For many the name Champagne conjures up thoughts of celebration, joy and luxury. If Champagne had a holiday, I think we would all agree it would be NYE, so let’s take a plunge into the rich tapestry of sparkling wine and Champagne.
Dom Pierre Pérignon (1638-1715) is often considered the OG of seizing the foam, but he was quite late to the party. The Benedictine monks of Saint-Hilaire in Limoux (Southern France) stumbled upon these spheres of gold decades prior to anyone in Champagne. The Italian region of Franciacorta claims to have produced sparkling wine in the 1500s. Several Englishmen in the 1600s are credited with documenting the process of discovering secondary fermentation within individual bottles. It is this process that the Champenoise significantly improved, which led to its popularity among French nobility, European aristocracy, and even Taylor Swift with her “Champagne Problems.” An empty bottle is the only Champagne problem that I could ever foresee.
Champagne, named after the French region in which it is born, is created using the méthode Champenoise; which is known as méthode traditionelle outside of Champagne’s vinous boundaries. It is this process in which the second fermentation occurs in each bottle to create silky, persistent bubbles. The primary grapes are Pinot Noir, Chardonnay, and Meunier, offering notes of brioche, citrus and (if aged) marzipan. There are many imitators around the globe but sparkling wine from Champagne is the only wine that is allowed to use the region as its namesake.
Italy has a rich variety of sparklers, with the most well-known being Prosecco. This famous bubbly is made primarily with the Glera grape from the Veneto region. These wines are lighter than Champagne due to the production method. It is here that we find the Charmat process. Also known as the tank method, Charmat goes through a secondary fermentation within a large vat and not individual bottles. Italy also offers the off dry to sweet sparkling wines from the countryside around Asti in Piedmont, and Franciacorta, a far more Champagne-like wine from the Lombardy region. Franciacorta is the bee’s knees when it comes to Italian suds.
Cava is Spain’s most notable sparkling wine region, with most produced in the Penedes region. Cava must be made using the traditional method but gets a little nerdier with the grape selection. Like other wine regions of the world, Cava has a laundry list of allowed varieties but the big three are Macabeo, Xarel-lo, and Parellada. Cava offers a versatile, affordable alternative to Champagne.
There are many regions producing sparkling wine around the planet. Keep an eye out for Sekt, which is sparkling wine from Germany and Austria, or the Cap Classique produced in South Africa. Of course, our own West Coast is cranking out some amazing bubbles too. Sparkling wines offer diversity, a wealth of flavors and styles making them perfect for everyday enjoyment to noteworthy celebrations.
Sommelier Brian Henderson
Before you step into the night, you’ll want something to drink. With so many styles and variations in sparkling wine world we invite you to visit us at JP’s Wine and Spirits for some extra sparkly recommendations.
Cheers!
By: Brian Henderson, CSW, FWS, Advanced Sommelier
JP's Wine & Spirits
3304 Glynn Avenue (Hwy 17 N)
912.264.3695
