Missouri Vintner: The Art of Sparkling Wines

Have you ever been at a winery or in a store and were asked to sample some wine, only to be surprised by the bubbly sensation that occurred. That's because it was sparkling wine; universally referred to as champagne.

“Everyone calls it champagne but out of respect to the French we don’t call our sparkling wine champagne,” said Chuck Dressel, owner and president of Mount Pleasant Wineries, Augusta. Dressel said that those cellars that use the term American champagne do so only because they fall under a grandfather clause, and have done so for decades.

History Behind Sparkling Wine

Mount Pleasant has a rich tradition of wine making dates to 1859 and has been a leader in Missouri wine production since its reopening after it closed as a result of prohibition in 1967.  Sparkling wines have since been listed among the winery’s award winning inventory, which boasts several different varieties of bubbly including its Brut Imperial that was used in the locker room to celebrate the Cardinals World Series victory.

“Brut Imperial is a fruit forward, drier style of sparkling wine that pairs well with smoked fish, berries and some Asian cuisines,” Dressel said, who unlike some sparkling wine producers who choose not to use the méthode champenoise in making Mount Peasant’s Brut Imperial. “Méthode champenoise produces a yeasty or what some call a toasty flavor.”

For those liking a sweeter taste in sparkling wines consider a spumanté style. Dressel recommended his Ten Bucks, an easily spotted label that features 10 dancing deer.

“It’s a fun sparkling wine with a sweet taste and its one of the first American wines that featured an animal on its label,” he said. “Try it with fruit and cheeses.”

How to Serve Sparking Wine

The first thing Dressel tells anyone wanting to serve any kind of sparkling wine is to  make sure it is cold. Use that wine bucket and fill it with crushed ice and center your sparkling wine in it.

“Sparkling wine is not a sipping wine," he said. "It’s carbonated.

"It’s made to be gulped by the mouthful."

Dressel said there’s a difference between a gulp and chugging.

“That's what makes it perfect for toasting," he said. "When you toast with sparking wine, make it short-you don’t want it to go warm or get flat.”

When serving a sparkling wine or champagne plan on about six servings per regular 750ml bottle, or 1/3 bottle per person for an evening or event. Store sparkling wine on its side. This will keep the cork moist. Just remember that most sparkling wines should be opened and enjoyed within three years.

A Mixer of Sort

Finally, if you plan to mix a sparkling wine into a punch or with a mixer, such as orange juice or liqueurs, select a nice champagne, not an exquisite one. According to Dressel when selecting any sparkling wine, domestic or international, it’s probably worth spending a few extra bucks per bottle.

“Find a brand you like,” Dressel said. “Life is too short to drink less than average wine.”

Consider an elegant dinner paired with one of Mount Pleasant's sparkling or still wines. To help with the menu, the following recipes are compliments from Mount Pleasant Estates Executive Chef Dana Liljequiest.