Fantastic fizz.

Champagne is predominantly made from three grapes: Chardonnay, Pinot Noir and Pinot Meunier, using the méthode champenoise. After the initial alcohol fermentation, the wine is fermented again in the bottle, so that the carbon dioxide that is produced falls back into the wine, and creates the famous bubbles. It’s made in the Champagne region of France and is strictly regulated – there is even an official association (Comité Champagne), which ensures the appellation’s exclusivity. Sparkling wines produced in other areas of France are termed crémant.

We are proud to have Laurent Perrier as our champagne partner on board our fleet, including the first champagne bar at sea on our flagship Queen Mary 2.

Mainly created from three Spanish grapes (Macabeo, Parellada and Xarel·lo), cava was first made in the middle of the 19th century, when Josep Raventós visited Champagne and became interested in producing a Spanish sparkling wine in the same way. He created the first sparkling wine 21 years later in the vineyards of Penedès in Catalonia. Like Champagne, it has a second fermentation in the bottle – only cava produced in ‘the traditional method’ can be so called, though it can also be made in other areas of Spain, such as La Rioja, the Basque region, and València. As with Champagne, the method means that the wine ages well.

Named after a village in the Veneto region of north-east Italy, Prosecco, like Champagne, has an appellation that is similarly protected by European law. It is made from the Glera grape, which could date back to Roman times, and also has two fermentations, but the second one is in steel tanks rather than in the bottle. It is then bottled under pressure – this is called the Charmat method. The wine – sparkling, semi-sparkling, or even still – is meant to be drunk young.

Quality English wine has been rightly acclaimed and awarded in recent years. The majority of English wines are sparkling, and are mostly made using the same three grape varieties as Champagne. The South East of England – particularly parts of Sussex, Hampshire and Kent – is an especially good region because the chalky soil, tempered with a cool climate, is almost identical to the Champagne region in France.

Buttery, floral, biscuit and toasty are all terms associated with sparkling wine, which can be anything from sharp and dry to delicately fruity. Sparkling wines also make outstanding companions to sweet and savory dishes – and not just canapés and wedding cake.

Charles Metcalfe, who has written two books on matching wines with food and was a guest on Cunard’s Voyage du Vin, offers this advice for mastering the perfect sparkling wine food pairings:

“Most Champagne and cava is near-dry, so best with savory dishes,” advises Charles. “Champagne complements seafood dishes, such as oysters, seafood risotto or grilled sole, while cava is brilliant with tapas. Prosecco goes well with sweeter dishes, but also makes a great contrast with charcuterie, so do try it with salty meats such as prosciutto, as well as hard cheeses, including Parmesan and Grana Padano.”

◆ 1½ fl oz Champagne Laurent-Perrier La Cuvée.
◆ 1¼ fl oz Van Brunt Stillhouse Moonshine whiskey.
◆ 4 oz fresh raspberries.
◆ ½ fl oz freshly squeezed lemon juice.
◆ ½ fl oz sugar syrup (equal parts sugar and water).

Muddle the raspberries in a cocktail shaker, pour in the rest of the ingredients and shake vigorously.

Finely strain into a martini glass and decorate with dried raspberries or a garnish of your choice.

Serve and enjoy!

“Champagne is always on ice for celebrations: it should be served and maintained at 8–10 degrees Celsius (46–50 degrees Fahrenheit). To open the bottle, hold it at a 45-degree angle and point it in a safe direction, remove the foil and loosen the wire cage by untwisting it.

Turn the bottom of the bottle while applying slight pressure to the cork and the cage until the cork comes out. Serve into a flute glass, preferably with a tulip shape, to fully appreciate the aroma.”

“Cuvée Rosé offers the freshest red fruit notes with every enticing sip. This Christmas, it will pair perfectly with charcuterie, poultry, marinated raw fish, grilled prawns, Parma ham, and is an extraordinary match for red fruit desserts.”