I enjoy a bit of bubbly all during the year, yet many people only pop the cork on a sparkling wine once or twice for special occasions, like New Years or, um…Arbor day.
As we go to holiday parties and prepare for the ringing in of the new year we often default to the old standby of Champagne. Don’t get me wrong…Champagne is wonderful, and many are drawn to the famous labels like Veuve Cliquot, Moet & Chandon or Dom Perignon each year. However, these labels can cost a lot of money and do not always deliver the biggest bang for the buck.
Since Champagne is called that because it comes from the Champagne region of France, there is often a premium to pay for the well-known wines coming out of that area. The main grapes used in Champagne production are the common Chardonnay and Pinot Noir varietals, so you can often find wonderful sparkling wines made in the same “Champenoise” method as true Champagne but without the expense. Look at unlikely areas such as South Africa or New Mexico for some wonderful sparkling wines that are very reasonably priced yet competitive to some of the pricier French counterparts. You can also look within the Champagne region and look for what are considered “Grower Champagnes.” These are small producers who do not compete on a global scale with the monster estates so are more inclined to sell their Champagne for much less. In addition the quality often far exceeds that of the well known labels.
Now if you are willing to try something new, but definitely have an itchin’ for something French then look to other regions, like the Loire Valley where they produce terrific wines from the Chenin Blanc grape. Vouvray is just one area within the Loire that makes many types of wine from Chenin Blanc…including sparkling in both dry and semi-dry versions.
Now let’s say you’re going to your bosses holiday party and you want to impress with something that tastes great but will cost less than $15. Look to our friends in Spain or Italy. Spanish cava is as crisp, dry and delicious as fine Champagne but often costs a fraction of the French counterparts. Italy’s Prosecco is another option. Prosecco is a bit lighter and fruitier than other Champagne-style sparklings, but can be a refreshing change. It is especially good at lighter meals like Sunday brunch.
Alright, so you’re still insisting on Champagne, and you want a famous label because “that’s all my friend will drink,” or some other excuse, but you just don’t understand what all those French descriptions on the label are. Well here is Stu’s somewhat easy guide to “what-the-heck-does-that-mean-on-the-label:”
Vintage – A Vintage Champagne will have a date on the bottle. This means it was produced from grapes that particular year. Due to changes in weather, crop yields and other factors, Vintage Champagnes can differ from year to year. These also have some aging potential that allows them to improve over time. Vintage Champagne is usually produced only in the best years and can be very expensive.
Non-Vintage – NV Champagnes are the most popular and abundant around. These consist of blended wine from different years in order to produce wines of consistent quality. While there is some debate as to whether these will further age in the bottle, these are really meant to be consumed at any time.
Blanc de Blanc – This means that only the white Chardonnay grape was used to produce the Champagne. Blanc de Blanc is sometimes a bit off-dry and a somewhat lighter-style.
Blanc de Noir – A “white wine made from red grapes.” This is all Pinot Noir. The juice is squeezed but not allowed to come in much contact with the skins – which impart the color -- so the liquid stays clear.
Brut – This is the classic dry Champagne style most people know best
Extra-Dry – This confusing term actually is less dry than Brut. A hint of sweetness can often be detected.
Sec – Technically means dry, but in Champagne is slightly sweeter than Extra Dry or Brut. Rarely seen in the U.S.
Demi-Sec – Semi-dry. These sweet versions are often better accompanying dessert than with meals. The most popular next to Brut and Extra Dry.
Doux – This is the sweetest version and is not often seen at most stores.
Of course, no discussion of sparkling wine would be complete without touching on the topic of Rose or Pink Champagne. Unlike the images of junky Champale of the 70’s being sipped on a heart-shaped bed in Niagra Falls while your 8-track player plays Barry White, true Rose sparklers can be wonderfully refreshing and range from quite sweet to bone dry. Rose is made by bleeding-in or adding red wine to the clear juice, or in some cases allowing the skins to be in contact with the juice for a short period. Due to the extra work involved and the smaller quantities produced, the cost of Rose is often higher than it’s paler sibling.
This New Years, make a resolution to expand your knowledge and try different styles and varieties of sparkling wine. You may find that famous labels or spending more money won’t necessarily get you a better product, but enjoying it with friends and family can make any bottle taste better.
Have a happy, healthy and safe holiday.
As we go to holiday parties and prepare for the ringing in of the new year we often default to the old standby of Champagne. Don’t get me wrong…Champagne is wonderful, and many are drawn to the famous labels like Veuve Cliquot, Moet & Chandon or Dom Perignon each year. However, these labels can cost a lot of money and do not always deliver the biggest bang for the buck.
Since Champagne is called that because it comes from the Champagne region of France, there is often a premium to pay for the well-known wines coming out of that area. The main grapes used in Champagne production are the common Chardonnay and Pinot Noir varietals, so you can often find wonderful sparkling wines made in the same “Champenoise” method as true Champagne but without the expense. Look at unlikely areas such as South Africa or New Mexico for some wonderful sparkling wines that are very reasonably priced yet competitive to some of the pricier French counterparts. You can also look within the Champagne region and look for what are considered “Grower Champagnes.” These are small producers who do not compete on a global scale with the monster estates so are more inclined to sell their Champagne for much less. In addition the quality often far exceeds that of the well known labels.
Now if you are willing to try something new, but definitely have an itchin’ for something French then look to other regions, like the Loire Valley where they produce terrific wines from the Chenin Blanc grape. Vouvray is just one area within the Loire that makes many types of wine from Chenin Blanc…including sparkling in both dry and semi-dry versions.
Now let’s say you’re going to your bosses holiday party and you want to impress with something that tastes great but will cost less than $15. Look to our friends in Spain or Italy. Spanish cava is as crisp, dry and delicious as fine Champagne but often costs a fraction of the French counterparts. Italy’s Prosecco is another option. Prosecco is a bit lighter and fruitier than other Champagne-style sparklings, but can be a refreshing change. It is especially good at lighter meals like Sunday brunch.
Alright, so you’re still insisting on Champagne, and you want a famous label because “that’s all my friend will drink,” or some other excuse, but you just don’t understand what all those French descriptions on the label are. Well here is Stu’s somewhat easy guide to “what-the-heck-does-that-mean-on-the-label:”
Vintage – A Vintage Champagne will have a date on the bottle. This means it was produced from grapes that particular year. Due to changes in weather, crop yields and other factors, Vintage Champagnes can differ from year to year. These also have some aging potential that allows them to improve over time. Vintage Champagne is usually produced only in the best years and can be very expensive.
Non-Vintage – NV Champagnes are the most popular and abundant around. These consist of blended wine from different years in order to produce wines of consistent quality. While there is some debate as to whether these will further age in the bottle, these are really meant to be consumed at any time.
Blanc de Blanc – This means that only the white Chardonnay grape was used to produce the Champagne. Blanc de Blanc is sometimes a bit off-dry and a somewhat lighter-style.
Blanc de Noir – A “white wine made from red grapes.” This is all Pinot Noir. The juice is squeezed but not allowed to come in much contact with the skins – which impart the color -- so the liquid stays clear.
Brut – This is the classic dry Champagne style most people know best
Extra-Dry – This confusing term actually is less dry than Brut. A hint of sweetness can often be detected.
Sec – Technically means dry, but in Champagne is slightly sweeter than Extra Dry or Brut. Rarely seen in the U.S.
Demi-Sec – Semi-dry. These sweet versions are often better accompanying dessert than with meals. The most popular next to Brut and Extra Dry.
Doux – This is the sweetest version and is not often seen at most stores.
Of course, no discussion of sparkling wine would be complete without touching on the topic of Rose or Pink Champagne. Unlike the images of junky Champale of the 70’s being sipped on a heart-shaped bed in Niagra Falls while your 8-track player plays Barry White, true Rose sparklers can be wonderfully refreshing and range from quite sweet to bone dry. Rose is made by bleeding-in or adding red wine to the clear juice, or in some cases allowing the skins to be in contact with the juice for a short period. Due to the extra work involved and the smaller quantities produced, the cost of Rose is often higher than it’s paler sibling.
This New Years, make a resolution to expand your knowledge and try different styles and varieties of sparkling wine. You may find that famous labels or spending more money won’t necessarily get you a better product, but enjoying it with friends and family can make any bottle taste better.
Have a happy, healthy and safe holiday.