The new year has arrived. As we bid farewell to the old and welcome the new, sparkling wine is naturally a must-have to enhance the festive atmosphere. The most famous sparkling wine known to friends of Portuguese immigration is Champagne. However, due to strict regulations on the production area and methods, Champagne tends to be costly and generally expensive. In addition to Champagne, some more affordable sparkling wines are gaining popularity among consumers. Sparkling wines similar in style to Champagne include Spanish Cava, French Crémant de Loire from the Loire Valley, and Limoux sparkling wine from the Languedoc-Roussillon region, as well as Prosecco from Italy, which outsells Champagne globally. Besides these well-known sparkling wines, there is a high-quality sparkling wine that remains relatively unknown, which is produced in the Bairrada region of Portugal.
The Bairrada designated region is located north of Lisbon, the capital of Portugal, south of the Douro River estuary, and adjacent to the Atlantic Ocean, benefiting from the warm Atlantic currents, resulting in a mild climate. The soil in the Bairrada region is primarily clay, mixed with sand and limestone, with the main red grape variety being Baga, along with some local white grape varieties and the international Chardonnay variety.
The sparkling wines produced in the Bairrada region vary according to the style of different wineries, with both single-varietal and blended sparkling wines available. The main grape variety used for producing sparkling wine is the white grape variety Fernão Pires, locally known as Maria Gomes, along with the high-acidity grape variety Bical. Bairrada sparkling wine is made using the traditional method (Methode Traditionnelle), which is worth mentioning to friends of Portuguese immigration, as Champagne is also produced using this method, which is therefore referred to as the Champagne method (Methode Champenoise). The grapes undergo primary fermentation to produce still wine, after which yeast and sugar for secondary fermentation are added, allowing the wine to produce carbon dioxide. Subsequently, the wine is bottled and placed in a cellar, with fermentation times ranging from 7 months to 3 years, during which some sparkling wines undergo aging on the lees (sur lie). After the sparkling wine is disgorged, removing the dead yeast from the bottle, some sugar is added, completing the production of Bairrada sparkling wine. The longer the wine is in contact with the yeast, the more intense and complex the flavor of the sparkling wine becomes.
Grapes in the Bairrada region are often harvested earlier than in other regions, starting in early to mid-August. The early-harvested grapes have higher acidity and lower sweetness, making them suitable for blending. The labels of Portuguese sparkling wines will indicate "Espumante"; due to its similarity in spelling to the Italian sparkling wine "spumante", it is often mistakenly perceived as a simple sweet sparkling wine. In fact, Portuguese sparkling wine shares many stylistic similarities with Champagne, predominantly being dry, crisp, and well-balanced, with fine bubbles and a mineral flavor, offering a smooth mouthfeel. Its aromas are diverse and complex, featuring subtle floral notes, as well as hints of gypsum, toasted bread, orange, dried tangerine peel, herbs, and honey. Some wineries choose to use "Tradicional Method" (meaning "made using traditional methods") on their labels instead of "Espumante".
Bairrada sparkling wine is of superior quality yet reasonably priced. On the upcoming New Year's Eve, when the Portuguese Chinese gather with family and friends, why not try the Bairrada sparkling wine produced in Portugal to toast the new year with fresh wine!