Pink bubbles for the summer

by Mary Bailey

The pessimists would say there is not much to celebrate these days. The optimists would say we’ve been through a lot and we’re coming out the other side; let’s celebrate. The realist says whatever, let’s have a refreshing glass of pink wine, even better with bubbles. Whichever you are, and most days we are all a bit of both, here are a few festive libations to enjoy on long summer nights.

These wines use several different techniques to become bubbly. Cava and Champagne and are made using the traditional method—the wines undergo the second fermentation in the bottle which results in flavours and aromas of yeast, brioche, toast. This Prosecco undergoes the second fermentation in a tank (the Charmat method) using sophisticated technology to control the pressure and temperature when bottling. The Piquette, Benjamin Bridge and Bella wines are made using the méthode ancestrale, or, pet nat (for pétillant naturel) where the first and only fermentation is in the bottle. Pet nats are generally lower alcohol and the fizz, though delightful, is here for a good time, not a long time. Drink up!

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Benjamin Bridge Pet Nat,
Nova Scotia, Canada
This tasty sparkler is more in the green/yellow colour family, but it tastes just as rosy. A little hazy, with pretty floral aromas and citrusy, spicy ginger flavours. Refreshing and only 10 per cent alcohol. It’s made from 100 per cent Geisenheim (a German cross of Riesling and Chancellor). The can says ‘cloudy and wildly delicious.’ It’s not lyin.’

Old Westminster Piquette,
Maryland, USA
Piquette is an old-fashioned technique (add water to grape pomace—the leftover bits, seeds, skins, stems—then ferment) made new, especially by a group of Maryland winemakers (yes, Maryland!). A little fizzy, with low alcohol, this Piquette rings in a 6.9 per cent ABV, and completely delicious. “It’s like drinking dry peach juice,” says Kelsey Roos of Color de Vino. Super refreshing; it just might replace your fave lawnmower beer.

Bella Mariani 509,
Naramata, BC, Canada
Bella Wines wild ferments their natural ancestrale wines in barrel then hand-bottles by gravity where the wine finishes fermenting. The wines are immediate, full of flavour and verve. The Gamay Noir 509 clone is grown organically on the Mariani vineyard on Naramata Road. Overnight skin contact gives the wine this glorious colour. Juicy and delicious. Take on a picnic.

Canella Blood Orange Mimosa,
Veneto, Italy
Canella Prosecco with Sicilian blood orange juice and pulp. Chill, pop, pour into glass, nothing more needed to enjoy this luscious drink. Canella galloped into wine drinkers hearts a decade or so ago with the Bellini (Prosecco and peach juice). Now it’s the Mimosa. Juicy, citrusy, delish! Beautiful texture, low alcohol, not too sweet and very refreshing.

Cune Cava Brut NV Penedès,
Spain
Classic cava grapes (Xarel-lo, Macabeo and Parellada) and nine months on the lees create aromas of almond, white flowers, citrus and toasty notes with apple, nutty, slightly bitter stone fruit flavours with a hint of saline and a creamy finish. Not pink, but shall we say it has a pink attitude—ready to be enjoyed with friends. Drink with brunch.

Taittinger Brut Prestige Rosé Reims,
France
When you want to be a bit more serious about your bubbles. This NV Champagne possesses gorgeous red berry fruit along with delicious acidity and tension; full-bodied with a long savoury finish. Vibrant. Just off dry which makes it a delicious partner for small get togethers, celebrations and potato chips. Or, have with smoked salmon, roast chicken, grilled mushrooms.

Roger Goulart Rosé Brut Cava,
Penedès, Spain
Gentle pressing of the 70 per cent Garnacha and 30 per cent Pinot Noir creates a barely pink wine with delicate flavours, gentle yet persistent in the mouth. Elegant, balanced, with beautiful acidity and freshness. A lovely drink. Just off dry, have with garden party.