Sparkling Wines
Our Sparkling Wines are listed by region. We also list grape varietals, farming and production method, and producer. Pricing listed is by Bottle for our Sparkling Wines; however, we offer small to large formats at our Loft. While we try to keep our inventory current online, we are also actively serving Wine in our Loft, so this is not always possible. If you're looking for a specific producer or bottle, please ask our onsite Sommelier, email us or call us to confirm availability.
ABOUT SPARKLING WINES
The term "Methode Champenoise," also known as the traditional method or Champagne Method, is a renowned process for producing sparkling wines, notably Champagne. It involves a secondary fermentation that occurs in the bottle, where a mixture of yeast and sugar is added to the still wine, creating carbonation. Over time - typically at least one to two years for Champagne- the yeast cells settle, and the bottle is gradually rotated to concentrate the sediment in the neck - this act of rotation is called riddling. Eventually, the sediment is removed, and the bottle is corked - this is called disgorgement. Once the bottle is disgorged, a disgorgement date is printed on the back of the bottle's label. The resulting iconic effervescence and complex flavors that develop after spending years in the bottle are what embodies the unique characteristic of Champagne, which is seen as the highest quality of sparkling wines and set the bar for sparkling winemakers around the world as the traditional method. Champagne is heavily regulated - winemaking laws require producers to age their cuvées for a minimum of 15 months, but many producers age for longer to create a more complex and rich champagne. Top Champagne cuvées are sometimes aged for 10-15+ years before disgorgement, but the most common lees aging time is 2-4 years for the majority of NV Bruts. While the traditional method is used modernly around the world today to make sparkling wines, only wines produced in Champagne, France are truly Champagne.
The Charmat Method, also called the tank method or Metodo Martinotti, is a popular technique for producing sparkling wines like Prosecco and many other sparkling wines. In this method, the second fermentation takes place in a sealed, pressurized tank rather than individual bottles. A base wine is placed in the tank, and sugar and yeast are added to induce fermentation. As the yeast consumes the sugar, carbon dioxide is trapped in the tank, creating bubbles. Once fermentation is complete, the wine is filtered to remove the yeast sediment, and then it's bottled under pressure. The Charmat method is known for preserving the fresh and fruity characteristics of the base wine, resulting in a vibrant and approachable sparkling wine with a shorter production time compared to the traditional method. They do not undergo additional aging after being bottled and do not undergo disgorgement, so they do not develop the yeasty fresh-bread nuances and complex flavors that result from the traditional method, and this is their intended style differences. Charmat method produces a young, easy-drinking sparkling wine with bright, fruit-forward large bubbles and the Traditional method produces aged, cellar-worthy sparkling wines with complex layers of flavor and tiny, distinct bubbles.
How Sparkling Wines are grown, produced, bottled, and aged plays a large role in price, and directly reflects the quality and history of the contents of each bottle on our shelves.
Here is an informative video that shows the traditional method for producing sparkling wine.
Want to learn more about Champagne? Join our Champagne Club and join us every month for our Champagne Toast, where we blind taste three styles of Champagne along with a fourth non-Champagne sparkling wine. Blind tasting helps show you how to develop your palate while you learn in a fun and interactive way.
ABOUT SPARKLING WINES
The term "Methode Champenoise," also known as the traditional method or Champagne Method, is a renowned process for producing sparkling wines, notably Champagne. It involves a secondary fermentation that occurs in the bottle, where a mixture of yeast and sugar is added to the still wine, creating carbonation. Over time - typically at least one to two years for Champagne- the yeast cells settle, and the bottle is gradually rotated to concentrate the sediment in the neck - this act of rotation is called riddling. Eventually, the sediment is removed, and the bottle is corked - this is called disgorgement. Once the bottle is disgorged, a disgorgement date is printed on the back of the bottle's label. The resulting iconic effervescence and complex flavors that develop after spending years in the bottle are what embodies the unique characteristic of Champagne, which is seen as the highest quality of sparkling wines and set the bar for sparkling winemakers around the world as the traditional method. Champagne is heavily regulated - winemaking laws require producers to age their cuvées for a minimum of 15 months, but many producers age for longer to create a more complex and rich champagne. Top Champagne cuvées are sometimes aged for 10-15+ years before disgorgement, but the most common lees aging time is 2-4 years for the majority of NV Bruts. While the traditional method is used modernly around the world today to make sparkling wines, only wines produced in Champagne, France are truly Champagne.
The Charmat Method, also called the tank method or Metodo Martinotti, is a popular technique for producing sparkling wines like Prosecco and many other sparkling wines. In this method, the second fermentation takes place in a sealed, pressurized tank rather than individual bottles. A base wine is placed in the tank, and sugar and yeast are added to induce fermentation. As the yeast consumes the sugar, carbon dioxide is trapped in the tank, creating bubbles. Once fermentation is complete, the wine is filtered to remove the yeast sediment, and then it's bottled under pressure. The Charmat method is known for preserving the fresh and fruity characteristics of the base wine, resulting in a vibrant and approachable sparkling wine with a shorter production time compared to the traditional method. They do not undergo additional aging after being bottled and do not undergo disgorgement, so they do not develop the yeasty fresh-bread nuances and complex flavors that result from the traditional method, and this is their intended style differences. Charmat method produces a young, easy-drinking sparkling wine with bright, fruit-forward large bubbles and the Traditional method produces aged, cellar-worthy sparkling wines with complex layers of flavor and tiny, distinct bubbles.
How Sparkling Wines are grown, produced, bottled, and aged plays a large role in price, and directly reflects the quality and history of the contents of each bottle on our shelves.
Here is an informative video that shows the traditional method for producing sparkling wine.
Want to learn more about Champagne? Join our Champagne Club and join us every month for our Champagne Toast, where we blind taste three styles of Champagne along with a fourth non-Champagne sparkling wine. Blind tasting helps show you how to develop your palate while you learn in a fun and interactive way.