Happy Summer!
Why are the “bubblies” perfect for summer? Because Champagne and other sparkling wine are super food friendly! Try pairing one with oysters, clams, lobster, Sushi, or almost anything on the grill.
Sparkling wine has a long and storied history. Ever hear of the blind monk Dom Pérignon? Oh yeah, he invented Champagne, right? Hogwash! There was no market for sparkling wine in the 17th century. It only makes sense that Dom Pérignon wanted to rid Champagne of bubbles, not add them.
Here’s the real deal: A woman named Madame Clicquot captured the Russian market for Champagne and established it as the wine of celebration throughout Europe.
Barbe-Nicole Ponsardin married into the Clicquot family in June 1798. When she was widowed at age 27, Madame Clicquot convinced her father-in-law to let her manage the family’s small wine-making business. Assisted by her cellar man, Antoine-Aloys de Muller, Madame Clicquot perfected the art of remuage, or riddling. Facing stiff competition in the British market, she decided to look for customers further east. Her savvy business sense and strong alliances opened up the Russian market and led to the dominance of Champagne in the European courts.
Of course, you don’t need an in-depth knowledge of history to enjoy Champagne and other sparkling wine. But just for fun, go ahead and test yourself by taking this short quiz. The answers follow. Have fun!
- True or false: The best sparkling wines are from cool climates.
- True or false: You can make sparkling wine from any grape.
- True or false: Prosecco is made the same way as Champagne.
- Why is Champagne so expensive?
- What does “Fermented in the Bottle” mean on a wine label?
- What’s the difference between a vintage and non-vintage Champagne?
- How sweet is Sec?
- What is Cava?
Did you get everything right? Let’s find out:
- True. Acidity forms the backbone of Champagne and other bubblies. Cool-climate grapes typically have the acid level needed for high-quality sparkling wine.
- True. In Champagne, the grapes used are Chardonnay, Pinot Noir, and Pinot Meunier. Most Prosecco is made from Glera.
- False. Prosecco is produced in the tank (Charmat) method. Instead of a second fermentation in the bottle, the base wines are added together with sugar and yeast in a large tank. The result is more fruitiness and less yeastiness.
- Several reasons. Grapes are hand harvested and hand sorted, and the berries are pressed slowly and carefully. The second fermentation takes place in individual bottles that have to be riddled. Then the contents are disgorged, and the individual bottles get a final dose of wine and sugar. Though everything is done mechanically now, the traditional method still has a lot of steps.
- Ah, trick question! If you see “fermented in the bottle” on the label, as opposed to “fermented in THIS bottle,” that means the transfer method was used. A second fermentation was done in the bottle, but the bottles were not riddled. Instead, the contents were disgorged into a large tank, then dosed and rebottled.
- A non-vintage Champagne is the house blend. The goal is consistency year after year. Minimum aging is 1.5 years. In the best years, a Champagne house declares a vintage. Vintage Champagnes are aged a minimum of 3 years prior to release.
- Sec means “dry” in French, right? Right, but in sparking wine terminology, sec is slightly sweet. If you want a dry Champagne, go with Brut, Extra Brut, or, the very driest, Brut Nature.
- Cava is a great alternative to Champagne! Mostly from the Catalan vineyards of Penedés (Spain), Cava is made in the traditional method (ala Champagne) from Macabeo (Viura), Xarel-lo and Parellada, all white grapes. Cava is mostly dry with medium acidity and some yeasty character. It costs less than most Champagne. Just shows you what’s in a name.
What’s your question about the “bubblies”? Feel free to leave your question for me and I’ll get back to you!