It's Sunday! Time for brunch and mimosas with friends. There are many styles of sparkling wine available for your brunch drinks, but some may be better choices than others. Here is a summary of the most widely available sparkling styles:
Champagne: This sparkling wine must come from the region of Champagne in France. Made from up to three grapes (Chardonnay, Pinot Noir, and Pinot Meunier) using the traditional method in which the bubbles are produced during a second in-bottle fermentation, Champagne is renowned for its complexity and longevity. Given its accolades and high starting price, Champagne may not be the best option for mixing with orange juice.
Crémant: Also hails (mostly) from France, but can be from many different regions (i.e. Crémant de Bourgogne, Crémant du Jura), and each locale may use different grapes based on what is grown. Crémant is made using the traditional method and usually has a lower price than Champagne. However, many of the wines are beautiful on their own and will be obscured by juice.
Prosecco: The Italian sparkler is made using the charmat method, which has a second bubble-creating fermentation in steel tanks before moving the wine to bottles. This produces larger bubbles but is less expensive than the traditional method, making Prosecco a cost-conscious mimosa choice. The wines have more fruit and floral notes than their French counterparts, and when paired with orange juice will produce a fruitier drink.
Cava: Spain's answer to Champagne is made the same way using the traditional method but with indigenous grape varieties. Cava is very reasonably priced and is a great alternative to Prosecco for those who prefer a drier mimosa.
American sparkling wines: Domestic sparking wines can vary widely in style and price. Wineries that use the traditional method may print "méthode champenoise" on their labels to indicate the wine's similarity to Champagne. Ask your wine seller about the style before selecting a bottle.
Photo by theogeo
