Double, double toil and trouble;

fire burn, and cauldron BUBBLE

Happy Halloween 2007!

So what makes it bubble? Carbonation, of course!

The real question should be “How do those tiny bubbles get in there?” and this answer is a bit more complicated but we’ll break it down for you. After the grape juice [called Must] goes through its first fermentation a little yeast and sugar are added to the wine triggering a second fermentation. The yeast converts the sugar to alcohol and carbon dioxide - the source of the bubbles. Some producers do this step in the bottles (a process which originated in France and is considered the traditional Méthode Champenoise or Méthode Traditionelle), others let the second fermentation happen while the must is still in fermentation tanks (a process that originated in Italty and is called the Charmat Process or Metodo Italiano according to our friends at Wikipedia.)

The third alternative is the soda pop method where carbonation is artificially added to wine. Maybe I’ll dress up as the ghost of Dom Pérignon for Halloween to haunt those who partake in this sacrilege. Cheap sparklers are made this way and it is a great option for mixing with OJ for your morning Mimosa cocktail when nothing too sophisticated is necessary.

I have incredibly oversimplified this process. I hope that any winemaker reading this blog won't hold it against me. In fact, it is a pretty complicated process and few wineries attempt it. There are four wineries in the Monticello wine region that offer sparkling wines: Afton Mountain, Barboursville, Horton and Kluge.

Sparkling wines are great for the holiday season, so how about kicking off a little early and having a taste of what might pair well with that Thanksgiving turkey! A list of currently available offerings and their prices are below, along with a short paraphrased description from the respective wineries.

Afton Mountain Tête de Cuvée 2005 - $28.00

The Sparkling Wine is made from a blend of Chardonnay and Pinot Noir using the traditional method with the second fermentation done in the bottle. It is a dry, crisp sparkling wine with a fruity clean finish.

Barboursville Brut, NV - $16.99

A Prosecco styled sparkling wine, the non-vintage Barboursville Brut is comprised almost entirely of Pinot Noir with minor percentages of Chardonnay. Primary and secondary fermentation occurs in stainless steel tanks. Refreshing and intriguing with vibrant fruit flavors leading to ripe pear, lingering on the finish. The moderate acidity integrates well with fine bubbles and a soft structure.

Horton Sparkling Viognier - $25.00

This bubbly white wine is a very dry (Brut) sparkler made in the methode traditionelle.  It spent 6 years in the bottle on the lees and was finally degorged during 2004.  This sparkler has very fine bubbles, with slightly bready aromas followed by tropical fruit flavors.

Kluge Estate SP Reserve 2004 - $48.00

Made in the methode traditionelle and aged for over 36 months, the vibrant Chardonnay aromas are focused and complex, exhibiting ripe apple and pear character with notes of hazelnut, roasted almonds and brioche. SP Reserve has a luxurious body and a creamy, finely beaded mouth feel. The finish delivers a clean and zesty aftertaste.

Kluge Estate SP Blanc de Noir 2004 - $44.00

Kluge SP Blanc de Noir is a brut made in the classic methode traditionelle. A Sparkling with nutty and toasty notes that balance the strawberry, citrus, and cassis flavors.

Kluge Blanc de Blancs 2004 - $30.00

This methode traditionelle sparkling wine is made from Kluge Estate’s best Chardonnay grapes. The vibrant Chardonnay aromas are focused and complex, exhibiting notes of ripe apple and pear with hints of hazelnut and roasted almond. The wine is medium-bodied with a creamy mouthfeel and a clean, zesty finish.

Kluge SP Rose 2004 - $38.00

SP Rose, predominantly Chardonnay with a small percentage of Pinot Noir, has a vibrant salmon hue, a fruity and floral nose, and notes of cherry, rose petal, and raspberry, with a touch of toast on the palette.