Bubbly trends

With the dark winter behind us and the spring and outdoor dining season a few weeks away (optimistic, of course!), we took the opportunity to check out the champagne and sparkling wine trends for 2020 with our Story buddy, the champagne and wine writer Fredrik Schelin. What’s happening when it comes to sparkling wine and champagne in 2020? And is there really any big NO NO’s when it comes to bubbles?

What kind of trend do we see in sparkling wine and champagne this spring and summer?

We will drink more rosé than ever before, the trend started already last year in Sweden and will increase this year. Rosé sparkling wine is good, fruity and lovely in the spring sun after months of darkness. Another trend is also more alcohol-free bubbles overall.

What will be this year's unexpected favorite among the Swedes? Something you think will get its breakthrough or, something you’re hoping a little extra for?

I see pure chardonnay champagne so called blanc de blanc getting more and more popular. But also, more winery-specific champagne is growing among the more initiated bubble lovers. And, as I said, non-alcoholic bubbles are brutally increasing a lot in sales and is a strong contender.

Your goal is to make Swedes think of champagne as a drink that’s not just for luxurious festivities and celebrations. Do you have a tip on how to pair bubbles with food?

I think people generally have a hard time seeing champagne together with food. But matching the acid in the wine and the bubbles with food is brilliant. And if you choose a champagne on red grapes and a little age and oak barrel vinified it fits perfectly well with meat dishes for example.

Is there any big NO NO when it comes to champagne?

You are not allowed to waste, or as we say in Sweden “vaska”, champagne just for the sake of it! If you are going to sabrate it’s okey to spill some of your champagne. Otherwise, there are no mistakes just try and find your own taste.

Can you tell us 3-4 things to think about when we drink our sparkling wine or champagne?

Time - temperature - glass and company, I would say. Give the wine time in the glass to open up, serve it at 10 degrees in a larger cup - not flute - so the wine can show itself off properly. And of course, enjoy it with the right company, that's the most important thing of all!

A colleague, friend or maybe a family member is having a birthday party - we want to impress but at the same time not spend the whole amount of holiday cash on a champagne to give away. What do we buy?

I would flip the question, what style of champagne does this person like? Is it a pure crispy chardonnay or a reddish round, maybe a rosé or why not an echoing more burgundy champagne? There are so many wine styles in champagne that you can't say a general variety.

Thanks for the tips Fredrik! Finally, at what temperature should we enjoy our champagne?

Too cool temperatures dampens taste and aroma so serve your champagne at 10 degrees and let it slowly rise in temp in the glass. Enjoy!