Cupcake Delivers Great French Sparklers

Cupcake Blanc de Blancs Chardonnay N.V., France
Cupcake Brut Rose Pinot Noir N.V., France

Cost: $15-17

What: If you’re looking for a last-minute bottle of bubbly for your New Year’s Eve celebration, you couldn’t go wrong with one of the Cupcake selections. These two sparklers from France’s Loire Valley will liven up any party and add some zip to a special meal.

Both are made the same way as Champagne, using the Methode Traditionnelle. That means that after a primary fermentation in stainless steel, the wine undergoes a second fermentation in the bottle, where it spends at least 12 months. Altogether it takes about two years before these wines are released. All of that makes for a very mellow, smooth wine.

The Blanc de Blancs is 100 percent Chardonnay. The aroma is a little like hot bread just out of the oven, with some floral notes. The taste is crisp and sharp with hints of almond, followed by a smooth, creamy finish.

The Brut Rose is 100 percent Pinot Noir with fresh fruit aromas, especially strawberry, followed by a long, creamy taste. The taste is significantly fruitier than the Blanc de Blancs, but it is a very pleasant taste.

Winery: Cupcake is a California Central Coast winery known for producing some great still wines for under $15. This is their first foray into sparkling wine, and it should be every bit as successful as their California wines. Cupcake winemaker Adam Richardson worked with sparkling winemaker Paul Epsitalie at the Lacheteau winery in the Loire Valley. Their results are another reason I’m starting to think some of the greatest values in wine come from the Loire Valley.

Cupcake also is part of the Underdog Wine Merchants portfolio. Underdog says it champions “interesting, sometimes misunderstood or under-appreciated wines and wine styles.” They have distributed wines from around the world, such as Big House, Cardinal Zin, Pinot Evil and Herding Cats.

Goes with: We tried some unconventional pairings, and they worked extremely well. We had the Blanc de Blancs with standing rib roast for Christmas dinner (along with a great Gigondas from the cellar). We sipped it during different courses, and it tasted great throughout the meal. It’s hard to find a food you can’t pair with a good sparkling wine. The sparkling, fresh taste cut through the heavy meat and potatoes and refreshed our palates. It also would be great with a light seafood dish or pasta in a cream sauce. We had the Brut Rose with pizza, and it was wonderful. Pepperoni, sausage and tomatoes couldn’t throw off the creamy, smooth taste. I think this wine would be better than the Blanc de Blancs with more full-flavored foods, such as grilled duck, Paella or low country boil or a hearty shellfish such as lobster or crab.