I love champagne (though it doesn’t always love me back). In honor of New Year’s Eve, Heinen’s shares its picks for favorite bubbly and a little backround info, too.
Champagne 101
French monks were the first to bottle a sparkling form of wine called Champagne, named after the Champagne region of France. The method of making “mousse” (another name for bubbles) in a bottle was invented by the efforts of Frère Jean Oudart (1654 – 1742) and Dom Pierre Pérignon (1639 – 1715), Benedictine monks and cellar masters at the respective abbeys of Saint-Pierre aux Monts de Châlons and Saint-Pierre d’Hautvillers.
How Champagne is Made
The region of Champagne has a colder and shorter growing season. Champagne grapes had to be picked late in the year, with less time available for fermentation. During fermentation yeasts are used to convert the sugars of the grape juice into alcohol and cold winter temperatures stopped the process. The monks developed a method of making Champagne wine by using a second fermentation process that took place in the bottle during the following spring. The second fermentation created carbon-dioxide bubbles that are the sparkle of Champagne.
Difference between Champagne and Sparkling Wine?
It’s all in where the wine is made. If it is made in an area in France known as Champagne than it can be called champagne. If not it is just sparkling wine.
Heinen’s picks to help ring in the New Year:
2007 Gerard Bertrand Brut // As true “Bubbleheads” we take finding the best Sparkling value very seriously. Here’s our top pick for the best Brut-styled Bubbles you will likely find for the money this year. This highly-rated (89 Points and Best Buy in Wine Enthusiast Magazine) is from the Limoux region of France. With Limoux, what you may loose in “Champagne” name-recognition you more than make up for in value. From the creamy taste that leads to flavors of green apple to the clean and lingering finish that leaves the palate ready for more, we believe there’s no finer vintage dated Brut from anywhere in the world that’s a better value than this one! Pairs perfectly with cheese, shellfish and fish. $14.99/bottle.
Monmousseau Brut Rosé // This thrilling Sparkling Rosé from France’s Loire Valley is made from equal parts of Cabernet Franc and Gamay. The bubbles are very fine and abundant due to the utilization of the traditional Methode Traditionnelle used to induce secondary bottle fermentation. Round and supple with pronounced flavors of pomegranate and herbs, this tremendous value is great with flavorful cheeses and roasted fish. Also pairs well with cheese, shellfish and fish. $14.99/bottle.
Heinen’s carries lots of champagne or sparkling wine options, including Dom Perignon and Cristal. No matter what your price range, the consultants can help you pick the perfect bottle for your menu.
This has come in VERY handy over the past few days. Thanks! Normally I stick to trusty (and oh-so-classy, haha) old Korbel Brut, but you inspired me to branch out. ;)
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