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Exploring Sparkling Wine

It doesn’t have to be Champagne to be delicious

By Nicholas Troilo Fine Cooking Issue 06
Photos: Sloan Howard & Maison Deutz.  Illustration: Rosalie Vaccaro
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Most winemakers throughout the world respect the historic claim of the French to the name “Champagne” and instead use terms such as methode champenoise or simply sparkling wine for the wines they make according to the classic process. This article talks about how they are made, how to judge them, what makes them sparkle, the lingo you’ll need to understand to select one, and how they compare to Champagne. A side article discusses which flavors accent which foods.

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Fine Cooking Magazine - August/September 2018

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