Elevated acidity and a mineral core balance the rich fruit flavors of white peach, honeysuckle, vanilla and baking spice. A blend of aromatic Viognier, fermented in new French oak barrels, and fruity Pinot Gris, a varietal not commonly found in the South of France, combine to make a unique wine that deserves an exceptional meal, perhaps of butter-poached lobster, herb-roasted chicken, or roasted pork loin with stone fruit.
Pays D'Oc, Languedoc-Roussillon, France
Most Prosecco and Cava are carbonated, just like soda. Champagne, however, gets its fizz from the addition of more yeast and sugar, to create a small, second fermentation inside the bottle.