Today, we update our Argentina Wines Guide Blog with ten of our favorite white sparklers referred to in Argentina correctly as ‘Espumantes’ meaning sparkling or incorrectly as Champagne; because consumers use the search phrase ‘Argentina Champagne’, we will call Argentine white sparklers ‘Argentina Champagne’. Let us hope that we do not receive a letter from France!
We recently reviewed Argentine red wines listing our top twenty Argentina red wines>go providing our guide to the highest quality lowest cost Argentine red wines>go found on supermarket shelves.
“I drink Champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it – unless I’m thirsty.” A famous quote by Madame Bollinger, but since spending more time in Argentina we agree. The quality and reasonable price of Argentine Champagnes will astound you.
Although the French fought hard to protect the name ‘Champagne’ as a jealously guarded brand for one their most famous wine regions, it has not stopped the important French Champagne wine producers establishing their brands in Argentina; not surprisingly, their wines are some of the best.
Argentine Champagne is made is the traditional French Champenoise method. This exacting technique is what makes Champagne so very expensive in Europe, but in Argentina, ‘Method Champagne’ starts at around just $10 to12 pesos or USD $3 to $4 – great value and a wonderful accompaniment for any meal or gathering. A quick tip – the healthiest Champagne is Nature or Extra Brut because it has less sugar. We are very health conscious (fat) so keep our Demi Sec and Dulcie to the minimum.
A quick Method Champagne lesson
All Champagne starts as high quality, normally quite acidic, dry white wine or blend of wines, coupage, fermented for a second time in special heavyweight bottles with a fresh dose of yeast and sugar. The bottles then capped and placed in cool cellars for a number of months.
During this time, a secondary fermentation takes place releasing CO2 as part of the process. With no means of escape, the CO2 dissolves into the liquid raising the wines pressure to six atmospheres. The CO2 giving Champagne its wonderful bubbles that tickle both your nose and a little later your senses.
The problem with this technique is the deposit of dead yeast cells that collects in the bottle.
Normally wine producers remove sediment by filtration before bottling, but since that would also remove all the wonderful bubbles the process requires a little innovation.
The next stage requires the bottles placed on titling shelves. To retain the bubbles a process known as Remuage gradually adjusts each bottle over the course of a few weeks, slowly rotating and taking the bottle from a horizontal to an upside-down position to capture the dead yeast cells in the neck of the bottle.
The necks of the bottles then submerged in a freezing liquid just to the level of the gathered sediment, which freezes into a solid “plug” of dead yeast cells. On removal of the cap, gas pressure shoots the plug out in a process known as degorgement.
The next part of the process requires bottles topped up with a “dosage” of reserved wine, sweetened according to the desired style of wine. This is a very important stage of the making and dictates both taste and quality. The dosage might contain aged Champagne, crystal sugar or even cognac. The driest champagnes (least sugar) are described as Nature to Brut.
The bottle then corked and wired completes the Methode Champenoise.
Do not get stuck on when and with what food, etc, etc, you might drink Champagne. In Argentina you drink what you like when you like and with whatever food you prefer – this is a society famed for breaking the rules fantastically well with surprisingly good results!
Our top ten Argentine sparklers is about great wine at the right price, although we do throw in a few pricey vintages:
- Extreme Extra Brut by Cave Etreme – we make this number one for both its quality and price
- Navarro Correas Nature by Navarro Correas is a steal!
- Montchenot Nature by Lopez is another steal!
- Eternum 1999 Brut Nature by Chandon is our favorite reserved for special occasions as it is pricey
- Bianchi Extra Brut by Bianchi
- Baron B Rose 2003 Brut by Chandon is our favorite pink champers
- Cava privada de Bianchi 2003 Extra Brut by Bianchi
- Trapiche Brut Nature by Trapiche is a great favorite hiked in price
- Paul Caraguel Extra Brut by Paul Caraguel
- Henri Piper Extra Brut by Cave Etreme
Baron B Extra Brut by Chandon is a favorite tipple of the Argentines.
Rutini is poor value in our opinion.
Mumm a great favorite in Europe is not for us.
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