Best Sparkling Wine

The sparkling wine Champagne is named after the northern region of France where it’s produced. Other regions of France, as well as other countries, make sparkling wine, but only those from Champagne may be called Champagne.

Supposedly the eighteenth-century blind Benedictine monk, Dom Pérignon, accidentally discovered how to put the bubbles in Champagne when his wines started fermenting again in the spring after the cold winter had stopped them. Other records attribute this discovery to the British scientist Christopher Merret thirty years before Pérignon.

Pérignon is credited widely with improving the techniques of blending wines from different years as well as the three principle grapes used: the white grape Chardonnay and two red grapes, Pinot Noir and Pinot Meunier.

My reviews of these best value Sparkling wines are updated weekly. These Sparkling wines offer great taste at a good price. You'll find a definition of Sparkling at the bottom of this page as well as food pairings for Sparkling in my wine matcher. This is just a sampling of my reviews, but you can get all of them when you join my wine community.

Balbi Soprani D'acqui Brachetto
D.O.C.G., Piedmont, Italy
Wonderful red bubbly with some sweetness that's perfect for fruit desserts, especially with berries, or chocolate. Low alcohol. Yum! Brachetto food pairings: berry desserts, baked peaches, dark chocolate-covered cherries. Alcohol: 6.5%  750 ml  Drink: 2012‐2014  Price: $16.95 Score: 90/100

This Brachetto was reviewed December 8, 2012 by Natalie MacLean

LCBO: 298570  Check Stock

Georges Gardet Brut Cuvée Saint Flavy Champagne
A.C., Champagne, France
Toasty and complex with layers of fresh orchard fruit yet a robust depth as well. Alcohol: 12%  Sweetness: Extra Dry  750 ml  Drink: 2012‐2017  Top Rated Sparkling Wine  Price: $39.95 Score: 92/100

This Champagne was reviewed October 13, 2012 by Natalie MacLean

LCBO: 924654  Check Stock

Henry of Pelham Estate Winery Cuvee Catharine Rose Brut
Vqa, Niagara Escarpment, Ontario, Canada
A gorgeous rose with lovely notes of field strawberries. Toasty, refreshing, crisp and dry. Ever so festive with its pale pink hue. Cheers! Rose Brut food pairings: salmon caviar with sour cream; Malpeque oysters with a hint of lemon. Alcohol: 12%  Sweetness: Dry  750 ml  Drink: 2013‐2015  Price: $29.95 Score: 92/100

This Rose Brut was reviewed October 17, 2013 by Natalie MacLean

LCBO: 217505  3677 in stock

Gloria Ferrer Caves & Vineyards Pinot Noir Chardonnay
Sonoma, California, Usa
Lovely crisp notes of field strawberries and raspberries on the nose. Frothy, persistent and refreshing. A beautiful jeweled tone of light pink. Pinot Noir Chardonnay food pairings: shellfish, crab, roasted chicken, sushi, seasoning affinities include lemon grass, fennel, white pepper, hard aged and triple crème cheeses with Meyer lemon compote. Alcohol: 12.5%  Sweetness: Dry  750 ml  Drink: 2010‐2015  Price: $24.00 Score: 91/100

This Pinot Noir Chardonnay was reviewed March 28, 2010 by Natalie MacLean

LCBO: 192898  Check Stock
BC: 192898  Check Stock

Pol Roger  Rose Champagne Brut 2000
A.C. Champagne, France
Vintages Wine Panel: Churchill was in his bunker during the blitz on London and turned to his generals and said, "In the midst of a crisis there is always time for a glass of champagne..." My note: A spectacularly rich and toasty bubbly. Rose Champagne Brut food pairings: fried chicken, spicy curries, pasta with tomato seafood sauces, roast pork, grilled tuna. Alcohol: 12%  Sweetness: Extra Dry  750 ml  Drink: 2008‐2015  Favorite Sparkling Wine  Price: $94.95 Score: 95/100

This Rose Champagne Brut was reviewed October 11, 2008 by Natalie MacLean

LCBO: 82495  Check Stock

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The process today still involves a first fermentation to make the still, acidic wine. Then, before bottling, a small amount of wine, sugar and yeast is added (“liqueur de triage”) to trigger a second fermentation in the bottle, where the carbon dioxide bubbles are trapped. The bottle is gradually tilted upside down (riddling), by hand or machine, and eventually the dead yeast cells gather in the neck and are disgorged so that the wine is clear. Before the final cork seal is affixed, the wine is topped up with a small amount of wine and sugar (liqueur d'expédition). The amount of sugar determines whether the bubbly will be Brut (very dry), Sec (off-dry) or Demi-Sec (medium-sweet).

Rosé bubbly is made either by blending red and white wine or by limiting the skin contact of the red grapes during maceration, when the grapes soak in their own juice before fermentation.

Blanc de blancs Champagne is made only from Chardonnay while blanc de noirs is only from Pinot Noir and Pinot Meunier.

The grapes for vintage Champagne that show a year on the label were harvested from one year only, while non-vintage Champagne are grapes and wines blended from many years. While Vintage Champagnes age well, non-vintage bubblies are meant to be consumed within a year or two of purchase while they still have their fruit freshness. Many producers outside of the Champagne region use this process and grapes to make their bubbly and often put méthode traditionnelle on their label.

The words Champagne and méthode champenoise may not legally be used by producers except those from Champagne itself.

Bubblies made in Burgundy, France, are called Crémants de Bourgogne while those from Alsace are Crémant d'Alsace. Spain makes Cavas (“cave”), Italy makes either Prosecco (lightly sparkling) or Spumante (fully sparkling and sweet), Germany makes Sekt or Deutscher and those from New World regions, such as Canada, California, Australia and elsewhere, are simply called sparkling wine.

Some bubblies outside of Champagne are made from a cheaper and quicker carbonation process, during which bubbles are injected into the tanks of fermenting wines. This method doesn’t create wines with the same refinement and nuance as the Champagne method. The bubbles tend to go flat quickly.

Drink bubbly from a flute glass that preserves its bubbles and concentrates its aromas. (Forget those old coupe glasses molded to the shape of Marie Antoinette’s breasts.)

Signature bubbly aromas include toast, yeast, fresh-baked bread, green apple, lemon, lime and orange zest.

Sparkling wine is one of the most versatile wines with food because of its zesty fruit aromas, mouth-watering acidity and palate-cleaning bubbles.

Pair dry styles with spring rolls, almonds, canapés, brioche bread, cheeses, poultry, sashimi, Thai coconut shrimp, pasta with cheese-based sauce, caviar, shellfish, seafood risotto, snack foods, onion rings, egg dishes, avocado salad, guacamole, pâté, pasta, charcuterie, veal, salads and vegetarian casseroles.

Sweet bubbly (doux or spumante) goes well with curries, fruit flans, cobblers, biscotti, nuts, soft cheeses, Christmas pudding, lemon soufflé, mille feuilles, pavlova and tiramisu.