Italy’s Best Kept Wine Secret

            Located at the foot of the Alps, Franciacorta’s quality rivals that of Champagne

Don’t even think of uttering “Prosecco” because Franciacorta's bubbly is on a completely different planet.  Think of the Franciacorta wine district as the Lamborghini or Maserati of Italian sparkling wine.  In contrast, consider a well-made Prosecco the Fiat.  

Serious wine lovers know that the name Champagne by law can only be used if the wine is made in the geographical district east of Paris known as Champagne.  Cross the Alps into Italy and you’ll find Franciacorta's sparklers commanding equally high prices and delighting even the most experienced wine drinkers.   Producing elegant, complex sparkling wines with great depth and finish, Franciacorta is world-class and deserves its own category.

               The same grapes are used in Franciacorta as are used in the Champagne region

Made in the exact same labor-intensive process (aka expensive) as is used in the Champagne area, the Franciacorta sparkling wines can definitely compete on the world stage.  While both Franciacorta and Champagne use Chardonnay and Pinot Noir grapes, there are some interesting flavor facets due to their geographical differences and terroir.  For example, Franciacorta is mostly glacial soil, while Champagne is limestone. 

Just as terroir plays a significant role in aromas and flavors of non-bubble wines, it does so as well with sparklers.  One can expect some of the same classical notes in both Champagne and Franciacorta (think citrus, almond, along with flavors & aromas of toast, brioche & pastry due to their second fermentation in the bottle). Nuances between these two world-class sparkling wines are present.  Champagne is often austere, while Franciacorta offers riper fruit flavors and a softer mouthfeel.  In many ways I prefer Franciacorta because of this.

Ferghettina’s owner is President of the regional winemaker’s association.

Do you have one of the spaces on the sold-out 2026 autumn tour to Northern Italy?  If so, you’ll be guests at one of the premier makers of Franciacorta, Ferghettina.  We’ll be tasting a full lineup of these award-winning sparklers.

As December is a time for special celebrations, why not pop the cork of a Franciacorta?  (Fergettina comes to the US, and it’s striking hand-made bottle should be a hint of the quality bubbles inside.  Also, Ca del Bosco is another equally compelling Franciacorta.)  I’m betting your guests and you will amore both of these over-the-top bubblies, certain to impress even the most discerning of Champagne lovers at any time of the year, but especially during the festive holidays.

As they say in Franciacorta"Felici festivita," and in Champagne, "Joyeuses fetes." 

The New Darling of Wine: Pet-nat

                          Joseph Jewell's pet-nat Vermentino is perfect for a summer aperitif

There’s a new kid on the wine block called “pet-nat.”  Making its mark on wine lists everywhere, this effervescent kid isn’t actually new, but has deep historical roots in European wine-making.   Pre-dating even Champagne, pet-nat is thought to be the oldest method of making a sparkling wine.

Pet-nat is an abbreviated form for “petillant naturel,” a French style of sparkling wine.   Unlike Champagne which has undergone a second fermentation in the bottle to create its bubbles, pet-nat is bottled just before the first fermentation is complete.  This first fermentation actually continues in the pet-nat bottle, capturing the resulting bubbles of carbon dioxide and, therefore, making a sparkling wine.  Pet-nat’s fizz is more gentle than traditional Champagne, and its alcohol levels are more modest than other sparkling wines made via a second fermentation in the bottle which makes it perfect for warm weather.

 

Most Pet-nats are capped with a simple metal topper

                                  

Pet-nat can be made from any grape variety.  Aromatic varieties such as Riesling and Muscat do well, as do varieties that have good acidity.  Pet-nat, however, is not relegated only to white grapes.  Juicy Gamay also works well as fruitiness, freshness and early drinkability of Gamay translates well into pet-nat which is made to be enjoyed young when fruitiness and freshness are at their height.

Currently, there is no official definition or any wine laws about how to make pet-nat, with the exception of a few appellations in France.   Pet-nat is becoming increasing available and its growth seems to parallel the resurgence of the natural wine movement.  Both platforms share a similar philosophy of organic /biodynamic farming, avoiding Sulphur, using natural yeast, and little fining or filtration.

Why not host a pet-nat tasting?

One of my favorite pet-nats is made by Joseph Jewell Winery in Sonoma  (www.josephjewell.com).  Made from the Italian Vermentino grape (popular on Italy’s Tuscan & Ligurian Coast), this one, like its name, is a jewel.  You can order cases from the winery direct ($44 per bottle).   Another winner is Birichino’s Malvasia Bianca ($28) from Monterey county (www.birichino.com).   Malvasia’s stone fruit profile of peach & apricot is laced with pineapple and mandarins.  Yum.   But, no need to limit yourself to the US as pet-nats are made in Australia, Austria, France, South Africa and Spain!

Champagne's Unusual Way of Pricing Grapes

                                 Champagne's grape pricing system began in the early 1900's

Did you know that the cost of grapes in the Champagne district is totally dependent upon a quality rating system based upon the village in which they are grown?  Let me explain this fascinating system used in the Champagne appellation to determine how much certain grapes are worth.

Overview of Champagne Region

The Champagne region actually begins about 75 miles east of Paris.  It is quite a large geographic area (90 miles north - south, by 70 miles east - west).  Moreover, the Champagne appellation has 318 different villages that grow grapes for the world’s most coveted bubbly.  Each village has been given a quality rating and the price of the village’s grapes are dependent upon this.

           The mountain of Reims has several villages classified as either Grand Cru or Premier Cru

Quality $ystem

Think of the Champagne vineyard rating like a ladder with 3 rungs.   The top rung composes grapes from the 17 Grand Cru designated villages.   The middle rung includes grapes from the 44 Premier Cru villages.  On the bottom rung are the grapes of the remaining 257 villages.  

Each year the price of grapes is determined by the CIVC (Comite Interprofessioanl de Vins de Champagne), a joint trade association representing both the grape growers and Champagne makers.  Once the annual price is established here’s how the three parts of the ladder are paid:

~  Grand Cru villages are paid 100% of the price

~ Premier Cru villages are paid 90-99% of the price

~ The remaining villages are paid 80-89% of the price

                          Wine-Knows' Champagne, Burgundy & the Rhone trip is sold out

If you’re one of the fortunate participants of this September’s trip, you will actually be hosted by the CIVC trade organization for a private seminar and tasting.  Additionally, you will be visiting Champagne makers with Grand Cru and Premier Cru vineyards.

Toasting all a healthy 2024! 

 

Do You Know How Champagne Differs from Other Bubblies?

                                   Cava & Champagne have many similarities...and differences 

The month of March on this blog will feature three articles on Champagne.  The first of the trio identifies how Champagne differs from other sparklers.

There is a plethora of sparkling wines available from around the world.   While Champagne is generally the most expensive of them all, is there even a difference between it Cava, Prosecco, Crémant, Sekt, Fizz and the array of other bubblies?   There are definitely differences, so let’s jump right to the most important point.

                          The Champagne wine district is located 100 miles east of Paris

Legally, Champagne can only be called Champagne if it is produced in a specific demarcated region in France called Champagne.   These laws are strictly enforced by a barrage of world-wide attorneys hired by the French Champagne Wine Association.   In short, the name Champagne is based totally upon a geographic location in a specific wine district of France---it has nothing to do with a winemaking style.

The Champagne Wine Association sued YSL for                                                  brand infringement & won!

There are more differences between Champagne and sparkling wines, however, other than geography.  Below are some of the major differences:

Champagne, by law, can only be made from 3 grapes:  Chardonnay, Pinot Noir and/or Pinot Meunier.  This is not true with other sparkling wines, many of which are made from completely different grapes.

           Yeasts during secondary fermentation create bubbles & add complex flavors

Champagne, by law, must be made with a secondary fermentation in the bottle.  Most of us know that all wine is made by alcoholic fermentation (where yeasts turn the sugar in grapes to alcohol.)  Champagne, however, requires a second fermentation called methode Champenoise.  This second fermentation occurs when yeasts are purposely added to regular wine and the bottle is then tightly capped with a pressure resistant top.   Carbon dioxide, produced by these yeast, is what gives sparkling wine its bubbles.  

                  Special tanks, made for the addition of carbon dioxide gas, are used in Prosecco

While other sparkling wines, such as Cava, are produced by using a second fermentation, not all bubblies are created by a second fermentation.  For example, in the case of Prosecco, carbon dioxide is added to large stainless steel vats to create the bubbles.   Both Cava and Prosecco also use completely different grapes than those used in Champagne.

Crémant, a sparkling wine produced using a second fermentation in many regions of France (other than Champagne), differs from Champagne because Crémant has less atmospheric pressure in its bottles---this translates to softer bubbles.  It should also be noted that Crémant is often made from entirely different grapes than used in Champagne.  For example, in Alsace, Crémant can be made from Pinot Blanc, Pinot Gris and even Riesling.

In summary, Champagne differs from other bubblies because it is based upon a specific geographical location, and there are very stringent rules within the Champagne appellation on how this sparkling wine is produced.     

 

Pink Bubbles for the Holidays

Pinot Noir is responsible for the color of Rosé Champagne

There’s something about the holidays that screams bubbly.   And, I’m all about making the month of December colorful so I’ve chosen my five favorite pink bubbles.  They are all French and all five are made from Pinot Noir grapes (thus the pale pink color caused by a short contact with Pinot’s red skins).   

Four of the five are Champagnes (only sparkling wine made in the region of Champagne can legally be called Champagne.)  The fifth one, called Cremant in lieu of Champagne), is made just across the border in France’s Burgundy which is contiguous with Champagne.  The Cremant is a crazy steal, two are in the moderate price range for Champagne, the other two are about 80 bucks but represent terrific quality even for this upper range.   All are non- vintage.

Listed in order of ascending price:

JCB “69” Cremant.  We were served this “sparkling wine” recently in the home of two bon vivants in the wine business.  It was superb.  When I was told the price ($9.99 at Costco), we went out immediately and purchased a case.

Ployez-Jacquemart Rosé:  We always take our Wine-Knows groups to this family-owned boutique producer in the Champagne countryside just outside of Reims.  I can’t think of another Champagne house that produces such a terrific value.  $45 online.  

 

Paul Bara Brut Rosé:  Consistently ranked with an outstanding quality price ratio by many international critics, this one is a perennial favorite of ours.  Available at good wine shops and online at $60 Wine.com  

 

Mouton Rothschild Rosé:   Mouton Rothchild  is famous for its Bordeaux, however, its Champagne (made, of course, in Champagne) is a knockout.  $75 at various online stores.  Thanks, Carrol & Steve, for this winning introduction.

 

Billecart Salmon Rosé:   I was gifted this wine >30 years ago for my birthday and still remember my first sip.  The bottle’s shape is seductive, but it’s the contents of the bottle that will completely seduce you.   BevMo which offers it for $79.99.

 

Have a bubbly holiday season....

 

 

 

Yule Love these 7 Bubblies for the Holidaze

       Representing 4 countries & ranging from $85-20, these bubbles are guaranteed winners

The holidays aren’t the holidaze without sparkling wine.  Below is my fave list for non-vintage bubbles.  There’s the real-deal Champagne, but there’s also a super-duper sparkling wine from Burgundy at half the price.  The wines are listed alphabetically by country.  One of my personal favorites is a bubbly from Italy’s premier sparkling wine district, Franciacorta.  England is also on the list…don’t laugh as British fizz has beat out some of the most respected French Champagnes in many blind tastings.  Last, there’s an American bubbly that I particularly enjoy.  All but one are under $55, and three are $25 or less.

ENGLAND 

          ~ Wiston Estate Brut:  this one has won more medals than any other English fizz.  $40

FRANCE

          ~ Billecart Salmon Champagne:  this one has been a long-standing winner in my book.   $85

~ Gosset Champagne:  Consistently well-made wine and a cut above the others in the over $50 category.  $55

~  Ployez Jacquemart Chamapagne:  one of the best price/quality I know of.  Difficult to find, but worth seeking out.  $50

          ~  Veuve Ambal Brut Cremant Grande Cuvee:  Made in Burgundy (which is contiguous with the Champagne district), Cremant is the legal term for any sparkler from Burgundy.   $20

ITALY

          

          ~  Ferghettina:  This winery’s vintage sparkling wines are the bomb, but this list is only about non-vintage.  Located in the lake district of northern Italy, Ferghettina’s non-vintage is an absolute delight. $40

USA: 

          

          ~  Roederer Estate Brut Anderson Valley:  this one is a perennial winner in my book and a great value.  $25

Enjoy the Holidaze with one of these bubblies. 

8 Important Facts about Chardonnay

1.  Popularity

Although many think that Chardonnay wine consumption peaked in the early 1990’s, that isn’t true internationally.  In spite of the ABC (“anything but Chardonnay”) movement that began prior to the millennium, Chardonnay today is the second most planted white wine grape in the world.  (Airén, a varietal from Spain, is numero uno).  Among all wine grapes, Chardonnay ranks 5th in the vineyards across the globe.

2.  Origin

DNA research has unveiled that Chardonnay is a cross between Pinot Noir and Gouais Blanc.   The Romans are thought to have brought Gouais Blanc from Croatia to Burgundy.  Pinot Noir, thought to actually be indigenous to Burgundy, mixed in the vineyard with Gouais and birthed Chardonnay centuries ago.

3. Old World versus New World

Burgundy is the epitome of the traditional old world style Chardonnay:  think less is more.  In Burgundy there is little (if any) new oak used, less manipulation (e.g. pumping over, punching down, fining), less alcohol, less fruit, and more minerality. Burgundy’s lean and mineral-laced Chablis is a classic example of old world style Char.

In contrast, new world Chars don’t follow centuries of European wine-making tradition.  New world winemakers push the envelope with riper fruit (leading to bolder, more fruit-forward aromas and tastes, as well as higher alcohol levels).   They also use techniques such as punching down and pumping over more often to extract more flavor.  New world Chars are also typically vinified using some new oak barrels.

4.  Oak

There are two other distinct styles of Chardonnay:  those aged in oak barrels or wine aged in stainless steel.  Many American Chars are oaked, and their degrees can range from a light use of oak to the full-on version of oak.  Several consider oaky Chars to have more layers of complexity.  Oak with Char translates to flavors ranging from vanilla, to toasted nuts or even crème brûlée.   On the other hand, for some the unoaked Chardonnay is viewed as the more pristine of the two.

5. Aromas & Flavors

Chardonnay’s profile is dependent upon several factors.  Obviously oak is a factor, as is the ripeness of the grapes.  In cooler climates where fruit is less ripe, one can expect Chars to lean toward a lemon profile with green apple notes.  Warmer weather Chardonnays are tropical often with aromas and flavors of pineapple and mangoes.   Moderate climates bring pear, peach and apricots flavors.

Buttery can be another descriptor of Chardonnay’s flavor.  This component comes from Malo-Lactic fermentation (often shortened to “ML”).   ML is a chemical process that winemakers can use to soften the acidity of wines such as Chardonnay.  In the process of softening, ML used with Char adds a butter-like flavor along with a velvet-like, creamy textures to the wine.

6.  Sparkling Wine

Chardonnay, one of the three grapes allowed by law in Champagne, is used all over the world to also make bubbly wine.  If Blanc de Blanc appears on the label, this means that the wine is 100% Chardonnay.

7.  World’s Best Chardonnay?

That is totally subjective depending upon what style appeals to you.  Oaked?  Unoaked?  Old World?  New World?  Cool climate or warm?  While I like them all, I tend to lean more toward the slightly oaked versions of both old world and new.  For example, I just returned from Burgundy where I tasted some jaw-dropping white Burgundies (all, of course, are made from the Chardonnay grape).   One of my favorites was the Cuverie of the Hospice de Beaune’s 2018 Bâtard-Montrachet (barrel-tasted), but I also loved Drouhin’s 2016 Corton Charlemagne.   Here in California I am a raving fan of Dehlinger and Merry Edwards’ renditions.  Again, the best is in the eyes of the beholder.

8.  Food Pairing

One size does not fit all when pairing Chardonnay with food.  Chardonnay, as discussed above, comes in many different styles and the type of Char must be addressed when pairing it with food.  Here are some general guidelines:

• Unoaked Chardonnay pairs best with delicate foods such as simply prepared seafood, fish or chicken.  

• Moderately oaked Chardonnay can work with richer foods such as lighter cream sauces.

• Fully oaked Chars can take on foods that have an extra degree of richness such as pasta with a heavy cream sauce, lobster or scallops in a cream sauce, and meats served with a cream sauce.  Also rich cheeses and even foie gras can work with these big Chars.

• Try to match flavors in the Chardonnay with those in the food.  For example, if you have a warm climate Chardonnay with rich tropical flavors, use similar flavors in the food to complement the wine (e.g. a mango-infused sauce).  Or, play to ripe Chardonnay’s impression of sweetness by serving it with ingredients such as corn, butternut squash or sweet potatoes, as well as foods that are carmelized.

• Last, foods that don’t work well with Chardonnay include any type of tomato sauce or spicy dishes.

Why is Champagne So Expensive?

There are several reasons for the luxury price tag on a bottle of Champagne.  The biggest one is the labor-intensive process in which it is made.   Unlike still wine, Champagne requires several added steps involving significant hands-on toil by a cadre of highly-specialized winery workers.   Moreover, the method of making these hallowed bubbles requires a lengthy period of time.  Time is money.

The unique process of making Champagne is one of the biggest reasons for its lofty price.  Once the grape juice ferments to wine, Champagne goes through an entirely separate process to create its bubbles.  This is called the Methode Champenoise and these words appear on every bottle of sparkling wine made in the Champagne district of France.  By law, no other region or country can use these words, or call their wine Champagne.

The Methode Champenoise involves a “secondary fermentation” in the bottle.  Already fermented still wine is placed in a bottle along with a tiny amount of sugar and yeasts.  A cork is then added.  Over the period of several weeks the added yeast eats the sugar and a secondary fermentation process occurs.   Carbon dioxide is a by-product of fermentation.  This carbon dioxide is responsible for Champagne’s illustrious bubbles.

  Dead yeasts from the secondary fermentation must be removed.

Once the yeast cells have consumed all the sugar they die off.  Now, comes the process for getting rid of the unsightly dead yeast sediment in the bottle.  It begins with “riddling.”  Bottles are placed in a special rack which allows them to be very slowly rotated to a vertical position over time (the cork end of the bottle ultimately ends up at the bottom).  Over a period of several months, each bottle is turned daily by a “riddler.”  Slowly, slowly each bottle is rotated so that over time the spent yeast cells gravitate toward the neck of the bottle. But, there’s much more.

  Riddlers painstakingly turn each bottle daily

Now that the yeasts have all floated to the neck of the now positioned vertical bottle, they must be removed.  This involves another hands-on process called “disgorgement.”  In short, the bottle is kept in its vertical position (cork side down) and placed in ice just long enough for the area near the cork to freeze.  With lightening-speed the cork is removed (and with the cork the frozen dead yeasts adhering to the cork are also removed), and a new cork is placed….all at the blink of an eye by a well-seasoned “disgorger.”    But the Champagne is not ready yet.  It now needs to “rest” for months or even years before it is sold. 

       Dead yeasts accumulate in the vertically positioned bottle & are frozen before removed.

Another reason that Champagne is pricey is the notion of supply and demand.  The Champagne region is the smallest wine region in France and produces a limited number of bottles.  Globally, Champagne accounts for <1% of total wine production.  To further complicate the issue Champagne is France’s most northern wine area.  There are some years in which grapes do not ripen adequately, thus further limiting availability and driving up the cost.

In summary, the Champagne process is long and complex, with many steps along the way that necessitate workers with well-honed special skills.  Production is limited.  All of this translates to do-re-mi for the consumer.   Wine Knows will be visiting both the Champagne and Burgundy regions in June 2019.  For more information about this trip visit www.WineKnowsTravel.com.

  

French Fizz Ed

                                          Fizzy Crémants can be great values 

If you’re looking for a reasonably priced bottle of French sparkling wine you should consider the country’s Crémants.   The word “Crémant” was adopted by regions outside of the Champagne district to distinguish their own fizzy wines after laws were enacted to prohibit other areas from using the word Champagne.  (Crémants, however, are made by the exact same process as a Champagne).  Crémant means “creamy” and refers to the fizzy wine’s texture.  Here are a sampling of some of the best regions for Crémants.  

Crémant d’Alsace

Alsace, which shares its western border with the Champagne region, is the largest producer of Crémant in France.   Crémant d’Alsace is made with Chardonnay and Pinot Noir (the same grapes used in Champagne), as well as Pinot Blanc and Riesling. 

Crémant de Bourgogne

Burgundy shares its northern border with Champagne.  Made mostly from Chardonnay and Pinot Noir, these fizzy wines can be excellent values.  Add a tablespoon of Burgundy’s Crème de Cassis and you have the region’s famous aperitif, a Kir Royale.

Crémant de Loire

Crémant de Loire was the first Crémant appellation to be recognized in France (1975).  Chenin Blanc, the hallmark white grape of the district’s still wines, makes many of the Loire’s best bubbles.  This fizz pairs perfectly with the area’s coveted oysters.

Crémant de Bordeaux

A fizzy wine in Bordeaux?  The sparkler is only a tiny fraction of this region’s production…and it rarely leaves Bordeaux.  The white version is made from Sauvignon Blanc and Semillon, the rosé from Merlot, Cabernets Sauvignon and Franc, as well as Malbec.

World's Best Sparkling? The Answer Will Surprise You

Imagine a blind tasting in Paris featuring some of France’s most illustrious Champagnes.   Eminent wine critics served as the judges.  The event was a haute couture of Champagne, with brands present like Veuve Clicquot, Taittinger, and even pricey Pol Roger (so beloved by Winston Churchill that he named his race horse after his favorite bubbly).   Although Pol Roger placed third in the tasting, Churchill may have not been too displeased for the winner of the competition was a bubbly from England!

English “fizz” (as it is called in Britain), has been somewhat of a joke in the wine world…for those who have not tasted it.  I had the pleasure to visit a winery in 1999 and was surprised that their fizz was actually drinkable.  Lots, however, has happened to the wine industry in England in the last 15 years.  In fact, the top two wines in the above blind tasting were from England.

Why not England?  Stop and think.  Southern England, where the two winning wineries are located,  is about the same latitude as the Champagne countryside.  England also has limestone soils very similar to Champagne.  Moreover, England’s southern coast, is warmer than many parts of Champagne, thus riper fruit means more complex flavors.  The secret is out.  Champagne Houses such as Taittinger have bought land in England and are beginning to make their version of fizz.

Wine-Knows will be taking its first group to England in 2018, however, the tour has already sold out.  We have added another tour in 2019.  If you can’t wait until then, here are the names of the English fizzes that turned the Champagne world upside down:

                 

                  ~ Hamilton Classic Cuvee, 1st place

                  

                  ~ Nyetimber Classic, 2^nd place

Have a fizzy New Year!

ABC---Anything But Champagne

                          Why not step out of the box and try some other terrific sparkling wines?

The holidaze are around the corner and in our house that means lots of bubbly.  We like to keep a variety of sparkling wine from around the world in our cellar for many reasons.  First and foremost, it’s all about quality-price ratio.  Most of the Champagnes we like are $50 - $100 per bottle.  There are a plethora of well-crafted sparklers out there for considerably less.  Second, the quality of the bubbles discussed below will surprise you.

The first bubbly may shock you.  It’s from England.  Nyetimber's sparkling wine sent shock waves throughout the wine world when it beat out many Champagnes in blind tastings.  (Remember, that Southern England is roughly the same latitude as the Champagne district).   Nyetimber (from West Sussex) even beat out fancy Grand Crus such as Billecart Salmon, which is one of my perennial faves. $50

The second sparkler is French.  It can’t be called Champagne as it is not produced in the Champagne district.   But, it is produced just across the border in Burgundy.  Cremant de Bourgogne is a good alternative for >50% less.  Try Domaine Charles Bauer for one of the best renditions.  $30

Having recently returned from Spain, I am smitten with Cava.  This sparkler is produced in the same labor-intensive matter as Champagne, must strict E.U. laws dictate that nothing on its label references Champagne.  We had some killer bottles of Cava that could wreak havoc on its French counterpart in a blind tasting.  Try Castell d’Age Aurelia Gran Reserva, a steal for $20.

If you want a knock-your-socks off bubbly that could seriously compete with the real deal Champagnes (and are willing to pay for it) then look no further than Italy’s Franciacorta wine district near Verona.  Ca Del Bosco produces earth-shaking sparkling wines in the $50-$80 range.  Ferghettina (from the same area) is also a jewel that shouldn’t be missed (and I love the shape of their bottle).  $40-50

Moving a little closer to home, the next bubbly is American….but it’s from a state that may shock you:  New Mexico!  No, I’ve not lost my mind.  This Champagne knock-off has also won lots of awards and would warrant a spot in an “ABC Blind Tasting.”  Gruet is the producer.  $30

Last, but not least, California’s Roederer is also one of my favorites.  Owned by a French Champagne producer, this American cousin is a terrific buy.  There's more good news...it's readily available.  $20

Maybe an ABC tasting might be a fun way to celebrate the holidays?   Have fun learning your alphabet!

Cava 101

We're in Spain drinking more than our share of Cava.  But, Cava is ubiquitous for today’s wine lover…whether one is in Athens, Rio, Honolulu, Berlin, the Big Apple, or Sydney you’ll most likely run into a glass or two of it.  Below are some key points about this affordable, fresh and fruity bubbly.

Only sparkling wine made in certain villages in Spain can be called Cava.

While 90% of Cava is made in the region near Barcelona, there are several other geographical areas in Spain that are allowed by law to make Cava (e.g. the Rioja).

Only sparkling wine made in the same method as French Champagne can be called Cava.

Champagne is made using the methode Champenoise (a second fermentation occurs in the bottle when additional yeast is added).  Only wines from Champagne, however, can use these words to market their wine.  While Cava is produced using this same process, by E.U. law the Spanish bubbly must use the phrase “Metodo Tradicional” (traditional method).

Like most Champagne, Cava is also a blend of grapes.

While Chardonnay & Pinot Noir are the main blending grapes of Champagne, Parellada and Viura are the main grapes of Cava.  In both countries, each varietal adds a certain something to the blend.  For Cava, Parellada adds body to the lighter bodied, high acid Viura.

Who are some of the best producers of Cava?

These smaller producers are worth seeking out:  Gramona, Kripta, Castell Sant Antoni Torre de L’Homenatge, and Valdoserra MS.   Their Cavas range in price from $20-$50 and some of them could compete mano a mano with many Champagnes.

Olé  !

Fizz Ed

There's a plethora of terminology out there related to wines that have fizz which can cause the consumer to scratch their heads.  What the heck does frizzante mean?  How does Prosecco differ from Champagne?  Or does it? Is Cava simply a Spanish version of Champagne?  Does spumante have anything to do with frizzante?  All of these questions are answered below, however, let's start with the basics first.

Sparkling wine is a style of wine which has carbon dioxide bubbles in it.  These bubbles make it fizzy. The most famous example of a sparkling wine is Champagne.  A sparkling wine can be white or rosé, however, there are sparkling wines that are red, such as Italy’s Lambrusco.  Sparkling wine can be dry, or have varying amounts of sugar--- all the way to a dessert wine.  The carbon dioxide fizz is the by-product of fermentation, however, with super inexpensive sparklers carbon dioxide gas can actually be injected into a still wine to make it fizzy.

Champagne 

Only sparkling wine made from grapes in the Champagne wine district of France may be called Champagne.  To protect knock-off sparkling wines, the Champagne Wine Growers Association has a powerful battery of attorneys on staff who carefully watch the use of the closely guarded Champagne name around the globe.   Sparkling wines from grapes grown just a few feet outside the Champagne zone are not allowed to use the name (these wines are called “Cremant.”)  The only exception to the rule is Korbel in California, which was “grandfathered in.”

But, this army of attorneys doesn’t just act regarding wine…any company who uses the name Champagne in any of its products (from hygiene products to car care products) can expect an unpleasant visit from the French lawyers to cease and desist immediately.  Some of those who have had to change their product’s name include well-known perfume-makers, chocolatiers, lingerie designers and soft-drink producers.   Even Apple was paid a visit when word leaked that the company was going to release a "Champagne colored" case for one of its I-phones.  The Champagne name is sacred. 

Prosecco

An Italian sparkling wine made only from a district just outside of Venice, Prosecco is named after the village of Prosecco in which the Prosecco grape may have originated.  Unlike Champagne and Cava, Prosecco does not ferment in the bottle (secondary fermentation), thus it does not have the complexity of Champagne and Cava.  Also, Prosecco is lower in alcohol (11-12%) than many other sparklers.

Frizzante 

Frizzante is an Italian wine term that is closely related to Spumante.  Both describe the amount of effervescence (the amount and strength of the bubbles).  Frizzante indicates a gentle effervescence, or a small amount of fizz.  Prosecco is probably the most well-known Frizzante wine style, though Prosecco wines can also be made in the more robust Spumante style.

Spumante

As discussed above, this term is used in Italy to describe the amount bubbles in a wine.  Think of Spumante as a fully sparkling wine with lots of bubble factor.  The term is often associated with the sweeter wines from the Asti region of Northern Italy, Asti Spumante.

Cava

This Spanish sparkling wine used to be called “Spanish Champagne,” however, it is no longer permitted under E.U. laws.   Like Champagne, there are strict laws on Cava such as the geographical area of where the grapes are grown (near Barcelona), what grapes may be used, and how it is vinified (secondary fermentation in the bottle is a requisite).

 May the fizz be with you!