We learn to choose a sparkling wine and at the same time, even on the tenth glass, do not call it “champagne”.
Why not champagne:
A reminder, just in case: champagne is a sparkling wine made in the French region of Champagne and only there. So, a bottle of decent champagne costs at least 2.5-3 times more expensive than a bottle of decent sparkling wine, not from Champagne. When Very Important Occasion is not a question. But when it’s just Friday’s meeting of friends or the third time in a month you have to celebrate that this environment will soon end – you do not want to get very ruined. But, naturally, I want to get the most pleasure. Here and comes to the aid of sparkling – inexpensive, pleasant and quite diverse.
We look at the circumstances, choose the sparkling:
a) Prosecco – for guests, corporate parties and cheerfulness in the morning
Prosecco is a sparkling variety from the Glera variety, it is the same sort of Prosecco made in the Veneto region, in the north of Italy. The taste is angelic and simultaneously invigorating, with a heap of flowers and apples-pears. Non-acid, bubbles neat, do not press on the brain, so prosecco can charm everyone. It can be safely taken to the company (especially if there are girls), and you need to have houses in reserve – suddenly someone will drop by, or on Saturday from the morning it will become depressing. Eat light salads and snacks.
On the label: prosecco, Veneto and the word brut, that is, “dry”.
b) Kava – when hunger or thirst for adventure
Kava is a demon among sparkling ones. White kava, especially dry, tastes most often pleasant to the gerodermist. Strong apples, good sour, shrimp basin to it and asking, at the same time and football can be included. Pink kava is more pale, full of berries, but it is still awake and dangerous. Opening the bottle, warn your mother not to look, and be ready to meet the dawn on the bar.
On the label: cava and the word brut.
c) Kreman – when everything is tired or big love
Kreman – that’s what really stands proudly on the table instead of champagne. Because also done in France, by the same method as champagne, but not in Champagne itself, but in some other region. For example, in the Loire Valley, Burgundy or Alsace. And what’s the difference – elegant apples-lemons and a sea breeze in place, the price tag and ambition are much lower. Kraman is loyal, unlike champagne, will forgive you everything: lack of caviar, ironed shirt and family emeralds, drinking in the yard on the bench and, most likely, even a salad with olivier.
On the label: cremant, Alsace, Val de Loire, Bourgogne.
d) Zekt – between business and lunch
Zekty do in Germany or Austria, from Riesling and other local varieties. Basically they are democratic, according to the price tag and attitude – to destroy the bottle at Sunday lunch, go to exhibitions, sales, events. Have noticed from the corner of my eye in the restaurant “Ikei” sparkling in bottles of 0.2 liters? This is just the law.
On the label: sekt and the word trocken, that is, “dry”.
Did you try to experiment?
Sparkling to create difficult, and in the New World with him until they cope as cleverly as in Europe. But there are rare successful formats. For example, White zinfandel is a pink “pop” from the US, everything is tender and strawberry, enthusiastically squealing not only young ladies, but also severe macho. And there is also such a thing as sparkling shiraz, that is, red sparkling, do Australians – it’s shameless, soft and chocolate, and about adventures after it you can even half a year talk to friends and write posts in social networks.
But what about the gold hits?
A few years ago, sparkling in stores was presented mainly “Lambruska”, Martini Asti, “Soviet champagne.” Even now they have not disappeared from the shelves. Is it good or bad? Should they be taken from old memory or immediately weakened and forgotten like a terrible dream?
This is an Italian wine from the Lambrusco variety, it is very sparkling and effervescent and calmer, with small bubbles. It happens white, pink, red. In shops and all kinds of establishments, lambbrusko is more often sweet and semisweet. Which is not very good. Especially if you eat all this stuff with sweets and fruits. At home, in the Emilia-Romagna region, they drink Lambrusco dry, and without any solemn occasions, just for dinner, for pasta or pizza. And that’s another story. Dry lambrosko does not at all appear sour, sharp, lack of sugar does not deprive him of charm. In general, lambrusco is a thing, especially dry red.
b) Asti and comrades
Asti – sparkling from the town of Asti, this is in Piedmont, in the north of Italy. Make it sparkling from the Moscato variety, it’s also Muscat. Grapes are fragrant, provides apricots-peaches in a glass, for this asti and beloved. Yes, and it is often semisweet or sweet. If you do not want to jump off the topic and deprive yourself of peaches, you can play around periodically. Then the advice: open new worlds, try a semi-sweet-sweet Asti with spicy Asian noodles or spicy pork fried in a wok. And another tip: instead of the notorious Asti, look for a sparkling variety of Moscato and Piemonte – this is the same, but it will be cheaper, you do not have to overpay for the word Asti on the label.
c) Soviet champagne
You can drink a glass of “Soviet”, but only for the sake of nostalgia. And it is better not to nostalgize and learn the modern product of domestic winemakers. A pair of our sparkling producers succeeds on a solid four, sometimes even five with a minus. This is the Perovskiy Manor and Yayla, all Crimea.
If all the same you need an expensive-rich:
Franciacorta, or the Italians made champagne
Francachort is made by the same method as champagne, but in northern Italy, in the Lombardy region. By the price tag, she was not far from champagne, the taste is a little gentler and fruity. In champagne, more sea and austerity – yes, someone in francakorte does not have enough, but someone, on the contrary, is great from the fact that the glass is more calm, neutral and does not encourage reading rebellious poetry.
On the label: franciacorta, Lombardia.
Whichever sparkling you choose, check the date of bottling. It is usually written on the counter label or, less commonly, on foil, “hugging” the neck. Rich practice shows that a budget sparkling (up to 700 rubles.) Keeps the form for half a year ± a couple of months, a sparkling “middle class” – a year of plus or minus. Then in taste slowly but surely grasp the power of stale crackers, it can be bitter or unpleasantly sharpen acidity.
And more: any sparkling should be properly cooled – hold 20-30 minutes in the freezer, if time is running out, or a couple of hours in the fridge, if there is nowhere to rush. The more budgetary the sparkling, the more it needs to be cooled. And glasses, of course, are needed – standard narrow glasses. A solemn occasion – the devil with it, the sparkling copes well with the role of everyday wine, for washing down dinners and bringing the thoughts in order at the dawn of a long day.