Winter Seminar Series: Sparkling Wine

Champagne holds a special place in our hearts, but there are many different styles of bubbly in the world. Sparkling wine is simultaneously the easiest kind of wine to drink, and the most complicated to make. This is because it takes two fermentations—first to make the wines, second to make the bubbles. The traditional method for making Champagne has been adopted by other regions in France—not to mention other countries in the world—to make highly sophisticated bottles that often rival entry-level Champagne in terms of flavor and complexity. Various other techniques exist to make sparkling wine, resulting in fresh and exuberant bottlings that are worlds apart from their Champagne-inspired cousins. In our Seminar on December 29th, we’ll run through an all-sparkling line up and examine how different production methods yield completely different results from one bottle to the next.

• Bisol, Prosecco Brut DOCG ‘Crede’, NV, Italy
• Gusbourne, Brut Reserve, 2013, England
• Roederer Estate, Sparkling Brut Anderson Valley, NV, California
• Roederer Estate, Sparkling Brut Anderson Valley ‘L’Ermitage’, 2011, California
• Chartogne-Taillet, Champagne Brut ‘Sainte Anne’, NV, France
• One or two last minute additions

The Seminar begins promptly at 3pm, please arrive a few minutes before.
Includes an appropriately paired snack
Seating is very limited.
Reservations are required, by email or phone 505.983.2100
$10 Seminar Fee, credited with a $100 or more purchase of any wine or spirit.