Everyday Bubbles for Everyone

While there’s not enough space here to give you the full story of Champagne or sparkling wine production, I’ll strive to give you a brief overview with emphasis on some great tasty bubbles that won’t break the bank!

Sparkling wine can only be called Champagne if it comes from the region of Champagne, France, which is located just northeast of Paris. Furthermore, Champagne can only be made using chardonnay, pinot noir, and pinot meunier grapes that are produced in the traditional method or méthode champenoise. The traditional champagne production method promotes a second fermentation in the bottle. 

Still wines destined to become bubbly are generally picked early with low sugar content. The juice is fermented normally and is usually very dry and somewhat austere. You can make sparkling wine out of most any combination or variety of grape. This wine is then ready for secondary fermentation.

The key differentiator is secondary fermentation. By adding a mixture of yeast, sugar and wine called the liqueur de tirage in a closed environment, still wines become effervescent. When the secondary fermentation begins, the carbon dioxide released by the yeast has nowhere to go but into the wine, making it bubbly. What distinguishes the finished product is where this secondary fermentation takes place and how long the wine is aged with the dead yeast cells, called lees.

Less expensive bubbly wines are not usually produced using the traditional method. The wine can be carbonated just like soda, or secondary fermentation can take place in a large, closed stainless tank. The latter is called the Charmat process. The Charmat sparkling wine is transferred from the pressurized tank directly to the bottle. Less labor and expense with a similar outcome.

I have had some great bubbles regardless of the method used to trap the carbon dioxide! What makes sparkling wine fun is the festive opening, pouring and the resultant bubbly mouth-feel that we enjoy. Perfect as an aperitif or with most any food, sparkling wine is not just for special celebrations.

It can and should be enjoyed year-round, with or without food, and makes any gathering a celebration any time of year. The wines I have recommended come from some highly awarded producers. Only the Barefoot bubbly is made using the Charmat process, the rest are all produced in the traditional method.

I hope you’ll add some of these to your Thanksgiving, holiday, or everyday table, and that you, your family and friends enjoy The Good Life!

NV Barefoot Bubbly Brut, California $12

Barefoot Bubbly Brut Cuvée is the driest sparkling wine in the portfolio. Vibrant bubbles lift notes of sliced apple, juicy peach and zesty kiwi, leading to hints of toast on a crisp, refreshing finish. It has tiny bubbles that persist in the glass, an elegant, crisp mouthfeel that lingers. 

ABV 10.5%, WE 88

NV Gruet Brut, New Mexico $20 

This brut offers a crisp and full-bodied sparkling wine, brilliant with ultra-fine bubbles. A wonderful, fine bouquet dominated by green apple and grapefruit flavors with crisp acidity, complemented by a touch of yeast on the delightfully long finish. 

ABV 12%, TP 91, WS 90

NV Roederer Estate Brut, Alexander Valley, California $33

Attractive notes of citrus fruits, fresh dough, cashew nuts, star fruit, apple and fresh biscuits on the nose. The palate is dry with a lovely creamy texture, amazing finesse and sophistication, followed by an assertive and refreshing finish. 

ABV 12.5%, JS 94, WA 93

NV Balfour Hush Heath Estate Classic Cuvee, Kent, England $45

This blend uses grapes from Hush Heath's newest vineyard, planted in 2002, for a fresh, fruit-forward style. It is a well-made wine with a fresh, fine mousse and crisp acidity. There's lemon balm, white flower and green apple notes, plus a hint of red berry fruit on the tight palate. 

ABV 12%, WA 90, WE 90

Guy Bower is host of The Good Life radio show airing every Saturday, 12–1 p.m. on 98.7/1330 KNSS, featuring special guests, book reviews and a wine of the week.

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Wine ratings guide: WA — Wine Advocate, WE — Wine Enthusiast, JS — James Suckling, WS — Wine Spectator, TP — Tasting Panel