The history of sparkling wine is a combination of accidental discovery, scientific experimentation, and the efforts of many people to perfect the process. The first sparkling wine was likely created by accident in a cellar in Languedoc, France, when cold winter temperatures stopped the primary fermentation process. When the cellar warmed up in the spring, the yeast cells were reactivated and released carbon dioxide into the barrels, creating bubbles. Since then, the making of sparkling wine has evolved with many processes in place to perfect the wines. We will sample two very different bubblies from France:

Simonet Blanc de Blancs Brut, Champagne, France — 100% Chardonnay. The appearance is bright and pale gold, with a lively mousse of delicate bubbles. The bouquet is inviting, with aromas of white flowers, fresh-picked pear and apple. Light, fine bubbles provide a refreshing character on the palate, which is fruity and balanced between residual sugar and a palate-cleansing acidity. 11% ABV. $10.99/6

Jean Luc Joillot Cremant de Bourgogne Rose, Pommard (Burgundy), France — 100% Pinot Noir. The traditional method for making Champagne is used for this Cremant. It is aged at least 18 months on the lees, which is more than most entry-level Champagnes. Pinpoint bubbles. Creamy red-fruit mousse with strawberry flavors and bright citrus and apple fruit. Clean and refreshing. 12% ABV. $42/14

See you Friday!