Hot Topic: When It's Time to Celebrate, Let the Bubbly Flow

By Bryan Robbins, Cool Springs Wines & Spirits

Published in VIP Franklin Magazine, July 2006

Williamson county residents see their share of the high-life, and they know that when it's time to let the good times roll there is nothing like Champagne to get the party started.
While Champagne is often associated with celebrations past and present, it is also one of the most versatile of food wines. It pairs well with everything from fish to pork, from salads to poultry, from hors d'ouevres to dessert.

But with all the bubblies out there, what is a body to do when faced with options like blanc de blanc, blanc de noir, brut, extra dry and demi sec? Vintage or non-vintage? What about "sparkling wines" and Spanish Cavas? Learning a little Champagne lingo takes a lot of mystery out of shopping at your favorite wine shop.

First of all, Champagne can only be produced in the Champagne region of France — all others are considered to be sparkling wines. Next thing to consider is that Champagne is ranked according to its dryness, or lack of dryness. "Brut" is generally the driest. Counter intuitively, "extra dry" is actually less dry than brut. "Demi sec", with more residual sugar, is semi-sweet.

Now what about those traditional grape varietals — Chardonnay, Pinot Noir, and Pinot Meunier — used in making Champagne? What's the difference? When only one varietal is used, the producer creates wines such as Blanc de Blanc or Blanc de Noir. Blanc de Blanc is the term used when the final product is one hundred percent Chardonnay. When only Pinot Noir is used, the term Blanc de Noir will grace the label. There are also Rosà Champagnes. A Rosà gets its pink color from the addition of small amounts of red Pinot Noir or Pinot Meunier to the already white wine, or through contact with the red wine skins during fermentation.

The finest Champagne is made from grapes from a single growing season and is called Vintage Champagne. Producers can only make vintage Champagne during designated years — something determined by a regional governing body. Naturally, Vintage Champagne is more rare and more expensive. It will also develop with aging. Non-vintage Champagnes are blends of various vintages made in the house style and are generally ready to drink when they are released.

No matter what style of Champagne you choose, there is no better way to let your guests know that they are special than popping a cork and filling an elegant flute with bubbly.