Well, the easiest place to begin, is at the beginning with Champagne. I say this only because it’s a logical place to begin but also because much of what works in Champagne also works around the world for the multitudes of Methode Champenoise wines that are now produced. The only thing I can’t relate here may very well be the most important, and that is each Champagne house’s or sparkling wine producer’s individual style. The best bet in learning more about the house styles that you have in your market is to discuss this with a trusted retailer. He or she can point you toward a wine that is light and crisp, or one that is toasty and rich, better then my broad remarks can.
Learning the Lingo of Sparkling Wine
A cheat sheet for deciphering labels
Champagne and Methode Champenoise wines