From Wikipedia, the free encyclopedia.  “There are four main methods of sparkling wine production. The first is simple injection of carbon dioxide (CO2), the process used in soft drinks. The second is the Metodo Martinotti created and patented by Italian Federico Martinotti (1860-1924) in 1895[1] and adapted by Eugène Charmat in 1907,[2] a French vine grower in Saint-Pourçain-sur-Sioule, in which the wine undergoes a secondary fermentation in bulk tanks, and is bottled under pressure. This method is used for Prosecco and Asti in particular. The third method is the traditional method or méthode champenoise.[a] With this method the effervescence is produced by secondary fermentation in the bottle. As the name suggests, this is used for the production of Champagne, but is slightly more expensive than the Charmat process. The fourth method is the “transfer method”. This method will take the cuvée to bottle for secondary fermentation, which allows for the additional complexity, but then will transfer the wine out of the individual bottles into a larger tank after it has spent the desired amount of time on yeast.[3] 

MICHIGAN (Leelanau Peninsula)

I have nothing against the French, California, New York, or any other wine producing region for that matter, but some truly excellent sparkling wines are produced in Michigan’s Leelanau Peninsula.  One winery stands out above all the rest.

L. Mawby Winery (Leelanau Peninsula, Michigan) – Owned and operated by Lawarence (Larry) Mawby.  L. Mawby produces only sparkling wines sold under the L. Mawby (methode champenoise) and M. Lawrence (cuve close method)  labels.

  • Sandpiper (M. Lawrence label, L. Mawby Winery, Michigan) – One of our favorites and one of Mawby’s least expensive products.  Available only at the Winery or online.  Here’s their description:  EXTRA SEC, Sparkling Wine, ‘Pale color… gentle fruit aromas… a hint of toast… just off-dry… sweet/tart flavors.’  A blend of select wine grapes that are hand picked and carefully whole-cluster pressed. The juice is fermented in stainless steel tanks, then fermented a second time in a closed tank [the cuve close method]. The wine is then filtered, dosaged, and bottled. Available only here and at the winery.