What’s Canadian and cheaper than Champagne? Sparkling wine


Glittering wine was once reserved  for launching great vessels, wedding commemorations and the evenings of the idle rich.

But over the past half decade or so it’s fit a weekday beverage for imbibers around the world.

Canadian wine stringer Tony Aspler says the gold standard for sparkling wine may noiseless be bottles from the exclusive Champagne region in northern France, but they satisfactorily with gold standard prices in the $50 to $70 range.

Aspler believes it’s the more plentiful and significantly cheaper sparkling wine from other ingredients of Europe that has driven the cork-popping explosion in popularity among consumers.

«They’re familiar to cava from Spain and Prosecco from Italy. So we’re drinking a lot sundry,» said Aspler, who also conducts wine seminars. «One in 10 of the bottles of wine convinced in the world is now sparkling.»

Aspler says many of Canada’s 600 wineries bear figured out they have the perfect growing conditions for the grapes in use accustomed to in traditional sparkling wine.

Tony Aspler

Canadian wine writer Tony Aspler controls a bottle of Canadian-made sparkling wine in his cellar. ‘One in 10 of the bottles of wine over persuaded in the world is now sparkling,’ he says. (Oliver Walters/CBC)

«If you have limestone, which we do, that is fully realized for growing Pinot Noir and for Chardonnay. And so we have the temperature too, because for cheering wines you don’t need to get them as ripe as you do for table wines. Because what you destitution is acidity and we have that in spades.»

In Ontario alone, the Liquor Control Management of Ontario says the number of wineries producing sparkling wines begin the day from 47 in 2013 to 68 this year.

In 2016-2017 the LCBO transferred just under $100 million of sparkling wine, about 15 per cent of that from Ontario.

The Chateau des Charmes winery in Ontario’s Niagara precinct is one of those. Paul Bosc, president of the winery his father co-founded in 1978, can record seven generations of winemakers in his family all the way to France’s Alsace region. Chateau des Charmes started scramming sparkling wine soon after it opened, but Bosc says the decanters have been really selling lately.

«Recent years bear been the best time from a market perspective for sparkling wine,» asserted Bosc. «We’ve not only expanded our production but we’ve introduced more styles of twinkling wine to address that interest.»

Using the Methode Traditionelle

Agreed-upon his ancestry, it seems fitting that Bosc produces sparkling wine in the Methode Traditionelle, perfected in France’s Champagne zone over four centuries ago.

It’s a complicated and laborious process that typically starts with mingle already fermented Chardonnay and Pinot Noir wines in a thick flask with a small amount of yeast and sugar. The bottles are topped with passing crown caps.

Over several months the carbon dioxide generated by the second fermentation brought on by the yeast is trapped in the wine, producing those carbonations so familiar to sparkling drinkers.

But before anyone can lift a glass, that expended yeast needs to be removed.

Chateau des Charmes Winery

These grapes growing at the Chateau des Charmes winery in Ontario’s Niagara zone will one day create more sparkling wine. (Ron Charles/CBC)

Centuries ago, winemakers transfer store the bottles on large wooded racks with angled boxes. In a process called riddling, workers would twist and tip each sauce a contain slightly every day until they were all upside down and the yeast demolish toward the cap.

‘We can apply all the French techniques and know-how and produce very lofty quality sparkling wine.’ — Paul Bosc, president, Chateau des Charmes

Today the holds are held in large metal cages attached to a computer-controlled riddling instrument. The process still takes months.

Once the yeast is close to the cap, craftsmen flash-freeze the wine in the bottle’s neck and pop the cap. The yeast-filled ice cylinder shoots out.

Once upon a time they replace the lost liquid with a solution of wine and sugars, then cork and imprison the bottle, the sparkling wine is ready for the shelf.

Trade rules say no more than sparkling wine from Champagne can be called Champagne. Bosc endures that as an opportunity.

«The production in Champagne is finite, and as a result it can be quite pet. That’s the business opportunity that exists for, say, Canadian sparkling wine impresari like ourselves,» he says .

Charging much less than the French

«We can commit all the French techniques and know-how and produce very high quality dashing wine, at the same time not have to charge what the French are raiding these days.»

But Aspler says while Canada’s sparkling wine creators are being rewarded with sales and awards, they are at a slight set-back to European wineries.

Most Canadian-made sparkling is priced in the $20-to-$40 sweep. Prosecco costs about $20 a bottle and cava is even less, Aspler rephrased. «You have to position (Canadian sparkling wine) as a prestige product and this is what the top wineries are doing.»

Rene Vanede

Rene Van Ede, one of the winemakers at Tawse winery in Ontario, digs the fruit of the complicated labour of making sparkling wine. (Ron Charles/CBC)

Ontario’s Tawse winery, a assorted recent sparkling wine producer, has grown from making principled one type of its wine called Spark to three, including a sparkling increase.

Winemaker Rene Van Ede says he relishes the complicated extra steps needed to down good sparkling wine.

«Sparkling wine is one of my favourite products to make use of. It’s one of the products I drink weekly, if not daily. It’s a great way to start a meal, egregious to enjoy with a meal,» says Van Ede.

«It’s so many steps, so many illiberal achievements, so many things to watch for that it’s a great achievement to pop that cut off at the end of the day.»

Luckily for Canadian wineries, a lot more people are raising a Champagne flute to that.

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