With the core of the holiday season fast approaching (already here if you celebrate Chanukah), Sparkling wine (Champagne if produced in the namesake region using Champagne harvested grapes of Chardonnay, Pinot Noir or Pinot Meunier only) will be flowing freely.  While you might think of bubbly for celebration only, it’s ironic that the frothy and fizzy wine pairs with food more easily than most still reds and whites.   This flexibility is due to multiple factors.  They are often lower in alcohol than still wines ( 5-7%), have more acidity which keeps the wine lively and refreshing and they’re produced in a very wide range of styles from light gold to rose.  The level of sweetness can vary as can the origin of the sparkling wine, resulting in wines with even further diversity.  Sparkling wine is produced in many regions around the world from the United States, Spain (Cava), Italy (Prosecco and Brachetto d’Acqui), Samur in the Loire Valley (sparkling Vouvray), Germany and Austria (Sekt) and even Russia.  In addition, the classic Champagne or sparkling wine can be assembled from any of three grapes or a blend:  Chardonnay, Pinot Noir and Pinot Meunier, offering still further combinations.  The latter grape, while not a household name, is a dark grape that lends acidity and aromatics to the wine and as such is widely used in blending.

The lighter lemony and golden colored sparkling wines have their origin in the Chardonnay grape.  The expression “blanc de blancs” (translated white from white reflecting white juice from a white grape) on the front label designates that the wine has been produced exclusively from the Chardonnay grape whether it be a Champagne or other sparkling wine.  These wines tend to work well with a range of food styles and preparations from caviar and shellfish such as clams, mussels, oysters and sushi to a rich and creamy dish such as a foie gras pate and lobster in a butter or cream sauce.  It also wipes the palate clean when paired with oily fried foods.  Salads are a great match with sparkling wine, especially with an acid driven citrusy dressing.  The Italian version, Prosecco, and Spanish style, Cava, tend to be very light, low in alcohol and acid driven, working well with aperitifs.