When I arrived at Gourmet Chicago, I made a beeline for the Pritzker Pavilion’s Choral Room where Roederer Estate was hosting a sparking wine seminar. Here, no line of people clogged the door — I could just walk right in and take a seat behind four empty glasses filled with anticipation.
I’ve had tasty California sparklers before, but I never thought they really compared with true Champagne. Our presenter, Xavier Barlier, agreed, noting that “because the climate of California is not so severe, the [sparkling] wines don’t achieve the finesse of Champagne.”
Well, the wines we sampled seemed pretty darn tasty to me. I was surprised to see them poured into white wine glasses instead of the more traditional flutes. Barlier liked the elegant look of flutes, but he called them “straight jackets,” arguing that the sparkling wine doesn’t have room to expand and express all of its aromas and flavors. “Better to use Chardonnay glasses,” he advised.