Bubbles are popping up all over the world these days and there’s certainly nothing wrong with that. But it is good, especially before end-of-year festivities begin, to take a moment to investigate where the bubbles came from, as well as why and when and how they happened to appear. After all, bubbles are not born in a vacuum. 

In this effervescent class we will look back to the origins of bubbly wines, focusing on the three main prototypes: Champagne, Lambrusco, and Prosecco. We will taste the OG still wines — Coteaux Champenois and Prosecco Tranquillo — that spawned their fizzy descendants, Champagne and Prosecco (spumante and frizzante). We’ll compare the Traditional, Charmat (aka Tank, aka Martinotti), and Ancestral methods. We will also get to know the three most notable members of the Lambrusco family of semi-wild grapes — Sorbara, Grasparossa, and Salamino — and the places they call home in the Po River Valley.

To wrap things up, we will sample two of the earliest spinoffs of Champagne, Cava in the Catalonia region of Spain, and Trento DOC in Trentino, Italy, spearheaded by two individuals who fell in love with the French bubbly and wanted to replicate it in their home territories.

Throughout this presentation we will experience these wines not just as bubbly fizz but rather as wines, first and foremost, with a well-integrated extra dimension that is an essential aspect of its identity.

Wednesday, December 13th
6pm-7:30pm                                                                                                     
$115.00