Lisa Ludwigsen interviews Breathless Wines’ Sharon Cohn and Penny Gadd-Coster.
Photos by Paige Green
The holiday season finds its perfect liquid accomplice in the effervescence of sparkling wine, and in Sonoma County, this pleasure is elevated by the region’s long-standing tradition of producing world-class bubbles. There’s an undeniable joy in the lively cascade of tiny bubbles that instantly transforms any gathering, from a casual family brunch to a sophisticated New Year’s Eve gala.
Healdsburg-based Breathless Wines represents all that is attractive about our vibrant sparkling wine scene. Breathless is owned by three sisters, Sharon Cohn, Rebecca Faust, Cynthia Faust, and acclaimed winemaker Penny Gadd-Coster, Breathless Wines is all about bringing bubbles to each of life’s celebrations.
I posed a few burning questions about local sparkling to Sharon Cohn and Penny Gadd-Coster.
Lisa Ludwigsen: What grape varieties are used to make Breathless sparkling wines?
Sharon Cohn: The main grape varieties we use are Chardonnay, Pinot Noir and Pinot Meunier. We also use Pinot Blanc and Muscat (Orange and Canelli).
LL: How does the climate of Sonoma County influence the flavor profile of its sparkling wines?
SC: We have cool summer mornings and warm days, with fog on a regular basis. This helps grapes to ripen slowly which helps to bring out great flavors.
LL: Are there any unique characteristics that differentiate Sonoma County sparkling wines from those made in other regions?
SC: The weather patterns and soils define several unique appellations within Sonoma County. If we compare the French Champagne region to Sonoma County, our sparkling is more fruit forward. The cold winters in France don’t allow the fruit to develop as much as it does in Sonoma County.
LL: What food pairings do you recommend for your wines?
Penny Gadd-Coster: The wonderful thing is that Sparkling wines will go with a variety of foods. For example, I like to pair Blanc de Blancs with red meats or hearty vegetables. Because sparkling wine naturally cleanses the palate, it doesn’t compete with the flavors of the food. It enhances them. However, our all-time favorite is potato chips with caviar or tobiko and crème fraîche with any sparkling.
LL: Can you briefly explain the difference between brut, blanc de noir and sparkling rose wines?
G-C: Brut is a blend of grapes and can refer to a sugar level in the wine. Blanc de Noir means white of the black, meaning a red grape is used but makes a ‘white’ wine. Blanc de Blanc is white of the white, white grapes and white wine. Rose generally has more color because it comes from red grapes.
LL: Do either of you have a favorite season to drink sparkling wine?
G-C: Any season is my favorite. Why celebrate only one season, when you can make any season special with a glass of bubbles!
SC: For me, sparkling wine is always my go-to. It’s the perfect pairing with almost anything or nothing at all.
One of Breathless Wines’ mottos from Coco Chanel says it just right: “I only drink champagne on two occasions, when I am in love and when I am not.”
Breathless Sparkling Wines
707-395-7300
499 Moore Lane, Healdsburg
Thurs-Mon | 11am–6pm