Champagne and Sparkling Wine Suggestions by Christina Sports Champagne & Event DirectorThe Bubble Lounge, 714 Montgomery San Francisco, CA 94111 www.bubblelounge.com  (415) 434-4204

Sparkling  Wines:    

1. Schramsberg Blanc du Blanc (Napa Valley)     

  a. Great aperitif wine        

  b. 100%  Chardonnay       

  c. Balance and elegance, Champagne typicity in a California Sparkling          

  d. $$            

 

2. Iron Horse Wedding Cuvée (Sonoma County, CA)       

  a. Blanc de Noirs; with a beautiful pinkish hue  

  b. Pinot Noir dominate with a delicate pink hue

  c. Great paired with salmon and mushroom-­]based appetizers         

  d. $$            

 

3. Gramona Imperial Cava 2006, D.O.  (Penendès, Spain)           

a. Cuvee of Xarel-­lo, Macabeo & Chardonnay b. Extended sur lie ageing of 3-4  years,  for  Gran  Reserva status

c. Rich and complex, with s sprightly texture and lengthy finish; perfect        

with cheese plates, rustic white meat preparations and nut-­]crusted fish preparations.     

d. $     

           

4. Lucien Albrecht Cremant d’Alsace  Rosé (Alsace, France)  

a. 100% Pinot Noir   

b. Produced  in  the  traditional Methode Champenoise, with whole cluster  pressing  to      gain a soft salmon pink  color        

c. Superb pairing with the traditional Alsatian Tarte of the region (Caramelized onions, bacon, aged balsamic and Gruyere cheese).     

d. $     

           

Champagnes:           

1. Larmandier Bernier Extra Brut Blanc de Blancs (Vertus, Cote des Blancs)           

a. 90% Chardonnay; 10% Pinot Noir       

b. A Grower-­]Producer practicing  Bio-­]dynamics in the vineyards   

c. Focused and finessed; creamy texture of brioche and almond. Great with lobster, soft shell crab, egg dishes and oysters.    

d. $$$ 

           

2. Gaston Chiquet Blanc de Blancs (Dizy, Vallée de la Marne)   

a. 100% Chardonnay          

b. Unique location amongst the revered Pinot Noir plantings in the village of Aÿ       

c. A Grower- Producer Champagne          

d. Perfectly paired with Tarte Tartin or Pork Loin           

e. $$$

 

3. Henriot Blanc Souverain (Reims, Champagne) 

a. 100% Chardonnay        

b. Gaining large footholds in the US due to its clean and elegant style with signature touches of almond and brioche.     

c. Also great with seafood, and richer dishes like roast chicken and spaetzle.  

d. $$$ 

 

4. Jacquart Brut (Reims, Champagne)        

a. Chardonnay dominate; Pinot Noir and Pinot Meunier

b. Considered one of the best Champagne bargains on the market (quality for price).          

 c. A great aperitif or paired with fish, cheese plates, especially prawns and exotic fruit plates.        

d. $$   

 

5. Thiénot Brut (Reims, Champagne)        

a. Chardonnay/Pinot, Noir/Pinot Meunier blend

b. Fine bubbles and a deep round palate give this wine depth, complexity, and a full mouth feel; quite a sexy and curious Champagne that provides a  new twist on the classic.          

c. Perfect with tapas, mushroom crostini, and crab cakes           

d. $$$ 

 

6. Charles Heidseck Brut Reserve (Reims, Champagne) 

a. 1/3 each of Chardonnay, Pinot Noir,  Pinot Meunier   

b. Newly redesigned cuvee as well as packaging, the new blend now uses and increased amount of reserve wine (40%) and a more concentrated selection from Premier Cru vineyards. 3 years ageing on the lees vs. the previous 15 months sur lie.         

c. Spicy and biscuity, rich and savory dishes like pork, game and foul will make fore an opulent pairing.   

d. $$$ 

 

7. Charles de Cazanove Rosé (Reims, Champagne)         

a. 50% Pinot Noir and 20% Pinot Meunier and 15% Chardonnay        

b. complex rosé with elements of red fruits and flowers, this classic house style is reaching a new audience in the US with it’s aggressive price structure and it’s         complexity on the palate. 

c. Fantastic with bacon laced tartes, mushroom dishes and almond tartes      

d. $$   

 

8. Billecart]Salmon Brut Rosé (Mareuil]sur- Aÿ, Vallée de la Marne)         

a. Chardonnay, Pinot Noir &  Pinot Meunier                      

b. The benchmark for Rose Champagne according to many palates. A true celebration wine, this house produces a consistent, elegant style with elements of fresh cut flowers, berries, freshly baked bread and a crème fraîche finish

c. Paired with duck breast, figgy pudding and quail or pheasant.  A delightful Main Course Champagne, but elegant enough to highlight cheeses and light canapés.  

d. $$$$           

 

9. Pierre Gimonnet Special Club 2002

a. 100% Chardonnay from the best vineyards in Cote des Blancs; a grower-­]producer Champagne           

b. 6 grams/Liter dosage and 6 years of tirage (sur lie ageing)  

c. A decadent Champagne to serve with your most decadent dishes, whether that be  lobster bisque, caviar topped canapés, sautéed sole or venison.         

d. $$$$           

 

10. Salon Blanc de Blancs 1996     

 a. 100% Chardonnay, all from the best vineyards in the Cote des Blancs        

 b. A true stunner; and the pinnacle of all  Grower-­]Producer Champagnes (in my    humble opinion!). Certainly designed for special occasions and celebrations, this is a remarkable expression of the grape, the terroir of champagne and the finesse of the “Chef du Cave” or the winemaker who creates the blends in Champagne.           

c. I would pair it with a light cheese gruyere.       

d. $$$$$          

 

Champagne and Sparkling Wine Suggestions by

Christina Sports Champagne & Event Director

The Bubble Lounge, 714 Montgomery San Francisco, CA 94111

(415) 434-4204

www.bubblelounge.com