A Champagne Primer for the Holidays

champagneWe’ll soon be kicking off the holiday season, and what better way to celebrate than with something bubbly. To help you prepare for festive gatherings with family and friends, I share with you this champagne primer from the Whole Foods Market® blog (wholefoodsmarket.com/blog/whole-story):

Champagne or Sparkling Wine? Just as some wines and cheeses are only produced in a specific geographic area, only sparkling wine made in the Champagne region of France can be officially labeled “Champagne.” Other European countries use other names for the sparkling wine they produce: Cava in Spain, Prosecco, Asti or Spumante in Italy and Sekt in Germany. Bubblies from California, Australia, New Zealand, South Africa and the several wine-producing countries of South America are generally referred to as sparkling wine or sparklers.

For What Price? Yes, champagne can be expensive. Is it worth the extra money over sparkling wines from other countries? Some say “yes” and others “no.” Yet, there’s really no right or wrong answer here—it’s truly a personal choice. Many of these sparkling wines rival true champagne in taste and complexity and may be a better value.

What Makes Champagne Bubbly? Unless there is specific terminology on the bottle, all champagne and most domestic sparklers are comprised of three grapes: Chardonnay, Pinot Noir, and the less often used varietal Pinot Meunier. The bubbles are created through a process called “secondary fermentation,” which means they make regular wine first and then re-ferment it with yeast left in the bottle (which is filtered out later). This is why you’ll often get a fresh baked bread aroma from bubbly. Most bubblies are non-vintage or “NV,” meaning they are created from a blend of wine vintages.

How Do I Choose? Here are a few basic terms that are used on both champagnes and sparkling wines. These should help narrow your search to match your taste preferences.

  • Brut: The driest one, but not to be confused with “Extra Dry,” which, ironically, is not as dry as Brut. Brut is the most food-friendly of champagnes. The smoky, salty nature of caviar makes for a classic match. For everyday occasions, try potato latkes and sour cream or any number of salty tidbits.
  • Extra Dry: A touch of fruity sweetness but finishes on a dry note. These are quite versatile and can be served as an apéritif or after dinner. They’re more or less in the middle of the spectrum.
  • Sec: Next in line for dryness, but you don’t see it very often.
  • Demi-sec: The most residual sugar of the bunch (outside of Doux, which is rare). This is the ultimate dessert wine and, perhaps, the most romantic of the bunch. Never sweet in a cloying way, these have a caramelized quality that is absolutely delicious. Avoid pairing these with fare that is sweeter than the wine, as the bubbly will come off harsh and dry. Fresh fruit works best.
  • Blanc de Blanc: This bubbly is made from 100% Chardonnay. The Chardonnay grape lends sparkling wine its toasty, nutty and rich quality.
  • Blanc de Noir: This bubbly is made from mostly Pinot Noir. The Pinot Noir grape gives it the refreshing, fruit driven, citrus quality.

Bubbly Add-Ins. Once you’ve chosen your bottle, here are a few suggested add-ins for customized cocktails. Consider offering the entire selection at your party so guests can choose their favorite flavors.

  • Candied ginger
  • Pomegranate juice and seeds
  • Berries, muddled with mint
  • Orange or grapefruit juice with a twist
  • Sugared cranberries with a sugar- and black-pepper rimmed glass

Whatever you’re toasting with, cheers to the holidays!

A Bit of the Bubbly

champagne1_0_0I found this post by Megan Myers on the Whole Foods Market blog and thought I’d share it with my readers since it is very informative and most relevant to the season.  Enjoy!

No matter the occasion, sparkling cocktails add an extra touch of excitement. When it comes to the New Year’s Eve countdown, something bubbly is a must! But for some, the champagne and sparkling wine section can be one of the most daunting areas of the wine department.

With that in mind, here’s a champagne primer to help get your bubbly supply sorted out in time to celebrate!

Champagne or Sparkling Wine?

Just as some wines and cheeses are only produced in a specific geographic area, only sparkling wine made in the Champagne region of France can be officially labeled “Champagne.” Other European countries use other names for the sparkling wine they produce: Cava in Spain; Prosecco, Asti or Spumante in Italy; and Sekt in Germany.

Bubblies from California, Australia, New Zealand, South Africa and the several wine-producing countries of South America are generally referred to as sparkling wine or sparklers. Many sparkling wines rival true champagne in taste and complexity and can be a better value.

How Do I Choose? Here are a few basic terms that are used on both champagnes and sparkling wines. These should help narrow your search to match your taste preferences.

  • Brut: The driest one, but not to be confused with “Extra Dry,” which, ironically, is not as dry as Brut. Brut is the most food-friendly of champagnes. The smoky, salty nature of caviar makes for a classic match. For everyday occasions, try potato latkes and sour cream or any number of salty tidbits.
  • Extra Dry: A touch of fruity sweetness but finishes on a dry note. These are quite versatile and can be served as an apertif or after dinner. They’re more or less in the middle of the spectrum.
  • Sec: Next in line for dryness, but you don’t see it very often.
  • Demi-sec: The most residual sugar of the bunch (outside of Doux, which is rare). This is the ultimate dessert wine and, perhaps, the most romantic of the bunch. Never sweet in a cloying way, these have a caramelized quality that is absolutely delicious. Avoid pairing these with fare that is sweeter than the wine, as the bubbly will come off harsh and dry. Fresh fruit works best.
  • Blanc de Blanc: This bubbly is made from 100% Chardonnay. The Chardonnay grape lends sparkling wine its toasty, nutty and rich quality.
  • Blanc de Noir: This bubbly is made from mostly Pinot Noir. The Pinot Noir grape gives it the refreshing, fruit driven, citrus quality.

Bubbly Add-Ins

Once you’ve chosen your bottle, try a few of these add-ins for customized cocktails. Consider offering the entire selection at your party so guests can choose their favorite flavors.

  •     Candied ginger
  •     Currants soaked in bitters
  •     Pomegranate juice and seeds
  •     Berries, muddled with mint
  •     Pear juice and a rosemary sprig, like in Whole Foods’ Rosemary Pear Bellini
  •     Orange or grapefruit juice with a twist
  •     Sugared cranberries with a sugar- and black-pepper rimmed glass
  •     Fresh pineapple and rosemary for Whole Foods’ Pineapple Rosemary Crush Cocktail

Whatever you’re toasting with, here’s to a happy new year!

A few tips to keep your holidays bubbly

Champagne is best served as cold as you can get it without putting it in the freezer.

True champagne comes from the Champagne region in the northeastern part of France, which jealously protects the name “champagne” worldwide. That’s why the phrases “sparkling wine,” “champagne-style” and “méthode champenoise” appear on a lot of non-French labels.

Champagne doesn’t taste sour. Bad champagne does. However, even good sparkling wine can have quite a range from tart to sweet.

The most common style is brut – there is an extra or ultra brut, but you’ll rarely see it, especially in the United States.

Brut has 0 to 15 grams of sugar per liter. Then comes extra sec with 12-20 grams, sec at 17-35, demi-sec at 35-50, doux at more than 50 and also extremely rare. In the United States, you’re usually dealing with brut, a versatile wine for meals, desserts or just quaffing.

Champagne prices range all over the place, such as $15-$22 for a palatable low-end wine to $30-$60 for the better ones without having to sell your first-born to pay for even more expensive ones. If you’re on a budget, look for cava (from Spain) or prosecco (Italy).

What should determine the price is what’s in the bottle. A non-vintage wine, usually denoted by the letters NV on the label instead of a vintage year, is a blend from several different years. Vintage wines are produced from a single year.

Continue reading the full article here.