Sparkling wine is one of the basic food groups, and should be in your diet year-round. It's a great way to start any meal (even breakfast; just add orange juice) because the bubbles and crispness make you salivate and perk up your appetite. (Beer does the same thing, which is why Australians sometimes start dinner with a glass of beer before they move on to wine.)
But for us, sparkling wine is still usually associated with festivities and celebrations, and we're now entering prime sparkling season. Most sparkling wine is sold in December. The LCBO, Vintages and independent wine stores offer a big range, and I review four good values today.
The gold standard is Champagne, which comes in many styles, from light, fresh and fruity to austere and complex. What makes Champagne special is the "Champagne Method," which means the wine went through a second fermentation in the bottle you buy.
Many other sparkling wines are made in the same way, and you'll see them described by terms such as "Methode Champenoise," "Traditional Method," or "Classic Method." One category is Cava, from northeast Spain. Cava (it means "cellar") is made in the same way as Champagne, but from Spanish grapes, and it's generally very good value. (There are several in the LCBO.)
Other sparkling wines are made by having the second fermentation in tanks, then bottling the wine under pressure. Their bubbles may be a little coarser (one way of rating sparkling wines is by the size and profile of the bubbles), but they can do the trick if you're looking for an inexpensive, festive wine. If you like soft, fruity wines, try a Prosecco from Italy.
Here are some tips to help you get the best out of your sparkling wine.
• Don't serve it too cold. If it's too cold, you lose some bubbles and flavour. Twenty to 30 minutes in ice and water (not just ice) or two hours in the fridge will do nicely.
• Remove the cork so it doesn't shoot out and damage people or property. Point the bottle away from people. After you've removed the wire cage, hold the cork and twist the bottle. When you feel the cork start to move, don't let it pop, but let it ease out with a gentle hiss. A popping cork makes for good sound effects, but it wastes a lot of gas (and bubbles) and you're likely to have the wine frothing out of the bottle. Save that for when you win the Grand Prix.
• The best glasses for sparkling wine are "flutes" with tall, slim bowls that show off the bubbles. But you can use generic wine glasses, too. Just make sure they're dry — it makes for better bubbles.
How long do the bubbles last once you open a bottle? If you stick an ordinary cork in the bottle (the original won't go back in!) and keep the bottle in the fridge, you will still have plenty of bubbles after three days. Better still, buy a sparkling wine cap for about $3. They're available from C.A. Paradis Ltd.
Four good value sparkling wines for sipping or with food.