North Coast Oz and James headed north over the San Francisco Bay to Carneros, where some of California's classiest sparkling wine comes from. But was it good enough to make James overcome his fear of fizz?

In this article

Sparkling wine and food

Recipes

Contrary to popular belief, not everyone loves Champagne. James (until this programme at least) was one of the style's detractors, believing that "the bubbles interfere with the taste of the wine". There are other sources of confusion surrounding bubbly too. The distinction between 'sparkling wine' and 'Champagne' flummoxes lots of people, but it's actually quite straightforward. In the European Union, only sparkling wine from the Champagne region of France can be labelled as 'Champagne'. All others have to be called 'sparkling wine' or another appropriate name such as cava or prosecco.

The best California sparkling wine can rival good-quality Champagne. It's usually made from the same two main grape varieties that Champagne is made from: Chardonnay and Pinot Noir. It tends to be a bit softer and fruitier than Champagne but the best examples have the same delicate 'bready' aromas and flavours as Champagne.

Several well known Champagne producers, such as Roederer and Mumm, actually have operations in California, which means they're making both California sparkling wine and French Champagne. You can find bubbly from California in some supermarkets and most high-street wine merchants for about £12-20 a bottle.

Wine fact

'Riddling'. It may sound like dastardly deed perpetrated by an evil genius in a Batman film, but it's actually an integral part of making sparkling wine. Riddling is the process by which bottles are regularly turned a tiny fraction over a period of time (sometimes by hand, sometimes by purpose-built machines) until the yeast cells from the second fermentation collect in the neck of the bottle - at which stage they can be popped out (in a process called disgorgement), leaving behind a clean, yeast-free wine.

There are lots of people who believe that sparkling wine and food - apart from the odd canapé here and there - are a partnership made in hell. Many others disagree, but you do have to use a bit of common sense. A light fizz is never going to be marriage material for a thick juicy steak or a chilli-hot Thai curry, but it does go surprisingly well with, say, fish and chips. Here are a few other food suggestions to try:

• Salmon sushi
• Champagne oysters
• Sea bass and salmon ceviche
• Smoked salmon pâté
• Chicken liver parfait with brandy (VIDEO RECIPE)
• Posh fish and chips
• Pan-cooked chicken with tarragon cream sauce (VIDEO RECIPE)
• Normandy chicken
• Prawns and fresh seaweed tempura
• Seared tuna with avocado purée and radish and apple salad