This is the weekend of flowers, sparkly things and Momosas (see what I did there?). But sometimes we like to change things up a little. I recently featured Mimosa on my Instagram so…
What if we made a Bellini this year? But first:
What is the difference between Bellini and Mimosa?
Mimosa – originally created in 1921 at Buck’s Club in London. Bartender Pat McGarry mixed two parts orange juice and one part Champagne (and maybe a splash of grenadine).
Jump ahead to 1925; a French version was born at the Hotel Ritz (bartender Frank Meyer) using equal parts orange juice and Champagne. It was named for a pretty yellow flower common in French gardens. 🌼
Over the years, many variations have arisen featuring many sparklers such as Prosecco or Spanish Cava, as well as the addition of Cointreau or Triple Sec for a little kick.
Bellini – an Italian cocktail named for the 15th-century artist Giovanni Bellini. Originally created by Giuseppe Cipriani at Harry’s Bar in Venice, it is sparkling wine with a simple peach purée. Traditionally, Prosecco is in the mix but any sparkler will do the trick.
The beauty of these two is that there are no hard and fast rules; there are so many variations that can please every palate.
This year, I wanted to go with the trad Bellini with a wee twist: sparkling Rosé Prosecco!
The pink bubbles are so pretty in the glass and create a cool glow mixed with the peach puree. And I can tell you that it took a while to find any fresh peaches!
Easy Peasy Rose Peach Bellini:
• 6oz Sparkling Rosé (Prosecco if you’re a purist)
• 1 oz peach puree (blend of fresh, peeled peach, splash of fresh lemon juice & honey)
• Squeeze of fresh lemon juice
Instructions:
• Add peach purée to a flute glass (but any pretty glass will do), squeeze a little lemon juice to taste, then top it off with sparkling rose. Garnish with edible flowers.
• Enjoy!
Pair with brunch or sip all on its own.
Here’s to all the hard-working Moms out there, and to the memories of moms who are no longer with us. We toast you, and hold space in our hearts for you all.💜
We’ve all been there. It’s almost zero hour, almost go time. But wait! You suddenly remember that your primo bottle of bubbly is… still sitting on the counter. At room temperature. Damn. What to do?
If you’ve got 30 minutes, you’ve got it covered!
Your first instinct might be to put your bubbly in the freezer. If you do, make sure to watch your time! The reason? Pressure in the bottle can build up quickly. Any more than 30 minutes in the deep freeze, and you might have some premature poppage, and no one wants that. So maybe try this as a last resort.
And you don’t want to open it warm because you’ll shoot your eye out (or someone else’s). Part of the reason sparkling wine is chilled is to decrease some of the internal pressure; making opening the bottle easier, and less dangerous to everyone around you. Also: who wants to drink warm sparkling wine?
But the clock is ticking, and you don’t have time! Actually, you do. I got you.
The best, quickest, and safest method is an ice water bath.
Click the video below to find out more!👇
Ice Water Bath:
• Fill an ice bucket, pail, deep tray or sink half way with cold water
• Place bottle(s) in the container
• Fill the rest of the way with ice and add some salt.
• Leave 30 minutes (or a little longer if you can). Be sure to turn the bottle occasionally to ensure an all-over chill.
Adding salt to the ice water lowers the freezing point of the water, making the mixture much colder. The ice will melt more slowly because the water’s freezing and melting points have been lowered by the addition of salt. This also helps keep the cold temperature consistent.
When I worked the wine show last fall, we quickly cooled our sparkling wines using ice water baths. It only took about 30 minutes or so to efficiently chill the bottles so they could be opened safely, and were cold enough to drink.
With the holidays fast approaching, we’re all turning our attention to fun, festive wines to fill our goblets. Even if our evenings may still be a little on the quiet side, enjoyable sparklers are out there to lift your spirits. But finding the right one can take little prep and planning; there are so many options to choose from. Where to begin? Not to worry! In this 3-part series, we’ll explore several to help you decide which sparkling wines might make your holiday a little brighter.
So what IS the difference between Champagne and other sparkling wines? What glass should I serve it in? I don’t want to serve it with the same old tidbits…what’s unique and fun? These are the burning questions. We have a bit of ground to cover so… settle in and check out the little video below for a crash course!👇
Let’s take a closer look at four types of sparkling wines: Champagne, Prosecco, Cava, and Asti.
Champagne: Champagne can only be called Champagne if it’s made in the Champagne region of France. No other place. Everything else is sparkling wine and as we’ll see, there are many, many bubbling options. Made in the Traditional Method, and using a blend including Chardonnay, Pinot Noir (and Pinot Meunier), grapes are picked by hand, then quickly and gently pressed in whole bunches to mininmize any skin contact with the juice – leading to unwanted color or tannin in the end product.After press, it goes through a settling process to remove any solids. Primary Fermentation: is much like still wine at a temperature of 64-68F. The fermentation vessel can be stainless steel tanks, concrete egg vessels, oak vats or barrels. It’s here that many go through malolactic fermentation (where good bacteria convert the hard malic acid (green apple like) to the softer lactic acid (a creamier vibe) which lowers the overall acidity of the wine. The still wine is then aged, sometimes clarified by filtering, fining or centrifugation. The wine can also be aged on the lees (or dead yeast left over from fermentation). This is what gives the sparkling wine it’s bready or biscuity flavor and creamier mouthfeel. A pink color can be achieved by adding back some red wine, or giving the still wine a small amount of contact with the red grape skins. After the addition of sugar, nutrients and yeast (liquer de tirage) bottling occurs – here is where the sparkling magic happens! Once bottled, it’s capped with what looks like a bottle cap so that the secondary fermentation can occur. This occurs at a cooler temperature (50-54F) – and a longer process than before. At the end of secondary fermentation, the bubbles have formed, and as the yeast has gobbled up all the sugar, it dies and decomposes. Bottles are then moved to storage where the now sparkling wine will rest on the yeast (lees) for a desired amount of time.
While resting, the bottles are gently and gradually rotated over time until they are in a vertical position – neck of the bottle upside down -to bring any sediment into one smaller area. At this point, the neck of the bottle is placed in a shallow freezing solution of liquid nitrogen and the semi-frozen sediment ‘plug’ is then propelled out of the bottle by the built up pressure. The beauty is that very little liquid is lost, and all of the dead yeast and sticky sediment is gone from the sparkling wine.
The bottle is then topped up with a small mixture of wine and sugar (dosage) to provide the desired amount of residual sugar, which acts to balance the high acidity of the wine. Bottles are then corked, secured with a wire cage, and ready to ship or cellar. Traditional method is why there is a higher alcohol content, and it’s why Champagne can be cellared for many years. A true luxury item, this takes considerable time, skill, and craft to create what goes into your glass, and explains why many are so expensive. Flavors: citrus, yellow apple, cream, almond, toast. Brands: Veuve Clicquot, Moet & Chandon, Louis Roederer, and the big daddy, Dom Pérignon. **Keep your eyes open for Blanc de Blanc ~ Champagne made from 100% Chardonnay.
Prosecco: Like Champagne, Prosecco can only be a true version if it is produced in Veneto region, Italy, the some of the best being from the sub-region of Valdobbiadene. Primary grape is Glera (though it is often blended) and it’s made in the Charmat or single tank method. Here, the base wines are added together with the sugar and yeast in a large stainless steel tank. As the wine goes through it’s secondary fermentation, CO2 is released causing the tank to pressurize. The wines are then filtered, then bottled without aging. Prosecco generally has a fresher character (with only minor secondary yeast flavors) and should be enjoyed young, within 2-3 years of bottling. Sweetness levels: Brut: Dry, little or no detectable sweetness. 0-12 grams of sugar/litre. Most Champagne is Brut. Extra Sec (Extra Dry): Some detectable sweetness/sugar. 12-17 grams/litre residual sugar Sec (Dry): Noticeable sweetness/sugar. 17-32 grams/litre Flavors: green apple, honeydew melon, pear, lager, cream.
Brands: Toresella, Ruffino, Tesoro Della, LaMarca
Cava: From Spain, and made in the Traditional Method, this is made from three varieties; Xarello, Macabeo, Parellada. This is a very earthy, rich and complex wine, can be cellared. Flavors: marzipan, white chocolate, brioche. Brands: Freixenet, Segura Viudad Brut Reserva, Elyssia.
Asti: Another notable offering from Italy, Asti is produced in Piedmont using the Moscato Bianco grape. It’s made sparkling by single tank fermentation, giving it a bright and crisp quality, and is sweeter and lower in alcohol than the other three types. Flavors: tangerine, apricot, peach and pear. Brands: Martini & Rossi, Spumante, Risata.
This gives you a little more to think about when going to purchase your fun wines for the holidays.
Next post, we’ll explore which is the best glass to truly showcase the look and flavors of your sparkler!🥂
This Thanksgiving, I wanted to shake things up a little. Instead of serving three wines; a bubbler, white and a red, I’ve narrowed the field to two: Segura Viudas Reserva Heredad Cava and a 2013 Gundlach Bundschu Pinot Noir.
But wait…what is Cava?
Cava is a dry sparkling wine that is produced in Spain using traditional, indigenous grapes from a several select growing regions. The most renown is North-East Spain, particularly Penedès. It is made from 2-3 grape varietals: Macabea (the Viura of Rioja), Parellada, and the earthier Xarel-lo. While most wines are named after their growing region, Cava gets its name from the type of wine. Unlike other sparkling wines, it’s made in ‘Mètodo Tradicional’ or the traditional method used in creating Champagne.
I’ve written before about how sparkling wines are made but here’s a little review: The traditional method allows for the fermentation of wine in the bottle for months (and sometimes years). Bottles have a crown cap (think beer cap) to withstand the considerable buildup of pressure (corks would just pop at this phase and no one likes premature popping). Bottles are then slanted downward and kept in this postion to allow the yeast to settle in the neck. After a time, the next phase occurs where just the bottle necks are submerged in a freezing solution; freezing just those few inches of wine that contains the yeast. An ice plug is formed trapping the yeast. At this point, the bottle is turned upright, crown cap removed and the pressure from the gas inside the bottle expells the ice plug (don’t try blaming the dog). What remains is the sparkling bottle of perfection which is then corked and cellared. A painstaking process, it takes great care to make sure it all comes out the way it should.
This is how the traditional method differs from other approaches to making wine sparkle. Non-traditional method means the wine goes through its fermentation in large metal tanks, is then bottled and carbon dioxide added to the mix.
Cava vs Prosecco
Cava has flavors of lemon flavors with a slightly bitter, nuttier quality on the finish with a more full bodied mouth-feel, and floral notes similar to Champagne. It has many qualities similar to Champagne except that it has a more affordable price point. Feel free to put two in your grocery basket.
Proseccooriginates from around the Valdobbiadene region of Italy and is a dry, slightly sweeter, complex bubbler. It’s fermented in steel tanks and has light, crisp flavors of pear, peach, yellow apple, and apricot. Like Cava, it is an inexpensive way to get your bubble on and can be mixed without guilt in a bevy of cocktails.
Whatever you choose to celebrate this Thanksgiving, I wish you all a happy and safe holiday!
Your bubbly is chilling, the perfect glasses shimmer waiting for the strike of twelve and the pop of the cork. But what exactly makes your sparkling wine the effervescent delight you save for special occasions? The answer lies in the method.
The classic method is commonly used for the fermentation of sparkling wines, (Champagne, Prosecco, Moscato D’Asti and Cava). While many grapes are picked when the sugar content is fairly high, Champagne grapes (Chardonnay, Pinot Noir and Pinot Meunier) are picked earlier when sugar levels are low and acidity is high. The juice of the grapes is pressed off early to ensure little skin contact which keeps the wine white.The first fermentation occurs the same way as all wine, converting the natural sugar in the grapes to alcohol while the carbon dioxide is allowed to escape, producing the base wine. Because of the higher acid content, the wine at this point isn’t very tasty. The blend or assemblage occurs, using base wines from various vineyards and occasionally, vintages.
Primary fermentation begins as soon as yeast is added to the must (the freshly pressed grapes). And like a party of kids hopped up on pixie stix, in this phase there is a lot of activity; lots of foam, and crazy bubbling. The yeast at this point grows quickly because of the sugar, nutrients and oxygen. Up to 70% of the total amount of alcohol is produced during this phase which lasts about three-five days. This is known as aerobic fermentation because the fermentation vessel is left open to air.
When secondary fermentation occurs, there is no more oxygen and sugar is minimal which now makes it anaerobic fermentation, where air must be kept at a minimum. This allows the yeast to give its energy to making alcohol. Alcohol levels then rise to the point where any remaining yeast dies off. Secondary fermentation can last between one – two weeks and produces 30% alcohol. It’s the most important part of the whole process in making sparkling wines, it is the only way to produce a fully sparkling wine.
At this time it’s a mixture of still wine, sugar, yeast and a clarifying agent. It’s then bottled and then and capped with a temporary ‘soda’ cap to allow for the further addition of yeast and sugar. These components then react with one another, creating the fermentation inside the bottle. Fermentation then converts the sugar to alcohol and carbon dioxide, which is now trapped inside the bottle, infusing the wine with bubbles.
There are other ways that bubbles can be infused into sparkling wines:
Carbon Dioxide Injection ~ (the soda pop method)
Metodo Martinotti ~ pioneered by Federico Martinotti, and adapted by Eugene Charmot in 1907, and used specifically for Prosecco and Moscat D’Asti, secondary fermentation occurs in bulk tanks and is then bottled under pressure.
Methode Champenoise ~ effervescence is produced by secondary fermentation within the bottle as above but this is specifically used to produce Champagne.
Transfer Method ~ which takes the wine blend to bottle for secondary fermentation, which increases the complexity. but then transfers the wine out of the individual bottles into a larger tank after spending the desired amount of time on yeast.
So now that we’ve established how the bubbles get there, what is the difference between Champagne, Prosecco and Cava? Bubbles are bubbles, right? No. No they are not.
Here’s the basic break down:
Champagne ~France ~ Secondary fermentation occurs in the sealed bottle. Grape varietal(s)~ Chardonnay, Pinot Noir, Pinot Meunier. The flavors have a tendency to be more complex and rich. While it can be more expensive, many lovers of this sparkler wouldn’t have it any other way. They are very loyal to their bubbles and to their brand. Notable brands: Dom Perignon, Vueve Cliquot, Moet and Chandon, Pierre-Jouét. $60-$300+. Moderately priced Champagne will run between $60-$80.
Prosecco ~ Italy ~ Secondary Fermentation occurs in the Martinotti-Charmot method: occurring in large vats and then being transferred to bottle once fermentation is complete. Grape varietal: Glera. Steadily gaining traction in the sparkly bubbles market, Prosecco is becoming well-known among Millenials who prefer a price-friendly, lighter, fruit-forward bubbler. LaMarca, Sensi. $14-$30.
Cava ~ Spain ~ Large vat secondary fermentation is the prime method for Cava. Varietals include: Macabeo, Parellada and Xarel-lo grapes. A lighter vibe (and price) is again why many choose Cava as an alternative sparkler to Champagne. Freixenet, Segura Viuda. $12-$20
Whether you choose Champagne, Prosecco, Cava, or sparkling cider, I hope you have an amazing New Year’s Eve and a spectacular 2016!
The Wine Student 