It's hard to say when humankind began its labour of Humankind has toiled in vineyards and chilly, dark wine cellars for thousands of years, striving always to perfect the process of winemaking, but the majesty and deliciousness of sparkling wine is a relatively new viticultural innovation, having likely started somewhere in the Champagne region of France in the 1500s.
Beverages like Champagne, a sparkling wine made in a specific region with a specific grape using a specific method, have held a special celebratory value, but they need not be held in reserve for special occasions only. Instead, we can take our cue from the British, who were particularly good at bringing sparkling wine to the table as a pre-dinner drink regularly in the 1920s. I think we can follow their example and embrace the tiny bubbles for more than merely the evening of December 31.
That's the view held by Waterloo Region-based sommelier and wine consultant Rebecca Pettigrew. Certified by the International Sommelier Guild and Wine & Spirit Education Trust, Pettigrew owns The Winey Somm and Crush Wine Club
She has worked the wine lists at several area restaurants and she says the bubbly stuff continues to gain popularity.
"Sparkling wine was once reserved only for celebrations and big announcements, but now more and more people are passing up a glass of Cabernet Sauvignon in lieu of a glass cava or prosecco," Pettigrew says.
Canadian wines
And Canadian producers are making some excellent products, too, so you don't have to look to France, Italy or Spain.
Pettigrew points out good sparkling wines are even produced right across the country: from Nova Scotia to the Okanagan. "Ontario in particular is making excellent sparkling wine," she says.
"Our limestone soils and cool climate help to produce clean, crisp sparkling wines with good minerality, from Pinot Noir and Chardonnay grapes — the same grapes used in the production of Champagne. These offer great value for a fraction of the cost of Champagne."
The minerality of a sparkling wine are important to note for a beverage that, when poorly made, conjures up tastes of a sickly sweet, candy-like sip. But that is not a part of a good sparkling wine, Pettigrew says.
"To avoid bubbly that is too sweet, look for bottles that are labeled Brut, Extra Brut and Brut Nature. These wines have a low gram-per-litre sugar content and are therefore less sweet tasting. Cava, Spanish sparkling wine, is always a good bet, as they tend to be produced in drier styles," she says.
Waterloo Region-based sommelier and wine consultant Rebecca Pettigrew owns The Winey Somm and Crush Wine Club (thewineysomm.ca)
The low sugar content is actually what helps makes sparkling wine go very well with food — and not just on New Year's Eve.
"Sparkling wine is such a great food wine because of its high acidity. It's versatile and can really match whatever is on the table from hors d'oeuvres through to dessert," Pettigrew adds.
"There is a sparkling wine for everyone, from bone dry to sweet, fruity, or steely minerality," says Pettigrew, encouraging an exploration of rich and creamy, frothy bubbles or lighter sparklers with a toasty flavour.
"A little experimentation can help you find out what you like best," she says. "That's all you need to get into the very delicious world of little bubbles that can start off on New Year's Eve and continue through the year."
Rebecca's picks
Rebecca Pettigrew's picks for sparkling wines. Check online for availability at the LCBO.
Valldosera Brut Nature Cava, Penedes, Spain ($19.95)
An exceptional value in a sparkler: bone dry, crisp and clean with notes of lemon peel, white peach and fresh cut herbs. Sophisticated and doesn't break the bank.
Hinterland Ancestral, Prince Edward County, Ontario ($25)
Made in "Method Ancestral" style (bottled while still undergoing fermentation), this is a fun and easy drinking off-dry rosé with ripe raspberry and cherry jam notes.
Gosset Excellence Brut Champagne, Champagne, France ($58.60)
Founded in 1584, Gosset consistently produces lively, fresh and complex bubbles. Notes of freshly baked apple pie, brioche and stony minerality will make this a winner at any party.
