Sparkling Wine - Champagne

Last time, the topic of sparkling wine was introduced. And Champagne is the first thing that comes to most people's mind when ordering or purchasing a sparkling wine. It is synonymous with celebrations and splurges.   

As mentioned last time, only sparkling wine produced in the small French region of Champagne may legally be labeled 'Champagne.'  And because of this region's northern location and cool weather, three grapes have been found to grow best and hence became the basis for Champagne: Pinot Noir, Pinot Meunier and Chardonnay.  To this day, most Champagne relies on these grapes. But, Champagne producers are also allowed to use Pinot Blanc, Pinot Gris, Petit Meslier and Arbane. When these latter grapes are used, they are typically used in very small quantities.

Champagne is actually a blended white wine that undergoes a second fermentation. Once each of the individual wines is produced, they are blended per the winemaker's liking and bottled. After the wine is bottled, a small amount of sugar and yeast is added to the bottle and then each individual bottle is tightly corked.  As the newly introduced yeast consumes the added sugar, it gives off carbon dioxide (CO2). Since the CO2 gas has nowhere to go, it stays in the bottle and is absorbed into the wine.  Then, when the cork is removed from the bottle, the gas is able to 'escape' from the wine. These are the famous bubbles in Champagne.  And generally, the bubbles in Champagne are smaller and longer lasting than other sparkling wines.

The amount of sugar added during the second fermentation also leads to the various styles of Champagne.  An 'Extra Brut' will have 0-6% residual sugar while a 'Brut' can have 0-15% residual sugar. And, whereas a 'dry' wine has little to no residual sugar, an 'Extra Dry' Champagne will have 12-20% sugar while the 'Dry' style can have 17-35% sugar.  And finally, on the very sweet end of the spectrum are 'Demi Sec' (35-50%) and Doux (50%+).

Unlike most wines, Champagnes are produced as both vintage and non-vintage. The non-vintage Champagnes allow the winemaker to select and blend grapes from different vintages (i.e., years) to achieve the best flavors. But, when there is a particularly good year for the grapes, the Champagne may be vintage bottled and usually commands a higher price.

If you are only raising and sipping a glass of Champagne by itself, you are missing out. Champagne pairs very nicely with food and should be served with meals.  Foods such as fish and shellfish, chicken and even fried foods and salty foods pair very well.  

And finally, while the thin fluted Champagne glasses are traditionally used to show off the bubbles, choose a nice white wine glass to serve your Champagne. Because, after all, it is a white wine and the larger, more open bowl of a white wine glass will allow you to fully enjoy the aromas and flavors of your Champagne.  Cheers!

What is an AVA?

Last time we looked at all the useful information on a wine label, specifically U.S. wine labels.  Along with the type of wine, the vintage date and alcohol content, a wine label will usually tell you where the wine is from, geographically.

There are basically two categories for identifying where a wine is from; its appellation or its AVA.

An appellation is a geographical way of organizing where the grapes are grown. So, in the US, wine appellations generally are state or county names.  You'll find wine labels showing that they are from California, Oregon, or Washington. And, you'll find wines from Sonoma County, Monterey County or Santa Barbara County.  To be able to use a state's name or a county name on a wine label, at least 75% of the grapes used to produce the wine must have come from that location. The exception is in California, where if the label states "California" then 100% of the grapes must have come from within the state. 

Then there are geographical regions designated as American Viticultural Areas or AVAs.  This construct was started in the 1980's as a way to distinguish and protect very specific wine growing areas.   If a wine label states a specific AVA, then at least 85% of the grapes must have come from that region.  But, unlike many European wine growing regions, there are no restrictions on the type of grape that must be grown within each AVA.

In California, major AVAs include Napa Valley, Sonoma Valley, Rutherford, Alexander Valley, Dry Creek and Russian River, just to name a few of the more than 100 AVAs across the state. AVAs typically have very unique growing conditions such as the climate, the soil type, the elevation or other physical features. And, within many large AVAs there are smaller AVAs.  So, for example, within the Sonoma Valley AVA you will find the Sonoma Mountain and Los Carneros AVAs. Also, an AVA does not have to be located entirely within a county or state. Examples include the Walla Walla and Columbia Valley AVAs that reside in both southern Washington and stretch across into northern Oregon.

And finally, AVAs are not stagnant. In 2014, the Paso Robles AVA located in California was divided into 11 separate AVAs.   This allows the wineries within each of the 11 unique regions to truly show off their distinct  geographical characteristics and climates and develop wine making  identities for themselves.

So start paying attention to the appellations or AVAs of wines that you enjoy. You'll find that there truly are distinct differences between wines of different regions and common characteristics of wines within a region.  Cheers!