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.

Huff Estate Cuvée Peter F. Huff Sparkling Traditional Method 2008
Prince Edward County, Ontario, Canada
Toasty, rich and deep with refreshing notes of green apple and fresh bread in this VQA Ontario sparkling wine. Long, brioche-infused finish. Huff is emerging as one of Canada's best producers of bubbly. This bubbly was made using the traditional champagne method, and offers superb pleasure and value. Stock up! Food pairings: cheese, poultry, sashimi, Thai coconut shrimp, pasta. Alcohol: 12%  Sweetness: Extra Dry  750 ml  Drink: 2012‐2016  Enchanting Feta Cheese Wine  Top Rated Sparkling Wine  Price: $39.95 Score: 93/100

This wine was reviewed February 15, 2014 by Natalie MacLean

LCBO: 198754  840 in stock
 

Poema Brut Cava
Do Penedès, Traditional Method, Spain, Spain
Toasty, zesty goodness with bubbles galore! Aromas of green apples, lemon-buttered bread, and limes. Alcohol: 11.5%  Sweetness: Extra Dry  750 ml  Best Value Sparkling Wine  Price: $15.95 Score: 88/100

This Cava was reviewed August 29, 2009 by Natalie MacLean

LCBO: 121152  Check Stock
 

Cristal Brut Champagne (V)
Champagne, France
Vintages Wine Panel: With its aromas of white flowers, apple and hazelnuts, this is the Rolls-Royce of Champagnes. This elegant bubbly is immensely concentrated, full-bodied and silky smooth and demands fine foods like caviar, smoked salmon or tuna tartare. It may also be aged for up to 10 years. Alcohol: 12%  Sweetness: Extra Dry  Price: $264.95 Score: 97/100

This Cristal Brut Champagne (V) was reviewed December 8, 2007 by Natalie MacLean

LCBO: 268755  Check Stock
BC: 268755  176 in stock
SAQ: 268755  Check Stock
 

Boschendal Grand Cuvee Brut Sparkling Wine 2006
Stellenbosch, South Africa
Chardonnay and Pinot Noir grapes go into this lovely bubbly made from the method cap classique (Champagne method). Toasty, crisp, refreshing with lovely green apple notes and a biscuity finish. Alcohol: 12.5%  Sweetness: Extra Dry  750 ml  Price: $15.00 Score: 88/100

This Sparkling Wine was reviewed May 13, 2010 by Natalie MacLean

 

Cave De Lugny Cuvée Millésime Brut Crémant De Bourgogne 2009
A.C., Burgundy, France
Stunningly great for the money! Wow! Toasty with crisp green apple fruit. Your go-to bubbly for the next party or even New Year's, buy now. Crémant De Bourgogne food pairings: fried calamari, penne carbonara. Alcohol: 11.5%  Sweetness: Dry  750 ml  Drink: 2012‐2015  Best Value Sparkling Wine  Price: $18.95 Score: 89/100

This Crémant De Bourgogne was reviewed August 18, 2012 by Natalie MacLean

LCBO: 183764  Check Stock
 


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Sparkling

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.