Having never made a Kir, I would like to know if the following champagne would be a good mix. I found this big bottle on a sale shelf for only 15 bucks. The description is as follows:
Korbel Natural' is a very dry, delicate champagne which exemplifies the fruit forward, Korbel "House Style." Sonoma County Pinot Noir and Chardonnay, primarily from the cool Russian River Valley, gives the Korbel Natural' its unique crisp, fruit centered style. Natural' was originally developed by Adolph Heck in the early 1960s as a dry, sophisticated alternative to the sweet and awkward bulk processed sparkling wines commonly consumed at that time.
Korbel Natural's crispness makes it a great champagne to serve as an aperitif, with lighter fish dishes or grilled prawns. Natural' also pairs well with dishes using fruit, especially citrus.
Thanks for the help. The champage is an 80/20 pinot noir/chardonnay blend.
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