Sparkling Cocktails and Bubbly Basics

Bring on the bubbly! We’ve got recipes for sparkling cocktails plus a champagne primer just in time for your next celebration.

Sparkling cocktails can add an extra touch of excitement to just about any celebration. But for some, the champagne and sparkling wine section can be one of the most daunting areas of the wine department. With that in mind, here are some cocktail ideas plus a champagne primer to help you get your bubbly supply sorted out in time to celebrate! For the cocktails below, try putting out an assortment of mixers with drink recipe cards so your guests can create their own custom sips. That way, you can circulate and enjoy your guests while sharing the role of bartender. Or, you could simplify and choose a signature drink to feature. Sparkling CocktailsClassic Champagne Cocktail: Douse a sugar cube with bitters and drop the cube into a champagne glass. Fill the glass with champagne and garnish with a lemon twist.

Champagne Framboise: Fill a champagne glass with champagne or sparkling wine, pour in a couple of teaspoons of raspberry liqueur or framboise and float some raspberries in the glass.

Clementine Crush Sparkling Cocktail: Try our recipe for the festive Clementine Crush Sparkling Cocktail featuring the vibrant flavors of clementine, cranberry and fresh rosemary.Kir Royale: Fill a champagne glass with champagne or sparkling wine, pour in a couple of teaspoons of cassis and float some strawberries on top.

Bellini: Fill a champagne glass about two-thirds full with champagne or sparkling wine. Top with peach nectar and garnish with a peach slice.

Champagne l'Orange: Fill a champagne glass two-thirds full with champagne or sparkling wine. Top with Lillet rouge and garnish with an orange slice.

Easy Mimosas: Fill a champagne glass two-thirds full with champagne. Top with orange juice and garnish with an orange slice.

Bubbly Basics

Champagne or Sparkling Wine?

Just as some wines and cheeses are only produced in a specific geographic area, only sparkling wine made in the Champagne region of France can be officially labeled “Champagne.” Other European countries use other names for the sparkling wine they produce: Cava in Spain, Prosecco, Asti or Spumante in Italy and Sekt in Germany. Bubblies from California, Australia, New Zealand, South Africa and the several wine-producing countries of South America are generally referred to as sparkling wine or sparklers.

For What Price?

Yes, champagne can be expensive. Is it worth the extra money over sparkling wines from other countries? Some say “yes” and others “no.” Yet, there’s really no right or wrong answer here — it’s truly a personal choice. If you want to explore a bit, simply ask one of our wine team members for their recommendations. Many of these sparkling wines rival true champagne in taste and complexity and may be a better value.

What Makes Champagne Bubbly?

Unless there is specific terminology on the bottle, all champagne and most domestic sparklers are comprised of three grapes: Chardonnay, Pinot Noir and the less often used varietal Pinot Meunier. The bubbles are created through a process called “secondary fermentation,” which means they make regular wine first and then re-ferment it with yeast left in the bottle (which is filtered out later). This is why you’ll often get a fresh baked bread aroma from bubbly. Most bubblies are non-vintage or “NV,” meaning they are created from a blend of wine vintages.

How Do I Choose? Here are a few basic terms that are used on both champagnes and sparkling wines. These should help narrow your search to match your taste preferences.

  • Brut: The driest one, but not to be confused with “Extra Dry,” which, ironically, is not as dry as Brut. Brut is the most food-friendly of champagnes. The smoky, salty nature of caviar makes for a classic match. For everyday occasions, try potato latkes and sour cream or any number of salty tidbits.
  • Extra Dry: A touch of fruity sweetness but finishes on a dry note. These are quite versatile and can be served as an apertif or after dinner. They’re more or less in the middle of the spectrum.
  • Sec: Next in line for dryness, but you don’t see it very often.
  • Demi-sec: The most residual sugar of the bunch (outside of Doux, which is rare). This is the ultimate dessert wine and, perhaps, the most romantic of the bunch. Never sweet in a cloying way, these have a caramelized quality that is absolutely delicious. Avoid pairing these with fare that is sweeter than the wine, as the bubbly will come off harsh and dry. Fresh fruit works best.
  • Blanc de Blanc: This bubbly is made from 100% Chardonnay. The Chardonnay grape lends sparkling wine its toasty, nutty and rich quality.
  • Blanc de Noir: This bubbly is made from mostly Pinot Noir. The Pinot Noir grape gives it the refreshing, fruit driven, citrus quality.

Wishing you and yours a joyous New Year. Cheers!

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