Tis the season! The holiday season is in full swing. The smell of pine fills the air, white lights pave the streets, holiday cookies are artfully decorated, and party invites keep rolling in. It is such a magical time of year that we all slow the pace of life down and embrace the true meaning of the season. Regardless of one’s faith, it’s that time of year to enjoy quality time with family, share a few laughs with friends, embrace the joy of giving, and celebrate the upcoming year ahead. And there’s no better way to celebrate than with bubbles!
Not all bubbles are created equal. There are two classic ways in which bubbly is made. The first, and affectionately known as the classic method, is to have secondary fermentation occur IN the bottle (first fermentation is the production of the still wine itself). This is the only method permitted in the region of Champagne, so all true Champagne can only be made in this fashion. Other terms used on labels from other regions of the world that reveal this method, even though not from this specific region of France, are Methode Champenoise, Methode Cap Classique, or Methode Traditionnelle. Many complex steps are involved in this process and it takes a minimum of 18 months in the classic region. The result of all this tedious effort? Ideally one is rewarded with multiple tiny integrated bubbles coupled with a silky, soft texture on the palate. Flavors of baked apple, toasty biscuit and brioche, and sometimes even caramel and toasted nuts caress over your taste buds. The goal is for power, but still with finesse, and layers of various flavors, that can be ideal accompaniments to many dishes and cheeses.
The other well-known approach is called the tank method, which is best represented by the adored Prosecco. This technique has the secondary fermentation occur in large stainless steel vats and is generally bottled shortly after the fermentation is complete (i.e. a few weeks). There is no benefit to aging this type of bubbly, so it is ready for immediate enjoyment from day one. This style, with larger bubbles, has more of a fruit forward approach, without the complex or savory characteristics that the classic method can often create. These wines are perfect for patio sipping, making cocktails, using as an aperitif, or for anyone who prefers lighter and fruity style wines.