Cheers to Sparkling Margaritas

When I’m not drinking wine, I’m sipping on some tequila. So it’s no surprise that I’m always up for margaritas. Sometimes, I like mixing my two loves to create some bubbly, yet spicy, concoction. This time around, I grabbed a bottle of Louis Pommery NV Brut Sparkling to create my Sparkling spicy margarita.


Alexandre Louis Pommery, a former wool trader, partnered up with Narcisse Greno in the mid-1800s to take on the Champagne wine industry. Their business quickly blossomed, with bottles being shipped to England, Germany, Belgium, and even New York. After conquering Europe, thanks to the invention of Brut Champagne, Maison Pommery then focused on the United States. Their first stint in the U.S. involved the presentation of a gigantic 75,000-liter vat at the World’s Fair in St. Louis, Missouri in April 1904. This impressive creation by Emile Gallé was both a technical device and an art object, but also acted as a major PR tool for their U.S. entrance.


A hundred years later, the heirs continued the family tradition and acquired land in legendary Napa Valley, where sparkling Pommery was created. With over 40 years as a designated oenologist, Thierry Gasco is the cellar master now perpetuating the Pommery style. Gasco’s pioneering spirit led him on a quest to produce the purest, clearest wines through a revolutionary method of yeast encapsulation, which yields wines that are uniquely sediment-free with an exceptional aromatic range. His goal is to develop a new range of Louis Pommery sparkling wines from regions around the globe, with the California sparkling wine being the first.

This wine is made up of 96% Chardonnay and 4% Pinot Noir. The grapes are carefully selected across California vineyards to capture the essence of the land, beyond Napa Valley. Vineyards in California benefit from many micro-climates, which can vary from the coolest to the sunniest within a few kilometers. All this diversity is a big advantage when it comes to seeking out Chardonnays in the most favorable locations. While Champagne soil (and sub-soil) has a mainly limestone and chalky base, this Sparkling wine’s grapes are planted across a multitude of different soils within this diverse climate.


The wine is light yellow in color with strong aromas of bread, pear, and flowers. The bubbles were crazy at first, then tapered off. It wasn’t very acidic or super dry. It tasted like crisp apple, white fruit, and a hint of minerality and yeast. It was quite enjoyable, especially because you can find it at Total Wine for $18.99. 4/5 in the great value category. Since I topped off a spice margarita with this Sparkling, I paired it with guacamole and chips.

Curious about the recipe? Just pick your favorite margarita combo (mine is below) and top it off with a Sparkling wine of your choice. Cheers!


  • 4 ounces fresh lime juice
  • 3 ounces of your favorite tequila
  • 2 teaspoons agave syrup (to taste, honestly. I like it limier)
  • 4 ounces champagne (or enough to fill glass)
  • Sliced jalepeños (to taste)
  • Lime wedges, for garnish


  1. Fill a cocktail shaker with ice (sometimes I get lazy about this, but it tastes better when you do). Add the fresh lime juice, tequila, jalepeño, and agave syrup. Shake to mix well.
  2. Pour into cocktail glasses (or a wine class if you wanna get classy).
  3. Top with champagne and garnish with a lime wedge.



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