French Sparkling

Whilst dominated by Champagne, most wine producing regions of France also produce their own style of fizz, some of which are very good indeed. The best is produced in the same way as champagne, the traditional method, with a secondary fermentation taking place in bottle followed by prolonged ageing on the lees (the yeast cells, left after the fermentation has finished). First among equals must surely be Blanquette de Limoux. Documentary evidence suggests this sparkling wine, from the south-west of France, predates the ‘invention’ of champagne. Made from the Mauzac grape with the addition of Chenin Blanc and Chardonnay, the results are stunning and Rives Blanques produce one of the best. Sitting alongside this ‘band’ are the Crémants from across France such as: Crémant d’Alsace; Crémant de Loire; Crémant de Bourgogne and Crémant de Jura. All made from the local grapes of each region, they offer refinement and elegance at a fraction of the price of champagne. From the next tier, still made using the traditional method, are the likes of Saumur Brut from the Loire; less ageing on lees means a less complex wine, but sometimes we don’t want too much complexity, just a decent glass of wine with bubbles!