FOOD AND WINE
Sparkling wine In search of the perfect bubbly for June celebrations
By Paul Ulrich, wine columnist June is the month for weddings and graduations. Naturally, these are causes for celebration, and Champagne and sparkling wines are the traditional wines used to toast newly wedded couples and graduates. Sparklers are also a perfect match for much of the food served during the warmer months. Technically, Champagne is produced only in northern France. By convention, only this area is allowed to label their wine as Champagne, and most countries have respected this. Unfortunately, some of the lesser quality wines produced in the U.S.still are labeled Champagne. Don’t let this confuse you. California does have its share of producers of high-quality sparkling wine. They use the same grapes as the French, but do not label their product as Champagne. In fact, many of the California labels you may be familiar with are owned by Champagne houses in France. These include Chandon, Mumm Napa, and Roederer Estate. Sparkling wines made in other countries include spumante (Italy), cava (Spain), and sekt (Germany). Some tips to keep in mind: Look for the words methode champenoise on the label, especially for wines made in the U.S. This is the traditional way of producing Champagne, with a secondary fermentation in the bottle to produce the bubbles.
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Bakersfield Life
June 2011