We are a week or so away now from Christmas and New Year so I thought it would be timely to do a blog on one of my favorite types of wine at the moment - Sparkling wine and Champagne! I have touched briefly in other blog posts about opening bottles correctly and various recommedations, however for this post it will mostly be around identifying what is on the label, distinguishing quality and differences in grape varietal. Please note this only a basic guide!
So, the main players in bubbly making are:
France - The most well known type of sparkling wine! It's proper name is Champagne. This wine can only be produced in the Champagne region of France and it is by law (yes, it is a law!) that it can only be made with Chardonnay, Pinot Noir and Pinot Meunier grapes. The Loire valley is also famous for creating a very popular style called Cremant (has a nice creamy texture to it). Sparkling wine cannot be called Champagne unless made in France, hence all the different names as below.
Italy - Popular for creating Asti (Better known as Spumante, a sweet sparkling) and Prosecco (Dry style).
Spain - Produces Cava. About 20-30 grape varietals can create Cava!
Germany - Produces Sekt (a dry style). Made with Pinot Gris (rich grape), Riesling (dry, limey) and Pinot Blanc (like Chardonnay).
Australia - Produces Sparkling wine mostly using Pinot Noir, Chardonnay and Pinot Menuier (creamy, mousse like) grapes.
Identifying a label for common terms:
Cuvee - 'Fruit Blend'. Implies it is going to contain a lot of fruit flavour.
Brut - 'Dry'. Implies it is going to be more acidic than fruity.
Cuvee Brut/Brut Cuvee - 70% roughly of the word at the front, and 30% roughly of the word at the back. The ratio of this is only a guide.
Brut de brut - 'Dry of Dry'. Very sharp, precise characteristics.
Blanc - 'White'. Contains Chardonnay mostly.
Blanc de Blanc - 'White of White'. Almost entirely Chardonnay.
Cremant - A style of Champagne. Creamy, mousse like texture.
Methode Traditionelle - The most prestigous way of making a Sparkling/Champagne. The process of fermentation (making it alcoholic) is the bottle itself is rested on it's lees (dead yeast) at the neck of the bottle and is scooped out when ready with extra wine to top it up again before sealed (hopefully that makes sense?). Honestly, I feel only a very small percentage of people out there could really tell the difference between this and one created in a vat (Container, usually steel), which is equally as impressive in quality in my opinion.
I've made a list together of some very good quality Sparkling/Champagne that I feel are approachable enough for you to try if unfamilar with a particular style:
Recommended French Champagne:
G.H Mumm Cordon Rouge(About $80)
Veuve Cliquot Ponsardin(About $90)
Cattier (About $40)
Recommended Italian Sparkling:
Prosecco Di Valdobbiande (About $12)
Cartizza (About $30)
Recommended Spanish Sparkling:
La Vuelta Cava (About $14)
Recommended German Sparkling:
Henkell Troken Dry Sekt (About $18).
Recommended Australian Sparkling:
Check other blog posts below for recommendations, but also try;
Grant Burge Blanc de Blanc (About $18)
Brown Brothers Prosecco (About $16)
