Chandon Brut California

Domaine Chandon was founded in Yountville in 1973 by Robert-Jean de Vogüé and John Wright, one of the first French-owned sparkling wine ventures in the United States. Pauline Lhote is head winemaker.

It's made in the traditional method, with the second fermentation in bottle and at least 12 months on the lees. The current blend is 73% Chardonnay, 26% Pinot Noir and 1% Meunier from several cool-climate Northern California appellations. It's a Brut with 9 grams per liter of dosage, and it's sold here in 187ml and 750ml bottles.

The winery describes green apple, citrus, pear, almond and white flowers, with "intense and fresh fruit flavors with subtle complexity."

Against Veuve du Vernay Brut, Chandon is made in the bottle-fermented traditional method rather than in tank; for a California sparkler with real Champagne technique, choose Chandon.

The winery suggests serving it at 49 to 54°F as an aperitif or with salty or creamy dishes like oysters, fried chicken or calamari.

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