If you want to hear that there are lots of sparkling wines just as good as Champagne but cheaper, you need to ask someone else. Given the choice, I always recommend true Champagne, especially when someone else is paying.
Still, Champagne may not suit everyone’s taste or occasion as well as other sparklers. So, what’s the difference? To determine what’s right for you, here’s a primer on the world of sparkling wine.
First, some necessary background
- Wine is created by fermentation, i.e.: yeast transforms sugar into alcohol, carbon dioxide and by-products. Management of carbon dioxide is a prime difference in bubbly styles.
- Because nearly all bubblies re-ferment with a dose of extra sugar (the ‘dosage’), sweetness varies, measured by grams per liter (g/l) of sugar.
No-dosage bubblies are rare, bone-dry and not for everyone. Brut is dry-ish, up to 12 g/l. Demi-sec, up to 50 g/l. Sweet styles, such as Moscato d’Asti, are about 150 g/l. By comparison, Coca-Cola is about 115 g/l. Most Americans taste sugar at 6 g/l.
Your Champagne Palate
Champagne: France’s northern Champagne region produces the world’s most famous and, arguably, most unique wine.
- Flavors: Renowned for complexity and power, ranging from dry (Brut) to sweet (Doux), in white and rosè wines.
- Wine geek stuff: Produced from noble Chardonnay and Pinot Noir grapes (along with Pinot Meunier), grown in cold climate, chalky soil, and the painstaking méthode champenoise, which traps bubbles in each bottle and requires maturation on lees (spent yeast cells).
- Enjoyment: Champagne is the classic apéritif, often served with soft-ripened cheese (including decadent triple crème Brie) or cured salmon. The wine’s firmness and acidity make it a celebratory choice for rich seafood and - especially with rosè - meats.
- Price: All this uniqueness costs. Chicagoland retail prices are $40 per 750 ml bottle and up. Way up.
At TCB, we love Grand Cru Brut Blanc de Blancs, Champagne Pierre Moncuit-Delos made by a female winemaker for $74. Rich, round and creamy, 100% Chardonnay matured on lees to express toasted brioche with evocative hints of truffle. A classic aperitif and elegant complement to dishes from appetizers to entrées.
What Appeals to You?
Join us at The Chopping Block to determine your bubbly preference while celebrating the season with these upcoming sparkling classes:
A Toast to the Holidays: Explore the world of bubblies with a tasting of four sparklers (including that Grand Cru Champagne) and a French 75, complemented by noshes and discussion of history, production techniques and “the night they invented Champagne.” Join us on Friday November 22 at 6:30pm.
Bubbles and Bites: Enjoy a convivial, elegant evening, tasting four sparklers (including that Grand Cru Champagne) complemented by four delicious dishes. We begin festivities with a French 75! Join us on Friday December 27, 6:30pm.
Raise a Glass: A Happy Hour experience featuring three handcraft sparkling wines, with noshes and my commentary. Perfect for a festive entry to your weekend! Join us on Friday, November 22, Friday, December 13 and Friday, December 27, all beginning at 5pm.
Beyond Champagne
Cava: Spain’s sparkler offers various levels of quality and price. Mass produced styles, priced under-$15, are great for Mimosas, large parties and the casual knock-back. For top quality, check the label for Cava D.O. At TCB, our selection is:
Cava "Pink," Parés Baltà $34
- Flavors: Dry but rich in strawberry flavors and firm finish.
- Wine geek stuff: Traditional Spanish grapes Garnatxa, Parellada, Macabeo; no-dosage; traditional (Champagne) method, and aged 18 months on the lees. Certified organic and biodynamic.
- Enjoyment: “Pink” is a bubbly for food, especially meats ranging from cured ham to richer red meats, delish with meatballs and Romesco sauce in our Bubbles and Bites class.
Prosecco: Italy’s fabulous fizz now outsells Champagne in volume. The region’s beauty and management have led to certification as a UNESCO Heritage site.
- Flavors: Easy-drinking with dry-ish, tree fruit flavors and soft texture.
- Wine geek stuff: Made in the Martinotti process in tanks, Prosecco has soft sparkle and requires no aging. The region emphasized the grape name Prosecco for decades, but now – in true Italian fashion – wants us to call the grape Glera and the region Prosecco. For top quality and often dryness, check the label for DOCG.
- Enjoyment: With or without food, morning, noon & night. At TCB, we love pairing these refreshing flavors with stinky Taleggio cheese.
- Price: Generally $10 to $20, finer styles retail for up to $50. At TCB, we love Prosecco Superiore, Adami, "Bosco di Gica" from Valdobiadenne, Italy for $26. This Italian sparkler is a world-favorite for delicate, dry, and refreshing flavors, perfect to pair with international antipasti and light dishes. Guaranteed to add festivity to any occasion.
Sweeter for the Sweets
Bubbles refresh your palate while enjoying ooey-gooey dessert. Italy’s famous style is:
Moscato d’Asti: The big sister of Asti Spumante is delightfully sweet and low (7%) in alcohol.
- Flavors: Yummy!
- Wine geek stuff: The Moscato grape, grown in the rolling hills of Piedmont, Martinotti process.
- Enjoyment: Serve with dessert or as dessert in itself. In Bubbles and Bites, we pair it with crème caramel, with an accent of white pepper.
- Price: Generally, $12 to $25. At TCB, we love Moscato d'Asti, Saracco from Piedmont, Italy for $21. Soft and round with heavenly sweetness and luscious finish, this Italian bubbly is crafted to complement all dolce – from apple pie to zabaglione – as well as rich cheeses, and sweet moments.
Watch for my December blog for video instructions on opening bubbly bottles!
“I only drink Champagne on two occasions, when I am in love & when I am not.” ~Gabrielle Bonheur “Coco” Chanel, French fashion designer, 1883-1971