It is the time of year that most of us associate with that famous Robin Leach line, “Champagne wishes and caviar dreams”. I am not much of a fan of fish eggs but, wine with Bubbles (this would make a great name for a store), bring it on!!!

While the Champagne region of France is widely accepted as the pinnacle of this effervescent favorite, it is not believed to be the original home of sparkling wine. The first written account of wine with bubbles dates back to the monks at the abbey in Saint Hilaire in the Languedoc (Southern France) in 1531. These papers outline the production process required to make and pre-serve this wine using cork stoppers sourced from local cork oak trees. The first written mention of the Methode Champenoise wasn’t until 1662, over 100 years later.

Prior to this, wine producers in Champagne were probably pretty upset about the excessive carbon dioxide in their wines as it caused many issues, including bottles blowing up and the loss of much wine. Eventually and luckily for us, those producers embraced the bubbles and set about purposely creating the beverage we now enjoy.

Contrary to popular belief, the only difference between Champagne and those wines labeled in the U.S. as champagne isn’t just where they are from. The word Champagne, as properly used world round, is a guarantee that the product in the bottle was produced from one of or a blend of up to seven specific grapes. The most important of these grapes are Chardonnay, Pinot Noir and Pinot Munier (yes, red grapes). In addition, Champagne proper is required to be aged for a minimum of 15 months leading to the development of special flavors and a finer mousse (head). Here in the U.S. there are no requirements for anything. Your guess is as good as any as to what grapes have gone into your American bubbly or how long, if at all, it was aged. This does not apply to the variety of other bubblies produced around the world, Cava (Spain), Prosecco (Italy), Asti (Italy). Each of these is produced with specific grapes in carefully legislated processes. Not only are these wines not Champagne, their producers would probably be very offended if you called them Champagne.

Long story short, all Champagne is sparkling wine but, not all sparkling wine is Champagne. Try some of these bubblies to explore the differences in these magical wines starting this Friday with our in store tasting of the Mumm line of California sparklers and Champagne. Check out some of these other favorites as well:

Martini and Rossi Asti: It’s aroma will lure you in like a siren’s song, boasting fruity and floral notes. Sparkling on the tongue, the natural sweetness of the grapes comes through with full flavor and wonderful texture. Recommended after dinner, pairing with cakes and other desserts or sweet fruits. Ideal for a sparkling cocktail. Sale 11.99

Mumm Napa Cuvee M: Cuvee M exhibits a graceful stream of very fine bubbles gently rising to a persistent mousse cordon with a light peach rose color. The aromas are elegant, rich and complex, showing fresh white and yellow stone fruits with subtle hints of wild strawberries. A light touch of fresh brioche, with hints of vanilla and honey add to the wine’s complex bouquet. Sale 17.99

Perrier-Jouët Grand Brut, 93pts Wine Enthusiast: This is what you expect a prestige champagne to look, smell and taste like. Poised and stylish, it layers sharp citrus fruit with spicy wood and light toast. Layers of citrus, tangerine, and flower blossoms unfold elegantly; lime and grapefruit accents add interest, and above all it comports itself with impeccable balance and grace. Sale 33.99

Don’t forget our next free wine class in our beautiful wine room. “Dissecting Wine”, in which you will learn to break down a wine to its individual components so you can feel more confident in your future wine selections. Classes are almost full and registration is required for attendance of the 4pm and 6pm classes on the 6th of January. Thanks for your patronage.

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