundy France $19

Straight from the Burgundy region this rose bubble will sire tantalize your taste buds! Pinot Noir brings structure and body, while Gamay contributes lightness and a lovely pink color, offering numerous fine bubbles and a persisting mousse. Fresh, fruity and very pleasant, this wine shows red fruits scents combined with aromas of peach and apricot. Well-balanced, combining pleasant freshness, a huge fruitiness and suppleness. Blend: 85% Pinot Noir, 15% Gamay

Charles Bove, Sparkling Rose, Touraine France $24

A mouthful of Rose! Charles Bove Sparkling Rose a deep, rich, full-bodied dry red fruit sparkling Rose. A méthode traditionelle sparkling made from 70% Cabernet Franc (fine aromatics and acidity) and 30% Gamay (fruit and low alcohol). The wine rests on its lees in Bove’s chalk caves for eighteen months before being disgorged. This is fresh, dry, and very pleasing.