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“Champagne” is the name given to carbonated white wine produced in Champagne, France. Carbonated white wine produced in California is called Sparkling White Wine. Varietals used to produce carbonated white wine: Pinot Noir, Pinot Meunier, Chardonnay, Pinot Blanc, Pinot Gris
Sparkling White VarietalsSparkling White Wine is produced in California. “Champagne” is the name given to carbonated white wine produced in Champagne, France. Carbonated white wine produced in California is called Sparkling White Wine.
Varietals used to produce carbonated white wine: Pinot Noir, Pinot Meunier, Chardonnay, Pinot Blanc, Pinot Gris
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Notes for Sparkling White WineBubble quantity and sugar levels determine the flavor of Sparkling White Wine. Wines that do not contain sugar will taste “dry.”
Bubble quantity and size determines the taste and texture.
High carbonation increases acidity and mutes sweet flavors.Cold drinks stay carbonated longer. Refrigerate sparkling wines and serve on ice.
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Sparkling White Wine LabelsTerms used to describe Sparkling White Wine. Sparkling white wines list descriptions on the bottle to let you know how sweet they are.
Extra Brut Unsweetened Extra Dry
Brut Unsweetened Dry
Extra Sec Slightly Sweet Extra Dry
Sec Slightly Sweet Dry
Demi Sec Slightly Sweet Off Dry
Doux Sweet
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Chardonnay Seafood pairs well with the buttery texture of rich white wine.
ChardonnayTasting profile and pairing suggestions for Chardonnay. Rich whites wines have low acidity which produce buttery textures.
Oak aging will add flavors of toasted vanilla, oak, hazelnuts and coconut.
Taste Profile: Medium acidity with tart fruit. Flavors include fresh cut apples, lemon, tangerine, and stone fruit.
Pairs with seafood and rich dishes. Buttery textures pair with corn, pumpkin, tomatoes and squash. Best with lobster or halibut in cream sauce. Perfect with strawberries, brie and toasted nuts.
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RoussanneTasting profile and pairing suggestions for Roussanne. Roussanne is a Rhone varietal that is often blended with Marsanne.
This varietal is characterized by strong aromatics and notes of herbal tea.
Taste Profile: Low acidity, aromatic. Flavors include pear, apricot, honey and floral perfume
Pairs well with rich cream sauces and chicken and pork. Good choice for savory/spicy Asian cuisine and noodle dishes. Best with soft cheese: brie or gouda.
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MarsanneTasting profile and pairing suggestions for Marsanne. Marsanne is a Rhone varietal that is often blended with Roussanne.
Marsanne produces wines that are rich and nutty with hints of spice and pear.
Taste Profile: Low acidity, mineral properties. Flavors include pears, honeydew melon, honeysuckle and roasted nuts
Pairs well with rich seafood: lobster, crab, shrimp, sea bass, clams and mussels. Good choice for Thai and Vietnamese cuisine.
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ViognierTasting profile and pairing suggestions for Viognier. Rich whites wines have low acidity which produces buttery textures. Buttery textures pair well with seafood.
This varietal is oak aged to add creamy flavors and hints of vanilla. Oak flavors pair well with soft cheese.
Taste Profile: Medium low acidity, floral. Flavors include peach, apricot, pineapple, orange blossom, honey and vanilla.
Pairs well with grilled fish or chicken. Complements Thai dishes made with coconut milk, chicken tagine, orange chicken and pork chops with applet sauce. Best with fruit salads, fromage blanc, apricots and almonds.
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Pinot NoirTasting profile and pairing suggestions for Pinot Noir. This varietal is chiefly associated with the Burgundy region of France. Pinot Noir grapes prefer cooler climates.
A good choice for mixed menus and bottle selection for an entire table.
Taste Profile: High acidity and low tannins. Flavors include cranberry, black cherry, currants, rose raspberry, vanilla and clove.
Pairs well with high acid sauces, seafood, duck. Good choice for beetroot vegetables, grilled asparagus, cherries and figs. Strong fruit notes pair well with tuna, salmon and sashimi. Perfect with salami, hummus and truffles.
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CounoiseTasting profile and pairing suggestions for Counoise. Counoise is commonly used for Bordeaux blends. It adds complexity, black pepper and floral notes.
Taste Profile: High acidity, low tannin, bright. Flavors include Light plum, strawberry, pepper, licorice and anise.
Pairs well with grilled or roasted meats, fish, chicken, hearty sausages and stews. Paired with Tuna Niçoise in Southern France.
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Rosé made with Pinot NoirTasting profile and pairing suggestions for Rosé made with Pinot Noir. The grape skins used for Rosé have 1-2 hours of contact with juice. Red wine has days or weeks of contact with grape skins.
Rosé made with Pinot Noir is fruity and acidic.
Pairs well with seafood and shellfish. Best with crab or fresh goat cheese.
