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Posted: 2025-05-16 07:09
Champagne is a sparkling wine that is exclusively produced in the Appellation d’Origine Controlee area of Champagne, France and made using the traditional method known as the Méthode Champenoise. This method involves a secondary fermentation in the bottle, which creates the bubbles that are characteristic of Champagne. While the term "Champagne" is often used generically to describe sparkling wines, legally and technically, only those produced in this specific region under strict guidelines can bear the name. In short, Champagne is more than just sparkling wine—it's a protected cultural and agricultural product that reflects the tradition and terroir of its region. Origin and TerroirThe Champagne region, located about 100 miles northeast of Paris, has a cool climate and chalky soils that are ideal for growing grapes with high acidity—a key trait for sparkling wines. In this kind of cool climate, the growing season is rarely warm enough to ripen grapes to the levels required for standard winemaking. The landscape that earned Champagne its name (it roughly translates as "open countryside") suggests very gently over the white, calcareous soils of the Paris Basin. This famous chalk is distinct from the limestone soils of other French wine regions, being much finer-grained and more porous. This looser structure means that its mineral content is more readily absorbed by the vine roots, and it also provides excellent drainage – avoiding the risks of waterlogging. A further benefit is that this permeability allows access to the water resources far below, promoting strong root development and ensuring a continuous water supply. The Champagne wine region is divided into five sub-regions: Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne, and Côte des Bar. - Montagne de Reims: Known for its chalky limestone soil and home to Reims and Epernay, it is the largest sub-region with the most Grand Cru villages.
- Vallée de la Marne: Located between the Marne River and the Côte des Blancs, it is the second-largest sub-region.
- Côte des Blancs: Specializes in white grapes and is known for its chalky-limestone soils.
- Côte de Sézanne: A smaller sub-region known for its diversity of soil types.
- Côte des Bar (Aube): The southernmost sub-region, it is known for its red and rosé Champagnes.
Grape VarietiesChampagne is typically made from three primary grape varieties: - Chardonnay
- Pinot Noir
- Pinot Meunier
These grapes may be used alone or blended in various proportions to create different styles and flavor profiles. Production MethodChampagne is made using the Méthode Champenoise, or traditional method, which involves a second fermentation in the bottle. This process creates the fine bubbles that characterize Champagne. The steps include: - Primary Fermentation – Refers to the initial fermentation process where grape juice is transformed into a still wine. During this stage, yeast converts the natural sugars in the grape juice into alcohol and carbon dioxide, resulting in a dry wine with high acidity. This fermentation can take place in various containers, such as stainless steel tanks or oak barrels, though stainless steel is more commonly used.
- Blending – The blending process aims for consistency for non-vintage Champagne by combining wines from different grape varieties and different vineyard plots, along with reserve wines from previous years. Non-vintage Champagne typically blends wines from three to five different vintages.
- Second Fermentation – A liqueur de tirage (wine, sugar, and yeast) is added to the wine before bottling. The amount of sugar in the liqueur de tirage determines the pressure of carbonation in the bottle.
- Aging on Lees – Once the yeast have finished converting the sugar into alcohol and carbon dioxide, they die and become lees. The lees remain in contact with the wine, imbuing it with autolytic aromas (or aromas from lees-aging), which add layers of complexity.
- Riddling and Disgorgement – In order to ensure the clarity and quality of the Champagne, the lees must be removed. The bottles are tilted at an angle downward so that the lees settle into bottle's neck. The bottles are occasionally turned or riddled so that the sediment does not remain on one side of the bottle. The sediment is then removed through disgorgement where the bottle's neck is frozen and when the temporary cap is removed, the pressure in the bottle forces the sediment out.
- Dosage – Before final corking, a small amount of sugar wine(liqueur d’expedition) is added to balance the naturally high acidity of the wine and determine its sweetness level.
Styles of Champagne- Brut Nature – Also known as Zero Dosage, is a type of Champagne with a very low sugar content, typically between 0 and 3 grams per liter. This designation allows the true flavors of the grapes and the terroir to be fully expressed, as no additional sugar is added after the second fermentation. The term "Brut Nature" comes from the fact that the only sugar present is the natural sugar in the grapes.
- Brut – The most common style, Brut Champagne has a sugar content typically less than 12 grams per liter. The term "Brut" originated in the early 19th century when Champagne producers began experimenting with lower sugar levels in their wines.
- Extra Dry – Refers to a champagne that is slightly sweet rather than dry. It has a sugar content ranging from 12 to 17 grams per liter.
- Demi-Sec – A sweet style of Champagne that contains between 32 and 50 grams of sugar per liter, often paired with desserts.
- Rosé Champagne – The pink color of Champagne Rosé is achieved through specific winemaking techniques involving red grapes, such as the blending method (assemblage) and the saignée method. The blending method involves adding a small amount of red wine to the base white wine before the second fermentation, while the saignée method involves a short maceration of red grapes to extract color and aromas. Champagne Rosé has a history dating back to the 17th century.
- Blanc de Blancs – Blanc de Blancs is a term used for Champagne made exclusively from white grape varieties, typically Chardonnay. The name translates to "white from whites" in French, indicating that the wine is made solely from white grapes. In the Champagne region, Blanc de Blancs are mainly produced in the Côte des Blancs area, known for its chalky terroir which is ideal for growing Chardonnay.
- Blanc de Noirs – Blanc de Noirs is a term used for white Champagne made from the juice of black-skinned grapes, such as Pinot Noir and/or Pinot Meunier. The name literally means "white from blacks" in French, indicating that the wine is produced from dark-skinned grapes. During the winemaking process, the contact between the juice and the skins is minimized to prevent the juice from taking on color from the skins, resulting in a white wine despite the use of red grapes.
Learn more about the BevFluence Effervescence Unleashed campaign here.
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Posted: 2025-05-12 13:12
The Tullum DOCG is one of Italy's smallest and newest DOCGs -- becoming that country's 75th DOCG in 2019. The DOCG is confined to the Tollo municipality, in the province of Chieti, in Abruzzo. Tullum was also the first local DOP (Protected Denomination of Origin) in Abruzzo -- created in 2008. The Tullum DOCG is also unique in that it involves only three wine producers ( Feudo Antico CTSCA, Vigneti Radica, and Cantina Coltivatori Diretti Tollo CCDD) and only 18 hectares (44.5 acres) of vines. The Tullum vineyards are located a few kilometers inland from the Adriatic, about halfway up the coast of Abruzzo. The DOCG zone is an area of rolling green hills and forested ridges leading down to the sea. The primary grape varieties permitted are Montepulciano, Passerina, or Pecorino. To learn more about the Pecorino gape, please see our previous Grape Spotlight posts. According to the Consortium, "the Controlled and Guaranteed Designation of Origin 'Terre Tollesi' or 'Tullum' is only granted to wines meeting the conditions and requirements regulated by law. Regulations sets out the details of the winemaking and labelling standards that include a low-yield production, the exclusive use of native vine varieties, and cellar practices respectful of the quality of the product. Tullum introduces for the first time the concept of single vineyards cru. Regulations identify which vine varieties are allowed on the specific single plot. Grapes, with the exception of vineyards located at an altitude of less than 80 m above sea level, must be harvested, vinified, and bottled within the same production area. The planting density must not be lower than 1.600 plants per hectare for the pergola abruzzese system, and lower than 4.000 plants per hectare for vine rows. " On April 30th, Gambero Rosso, Italy's premier food and wine media group, returned to Washington DC celebrating the Vini D’Italia 2025 guidebook! The event featured a walk around tasting of hundreds of Italy’s top Italian wines representing a fraction of the 2,600 wineries and more than 25,000 wines reviewed by the guidebook's experts. As part of the event, Gambero Rosso also hosted a Wines of Abruzzo masterclass in partnership with wines of Consorzio Tutela Vini D'Abruzzo and led by Marco Sabellico, the Editor-In-Chief of the Vini D’Italia 2025 guide.
One of the nine wines presented in the masterclass was the Feudo Antico Pecorino Tullum DOCG Biologico Fermentazoine Spontanea 2023. As it's name suggests this 100% organically grown Pecorino was fermented naturally in cement tanks and then rested on its lees for six months. This is a wonderful wine, golden delicious apples with a true sense of herbaciousness lifted by persistent acidity,
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Posted: 2025-05-08 12:06
Gamay (Gamay Noir à Jus Blanc) is most famous for producing the fresh, red wines of Beaujolais. It is also grown in other parts of France (Maconnais, Loire region, and Savoie), in western Switzerland, and in the new world: Oregon, Washington, Canada, and more recently: the Commonwealth of Virginia. Gamay grown in Virginia was a topic at the 2025 Eastern Winery Exposition through a session titled Gamay’s Versatility and Potential with Robert Muse (Muse Vineyards) & Christine Vrooman (Ankida Ridge Vineyards). There is documented evidence that Gamay Noir has been planted in the Burgundy region since the 14th century. In 1395, the Duke of Burgundy, Philippe the Bold, banned the cultivation of Gamay in Burgundy because he felt it was inferior to Pinot Noir. Perhaps because DNA analysis shows that Gamay is an offspring of Pinot Noir and a white grape called Gouais Blanc. It was easier to grow than Pinot Noir and delivered larger yields, so local farmers preferred Gamay over Pinot Noir -- especially in Beaujolais.
Carbonic Maceration Grapes are whole-bunch fermented in a sealed container which has been flushed with carbon dioxide, creating an anaerobic (oxygen-free) environment. Fermentation begins inside the still-whole berries, creating aromatic flavor compounds (phenols) not found in conventional fermentations. These compounds are responsible for the 'banana' and 'bubblegum' aromas associated with carbonically macerated wines. The technique produces wines which are fruitier and less tannic than those made from crushed grapes. Genuine, pure carbonic maceration is very hard to achieve, because the grapes at the bottom of the container typically split under the weight of the fruit above.
In the Shenandoah Valley, Robert Muse first planted Gamay in 2007 (most likely the first in Virginia) and it has accepted the cold temperatures. The vines are planted at 750-1,000 feet elevation in soil types ranging from light loam to sandstone and alluvial deposits. Muse Vineyards uses carbonic maceration and after the internal fermentation the grapes are crushed and traditional fermentation occurs in stainless steel. The wine rests in these tanks for a year before bottling. After bottling young, the wine is light bodied with low tannins; lively, fruity, and fresh aromatics. We have travelled to Woodstock on many occasions to enjoy this wine. The Gold medal it was recently awarded at the 2024 Virginia Governor's Cup is well deserved.
Moving south into the still higher Blue Ridge Mountains at Ankida Ridge Vineyards, the Vroomans decided to plant a test plot of Gamay in 2017 after several very successful years growing Pinot Noir. They planted the 300 vines at 1,800 feet elevation in granite soils and learned that it out produces its Pinot harvest basically 3-1. This on top of dropping 1/3 of the Gamay berries. The Gamay also has a higher pulp to skin ratio leading to less tannin and color. In 2023 they started vinifying the Gamay using partial carbonic maceration and the wine is only available by keg in the Ankida Ridge tasting room. However, we sipped a sample at the EWE session and it is light and lively, fresh fruit and abundant acidity.
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Posted: 2025-05-05 06:00
The Effervescence Unleashed Cocktail of the Month for May 2025 is the Sparkling Tequila. Simply add tequila, lime juice, and mead (or simple syrup) to a shaker. Shake for 10-20 seconds and top with sparkling wine. Ingredients
- 2 oz Cambio Tequila
- .5 oz lime juice
- .5 oz Clear Skies Meadery Friending Fenrir
- Ernest Rapeneau Champagne
Cambio is a self-described Mexican-styled Tequila: Tequila is one of the only spirits in the world to retain a sense of place through its entire process, it retains its Terroir. Every choice we made with Cambio is to enhance the effect and show the true potential of the spirit.” John des Rosiers – Founder of Cambio Tequila.
Clear Skies Meadery is located in Rockville Maryland and produces a range of meads, cysers, and melomels. The Friending Fenrir is their flagship traditional dry mead is a bright and medium-bodied, this mead from orange blossom honey has notes of peach, apricot, and melon and a crisp, citrusy finish.
The Ernest Rapeneau Champagne is a blend of 45% Pinot Noir, 35% Meunier and 20% Chardonnay. It is produced in Epernay, the capitol of the Champagne region and was founded in 1901 by the head of the family, Ernest Louis Rapeneau. The family-run Champagne House is one of the last of its’ kind, operating on such a large scale, handing down the family expertise more than five generations. The House sources from 420 family grown and managed acres of estate vineyards. Grapes are carefully selected in order to craft the perfect blend. Each champagne emulates heritage of inimitable style created to delight and make those great occasions very special.
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Posted: 2025-04-28 19:53
At a recent Castilla y León Roadshow event, I saw Albarin Blanco on the tasting sheet for Leyenda Del Páramo and thought "Nice, Albariño has a synonym in Castilla y León". Was I wrong. In reality, Albarin Blanco is a rare light-skinned grape variety found only in northwestern Spain -- Castilla y León, Asturias and even Galicia. Wine-searcher.com provides descriptors where "the aroma profile of Albarín Blanco wines falls somewhere between that of its cousin Albariño and that of Gewürztraminer. Tasting notes often include references to ripe limes, lychee, mint, fig and orange." Castilla y León is located in northwestern Spain between Galicia & Portugal and Rioja and is that country's largest wine-producing region -- encompassing 6% of Spain's total production. It is also the 4th largest Spanish grape growing region and home to over 500 wineries. The region contains 14 Designations of Origin (D.O.), four Protected Designations of Origin, and the Vino de la Terra de Castilla y León Protected Geographical Indication (I.G.P.). Castilla y León came into administrative existence in 1983, when the two historical provinces of León and Castilla la Vieja were unified. According to wine-searcher.com, "Castilla y León's rich cultural history dates back more than two thousand years, as evidenced by its six Unesco world heritage sites. These include the medieval city walls of Avila, the Roman Aqueduct in Segovia, and Atapuerca, an archaeological site rich in Bronze Age and Stone Age artifacts. It may be that wine production in the region pre-dates even the Roman occupation, which began in the 1st Century BC.  In terms of climate, Castilla y León has a remarkably strong continental feel, given how close it comes to the Atlantic Ocean. Hot, dry summers here are followed by sharp, cold winters, when temperatures regularly drop well below freezing. Diurnal temperature shifts are equally pronounced, and play a vital part in the local wine styles. Cool nights refresh the vineyards after long, hot days. The area is completely shielded from the maritime influence of the Bay of Biscay by the Cordillera Cantábrica mountain range. On the other side of these mountains lie the Asturias, Cantabria and Pais Vasco regions. Their cool, fresh climates and fertile hills are in stark contrast to the warm, dry tablelands of Castilla y León. Wedged between the Cordillera Cantábrica and the Sistema Central mountains, the region occupies a vast plateau about 200km (125 miles) across and between 700 and 1000 meters (2,300ft - 3,300ft) above sea level. Given this location and the low rainfall, soils here are typically thin and poor. They do become richer in minerals and clays, however, near the region's rivers, of which there are many. León (known until 2019 as Tierra de León) is a comparatively new D.O .wine region in northwestern Spain. The D.O. title covers over 3,000 square kilometers of gently undulating, fertile plateau just south of the eponymous city of León, below the Asturian mountains that line the northern border of the Castilla y León province."
Bodegas Belote's goal is to restore rural heritage and preserve cultural memory which includes restoring winemaking in underground cellars with minimal intervention. According to the winery, "Caves are an inherent part of traditional architecture in Roales de Campos. Wineries dug in the slopes with a small slope where for more than 500 years the wines were made in a stable environment and at temperature constant throughout the year". The Belote D.O. León 2020 Albarin was crafted from vines planted between 2002 and 2006 in clay loam soil at 900 meters (2,953 ft.) above sea level. The wine was naturally fermented in clay vats and then rested on its lees for three-four months in the same vats. The wine had the expected weightiness with lovely floral and spice notes interspersed with deep creamy citrus.
Leyenda del Páramo was launched in 2010 to focus specifically on Prieto Picudo and a future Grape Spotlight topic, Albarin. One of the founding partners, Pedro González Mittelbrunn, is a defender of the Prieto Picudo within the appellation of origin. The Paramo region is located in southern León and a pertinent feature is the cave system and underground cellars mentioned above. "Inside these caves, with the low temperatures of the subsoil, an ideal micro-climate is formed for the production of the famous Prieto Picudo wines." Their vineyards are located in a landscape called "El Páramo", located in the northern section of the Duero river basin and, like Belote, at 900 meters. They are flat, poor soils with a large amount of boulders, old fluvial terraces of the Esla and Bernesga rivers. As I mentioned above, the El Aprendiz I.G.P. Castilla y León Blanco 2024 (100% Albarin Blanco) was the first wine I tasted and assumed to be Albariño. And even its profile reminded me of the Galician grape with strong floral and tropical notes and abundant acidity. More herbaceous than saline. The grapes are sourced from organic vineyards in the southern area of the province of León. The twenty+ year old vines grow in poor sandy loam texture soils and experience hot and dry summers. Cool nights help retain that acidity. A fantastic wine.
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