- Real champagne comes from the small, fiercely regulated and expensive region in France called (take a guess)...Champagne.
- Grape output in Champagne is wee, owing to cool temperatures and again, limited real estate that can actually be called "Champagne"
- Champagne is extremely testy to make, requiring rigorous growing methods, expensive equipment and long storage, all of which costs vintners mega bucks.
Ok, so champers is well worth the splurge, but what happens when you don't have mega bucks to shell out for the real deal? You turn to Champagne's friendly neighbors, who also make sparkling sippers, often in the exact same way as in Champagne, but can't call themselves the real deal because they're...not in Champagne. You dig?
Savvy Champagne Trade Offs: Budget Friendly Sparkling Sippers
- French Crémant or Blanc de Blancs are made in France's less pricey regions like Alsace and Burgundy and are a fine substitute for Champagne. Try Crémant de Bourgogne "Oeil de Perdrix," Dom. Chollet - NV, around $19
- Italian Prosecco is light, dry and a perfectly sparkling sipper: Try Mionetto Prosecco Brut*, around $10
- Same goes with budget-friendly Spanish Cava: Try Cristalino Cava Brut, around $8
- Californian Brut* is usually as expensive as French Blanc de Blancs, but if you're up for a $20 splurge, go for one of these, like Roederer Estate Brut, $19.99 at wine.com
*Brut means "extremely dry"
Two Savvy Ways to Make your Cheap Sparkler Taste Better:
- Always serve sparkling sippers in tall flutes which help the bubbles last longer. Wide, champagne coupes (like the plastic variety) make bubbles dissipate too fast and will make your alternative sparkler look cheap.
- Always hold the flute by the stem. If you hold around the bulb of the flute, the champers will warm up from your toasty hands and will taste less than optimum.
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