Family is the foundation of Wilson Daniels and is the common thread of our portfolio.  During these times more than ever, the importance of family is at the forefront.  It is for this reason that we created the Holiday Sparkling pack.  The holidays are a time to spend with those we hold near and dear.  It is a time to share laughs, memories, recipes and of course, great wine!  These premium sparkling wines are the perfect accessory for all your holiday activities.  Let this vibrant and refreshing duo fill your glass as you toast over great food, whether in person or virtually.

On behalf of the Wilson Daniels family, we thank you for this special purchase! Focusing on Family – It’s What We Do.

Pierre Sparr Crémant d’Alsace Brut Réserve NV, AOC Alsace

The Alsace region of France is known throughout the world for its refreshing, dry white wines. Maison Pierre Sparr was established by the Sparr family in 1680 in the desirable Haut Rhin. Today quality remains Pierre Sparr’s primary focus and the wines are a pure expression of Alsace with its varied geology and topography; authentically Alsatian wines – aromatic, fruity, elegant, clean and vibrant.

Crémant d’Alsace Brut Réserve is a blanc de blancs blend of primarily Pinot Blanc with some Auxerrois. The vineyards on the Vosges  hillsides feature granite, limestone, gneiss and chalky-clay and the average age of the vines is 26 years old. The first fermentation occurs in temperature-controlled, stainless-steel vats after gentle whole-cluster pressing. Six months later, the wines are blended and bottled for a second fermentation. The wine rests on lees a minimum of 12 to 16 months prior to disgorgement, when the wine is finished with a custom dosage to achieve its brut style.

Smells like: Galia-melon, sweet woodruff and dried mango, with minerals and hints of nuts

Tastes like: apples and citrus fruits at their lively, juicy best

Pairs with: appetizers, fried calamari or fried chicken, grilled fish and pizza; also works well with pies during dessert – check out our recipe for Alsatian Apple Tart below

Sustainability: Meticulous care is taken in the vineyards — avoiding chemical fertilizers and pesticides, limiting yields, harvesting by hand — to enhance the distinctive aromatic and flavor profile found in each wine. Minimal intervention in the winery preserves the characteristics of the land; gentle whole cluster pressing followed by slow, cool fermentation. Sparkling wines are all traditional method (as in Champagne). The grapes are farmed sustainably and the wine is vegan.

Mirabelle Brut Rosé NV by Schramsberg, North Coast California

In 1965, Jack and Jamie Davies founded Schramsberg and set out to make world-class sparkling wine in the true méthode traditionelle style on the property originally established in 1862 by German immigrant Jacob Schram. Vintage-dated Blanc de Blancs was their first offering, and Mirabelle was created in the 1990’s when the family decided to add a new style – non-vintage brut sparkling wine.

The grapes for Mirabelle are principally grown in the cool-climate pockets of California’s North Coast, including Carneros,  Anderson Valley, Sonoma Coast and Marin County, which delivers crisp acidity to the wine. Mirabelle gains unique depth from blending additions of aged base wines, stored in barrels and tanks at the winery from prior vintages. These older lots add significant palate richness and aromatic complexity. The wine spends about two years on lees before disgorging and adding a brut dosage.

Smells like: watermelon, raspberry and kumquat

Tastes like: glazed pear and apricot with ripe strawberry and red plum

Pairs with: roasted or grilled poultry or fish as well as sides like salad and potatoes – a great holiday meal option comes from co-founder Jamie Davies recipe for Rock Cornish Game Hen with Rosemary

Sustainability: Co-founders Jack and Jamie Davies established a culture of preservation when they started Schramsberg – maintaining the existing buildings, caves and forested land on the property they purchased. Today, their son Hugh continues those efforts, which include a solar panel array on the estate, Napa Green and Fish Friendly Farming certifications, sustainable agriculture and integrated pest management techniques, managed water use and efficient energy practices in the winery.

Alsatian Apple Tart

Source: Pierre Sparr via VinsAlsace
Preparation: 15 minutes
Baking: 30 minutes
Serves: 6

Ingredients
250g (9oz) shortcrust pastry – pre-made pie dough, either refrigerated or frozen – follow package directions to prepare for tart tin
1kg (2.2lbs) of apples – about 6 medium apples
120g (1/2 cup) granulated sugar
200ml (~6.5oz) heavy cream
2 eggs
15ml (1 Tbsp) vanilla extract
*alternatively, scrape the inside of one vanilla bean into your ½ cup sugar and blend

Directions
1. Pre-heat oven to 180°C (350°F).
2. Roll-out the pastry and put into a buttered and floured 9.5 inch tart pan. Crimp the edges so there is a nice crust just over the top of the pan.
3. Peel then cut up apples into 16 slices each – you want thin slices of about ¼ in thickness. Arrange them in concentric circles on the bottom of the pastry.
4. Whisk the eggs with the sugar, cream and vanilla, then pour this custard onto the tart.
5. Put into the oven for 30 to 40 minutes or until the custard filling is set and does not jiggle much.
6. Allow this tart to cool, which further sets the custard.
7. Serve cool with Pierre Sparr’s Crémant Brut Réserve.

Rock Cornish Game Hen with Rosemary

Source: co-founder Jamie Davies
Serves: 6

Ingredients
6 18-22 oz. Rock Cornish Game Hens (1 ¼ to 1 ½ pounds ea)
6 T. Fresh Lemon Juice
6 T. Olive Oil
3 Garlic gloves, peeled & minced
2 ½ t. Fresh thyme, minced or ¼ tsp. dried
1 Bay leaf, crumbled
¼ t. Crushed red pepper flakes (optional)
Salt and freshly ground pepper to taste
12 – 1” Sprigs fresh rosemary or 1 ½ t. dried
3 T. Unsalted butter, melted
Watercress for garnish

Directions
1. In a glass or ceramic bowl, combine lemon juice, olive oil, garlic, thyme, bay leaf, red pepper flakes, salt and pepper.
2. With large sharp knife or poultry shears, remove backbone from each hen by cutting down either side of the bone. Halve the hens and place in a large nonreactive bowl.
3. Pour the marinade over the birds and turn to coat.
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 500 degrees. Remove the hens from the refrigerator about 30 minutes before cooking.
6. Remove hens from the marinade and pat dry.
7. Arrange skin side up, in a single layer in 1 or 2 roasting pans. Brush the hens with some of the melted butter and season with salt and pepper.
8. Roast for 20-25 minutes, brushing with more of the butter, until the juices run clear when a thigh is pierced.
9. Transfer the hens to a platter and garnish with watercress. Top each hen half with a sprig of rosemary.
10. Serve warm or at room temperature with a glass of Mirabelle Brut Rosé.