The SOMM Journal

August/September 2014

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{ SOMMjournal.com }  105 Italian Prosecco, as in this Zonin release, is a great alternative to more expensive bubblies. This prestige cava from Segura Viudas is a Spanish méthode champenoise sparkling wine. Vintage domestic bubblies such as the Schramsberg Reserve are in increasing demand. Blanc de blancs Champagnes such as this one from Louis Roederer have their fans. Perrier-Jouët Blason Rosé pairs well with foods throughout a meal. Nancy Sabatini and Arthur Hon answer questions from the audi- ence during the National Restaurant Association Show at Chicago's McCormick Place. "Women winemakers have always been dear to my heart," says Sabatini. "Veuve Clicquot was run by Mireille Guiliano, who is an author and wrote French Women Don't Get Fat. And of course, there's Lilly Bollinger, too [who ran Bollinger from 1941 to 1971]. This trend is continuing." Styles for All Seasons Additional developments have occurred within specific styles of sparkling wine, all of which show an upward trajectory for this particular sector. This includes increased popularity of rosés and blanc de blancs, and consumers paying close atten- tion levels of dryness. Taking into account Chicago's fleeting shirtsleeve weather, targeting the farm-to-table, locavore sen- sibility is crucial. Sparkling rosé can cater to those particular foods, with their riper, more textural aspects. "Lately, a big seller has been rosé," says Sabatini. "That was a real barrier for people for a while, but now my customers know how fabulous sparkling rosé can be—as a segue into a meal, or delightful during sultry weather." "When it comes to rosés, Chicago is a season-driven city," adds Hon. "And there are so many different shades of pink. There's definitely a richer texture, without increasing dosage level." Blanc de blancs have had their devotees in the Windy City, too. "It's been an interesting segment," says Freedman. "A few years ago, it was showing up on menus and store shelves and garnered some interest. Often, it was coming out of Champagne houses as a by-the-glass program." "Personally, I love blanc de blancs," says Quint. "There's a lot of versatility in style, and they can run from delicate to herba - ceous, to a little more full-bodied." Sabatini contended that blanc de blanc is more of a second- ary point in educating her customers, and that most demand centered on selecting brut versus extra dry. Whether consumers are selecting value-priced bubbly from Europe, vintage domestic sparkling, traditional Champagne or even becoming smitten with the new wave of grower Champagnes, there's an energetic market for effervescence. Those waiting for it to burst might find the contents of their glass was always half flat. "It's not only about celebration, but also hospitality," says Quint. "You try to offer as many options as you can, and when you do that, you provide guests with maximum enjoyment."

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