Jordan Mackay. “It’s Not Champagne. But it might be better, cheaper, and worth exploring”. Chow. 2007 – “Good Champagne has a silky feel, in which the mass of tiny bubbles are so finely woven into the texture that you don’t notice them much, instead focusing on the energy that they bring. The taste should be clean and pure, running from the essence of strawberries and raspberries to apple and citrus, with a little yeasty warmth to round it out.
Sparkling wine is produced in red and white and pink, and from a dizzying variety of grapes, and styles (sweet, semisweet, dry). Grapes range from the strange-sounding Xarel-lo (zhar-ell-oh) of Spain to the Mauzac of Southern France and even the Shiraz, the familiar red grape of Australia.”
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