Having abandonded my Burgundy plans, I'm now thinking inexpensive bubbles for dinner.
I have no experience w/ French sparklers other than Champagne. The restaurant offers a sparkler from Vouvray (Aubuisieres) and one from Limoux(Delmas). I can't tell if it's cremant or blanquette.
What would these be like? Same degree of bubbles as Champagne? Sweet, dry? I know I should just ask the sommelier, but I do so enjoy obsessing over things in advance ;-)
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