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.

Charles Ellner Réserve Brut Champagne
A.C., Champagne, France
Toasty goodness with Asian pear and white peach. Crisp and clean. Alcohol: 12%  Sweetness: Dry  750 ml  Favourite Sparkling Wine  Price: $44.95 Score: 90/100

This wine was reviewed April 30, 2011 by Natalie MacLean

LCBO: 211763  Check Stock
 

Masottina Conegliano Valdobbiadene Superiore Prosecco
D.O.C.G., Veneto, Italy
Vintages Wine Panel: Masottina has been producing wines since 1946. Aromas of apples, peach, and floral. The palate is very dry, with a racy acidity and fantastic fruit throughout. Very well structured and expertly made. This lively and delicious bubbly is the ideal aperitif for casual or formal affairs. My note: Love the generous fruit with peach and pear. Incredible price. Alcohol: 11.5%  Sweetness: Extra Dry  750 ml  Best Value Sparkling Wine  Price: $19.95 Score: 89/100

This Prosecco was reviewed May 14, 2011 by Natalie MacLean

LCBO: 216317  Check Stock
 

Vincent La Remondière Réserve Crémant De Bourgogne
A.C., Burgundy, France
Vintages Wine Panel: Gold Medal winner at the 2010 Concours Général Agricole in Paris. Pretty, traditionally styled fizz with aromas of pear, spring flowers and a hint of tropical fruit. Dry with a very good mousse and aroma replays on the palate. Very refreshing for sipping. My note: terrific bubbly, especially for this price point. Got a big party this fall or holiday: buy a case or two. Wonderfully fresh and toasty with white peach notes. They’ll think you paid triple for this one. Food pairings: pan-fried freshwater fish. Alcohol: 12%  Sweetness: Dry  750 ml  Drink: 2011‐2015  Best Value Sparkling Wine  Price: $18.95 Score: 89/100

This wine was reviewed September 17, 2011 by Natalie MacLean

LCBO: 226274  Check Stock
 

J. Lassalle Préférence Brut Champagne
A.C., Champagne, France
A toasty, tasty bubbly that is reasonably priced for Champagne. Some green apple note. Alcohol: 12%  Sweetness: Extra Dry  750 ml  Favourite Sparking Wine  Price: $42.95 Score: 89/100

This Champagne was reviewed September 4, 2010 by Natalie MacLean

LCBO: 27615  Check Stock
 

Baron B Chardonnay Pinot Noir
Mendoza, Argentina
This fresh, effervescent sparkler is made by Chandon in Argentina and owned by Champagne's Moet & Chandon. It spent 18 months on its lees to add creaminess and rich texture to this toasty blend of equal parts Chardonnay and Pinot Noir. Aromas of green apples and freshly baked bread. This is a blend of 60% chardonnay 40% Pinot Noir. Alcohol: 13%  Sweetness: Extra Dry  750 ml  Price: $30.00 Score: 90/100

This Chardonnay Pinot Noir was reviewed June 12, 2009 by Natalie MacLean

 


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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.