Whether the story is apocryphal or not, it is a great story. The monk Dom Perignon created methodè Champenoise centuries ago by adding sugar to create secondary fermentation. It is just a much sweeter visual to picture a robed monk twisting those bottles than a scientist. Miniscule bubbles rising through the entire length of a Champagne flute to give effervescence to an already delightful wine.
According to European Union regulations only sparkling wine from the region of Champagne is permitted to be called Champagne, no matter the quality. Other wines in Europe such as Cava, Asti and Prosecco etc. may be produced using the same method but are not labeled as Champagne. In other countries the laws vary as much as the quality of the sparkling wine. The key is to look for sparkling wines that are made using methodè Champenoise, lesser wines will not put the wine through the time and labor intensive secondary fermentation. Many of the producers outside of the Champagne region with maximum respect for the heritage of the wine will not label their wines as Champagne even if the laws of their country permit it and their product is of equal quality.
The distinctive pop of the cork on a bottle of sparkling wine on New Year’s Eve is no new sound, and is always a welcome one. But sparkling wines make for great everyday wines as well. Why wait for a special occasion to hold a lovely, long-stemmed flute and sip on that bubbly nectar?
Sparkling wines make for a fantastic aperitif or pre-dinner drink. Throughout Europe this is completely customary: Cava in Spain, Champagne in France, Prosecco in Italy (with the addition of a little fresh peach juice for a bellini in the summer.) The tradition is catching on more and more globally and is a fantastic way to begin a meal.
Pairing sparkling wines with foods is fairly simple and they work well especially with a lot of starter dishes. One of the classic pairings to begin a meal is Champagne and oysters. If you are going the indulgent route for dinner and Caviar is making an appearance than it is also a perfect choice. Seafood appetizers in general will work very well, provided they are served in very light sauces. A large variety of cheeses and hors d’oeurves are also fantastic pairings.
Rosè Champagnes are one of the only Rosès in Europe that are permitted to blend both white and red grapes but most producers do use the maceration method. This is also true of producers in outside of Europe and sparkling Rosès will pair with a broad variety of foods. A Sunday brunch? Sparkling Rosè will play off all the egg dishes and will of course blend will with all of the fresh fruits and desserts that are offered as well.
Desserts are also very good in general with sparkling wines. Anything based on fruits, cheeses and dairy will go quite nicely. The exception on desserts are chocolate based desserts. Or you could simply choose a glass of sparkling wine alone as dessert on any day of the year, simply because it is fabulous.
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