Bubbles and S.E.X. for New Years!

Yep!!   Bubbles first.. .

Tis the season to “pop” the bubbly. But Champagne or sparkling wine?  What is the difference?  What is Cava? Prosecco?  Why choose one over the other?  First, a little bubby background.. .

The process. . .

Sparkling wine – made in the “method traditionelle”— generally contains Chardonnay, Pinot Noir or Pinot Meunier grapes.  The grapes are fermented into still wine and then bottled.  Sugar and yeast are added to the still wine and that begins a second fermentation inside the bottle.  Carbon Dioxide is the by-product of the secondary fermentation.  Because the bottles are sealed tightly during this process, the pressure inside is immense. 

After the secondary fermentation and aging, winemakers remove the sediment and dead yeast cells in a long process of rotating bottles,freezing the necks and removing the solid “plugs.”  A little sweet wine is added before the bottles are finally closed with a cork and cage.  In some sparkling wines – a “non-traditional”– less intensive process is used.  In this non–traditional method, the secondary fermentation is done in pressurized tanks instead of the bottles.   

Champagne vs. Sparkling Wine. . .

The term “Champagne” refers to sparkling wine made in the “method traditionelle” from the Champagne region of France.  France is very protective of “Champagne” and does its very best to protect this term. Seriously – the issue was even included in the Treaty of Versailles in 1919 at the end of World War I.  As recently as 2006, the United States and the European Union signed a wine trade agreement wherein the U.S agreed to prohibit new uses of certain wine making terms that were deemed “generic.”  Among such terms are Champagne as well as “Burgundy” and “Port.” Thus, most wineries refrain from using the term “Champagne” and use the term “Sparking Wine”.

To Champagne, Cava or Prosecco?

Cava is sparkling wine from Spain that is generally made in the “méthode champenoise” or “Champagne method.”  Ninety-nine percent of Cava in Spain is made in the northwest region - in the Penedès area of Catalonia. The other 1% is scattered randomly amongst small producers in the rest of the country.   The grapes traditionally used for Cava –macabeo, xarello, and parellada – make Cava a light, white, fruity perfumed wine.

Prosecco is sparkling wine created from predominately Prosecco grapes in the northern Veneto region of Italy, which is in the foothills of the Alps.  Traditionally, Prosecco was made as a soft, somewhat sweet wine with just a little fizz.  Today, however, Proseccos are dry and very bubbly. Sometimes combined with a small amount of Pinot Blanc or Pinot Grigio grapes, Prosecco is made using the “Charmat method” (or “cuvee close method”) rather than the Champagne method.  The Charmat method utilizes pressurized tanks rather than bottles for the second fermentation.  The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.  

Whether Champagne, Cava, Prosecco or other sparkling wine, New Years is the predominant time for the bubbly!  It’s a shame really because sparkling wines are wonderful to enjoy year round.  They tend to be great wines with food or as aperitifs.  So, enjoy your bubbly this New Year’s Eve and toast the past year’s memories and the hopes for 2010.  And, when you go to make your New Year’s resolution, consider resolving to try some different sparkling wines in the new year!

One last thing before S.E.X.

Sparkling wines and Champagnes are categorized as Extra Brut, Brut (pronounced"broot"), Extra dry, Sec and Demi-sec depending on their sugar levels. These classifications can be somewhat confusing, but keep in mind, that in wine terms "dry" is the opposite of "sweet."

Extra Brut - is "extra" dry

Brut – dry (most popular style and very food-friendly)

Extra dry – middle of the road dry, not as dry as Brut (great as an aperitif)

Demi-sec – pretty sweet (pair with fruit anddessert)

Now for the S.E.X.!

S.E.X. is the sparkling rosé from L. Mawby vineyards on the Leelanau Peninsula of Michigan. (Larry Mawby makes only sparkling wines in two groups: methode champenoise wines under the L. Mawby label and cuvee close method wines under the M. Lawrence label). S.E.X. is sold under the M. Lawrence label and is a provocative blend of Pinot Noir and Chardonnay grapes that are handpicked and carefully whole-cluster pressed.  The juice is fermented in stainless steel tanks then blended with reserve wines and fermented a second time in a closed tank [the cuvee close method].  The wine is filtered, dosaged and bottled.

I will be tasting S.E.X with my wife this New Year’s Eve and I’ll be sure to let you know how it goes!

HAPPY NEW YEAR ALL!!  Be safe!