Let’s celebrate the everyday with French Blue Wines!

I think it’s been a rough summer for an incredible number of people. Even the constant storms have me feeling like we haven’t hit Memorial Day yet, but we are definitely midway. And so, I’m trying to be — and we’re all cringe at the word — more mindful. You had at least a uneventful day at work? Victory? You have clean clothes in the drawer? Victory! Your buddy got a promotion? Victory! Let’s celebrate the everyday, every day, with French Blue sparkling wines. I was happy to be hosted to experience them!

The wines are produced by an American in Bordeaux, France — a region prized by wine experts. What Blue France does is make them into a style accessible — bright, fruit notes — to Americans. Crémant de Bordeaux Brut is made in the Champagne style with early picking of the grapes. This retains acidity and fresh flavors. I experienced green apple notes, a touch of cream.

They describe it this way: “a pale gold color and a scent-sational aroma of white flowers, sweet almonds, and a hint of wild strawberry. Fresh, lively acidity and creamy mousse, with a touch of brioche on the finish.”

They also advise — and my research backs this up — that it is well-paired with oysters, creamy pasta dishes, salads and grilled chicken.

It can hold its own with salad, which traditionally is considered a hard pairing to do. I had a salad from a famous Italian restaurant in Baltimore, Chiapparelli’s. Their house deal has shredded lettuce, egg, a garlicky vinaigrette and lots of Parmesan. I also had sashimi and steamed shrimp with a little veggie cream cheese to daub on it. I kept any wasabi or chili oils away, because spice can dominate a delicate wine.

So, not all sparkling wines are the same! Crémant de Bordeaux Rosé is dry, but has berry notes. It’s a deeper flavor that the other crémant and so, I wanted to pair it with suitable foods. They describe it thusly: “Salmon pink color with elegant bubbles. Aromas of raspberries and red currants and fresh hint of mint. Perfectly balanced mousse. Hints of vanilla on the finish.” They suggest pairing with a flavorful cheese such as brie or goat, fresh seafood, chicken or pork, as well as fruit-based desserts. So, I paired it with veal cooked in a rich cream sauce in which I incorporated some of the wine! On the side, creamy and meaty mushrooms with some of the sauce. Cream and white meats, as well as mild mushrooms worked very well.