Raise A Glass To Sending Your Kids Back To School

We have begun a fun tradition at Divine Wine. You see, the first day of school happens the last Wednesday of August around here, and that means it takes us right into Labor Day weekend. So we have chosen to raise a glass to the end of a fun summer, or...sending your kids back to school.

Now I do understand...some of you in the audience are teachers; teachers who read that title above and are not happy with me for pointing this out. But you know what? Pop open a cork for yourselves as you tackle the daunting task of educating our youth, keeping them in line, keeping their spirits up, and after doing all of that tending to your own family and their needs. You deserve a glass of bubbly.

Last year, we exclusively showcased traditional method/Champagne-style sparkling wines. This year we added some Prosecco and tank method wines to the lineup. What's the difference, you ask? "Tank method" or "Charmat process" simply refers to where the second fermentation of the wine to make the bubbles takes place. The hyperlink above gives you a nice overview of the Champagne-making process where that secondary fermentation makes the bubbles inside each individual bottle instead of a tank.

Leave it to Wine Folly to illustrate how processes take place in the wine industry. This is a fantastically simple way to understand how wines like Prosecco are made. Image credit: Wine Folly

After a tank method wine is made with bubbles formed, the wine is filtered and then held in a pressure-resistant refrigerated tank to keep the wine as fresh as possible. Then the wine gets one more filtration before bottling under pressure. The goal of these wines is to be vibrant and fruity with no real impact of aromas and flavors developed from the yeasts (these aromas flavors are more pronounced in traditional method wines and especially in Champagne). Because of the larger scale of production and carrying less prestige than Champagne, the tank method wines are less expensive (frequently found in the $10-$20 range).

So we included two tank method wines along with two Champagnes and an all-time favorite Crémant wine (a traditional method wine made in France but not in the Champagne region). Here is what we sampled on Saturday afternoon.

90 Plus Cellars Prosecco Made With Organic Grapes ($13): Very fruity, with ripe golden apples and pears and a refreshing finish.

90 Plus Cellars Rosé Spumante ($10): 100% Pinot Noir. Strawberry and cranberry on the nose, but more watermelon and herbs on the palate. Very dry finish and an easy buy at this price.

Marie Pierre Manciat Crémant de Bourgogne ($23): I have written of this wine ad nauseum, and we featured it in last year's tasting, but it continues to deliver above and beyond its price tag with gentle, yet persistent bubbles that give you a mouthwatering finish. Keep this one in mind for the Thanksgiving table.

Magic Door La Cle de la Femme Champagne ($31): The Magic Door label is the luxury series within the 90 Plus family of wines. There is 80% Pinot Meunier in this blend; it is a grape that mutated from Pinot Noir to stand up to the frigid conditions in Champagne. The balance is Chardonnay. The result is a fruity and approachable Champagne with apple crumble and almond flavors and aromas. This is a fine way to introduce yourself to a value Champagne.

Charles Heidsieck Blue Top Brut ($37 in 750mL, $20 in 375mL): We like having a traditional Champagne producer in the lineup, and we love having something available in a half bottle for those not looking to blitz through a full one. Butter toast, red berries (thanks to about 70% Pinot Noir in the blend), apples, and a citrusy finish. Very complex for a Champagne under $40.