Tis the season for a sparkling wine

"Dom Perignon invented the Champagne making process as we know it," Rekhi said, referring to a French monk from the late 1600s credited with a hand in the development of the sparkling wines movement.

Champagne, according to Rekhi, is made by harvesting grapes like Chardonnay and Pinot Noir early. The grapes then go through two fermentations. The first, which is common for any wine, brings forth the sugar from the grapes into alcohol. At this point the wine is then fermented again, in the bottle itself this time, with the dual introduction of a special extra amount of sugar and yeast. The bottles are then stored horizontally.

This second fermentation, which includes gradual daily rotations of the bottle and removal of sediment, helps to produce carbon dioxide and forms the basis for the bubbles you see in your glass.

This process also helps set the type of sparkling wine which ends up in the bottle. Depending upon the type of wine/sugar mixture which results, the final product ends up with classifications ranging from Extra Brut (most dry) to Doux (most sweet).

While this may be technical for many, Rekhi said it is important to know in helping to determine what type of tastes you end up with. A Brut sparkling wine, for example, is bone dry with little sweetness and tends to have more tart and green apple flavors.

When the finished products are lined up against each other, Champagnes from France often end up being the favorites at a party. As Rekhi pointed out though, other regions of the world like Spain, Italy and California also produce great sparkling wines.

In Spain, Rekhi said, sparkling wine is known as Cava. Flavors tend to be more unique than other regions of the world, with notes of apple and apricot present. Italy, with its Asti Spumante wines, produces bottles which yield a slightly sweeter taste and pair well with desserts.

California is the center of the sparkling wine world in the United States. The taste is similar to French Champagne, though certain wineries produce more fruity tasting ones.

In nearby Half Moon Bay, winemaker and owner Kendyl Kellogg is selling a sparkling wine at her Obester Winery under the Nebbia label. The wine is actually produced by a family winemaking operation in Lodi, with input on the specific recipe given from Obester.

Kellogg described the Nebbia Champagne as "dry, with a light sweet floral and pear taste to it." She recommended pairing her sparkling wine with cheese, especially goat cheese from Pescadero-based Harley Farms.

Kellogg and Rekhi both agree sparkling wine, though traditionally drunk by itself as a means of celebration, is an easy wine to pair with food.

"It goes great with heavier French food," said Kellogg. "It also goes well with pasta Alfredo because of the cream."

Rekhi thought sparkling wine to be a good accompaniment to, among other things, chicken and fish dishes which weren't very spicy.

As for ways to handle, serve and be creative with your sparkling wine, Kellogg and Rekhi each offered several suggestions.

While it might be fun to shoot off the sparkling wine's pressurized cork, said Rekhi, he has heard too many stories of injuries and property damage. He instead recommends a trick of holding the cork and gently twisting the bottle. This helps to keep the cork from blasting out.

Another thing to consider is at what temperature to serve your bubbly. The best temperature, according to Rekhi, is 45 degrees.

"This is ideal so you can enjoy the bubbles and optimal flavor," he said.

With the bottle opened and perhaps on ice, creative ways of serving it to guests can be used to spice up the fun drink even a little more. Kellogg, based on observations of professional chefs, suggested creating "Champagne cocktails."

"I worked with several different chefs to create a mimosa that has a Muscat liqueur and orange rind in it instead of orange juice," said Kellogg. "You could also do Bellinis. One chef developed a recipe with a peach liqueur which was very tasty."

Champagne cocktail recipes:

Bellini

Fill a champagne glass with approximately two thirds of champagne or sparkling wine. Top off with peach nectar (for variation, try peach in form of puree, schnapps or liqueur) and garnish with a peach slice.

Hotel California

Mix together one ounce tequila, two ounces pineapple juice and two ounces Mandarin orange juice with ice. Strain into a champagne glass and top with Champagne.

Classic Champagne Cocktail

Put a small lump of sugar into a champagne glass and add a dash of Angostura bitters. Fill the rest of the glass with Champagne. Top with a lemon peel twist.

Mambo King

Fill a champagne glass with one ounce of orange flavored vodka. Add a touch of grenadine and finish off with Champagne.

Ritz Fizz

Mix dashes of Blue Curacao, Amaretto and lemon juice into a Champagne glass. Top with Champagne and stir gently.

Two great places to check for bubbly for a New Year's Eve celebration or any time the mood strikes:

WineGlobe

43rd Ave., #25 in San Mateo

571-7270

Obester Winery

12341 San Mateo Road (State Route 92) in Half Moon Bay

726-9463