The First Fruits: Exploring Why Sparkling Harvest Comes First
There's movement in Napa right now, and it's not just towards the tasting rooms. If you're in the area, you might see the first signs of harvest beginning, especially in the Carneros region (most southern part of Napa Valley) where Pinot Noir, Chardonnay, and Pinot Munier are arriving into the sparkling wine houses. For those that don’t know, these are also the main grape actors in Champagne production. Wait, aren’t these terms interchangeable? Why are we saying 'sparkling houses' rather than referring to sparkling wines produced in California or other parts of the world as "Champagne?" Well, it mainly comes down to location: Champagne, France (northern France, east of Paris). For background, in an ongoing effort to prevent misuse of the name and ensure that only wines meeting the strict production standards to be called "Champagne", in 1891 the Treaty of Madrid reinforced that legally only wines from the Champagne region could be called "Champagne." There are also strict rules and regulations regarding grape varieties, their source, and minimum aging periods which are benchmarks towards the quality and consistency expected for this highly respected designation.
Noted. But what do we call sparkling wines made in regions outside the famous Champagne Appellation d'Origine Contrôlée (AOC) [French designation towards geographic area with its specific terroir, traditions, production methods and quality of grape varietals]?
For reference, here's a sample of country, style, grape varietals, and production methods (discussed further below):
France: Champagne; Pinot Noir, Pinot Munier, Chardonnay; Méthode Champenoise. France: Crémant; Pinot Gris, Chenin Blanc, Pinot Blanc, etc.; Méthode Champenoise. Spain: Cava; Macabeo, Xarel-lo, and Parellada; Traditional Method. Italy: Asti Spumante (Moscato), Prosecco (Glera), Moscato, Lambrusco; several grape varieties; Tank Method (Charmat). Germany: Sekt; Riesling, Pinot Gris, Pinot Blanc, Silvaner, Chardonnay, Pinot Noir; Tank Method (Charmat). South Africa: Cap Classique; Chenin Blanc, Chardonnay, Pinot Noir, Pinot Munier, Method Cap Classique. New World (U.S., Australia): Sparkling Wine; Chardonnay, Pinot Noir, Pinot Munier, Semillon, Shiraz; Traditional Method.
Production methods: The primary difference lies in where the secondary fermentation, which creates the bubbles, takes place. The Traditional Method (Méthode Champenoise / Method Cap Classique) involves secondary fermentation in the bottle, while the Tank Method (Charmat) utilizes large, pressurized tanks. In essence: The Traditional Method prioritizes complexity and nuanced flavors through extended aging and a labor-intensive process, while the Tank Method emphasizes fruit-forward characteristics and efficiency.
Also, these styles of sparkling wines range from dry (Extra Brut, Brut) to sweet (Sec, Demi-Sec, Doux) and many can also be made into sparkling rosés. Additionally, while many Old World (think Europe) sparkling wines / Champagne won't designate the grape varietals on the label, a quick guide to remember: Blanc de Blancs (White wine made from white grapes [e.g. Chardonnay], and Blanc de Noirs (White wine made from black grape(s) [e.g. Pinot Noir and/or Pinot Munier].
Ok, that's quite a bit to take in. Hopefully this illustrates that there are differences when discussing Champagne versus sparkling wines from other regions of the world. While there are many different styles of sparkling wines, just because it might not have the prestigious "Champagne" designation doesn't mean it's not good quality. We invite you to explore some of the other styles; we think you'll be pleasantly surprised at a favorable price point. Happy to do a deeper dive into how these wines are produced since that's what makes them so different and fun to drink. Who wants to understand the bubbles a bit more? Speaking of bubbles, did you know that the serving temperature and type of glassware plays an important part for the bubbles, aromas and flavors? Something to sip on.
Cheers!
