Tomorrow is New Year's Eve 2009...
It’s sparkling wine season—get out your flutes! Those are the long narrow glasses with stems, the ones you’ve probably pushed to the back of your china cabinet.
Once you’ve found your flutes, it’s time to buy some wine. But what kind? Here’s a little guide to help you decide. Champagne is definitely the king of sparklers, in pricing ($60-plus per bottle) and prestige. This sparkling wine is made in the Champagne region of France from Pinot Noir, Pinot Meunier, and Chardonnay grapes. If it reads Blanc de Blanc on the label, then it’s made from exclusively chardonnay; if it reads Blanc de Noirs, then it is made from just the pinots. Champagne has its second fermentation—and the making of its bubbles—inside the bottle, as does all sparkling wine employing the méthode Champenoise or traditional method. Champagnes are known for their yeasty, toasty and nutty aromas and citrus, green apple and ripe berry flavours. Serve Champagne with smoked salmon, caviar on toasts or rich lobster bisque. Cava is Spain’s sparkler. Made in the traditional method, this wine can be considerably less expensive, running anywhere from $14 to $45 dollars in B.C. liquor stores. Ask your wine consultant to help you choose one that suits your taste. Cava has tiny bubbles and just a touch of yeastiness with apple, pear, melon and citrus flavours. Serve it with something spicy or salty—spiced nuts or smoked salmon, for example. Even a spicy, cheesy chicken quesadilla with salsa would work. Prosecco is Italy’s answer to sparkling wine. It’s also my favourite. From the Veneto region of Italy, this wine is typically made in the Charmat method, where the wine has its second fermentation (and the making of the bubbles) in a sealed tank and is then bottled very carefully under pressure to safeguard all those tiny tickling bubbles. You can get some great Proseccos here—organic even—from about $15 upward. Prosecco and its tiny bubbles, subtle touch of yeast, and fruityflavours(citrus, apple, pear and melon) works just as perfectly with sausages and olives as it does with something a little sweet and salty like half a fresh fig and arugula leaf wrapped with prosciutto. Or, try one of my favourite combinations: Prosecco with take out tempura and sushi. Yummy! B.C. has some pretty good sparklers. Sumac Ridge’s Tribute ($30.00) Pinnacle ($35.00) and Stellers Jay ($27.00), made in the traditional method (the same method the wines of Champagne use), are all good choices. And local winery Township 7 (www.township7.com) has its Seven Stars sparkler. Made in the traditional method from Pinot Noir and Chardonnay grapes, this wine is “creamy, rich, and intense, with spicy aromas, crisp, full fruit flavours and a clean finish.” I really like it, but it's so hard to get! If you have more questions about sparkling wine, give me a shout or drop me a note or comment and I'll be happy to answer them. * * * * * * * * * * "I drink it when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and I drink it when I am. Otherwise I never touch it, unless I'm thirsty." Madame Lily Bollinger on Champagne Salut!
