Effervescence Unleashed Cocktail of the Month for June 2025: Lo-Alcohol Sparkling Negroni Sbagliato

Effervescence Unleashed Cocktail of the Month for June 2025: The Lo-Alcohol Sparkling Negroni Sbagliato Cocktail. Simply add gin and amaro to a shaker. Shake for 10-20 seconds and top with sparkling wine. 

Ingredients 

1 1/2 ounces Gin: Sipsong Spring Gin 

1 1/2 ounces Campari or Amaro: Don Ciccio & Figli Luna 

1 1/2 ounces or more non-alcoholic sparkling wine: Zilch Brut Bubbles 

Sipsong Spirits is located in Sonoma County and the brand is intended to showcase Sonoma to the world. Spring Gin was inspired by the first days of spring. This seasonal gin is a snapshot of a fleeting moment in time, quite literally “Distilling The Moment”. Welcome to Spring in Sonoma County Wine Country. The cherry blossoms, orange flowers, fava flowers as well as wild pea shoots and Douglas Fir tips add stunning freshness to this gin along with many other botanicals. 

Don Ciccio & Figli crafts Italian Herbal Liqueurs in Washington, D.C. most based on old family recipes born on the Amalfi coast. The recipe for their Luna Aperitivo dates to 1894 and this is a dark red-colored liqueur, with a multi-faceted bitter sweetness. Taste highlights begin with grapefruit, prickly pear, gentian lutea and chicory, and the party is joined by notes of rhubarb and vanilla. 

Zilch Zero Alcohol Brut Bubbles is a sparkling drink made using Carbonated Water, White Grape Juice Concentrate, Malic Acid, Citric Acid, Sodium Benzoate and Potassium Metabisulphite (as preservatives). It is very white grape juice forward - not Niagara - but essentially white grape juice with subtle bits of stone fruit. Decent effervescence. Comes across a little sweet based on the fruit forward character of the juice and 0g added sugars. SRP is $15.

Effervescence Unleashed: What is Champagne?

Champagne is a sparkling wine that is exclusively produced in the Appellation d’Origine Controlee area of Champagne, France and made using the traditional method known as the Méthode Champenoise. This method involves a secondary fermentation in the bottle, which creates the bubbles that are characteristic of Champagne. While the term "Champagne" is often used generically to describe sparkling wines, legally and technically, only those produced in this specific region under strict guidelines can bear the name. In short, Champagne is more than just sparkling wine—it's a protected cultural and agricultural product that reflects the tradition and terroir of its region.

Origin and Terroir

The Champagne region, located about 100 miles northeast of Paris, has a cool climate and chalky soils that are ideal for growing grapes with high acidity—a key trait for sparkling wines.  In this kind of cool climate, the growing season is rarely warm enough to ripen grapes to the levels required for standard winemaking.  The landscape that earned Champagne its name (it roughly translates as "open countryside") suggests very gently over the white, calcareous soils of the Paris Basin. 

This famous chalk is distinct from the limestone soils of other French wine regions, being much finer-grained and more porous. This looser structure means that its mineral content is more readily absorbed by the vine roots, and it also provides excellent drainage – avoiding the risks of waterlogging. A further benefit is that this permeability allows access to the water resources far below, promoting strong root development and ensuring a continuous water supply.

The Champagne wine region is divided into five sub-regions: Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne, and Côte des Bar.

1. Montagne de Reims: Known for its chalky limestone soil and home to Reims and Epernay, it is the largest sub-region with the most Grand Cru villages.
2. Vallée de la Marne: Located between the Marne River and the Côte des Blancs, it is the second-largest sub-region.
3. Côte des Blancs: Specializes in white grapes and is known for its chalky-limestone soils.
4. Côte de Sézanne: A smaller sub-region known for its diversity of soil types.
5. Côte des Bar (Aube): The southernmost sub-region, it is known for its red and rosé Champagnes.

Grape Varieties

Champagne is typically made from three primary grape varieties:

• Chardonnay 
• Pinot Noir 
• Pinot Meunier 

These grapes may be used alone or blended in various proportions to create different styles and flavor profiles.

Production Method

Champagne is made using the Méthode Champenoise, or traditional method, which involves a second fermentation in the bottle. This process creates the fine bubbles that characterize Champagne. The steps include:

1. Primary Fermentation – Refers to the initial fermentation process where grape juice is transformed into a still wine. During this stage, yeast converts the natural sugars in the grape juice into alcohol and carbon dioxide, resulting in a dry wine with high acidity. This fermentation can take place in various containers, such as stainless steel tanks or oak barrels, though stainless steel is more commonly used.
   
   
2. Blending – The blending process aims for consistency for non-vintage Champagne by combining wines from different grape varieties and different vineyard plots, along with reserve wines from previous years. Non-vintage Champagne typically blends wines from three to five different vintages.
   
   
3. Second Fermentation – A liqueur de tirage (wine, sugar, and yeast) is added to the wine before bottling. The amount of sugar in the liqueur de tirage determines the pressure of carbonation in the bottle.
   
   
4. Aging on Lees – Once the yeast have finished converting the sugar into alcohol and carbon dioxide, they die and become lees. The lees remain in contact with the wine, imbuing it with autolytic aromas (or aromas from lees-aging), which add layers of complexity.
   
   
5. Riddling and Disgorgement – In order to ensure the clarity and quality of the Champagne, the lees must be removed. The bottles are tilted at an angle downward so that the lees settle into bottle's neck. The bottles are occasionally turned or riddled so that the sediment does not remain on one side of the bottle. The sediment is then removed through disgorgement where the bottle's neck is frozen and when the temporary cap is removed, the pressure in the bottle forces the sediment out.
   
   
6. Dosage – Before final corking, a small amount of sugar wine(liqueur d’expedition) is added to balance the naturally high acidity of the wine and determine its sweetness level. 

Styles of Champagne

• Brut Nature – Also known as Zero Dosage, is a type of Champagne with a very low sugar content, typically between 0 and 3 grams per liter. This designation allows the true flavors of the grapes and the terroir to be fully expressed, as no additional sugar is added after the second fermentation. The term "Brut Nature" comes from the fact that the only sugar present is the natural sugar in the grapes.
  
  
• Brut – The most common style, Brut Champagne has a sugar content typically less than 12 grams per liter. The term "Brut" originated in the early 19th century when Champagne producers began experimenting with lower sugar levels in their wines. 
  
  
• Extra Dry – Refers to a champagne that is slightly sweet rather than dry. It has a sugar content ranging from 12 to 17 grams per liter.
  
  
• Demi-Sec – A sweet style of Champagne that contains between 32 and 50 grams of sugar per liter, often paired with desserts.
  
  
• Rosé Champagne – The pink color of Champagne Rosé is achieved through specific winemaking techniques involving red grapes, such as the blending method (assemblage) and the saignée method.  The blending method involves adding a small amount of red wine to the base white wine before the second fermentation, while the saignée method involves a short maceration of red grapes to extract color and aromas.  Champagne Rosé has a history dating back to the 17th century.
  
  
• Blanc de Blancs – Blanc de Blancs is a term used for Champagne made exclusively from white grape varieties, typically Chardonnay. The name translates to "white from whites" in French, indicating that the wine is made solely from white grapes.  In the Champagne region, Blanc de Blancs are mainly produced in the Côte des Blancs area, known for its chalky terroir which is ideal for growing Chardonnay.
  
  
• Blanc de Noirs – Blanc de Noirs is a term used for white Champagne made from the juice of black-skinned grapes, such as Pinot Noir and/or Pinot Meunier. The name literally means "white from blacks" in French, indicating that the wine is produced from dark-skinned grapes. During the winemaking process, the contact between the juice and the skins is minimized to prevent the juice from taking on color from the skins, resulting in a white wine despite the use of red grapes.

Learn more about the BevFluence Effervescence Unleashed campaign here. 

Effervescence Unleashed Cocktail of the Month for May 2025: The Sparkling Tequila

The Effervescence Unleashed Cocktail of the Month for May 2025 is the Sparkling Tequila. Simply add tequila, lime juice, and mead (or simple syrup) to a shaker. Shake for 10-20 seconds and top with sparkling wine.

Ingredients

• 2 oz Cambio Tequila
• .5 oz lime juice
• .5 oz Clear Skies Meadery Friending Fenrir
• Ernest Rapeneau Champagne

Cambio is a self-described Mexican-styled Tequila: Tequila is one of the only spirits in the world to retain a sense of place through its entire process, it retains its Terroir. Every choice we made with Cambio is to enhance the effect and show the true potential of the spirit.” John des Rosiers – Founder of Cambio Tequila. Clear Skies Meadery is located in Rockville Maryland and produces a range of meads, cysers, and melomels. The Friending Fenrir is their flagship traditional dry mead is a bright and medium-bodied, this mead from orange blossom honey has notes of peach, apricot, and melon and a crisp, citrusy finish. The Ernest Rapeneau Champagne is a blend of 45% Pinot Noir, 35% Meunier and 20% Chardonnay. It is produced in Epernay, the capitol of the Champagne region and was founded in 1901 by the head of the family, Ernest Louis Rapeneau. The family-run Champagne House is one of the last of its’ kind, operating on such a large scale, handing down the family expertise more than five generations. The House sources from 420 family grown and managed acres of estate vineyards. Grapes are carefully selected in order to craft the perfect blend. Each champagne emulates heritage of inimitable style created to delight and make those great occasions very special.

Effervescence Unleashed: What is Prosecco?

Part of the Effervescence Unleashed program is to highlight the various sparkling wine regions and methods used throughout the world. Prosecco is a popular but commonly misunderstood word. Is it a region, a wine, or a grape variety? Before 2009 this term described all three. Pretty confusing, right? Thus, in 2009 several changes were made. First, the Prosecco DOC was created which covers a vast area spanning two regions, nine provinces, and 556 townships. It is geographically located north of Venice in parts of Veneto and Friuli. At the same time the historical birthplaces of Prosecco, Conegliano Valdobbiadene and Colli Asolani were granted DOCG status. ConVal is a region of steep hillsides located between the villages of Conegliano and Valdobbiadene. The Colli Asolani is a hilly area of northern central Veneto where a neatly defined ridge passes from northeast to southwest between the towns of Cornuda and Asolo. Every DOCG wine is subject to official tasting procedures. To prevent counterfeiting, the bottles have a numbered government seal across the neck.  And finally, the name of the primary grape variety used in making Prosecco wine was changed from Prosecco to Glera - the grape's historical synonym.

The word Prosecco is most likely Slovenian in origin "derived from prosek, a dialectic term for 'path cut through the woods'". In Croatia a sweet passito wine called Prošek has been made for thousands of years - although the EU has now banned that usage. I guess it's name is too similar to the subject of this post which was named after the village Prosecco located near Trieste. The first known mention of Prosecco occurred in 1593 when an English traveler named Fynes Moryson wrote "[In] Histria (Trieste) proper grows the wine Pucinum, now called Prosecho, much celebrated by Pliny". Pucinum refers an ancient wine drunk by the Romans.

The modern history of Prosecco began in 1876 when enologist Giovanni Battista Cerletti founded the Scuola Enologico in Conegliano. However the wine's popularity accelerated with improved production techniques for secondary fermentation starting with Federico Martinotti patenting a method using large pressurized temperature-controlled receptacles. And Eugène Charmat's adoption of the autoclave in secondary fermentation soon followed. Post WWII this autoclave became "widely adopted throughout the area of Conegliano Valdobbiadene and the modern sparkling wine industry was born". Over time this historical region lost focus as more producers outside the region began producing Prosecco sparkling wine. Thus the 2009 reforms.

Today the Conegliano Valdobbiadene Prosecco DOCG comprises 15 hillside towns with thousands of small growers supplying 183 wineries. The Dolomite Mountains protect the area on the north while the Piave River valley and a flat plain to the Adriatic Sea bring sea breezes and a semi-marine climate.  The vines are planted on south facing sloops and receive abundant rain which drains quickly through the loose soil or dry from the maritime breezes. 

Wine-searcher.com notes that "the Colli Asolani (the hilly area of northern central Veneto in which Asolo Prosecco is made) run in a neatly defined ridge from northeast to southwest between the towns of Cornuda and Asolo itself. Along this 8-kilometer (5-mile) spine, the hills undulate gently, their peaks rising to a maximum of about 450 meters (1500ft). The finest vineyard sites lie on the southern side of the hills, on sunny south-facing slopes, whose gentle gradient and loose soils offer excellent drainage. They are interspersed with orchards, vegetable crops and the wooded areas that reach up in finger-like valleys to the ridge summit.". 

There are three styles of wine made in the two DOCGs: Spumante (95% of production), Frizzante, and Tranquillo (Still). And there are three categories of residual sugar: Dry (17-32 grams of residual sugar), Extra-Dry (12-17 grams), and Brut (0-12 grams). A fourth category, Extra Brut, was just adopted and will incorporate wines from 0-6 grams.

Other requirements include that the grapes in a Prosecco wine must be at least 85% Glera with the remaining 15% from other authorized grape varieties. Secondary fermentation can be achieved via the autoclave method or in the bottle ("Rifermentato in Bottiglia"). And finally labeling. Superiore refers to only Spumante wines made within the two DOCGs. Millesimato indicates a wine made from a single vintage (85% minimum). And Rive indicates a Prosecco Superiore made entirely of grapes from one of the designated Rive (villages).

As part of our $12.99 Challenge for the Effervescence Unleashed campaign, we stumbled upon this Villa Antica Asolo Prosecco Superiore DOCG for $8.99. From what we've learned the Glera grapes were grown in north central Veneto in the Asolo DOCG and the extra-dry designation means that there is 12-17 grams residual sugar. It comes across off-dry with tight bubbles with some almond mixed with creamy lemons. A nice value for a DOCG Prosecco. 

Pair with Will There By Wine, a novel written by Whitney Cubbison and featured during the BevFluence book series held at the Chicago Speakeasy. 

Effervescence Unleashed Cocktail of the Month for April 2025: The Sparkling Grappa

The Effervescence Unleashed Cocktail of the Month for April 2025 is the Sparkling Grappa.  Simply add grappa and liqueur to a glass and stir. Top with sparkling wine.

Ingredients

• 1.5 oz Golden Moon Chardonnay Grappa
• .5 oz Louisiana Spirits Satsuma Rum Liqueur
• Ducard Vineyards XoXo Blanc du Blancs sparkling Viognier

Ducard Vineyards opened 15 years ago and their estate is located in a beautiful valley on the  eastern edge of the Shenandoah National Park in the shadow of Old Rag Mountain and White Oak Canyon.  The 2021 XOXO Sparkling Viognier or Hugs and Kisses sparkling wine is made from 100% Viognier from the TANA vineyard where the wine is aged two years on its lees. This leads to noticeable yeast, but an elegant display of subtle stone fruit and a lasting finish. 

In 2019 Golden Moon Distillery was awarded the American Distilling Institute’s 2019 Distillery of the Year Award and the distillery was known for offering a rather rare and remarkable range of spirits. In fact, founders Stephen Gould and Karen Knight opened the distillery in order to recreate lost recipes -- particularly those from the late 1700s to the early 1900s. Unfortunately Golden Moon Distillery closed in May 2024 but BookCliff Vineyards where the pomace was sourced is still operating with two locations, the winery in Boulder and the vineyards in Palisades. 

The Bayou Rum Distillery is located about an hour west of Lafayette and was instituted to bring Louisiana rum to the world. From the outset, production has been managed by Cuban born and second-generation rum maker Reiniel Vicente Diaz. His father Omar Vicente was Master Blender of a Cuban rum distillery for 15 years before relocating to the Dominican Republic where the younger Reiniel worked alongside him at the Oliver & Oliver rum company. The Louisiana Spirits Satsuma Rum Liqueur is crafted from locally sourced Satsuma tangerines and barrel-aged rum made from local sugar cane.

Effervescence Unleashed: What is Crémant de Bourgogne?

Part of the Effervescence Unleashed program is to highlight the various sparkling wine regions and methods used throughout the world. One of these is Crémant de Bourgogne, a regional appellation for sparkling wine in the Bourgogne region of France.  According to The Bourgogne Wine Board (BIVB), "the appellation Crémant de Bourgogne is restricted to effervescent wines made from still wines (called vins de base) by the traditional method (1)".  

The grapes from which the vins de base for Crémant de Bourgogne are made come from a wide variety of soils in vineyard districts throughout Bourgogne. They range from the chalky subsoil of the Joigny district in the north to the granites of southern Bourgogne, via the limestones and marls of the Côtes where most of the wines of this appellation are grown. The primary grape varieties are Pinot Noir and Chardonnay (minimum 30%) with secondary varieties: Gamay (20% maximum), Aligoté, Melon, Sacy.  Aligoté is a white grape variety known for its high acidity and is often used in blends to add structure and freshness. The Melon grape, also known as Melon de Bourgogne, is a variety of white grape primarily grown in the Loire Valley and is known for producing lean, mineral, and saline-driven white wines. Sacy is a light-skinned grape variety grown in the Yonne department in the far north of Burgundy.

This La Burgondie Brut Rosé ($12) was purchased at Trader Joes for an under $12.99 Sparkling buy and is composed of 80% Pinot Noir and 20% Gamay. It is dry, but comes across sweeter with the abundance of strawberry flavor and minor minerality.  We paired the sparkling rosé with The Winemakers, a book  written by Jan Moran and featured during the BevFluence book series held at the Chicago Speakeasy. The love story and part-thriller is a good read, even for the less romantically inclined, and highlights winemaking in Napa Valley and Montalcino, Italy, with a side note to Bordeaux, France. 

Happy sipping and reading. 

(1) The traditional method, also known as méthode traditionnelle, is a process used to produce high-end sparkling wines. This method involves a second fermentation that occurs in the bottle, which is where the wine gets its bubbles. After the initial fermentation, the base wine is blended, and a small amount of sugar and yeast is added to each bottle. The bottles are then sealed and stored horizontally in a wine cellar to undergo the secondary fermentation. During this process, carbon dioxide is trapped in the bottle, creating the bubbles characteristic of sparkling wine.

After the secondary fermentation, the bottles are gradually tilted to an upside-down position and rotated slightly each day in a process called riddling. This helps to collect the sediment, or lees, in the neck of the bottle. The neck of the bottle is then frozen, and the cap is removed, ejecting the frozen sediment in a process called disgorgement. Immediately after disgorging, the bottle is topped up with a mixture of sugar and wine, known as the dosage, to adjust the sweetness level of the wine before it is corked and sealed.

Effervescence Unleashed Bonus Cocktail: The St Patrick's Day Black Velvet

We have a special bonus Effervescence Unleashed Cocktail: The St Patrick's Day Black Velvet. Celebrate with the Irish with this easy cocktail featuring just two ingredients: Guinness Stout and a sparkling wine. We choose the draft can of Guinness along with the very accessible Ruffino Prosecco. Cheers.

Effervescence Unleashed Cocktail of the Month for March 2025: Mardi Gras Old Cuban

Effervescence Unleashed Cocktail of the Month for March: Mardi Gras Old Cuban

Capstone Vineyards Sparkling Chardonnay
Wildcat Brothers Distilling Noire Rum

Recipe:

• 6 whole mint leaves
• 1 ounce simple syrup
• 3/4 ounce lime juice, freshly squeezed
• 1 1/2 ounces aged rum
• 2 dashes Angostura bitters
• 2 ounces sparkling wine, chilled
• Garnish: mint sprig

1. Muddle the mint leaves with the simple syrup and lime juice in a shaker.
2. Add the rum and bitters and ice and shake until well-chilled.
3. Double-strain into a coupe glass.
4. Top with sparkling wine and garnish with a mint sprig.
   
   

Capstone Vineyards is a family-owned winery located on the slopes of Blue Mountain in Linden, Virginia. The vineyard produces some of the best fruit in Virginia, resulting in handcrafted wines that are expressive of the land and the people behind them. Visitors can enjoy a unique wine-tasting experience surrounded by breathtaking views and a warm, intimate atmosphere. The 2021 method champenoise sparkling wine is dry, crisp, refreshing.

Wildcat Brothers Distilling is located in Lafayette, Louisiana and uses local sugarcane to produce smooth and unique French-style rums. According to the distillery, "Bourbon enthusiasts will appreciate the full-bodied flavor that our maturation journey produces."

Effervescence Unleashed Cocktail of the Month for February 2025: Sparkling Rosé French 75

The Effervescence Unleashed Cocktail of the Month for February 2025 is the Sparkling Rosé French 75.

We are celebrating both the American Cider Association CiderCon as well as Valentine's Day this month with an ode to rosé cider.

* 2 ounces Gin: Raincity Last Garden Gin
* 1 ounce simple syrup
* 1/2 ounce Lemon juice
* Top with sparkling rosé wine: Snow Capped Cider Sparkling Rosé Cider
* Lemon peel, for garnish (optional)

Raincity is a small distillery located in scenic Squamish, British Columbia. Last Garden Gin is a floral fusion of Elderflower and Osmanthus with the signature spicy flavor of Juniper. With over a dozen botanicals lending their spicy, citrusy, and floral flavors and aromas to this spirit, Last Garden Gin will transport you to a summer garden in full bloom.

Snow Capped Cider family’s orchard legacy spans over a century, with five generations cultivating a tradition of excellence that has grown into businesses like Snow Capped Cider. The cider is crafted at an impressive elevation of 6,130 feet, making it one of the highest-elevation orchards and cideries in the world. The Sparkling Rosé is made from single varietal Pinova apples aged on Malbac wine lees with dried elderberries for 9 months in oak.

Effervescence Unleashed: Virginia Sparkling Red Wine

"The overall inspiration for the wine comes from the often asked question, "why not?" This is a popular question here at CV and has led to many different styles of wine we produce. " - Jake Blodinger, winemaker at Chrysalis Vineyards discussing their Buttorfleoge Norton Pet Nat.

Since the inception of the modern Virginia wine industry, both Horton Vineyards and Chrysalis Vineyards have been pioneers in its development. This can be seen by their introducing (or re-introducing) popular grape varieties such as Viognier, Petit Manseng, and Norton. In addition, they have been pioneers in creating different styles of wine - notably - sparkling red wine.

The Chrysalis Vineyards 2019 Buttorfleoge ($28) is a rarity. This is a Norton Pét-Nat, a new use for Virginia's native grape.  In 2023 there were 130 acres of Norton planted in Virginia (10th most abundant in the Commonwealth(1)). The grape is usually seen as a rich and juicy dry wine that needs a few years in the bottle to tame its astringent nature. Yet, its versatility can be seen in the other styles such as a port-styled wine, a semi-dry lighter offering, and in various blends. But this is the first sparkling I've experienced via Pétillant Naturel using 100% whole-clustered pressed Norton wine. Expect the traditional dark purple color of the Norton but there is an unexpected strong floral note followed by blackberry bubbles.

According to Jake Blodinger, winemaker at Chrysalis Vineyards, "using the methode ancestrale technique ‘rediscovered’ in the Loire in the 1990s, this 100% whole-clustered pressed Norton wine is produced using only the natural microflora found at Locksley Estate. This wine is fermented in tank until there is only a small amount of sugar left. At this point, the wine is bottled and laid down to let the fermentation finish. The result is a true, terroir-driven pétillant-naturel (or Pét Nat), and an exciting addition to the Norton lineup here at Chrysalis Vineyards". 

The Horton Vineyards NV Knots & Shuttles ($24.95) is a another red sparkling wine, this one made from 100% Tannat. Another rarity on many levels.  First, Tannat is the 14th most widely planted grape variety in the Commonwealth with only 78 acres planted. For perspective, Cabernet Franc is the most widely planted grape with 661 acres (1).  Second, Virginia Tannat is generally bottled in Bordeaux-styled blends or as a single varietal wine depending on its tannic structure and juiciness. But as a sparkling wine?  This has to be a first. The wine starts with a black fruit intensity but yields to more finesse once the effervescence starts its escape. 

(1) 2023 Virginia Wine 2023 Commercial Wine Grape Report

Effervescence Unleashed: Champagne Widows: First Woman of Champagne, Veuve Clicquot and the Breathless Brut

In order to help kickoff the BevFluence Effervescence Unleashed program I participated in a book-sparkling wine collaboration between Rebecca Rosenberg's Champagne Widows: First Woman of Champagne, Veuve Clicquot and the Breathless Brut from Breathless Sparking Wines.

The historical novel follows the life of Barbe-Nicole Clicquot and her role launching the famous internationally recognized sparkling wine house. Rosenberg researched not only Barbe-Nicole early life, marriage to Francois Clicquot, his tragic death, but also Barbe-Nicole's difficulties overcoming his death, making champagne, and the Napoleonic Codes preventing women from owning a business.  Rosenberg fills in the historical facts with dialogue and a writing style that provides insights of personal struggles as well as the geo-political and technological situation of that period. These conditions reverberate to the American historical experience if one contemplates the early 19th century. 

The Champagne region of France is renowned for its sparkling wines. Still, its history is also rich with stories of resilience and innovation, particularly those of remarkable women who transformed the industry. Among these pioneers, the daring widows of Champagne, such as Madame Clicquot and Madame Pommery, played a pivotal role in shaping the modern champagne trade.

The Rise of the Widows
In the 18th and 19th centuries, many women found themselves at the helm of champagne houses after the untimely deaths of their husbands. With limited options, these widows embraced the challenge, often taking on roles that were traditionally reserved for men. Madame Clicquot, for instance, inherited her husband’s champagne house in 1805 and became a trailblazer. She introduced innovative practices, including the riddling process, which clarified champagne, making it clearer and more appealing to consumers.

Breaking Barriers
The contributions of these women extended beyond business acumen; they also challenged societal norms. At a time when women had limited rights and were often marginalized, these widows stepped into leadership roles, demonstrating that they could not only run businesses but excel in them. Their stories highlight the intersection of gender and entrepreneurship in a historical context that is often overlooked.

A Legacy of Innovation
The impact of these pioneering women can still be felt today. The innovations they introduced in production techniques and marketing strategies laid the foundation for the modern champagne industry. The emphasis on quality, branding, and customer experience that they championed continues to influence how champagne is produced and sold.

Sonoma's Breathless Wines was the sponsor for the kickoff event, and have provided their Breathless Brut ($29). This is a blend of 54% Chardonnay, 38% Pinot Noir, 6% Pinot Meunier, and 2% Pinot Blanc made the méthode champenoise -- the secondary fermentation process used by the widow Clicquot and all of Champagne. This is a tight effervescent wine with a savory yeasty and melon profile with a touch of green apple Chardonnay. An even more attractive wine when considering the retail price.