Appreciate my wine recommendations? Enjoy my personal wine curation service? Find my wine writing valuable? Consider upgrading to a paid subscription! Your support helps me keep sharing the world of wine with you.
In my Beaujolais Blanc Chardonnay article I touched on sparkling wines. Now, let's dive deeper into the practical aspects of these wines.
I don’t buy sparkling wine because once open I must finish it all.
In fact, this is not the case. You can keep a sparkling wine open for several days if you …
Rule # 1 – Respect the bubbles.
This is the mother of all sparkling wine rules because it all comes back to respecting the bubbles. Bubbles are what makes the wine a sparkling wine, afterall!
The trick is keeping the Carbon Dioxide (CO2) in solution.
Nerd.
The bubbles are a result of the CO2 produced during fermentation, which is done in a closed vessel (tank or bottle). Since the gas cannot escape, it becomes part of the wine. In other words, the CO2 gas is ‘in solution’. The solution being the wine.
THEY say drinking wine is not a solution.
Ha ha!
Rule #2 - Start with a very cold bottle
Open the bottle very cold - refrigerator cold, which is 4 to 5 degrees Celsius. Bubbles will stay in solution longer at lower temperatures.
So either cool the bottle in the refrigerator or in an ice bucket. The ice bucket should be about 50% ice and 50% water. The water helps conduct temperature better – so don’t leave that step out.
Rule #3 – Do not shake the bottle prior to opening (or after)
Shaking the bottle wastes wine and bubbles!
You are not an F1 race car driver even if you think you look hot in fire retardant coveralls.
The goal is NOT to spray everyone with the suds! The suds ARE the bubbles …so shaking the bottle is …
NOT respecting the bubbles! ☹
Rule #4 - Allow the cork to release gently & slowly
Jancis Robinson, aka British wine empress, says you must endeavour to only hear a sigh when you open a bottle of sparkling.
What? No proverbial ‘pop’?
Truthfully, I am afraid of opening a bottle of sparkling wine.
It is always good to have a healthy respect for wine under pressure.
Keep the bottle at 45 degrees and point the top away from anyone and anything breakable. Remove the foil and slowly remove the metal cage while always keeping a hand on the cork (to prevent accidental release).
Ease the cork out by turning the bottle. Allow the cork to naturally move up the bottle neck as you push down on it to slow down its release. Resist the urge to turn it. You can use a tea towel for better grip.
You can check out this video of Jancis as a picture is worth a thousand words.
Sigh!
BUT I do not have Champagne flutes.
Rule #5 – Use a regular wine glass
Champagne flutes are passé.
I use my regular wine glasses for sparkling wine. A larger glass opening naturally aerates the wine, releasing more aromas and flavors.
In Bordeaux they served us Champagne in Bordeaux glasses, which are quite large.
Well, if the French are not using flutes that is good enough for me!
Rule #6 – Keep the wine cold once open
See Rule #2 – it is all about keeping the bubbles in solution as long as possible. So always keep opened bottles in the fridge or an ice bucket.
Rule #7 – Use a seal top (no, a spoon does not count, that is a myth)
There are a few different versions of seal tops.
The version on the left is the least expensive and works well.
The one on the right is my new favorite. It works almost as well as a cork at keeping the pressure in. In fact, if I don’t resist the pressure when removing it, it will make a significant popping noise.
The brand is KLOVEO and costs about $20 Cdn. These are all available on Amazon - search for Champagne Stopper. (I am not paid for this plug.)
Do not use a wine saver pump such as Vacu Vin as this will pump the CO2 out – “pulling” it out of solution.
Bad.
Rule #8 - The fuller the bottle, the longer the sparkling wine will last once opened
Once you have only 25-30% of wine left in the bottle, commit to finishing it.
You said many sparkling wines are made with Chardonnay. Is it the case with the featured wine?
It is a blend of 50% Pinot Noir and 50% Chardonnay.
It is a traditional method sparkler made by the Moutard family who also makes Champagne.
So we can call it Champagne then!
Actually, no.
Champagne is Champagne because the grapes are grown within the boundaries of the Champagne region. In addition, the region has very strict wine laws, requiring precision and attention to the grape growing and winemaking.
The Famille Moutard Grande Reserve Brut Nature was made by grapes sourced from Burgundy to the south of the Champagne region, therefore this wine does not qualify as Champagne.
It is however aged for 12 months on spent yeast cells giving it classic Champagne aromas and flavors!
Finding value here? Using my recommendations? Liking your personalized curation service? Consider upgrading to a paid subscription. Continue your wine journey with me!
Famille Moutard Grande Reserve Brut Nature from Burgundy, France
Style: Dry White Traditional Method Sparkling Wine
Varieties: 50% Chardonnay & 50% Pinot Noir
This fresh and lively wine has notes of white blossoms, crisp pear, green and yellow apples, lemon, lemon zest, brioche, pastry, and sourdough bread. It has a very long finish. This is a great value option for Champagne lovers!
Best pairings: Plain potato chips!, Grilled scallops, Cod or sole with citrus beurre blanc, Roasted poultry with lemon herb butter sauce, Green salad with vinaigrette dressing, Soft cheeses.
Serving Temperature: 4 to 5 degrees Celsius
Serving Tips: Keep it cold! (and RESPECT the bubbles!)
Cost: ~$28 Cdn
I have compiled all my wine recommendations in one place. I will do my best to keep this up to date. I also include the link(s) to the article in which the wine was featured.
Like what you are reading? Click on the ❤ to let me know it resonated with you!
SOURCES:
Jancisrobinson.com on Instagram: ‘the key to opening a sparkling wine with grace?’ Instagram. Available at: https://www.instagram.com/jancisrobinson/reel/ClE9COWur8s/ (Accessed: 19 August 2024).
Harding, J. and Robinson, J. (2023) The oxford companion to wine. Oxford, United Kingdom: Oxford University Press.
MacNeil, K. (2022) The wine bible. New York, NY: Workman Publishing.
Wine & Spirit Education Trust (2021) D3: Wines of the World - An accompaniment to the WSET Level 4 Diploma in Wines. Version 1.2. London: Wine & Spirit Education Trust.
You had me at bubbles! Respect and consume is my motto. Great article, I really enjoyed it, start to finish. They say the only we you should have without wine is breakfast but bubbles seem to throw rules out the window. Salute!
Interesting read and great tips! Thank you 🥂