by David Enright
sparkling wine is for every day, not just special occasions
NOT ENOUGH PEOPLE consider sparkling wine as something to enjoy beyond the special occasion, for birthdays or on New Year’s Eve. It’s appropriate with a meal just like any fine wine. And being the essence of spring in a bottle, what better reason do you need?
Champagne is the most traditional sparkling wine. A great example is Pierre Gimonnet ‘Cuis 1er Cru’ Blanc de Blancs Brut NV. Using only Chardonnay, it’s a well-structured style with crisp apple, almond and ginger notes. A definite creaminess in texture makes for a perfect dining companion.
Closer to home, the Roederer Estate Brut MV is also a traditional-style sparkling wine from Anderson Valley, California. A cool climate is ideal for Chardonnay and Pinot Noir, and the Louis Roederer house knows how to make sparkling wine. You will find flavors of white fruit (think pears and golden delicious apples) and hazelnuts.
Sip a glass of prosecco to be transported to an Italian piazza. This sparkling wine is a more fruit-forward bubbly, with softer acidity but still showing plenty of sparkle. It’s terrific with a bit of prosciutto! While we all can’t be in the Veneto right now, you can enjoy Adami’s Bosco di Gica Prosecco, with yellow apple flavors paired with floral hints.
Pétillant Naturel (or Pét-Nat) represents a modern take on sparkling, a fresh, lively style that allows more experimentation from the winemaker. Look for ‘Bum Bum Cha’ rosé sparkling from Milan Nestarec, a modern winemaker in the Czech Republic. The blend of Riesling, Blaufränkisch, Sauvignon Blanc and Zweigelt makes the perfect picnic fizz.
Sparkling wine is exceptionally versatile when pairing with foods. Classic pairings for champagne are oysters or caviar. Yet the vast options in styles of sparkling wine available in your local wine shop expand the possibilities: fried chicken, roasted squash dishes, pasta such as spaghetti cacio e pepe and even buttered popcorn. Travel the world one glass of sparkling at a time.
