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Nothing
is quite as celebratory as Champagne. But a bit of the bubbly is
also the perfect companion for a relaxing everyday—or not so
everyday—summer picnic. This blend of generally three grapes—two
red (Pinot Noir and Pinot Meunier) and one white (Chardonnay) is
refreshing on its own, as an apéritif, but also pairs well with
a variety of delicious dishes you might pack or prepare for
summertime dining. This classic grape blend is best for quality
sparkling wine that has a good balance of sugar and acidity when
ripe, but a variety of grapes may be used to produce sparkling
wine. It can range from light and fresh, toasty, yeasty, to dry
and sweet.
While all Champagne is sparkling
wine, not all sparkling wine is Champagne. To be called true
“Champagne” it must come from the Champagne region of France,
which is located about 90 miles northeast of Paris. Most
countries honor French tradition and use different names for
their sparkling wine such as spumante in Italy, sekt in Germany,
and vin mousseux in other regions of France. In the United
States and some South American countries, while it may be legal
to use the term “champagne,” most is called sparkling wine, and
top-quality sparkling wine is labeled to show it was produced in
the French méthode Champenois.
Fermentation converts sugar into
alcohol and carbonic gas—if the gas is set free you’re left with
still wine, and if the gas is captured, you get sparkling wine.
A second fermentation in a sealed container will capture the
bubbles. The labor-intensive method known as méthode
Champenoise produces the finest brut-style (dry) sparkling
wine—a secondary bubble-causing fermentation takes place inside
each bottle in which it is sold. More economically-priced
sparkling wine uses the cuve close method, whereby first
and second fermentations take place in large vats and then the
wine is bottled under pressure.
Whatever style, or wherever your
sparkling wine is made, it pairs very well with foods at a
summertime meal, from sharply flavored cheeses such as chevre
and Maroilles and fruit including (of course) strawberries and
fruit salad, to sushi or pasta salads made with chicken, turkey,
or seafood. If your dining includes more elaborate preparation,
lobster, scallops, oysters, shrimp, and foie gras also work well
with sparkling wine. Rosé sparkling wine can be a nice
complement to Asian and Indian foods’ mysterious herbs,
including dishes prepared with ginger, nutmeg, saffron, cumin,
curry, and coriander.
Remember, whether you’re taking
your picnic companion out on the road or out on the deck, it is
best served very chilly (40-45°F). The cooler filled with ice
water will work for the picnics in the park. (The water with the
ice is necessary for temperature transfer.) At home, use either
the ice bucket method or a gel-filled jacket kept in the freezer
and placed over the bottle for six minutes. |
