Are Champagne and Sparkling Wine the same? In essence yes. The name Champagne is reserved for sparkling wines produced in the Champagne region of France and tends to be slightly more yeasty. Sparkling wine is the name used by the rest of the world with a few exceptions - Italy produces Prosecco while Spain produces Cava.
The traditional grapes in Champagne and Sparkling Wine are Pinot Noir (Blanc de Noir), Pinot Meunier, and Chardonnay (Blanc de Blanc) with the occasional addition of Pinot Gris. However, many winemakers are creating sparkling wines using several different grape varietals including Pinot Grigio, Sauvignon Blanc, and the ever favorite holiday sparkling Shiraz to name a few.
Champagne is made using the Méthode Traditionelle or Méthode Champenoise as it is sometimes called. Many Sparkling Wines from other regions of the world are created using this same procedure. Although a lengthy and labor intensive process, it is the method most winemakers prefer.
After the grapes are harvested and pressed, they go through the first fermentation in stainless steel tanks where the natural presence of sugar in the skins or the addition of sugar brings on the onset of fermentation, where the grape juice is transformed into wine. After several months, the wines are chosen and blended to create the final blend for the sparkling wine. After blending, the wine will go through Tirage. In this step, the wine is put into its permanent bottle and the winemaker will add “Liqueur of Tirage”, a blend of sugar, wine and live yeast that will begin a secondary fermentation. In this stage, the bottle is sealed with a temporary metal “soda bottle” cap.
During secondary fermentation, the resulting carbon dioxide creates the bubbles that are then trapped and integrated into the wine. This process also leaves behind a natural yeast sediment (the lees) and contact with the lees creates desirable flavors, textures and complexity. Secondary fermentation can take from one to three years depending on whether the wine will be considered non vintage or vintage. After aging, the bottles go through Riddling or Remuage, where the level bottles are moved into an inverted position over several weeks time. This procedure can be labor intensive if done by hand or can be done with state of the art machinery that imitates the procedure. This causes the yeast sediment to slowly drop into the neck of the bottle where it is ready for the next step, Disgorgement.
During Disgorgement, the tops of the bottles are dipped into a brine solution that freezes the liquid and the sediment in the neck of the bottle. The temporary cap put on before secondary fermentation is removed. The carbon dioxide that has built up in the bottle then forces the iced sediment out of the bottle.
The wine at this point is very dry, so the winemaker puts it through a process call Dosage. The ingredients added to the wine at this point determine the final aroma, flavor, color, and body of the final product. The winemaker will add a mixture of cane sugar and wine to replace the liquid lost during Disgorgement. The sweetness of the Dosage will determine the sweetness or dryness of the final wine.
The wine is then recorked with its final cork, cage and foil. The wine will rest for several months to allow the flavors to integrate before the final wine is available for sale.
The Wine List Recommends these fine Champagnes
Emeri Sparkling Sauvignon Blanc
This every day Sparkling wine is made with Sauvignon Blanc. Pale straw with lovely green hues it features gooseberry and grassy aromas intermingled with tropical notes. With soft tropical fruit flavors, fine persistent bubbles and a clean refreshing finish, this sparkling wine is a crowd pleaser. Also available in Sparkling are: Moscato, Pinot Grigio, and Shiraz (Shiraz is limited and available around the holidays.)
Mumm Cuvée M
Cuvée M is a modern, slightly sweet sparkling release. Light peach rose in the glass, the aromas are elegant, rich and complex, showing fresh white and yellow stone fruits with subtle hints of wild strawberry. A heady touch of fresh brioche, with hints of vanilla and honey add to the wine’s complex bouquet. Flavors of peach and pear combine with a creamy caramel character, on a long, satisfying finish. Great for champagne cocktails or as an aperitif with hors d’oeuvres.
Veuve Clicquot Ponsardin Yellow Label Brut
Clicquot's signature non-vintage Brut is loved all over the world for its crisp, full flavors, consistent quality and celebratory yellow label. This classical dry Champagne is a blend of two-thirds black grapes (Pinot Noir and Pinot Meunier) for body, balanced with one-third Chardonnay for elegance. It has a fine persistent sparkle and golden Champagne color. The quintessential champagne! "There's plenty of finesse in this smooth-textured Champagne, whose flavors evoke apricot, peach, vanilla pastry and mineral. Racy, with snappy acidity providing energy and driving the flavors to a long conclusion. Drink now through 2012." 91 Points -Wine Spectator
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