SPARKLING, WHICH IS NOT CHAMPAGNE

Sparkling wine is a wine with significant levels of carbon dioxide in it, making it “fizzy.” The carbon dioxide may result from natural fermentation, either in the bottle, as with the “méthode champenoise,” in a large tank designed to withstand the pressure involved (the charmat process), or as a result of carbon dioxide injection.

Sparkling wines are usually white, but rosé and a few reds are available. Most of them are brut (dry), and semi-sweet. Many of the wine-producing countries make sparklers, using several varieties of grapes.

In France they are called “Crémant.” There are seven “appellation contrôlée”: Limoux, Clarette de Die, Loire Vallée, (Vouvray, Saumur), Bourgogne, Bordeaux, Alsace et Jura. Mousseux, in the central Loire Valley, is another sparkling wine, made using methods other than méthode champenoise. Another well liked sparkling wine is Crémant, from both France and Luxembourg.

Sekt is the quality sparkling wine of Germany. The production started in 1826 by Georg Christian Kessler, who founded “Esslinger am Necktar,” and who had previously worked at Veuve Clicquot in France. The flavor is essentially flowery and fruity, with the inimitable Riesling aroma.
The principal producers include Deinhard (Koblenz), Henkell & Co. (Wiesbaden) and Peter Herres (Trier).

In Spain, they are called “Cava,” white or rosé. Spanish producers include Aria, Frexenet, Segura Viudas, Montsarra brut and Cordoníu.

Italian sparklers, called “Spumante,” are made throughout Italy. “Frizzante” are Moscato d 'Asti, on the sweet side, and the newest fashion, “Prosecco,” from Veneto: light, vanilla, semi-sweet.

In Portugal, sparkling wines are “Espumante.” England's few sparkling wines varieties are: Nyetimber, Ridgeview, and Chapel Down.

Several very good sparkling wines are produced today in the United States. In California (Sonoma) the Korbel Bros., who emigrated from Bohemia, began producing sparkling wine in 1892, for the first time. Since then, many very good vinery houses have produced great sparklers, such as Domaine Chandon, Iron Horse, Domaine Mumm, Shramsberg Vineyards, Roederer, etc.

Many other US states produce sparkling wines, including Oregon and New Mexico. In our own state we have Illinois Sparkling Company, which has a tasting room at 106 Mill St. in Utica, in the same building as August Hill Winery.

(Tasting room hours are 10 a.m. to 5 p.m. Monday through Thursday; 10 a.m. to 8 p.m. Friday and Saturday; and 11 a.m. to 5 p.m. Sunday.) .

Sparkling wines are great to drink by themselves, or as an aperitif,
as Kir Royal, (with Cassis or Chambord) or to accompany with light dishes.

Usually light and fruity, they go well with delicate dishes, seafood appetizers, chicken, pork, and fish with cream sauce. The sweeter ones are perfect for dessert.

Here is to a sparkling meal!

-- Bernard Guinand


	Bernard Guinand is At Your Service to assist you plan your wine selection at your next private party and or to be your private chef for that special occasion. Contact CUI main office for available dates and rates. Bernard is also available to be your private guide to France and its wine regions, for parties of 6 – 20 to travel like a local. Please contact your CUI main office for Bernard’s availability and rates.
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