Whether it's Champagne, Prosecco, or any other sparkling
wine, they bring the zing, with bubbles, freshness, and flavor that is
instantly appealing. When served chilled, it's the perfect way to enjoy your
celebration. You'd be amazed by how many different types of sparkling wine
there are!
SPARKLING WINES
CHAMPAGNE
Made from Chardonnay, Pinot Noir and Pinot Meunier grapes,
this is the standard of sparkling wine. Styles range from lean and crisp to
rich and full. Rosé Champagne will display more red fruit and berry aromas. The
hippest category of Champagne these days is known as Grower Champagne, so
called because the winemaker also grows the grapes, which is an uncommon
practice in the region. These tend to be pricey in the US (but if you are going
to France, you can get great deals.)
CREMANT DE LOIRE, BURGUNDY, JURA,
ALSACE, ETC
Cremant means “creamy” in French and is the word used to describe
sparkling wine made in the “Méthode Champenoise” in any region other than
Champagne, for example: Cremant de Loire, Cremant de Bourgogne (Burgundy),
Cremant de Jura and Cremant d’Alsace. In each region it’s made from different
grapes. In the Loire, it will often be Chenin Blanc or Cabernet Franc; in the
Alsace it might be Pinot Gris, Pinot Blanc or even Gewürztraminer.
BLANQUETTE DE LIMOUX
From Limoux, a small sub-region of the Languedoc in southern
France, this wine is also made in the Méthode Champenoise primarily from Mauzac
(a local grape also known as Blanquette). Crémant de Limoux is from the same
region, but made primarily from Chardonnay and Chenin Blanc. Both are great
choices. Limoux is one of the oldest sparkling wine-producing regions in France
dating to 1531.
PROSECCO
Made from the Glera grape in Italy in the Charmat method,
Prosecco is perhaps America’s favorite sparkling wine. Because it is not aged
“sur lie” like Champagne, the flavors of Prosecco tend to be simpler and less
complex. Some even have a bit of sweetness, especially cheaper versions.
CAVA
Spain’s sparkling wines can be extremely high quality, but
historically the ones that were exported to the U.S. were not the best. This is
changing. Cordoniu is a quality
producer with a large production that’s widely available. They are also made in
the Méthode Champenoise, and many are aged even longer than Champagne is. The main
grapes are Xarello, Macabeo and Parellada, but others can be used as well.
FRANCIACORTA
From the Lombardy region of Italy, Franciacorta is
delicious, but unfortunately it’s also expensive. It’s made in the Méthode Champenoise
from Chardonnay, Pinot Noir (Nero) and Pinot Blanc (Bianco). As a warmer region
than northern France, the wines tend to be riper and fuller and can lack the
acidity and minerality of Champagne.
SEKT
This is basically any sparkling wine made in Germany. This
is another category that has suffered from poor quality and lack of attention.
There are some producers who are really doing it right, though. There are
Riesling Sekt wines that excellent quality.
AMERICAN SPARKLING WINE
In the US there are no laws about what grapes can be
included in what wines, so technically anything could be used. Chardonnay and
Pinot Noir are the most common choices. Some are made in the Méthode Champenoise,
but many are not. In general, cooler growing regions are better because the
acidity in the grapes is preserved. Parts of Northern California and upstate New
York are examples, although, strangely enough, some of the best value US
sparkling comes from New Mexico’s Gruet.
MOSCATO D’ASTI & BRACHETTO
D’ACQUI
Sweet sparkling wines from the Piedmont region of Northern
Italy, Moscato d’Asti is made from Moscato grapes in the Asti region and is
white, while Brachetto d’Acqui is made from Brachetto grapes near Acqui Terme,
and is a Rosé. Both wines range from slightly sweet to very sweet. Bad examples
are cloying, while good ones are great as an aperitif or with dessert.
LAMBRUSCO
Once only available at very few Italian restaurants,
Lambrusco is making a comeback and can now be spotted at all of the hippest of
locales. A sparkling red wine that can be off-dry, it comes from Emilia Romagna
in Italy, also home to Prosciutto di Parma and Parmigiano Reggiano, which is are
excellent pairings. Grasparossa di Castelvetro is considered the best
sub-region.
MÉTHODE CAP CLASSIQUE
Méthode Cap Classique is the South African version of champagne. MCC is made
using the original, bottle fermented
process used by the French. This is about as close as the South African
wine industry will get to making champagne, every step of the process aside
from the grapes, is the real deal.
ANYWHERE ELSE
Almost every wine producing country in the world produces
sparkling wine of some sort. Without any clear regulations or reputation,
however, it can be challenging to identify what will be good, and what might be
a bad experiment. Some unlikely examples of sparkling-producing places include
Austria, China, Australia and even England.
PRICING
Making sparkling wine of quality is complex. For Champagne,
Cava and Franciacorta, there are strict rules on how long a wine must age. A
non-vintage Champagne must rest at least 15 months “en tirage” and vintage
Champagne must rest for three years. Accordingly, you’ll get much better
quality if you pay up.
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