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Celebrate With Bubbles
Great Champagnes for the Season | By Kevin Pelley
There are an estimated 49 - 250 million bubbles per bottle of Champagne. Have you ever wondered how all those beautiful bubbles get into the bottle? Is it from carbonation? Naturally occurring? Magic? Actually, it is a unique and ancient method of production known as the Méthode Champenoise, or the Champagne method. A Benedictine Monk named Dom Perignon who was the cellar master at the Abbey at Hautvillers from 1670 - 1715 developed the method. The process involves a unique secondary fermentation in the bottle, thus producing alcohol, sediment and dissolved carbon dioxide i.e. the bubbles.
The region of Champagne allows only three grape varietals to be cultivated: Chardonnay, Pinot Noir and Pinot Meunier. The Champagne region, along the 49th parallel, is among the northernmost and coldest grape growing regions in the world. Because of the cold climate and moderate levels of ripeness, when the grapes are harvested they are high in acid and naturally low in sugars. If a still wine were made from these grapes, it would produce a harsh, acidic and unpalatable wine. But the Méthode Champenoise incorporates two unique factors that round out the wine and help transform it into one of the world’s finest wines. First is the extra aging (1 – 3 years) depending if it is non-vintage or vintage. Second is dosage or an addition of a solution of wine and sugar that helps balance the naturally high acidity. The crispness and the bubbles literally refresh the palate and make Champagne one of the best wines with food in the world.
These bubbles keep the wine lively on the palate, beautiful to look at and refreshing to drink. So, this holiday season be sure to include Champagne as part of your celebration.
Here are four to try:
Ruinart Blanc de Blanc $65.95 | The Blanc de Blanc (literally white from whites grapes) is produced from 100 percent Chardonnay and possess richness, yet elegance. This remarkable Champagne is creamy and luscious on the palate with flavors of brioche, hazelnuts and meringue. Though fully dry, there is a honeyed quality and a long crisp mineral and chalky finish that keep the wine balanced and not fatiguing on the palate. A personal favorite.
Gosset Grand Reserve Rosé $69.95 | Gosset has been making Champagne since 1584, the oldest currently operating wine producer in the region. The Grand Reserve Rosé has a pale coppery-salmon color and exhibits delicate red fruit flavors of wild strawberry, red cherry and raspberry. There is also a beautiful floral quality reminiscent of rose petals. Delicate, firm and dry this would be lovely with duck, pheasant or turkey this holiday season.
1999 Veuve Clicquot Gold Label Reserve Brut $69.95 | Veuve Clicquot’s house style leans towards richness and power with its predominance of Pinot Noir. But, beyond the powerful style the wine shows nutty, sherry like oxidatitive character. There are also plenty of exotic spicy ginger, candied orange rind and toffee flavors.
NV Mumm de Cramant $59.95 | An elegant wine composed of 100 percent Chardonnay and bursting with lemon, apricot, guava and pear fruit flavors. The mid-palate is round with butter, croissant and mushroomy notes. The mineral tones in this wine truly linger with chalk, powdery stone and flinty character.
—Kevin Pelley, Certified Sommelier
Wine Merchant: Bern’s Fine Wines & Spirits
Wine Director: SideBern’s Restaurant
www.bernsfinewines.com
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(c) Copyright 2010 Tampa Bay Metro Magazine
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