What about them Bubbles?
Those delightful bubbles found in
quality Champagne and sparkling wines are produced by trapping the
gas released during the wines secondary fermentation.
Gradually and naturally over a long period of time, this trapped
gas becomes incorporated in the wine, only to be released as
bubbles once the bottle is opened. Faster, less expensive
ways to incorporate gas in sparkling wines are available.
(One such example is the addition of carbonated gas as in club
soda.) None, however, have been as successful.
Preserving the bubbles in either a
glass of Champagne or sparkling wine is of utmost importance for
optimum drinking pleasure. Serve Champagne and sparkling
wines very cold in tall flute or tulip shaped glassware.
Avoid at all costs the wide, low, flat glasses found in many
catering halls, for this type of glass greatly accelerates the
dissipation of those precious bubbles.
Below is a list of some recommended
Champagne and sparkling wine producers worth giving a try.
Should you desire to learn more on the subject of these wines,
pick up a copy of "The River Cafe Wine Primer" available
at most book stores, Amazon.com, and right here at BARTENDER
Magazine.
--"Drink Well," Joseph DeLissio
Recommended French Champagne
Houses:
Drappier, Bollinger, Veuve Clicquot, Louis Roederer, Pol Roger.
Recommended Sparkling Wine
Producers:
California: Roederer Estate, Gloria Ferrer, Schramsberg.
Italy: Bellavista.
Spain: Marques de Gelida.
New Mexico: Gruet. |
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