About Champagne & Sparkling Wine
Any wine with bubbles is a sparkling wine, and they’re made around the globe. Sparkling wines are not carbonated. CO2 is a natural by-product of their fermentation. The bubble-making process begins by adding yeast and sugar to a previously fermented base wine, and sealing the tank or bottle in which that second fermentation takes place. Bottle-fermented sparkling wines, such as Champagne, tend to be rich, with significant brioche flavors from yeast.
Champagne is produced using a variety of grapes including Pinot Noir, Pinot Meunier, and Chardonnay. Also popular are Champagne blends, which can be found in a variety of flavors and types. The ABV for Champagne is typically around 12.20%, but can be higher.
Sparkling wines fermented in large tanks, like Prosecco, are light, fresh and fruity. Sparkling wines can be made from any grape variety, but many follow Champagne’s lead and use Chardonnay and Pinot Noir. Prosecco is made with an Italian variety called Glera.
Poached Halibut in Caviar Beurre Blanc
Not only does sparkling wine pair masterfully with this dish, but it’s also used in the preparation. The wine is a perfect companion to the rich fish, salty beets, and caviar accent.
- 4 quarts fish stock
- 4 bay leaves
- 1/2 bunch thyme
- 1 tablespoon coriander seeds
- 11 sprigs and 1 bunch parsley, plus more for garnish
- 4 6-oz halibut fillets
- sea salt and pepper, to taste
- 1 lemon, juiced, plus more to taste
- 3/4 cup sparkling wine
- 1/2 cup cold butter, diced
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