Turning to bubbly wine


by admin on August 6, 2010

Wakefield sommelier Christina Stobert has made a new kind of leap: from wine to bubbly wine (Champagne).

Segura Viudas, Cava, Spain

$13.75 (cheaper at the LCBO)

I really fell in love with bubbly wine (Champagne) when I spent a few months in Argentina. The local sparkling wines were cheaper for a bottle than a can of Heineken, so what could I do but drink it instead of beer! For those who don’t know, Champagne is sparkling wine that is made in the region of Champagne, France. There are laws preventing other people from calling it champagne to prop up its price and prestige, but sparkling wine is made the same way in countries all around the world.

The grapes most typically used are red and white grapes blended, Pinot Noir, Pinot Meunier and Chardonnay. My favourite cheap pick at the SAQ is Segura Viudas, a Cava from Spain, using Spanish grape varietals, Macabeo, Parellada and Xarel-lo. It’s light and crisp, has some green apple, honey notes and is fairly full-bodied, meaning the taste stays in your mouth. Cava is a classic mouth-palate cleanser and also a great afternoon cocktail to whet the appetite.

Champagne goes with so many different foods, from freshly shucked oysters, bringing out the clean crispness of the wine, to potato chips, cleaning the grease out of your “bouche.” I have yet to try it with poutine, but it could be a great match!

Bubbly wine is a great way to celebrate anything or nothing, and at this price you do not need an excuse to drink it, so buy some, chill it and sip it on your dock.