Sparkle Sparkle - Quick Tips For Telling Your Champagne From Your Prosecco
Outline:
Sparkle sparkle
It’s that time of year. The sun is out and it seems like every other week there is a big event that gives us a chance to let our hair down.
Whether it’s a wedding, garden party or housewarming, I’m always asked the same kinds of questions. “Can you organise some bubbles?”, “Is it possible to only get Cava from Italy?” or “Can we avoid Prosecco? It’s way too sweet.”
For anyone in my position questions like these are both easy to answer and a minefield that must be navigated carefully. While I abhor the pretentiousness that goes along with “wine speak” as if it’s a club of which only I’m a member, it can be difficult to answer questions inclusively.
So, I have decided to give a quick guide on just the basics of some Sparkling wines so that we can avoid these pitfalls. For the record though, Yes I can organise some bubbles! Drop me an email and I’ll do my best to give you the perfect options for your day in the sun.
Champagne
Made exclusively in the Champagne region in Northern France (Unless you’re Russian, see Russian-made Shampanskoye) from three main grape varieties. The white grape, Chardonnay, adds acidity as well as floral and citrus notes. The red grapes, Pinot noir and Pinot Meunier add body, structure and red fruit flavours. Yes, red grapes are often used in Champagne but winemakers are careful to only allow colour or tannin to release from the skins to the juice if they are making Rosé.
You can tell which grapes are used by the label. Blanc de Blanc will be made using Chardonnay, Blanc de Noir will only feature red grapes and everything else will be a blend.
Non-Vintage Champagne is most common. This is a wine made from a blend of different years and is used to show a “house style”. Vintage wines are also made but only in years that are deemed of high enough quality/
Though every wine will be fully sparkling, not all Champagne is made in the same style. Here’s a table that will help you decipher the label quickly.
|
Brut Nature (Brut Zero) |
0-3 grams of sugar per litre Fresh, acidic, bone dry |
|
Extra Brut |
0-6 grams of sugar per litre Dry but not as dry as above |
|
Brut |
0-12 grams of sugar per litre Most common, some sweetness |
|
Extra dry |
12-17 grams of sugar per Slightly sweet litre |
|
Sec |
17-32 grams of sugar per Moderately sweet litre |
|
Demi-Sec |
32-50 grams of sugar per Very sweet litre |
|
Doux |
50+ grams of sugar per litre As sweet as it gets |
Prosecco
The pride of the Italian North-East. Though labels may show Treviso or Veneto, the best Prosecco is from Conegliano Valdobbiadene and Asolo. The grape used in Prosecco is Glera, though many people now use Prosecco as a synonym.
Like Champagne, Prosecco can vary in sweetness but unlike in Champagne, the level of effervescence can also vary.
Frizzante Prosecco can be identified by the label or the top. They will have either a
screw cap or a standard wine cork with a string over top. These are semi-sparkling and tend to be on the sweeter side. As they are cheaper they tend to be used for larger groups or mixed into cocktails.
Spumante Prosecco is fully sparkling and uses a full Champagne cork. Though sweetness can vary they tend to be much drier than Frizzante.
Prosecco tends to be non-vintage to be enjoyed while young and fresh.
|
Brut |
0-12 grams of sugar per litre Most common, some sweetness |
|
Extra dry |
12-17 grams of sugar per Slightly sweet litre |
|
Dry |
17-32 grams of sugar per Moderately sweet litre |
Cava
Cava is made using the same methods as Champagne and is therefore always fully Sparkling. Though primarily made in Catalan vineyards in the northeast, it can also be found in other regions like Navarra and Rioja.
The grapes used in Cava are a little more complicated than the above. Traditionally, we would see a blend of Macabeo, Xarel-lo and Parellada. You may also see some Garnacha and/or Monastrell in Rosé production. Recently the use of Pinot Noir and
Chardonnay have also been permitted to add an extra level of fruit and acidity. Most Cava is non-vintage, lower in acidity than Champagne and more approachable.
|
Brut Nature (Brut Zero) |
0-3 grams of sugar per litre Fresh, acidic, bone dry |
|
Extra Brut |
0-6 grams of sugar per litre Dry but not as dry as above |
|
Brut |
0-12 grams of sugar per litre Most common, some sweetness |
|
Extra-Seco |
12-17 grams of sugar per Slightly sweet litre |
|
Seco |
17-32 grams of sugar per Moderately sweet litre |
|
Semi-Seco |
32-50 grams of sugar per Very sweet litre |
|
Dolce |
50+ grams of sugar per litre As sweet as it gets |
Less common sparkling wines
Crémant: Crémant is Champagne-style sparkling wine made in France but not Champagne. These can be very high quality but don’t have the same ageing
requirements as Champagne. Mostly seen as Crémant d’Alsace, Crémant de Bourgogne and Crémant de Loire. The common approach is to use the same grape varieties as with still wines of the region.
Asti: A complete switch on all of the above. In Piemonte, they make their own style of sparkling from the grape Muscat Blanc á Petit Grains. Low in alcohol and very sweet.
Sekt: Sekt is German sparkling wine of varying qualities. Deutscher Sekt bA is the highest level and is considered premium. The best wines are made from Riesling.
Australia: Australia is home to many styles of sparkling from inexpensive wines in the warmer regions like Riverina to premium Champagne-style wines from Yarra Valley, Adelaide Hills or Tasmania. The most interesting of which is their sparkling red wines which are most commonly made from Shiraz but also Merlot and Cabernet Sauvignon.
England: The rise of great English sparkling wines has accelerated in the last number of years. With the rise in temperatures in France making it difficult for Champagne houses to preserve freshness in their wines, we are seeing a big jump in the popularity of cool climate regions like Kent, Hampshire and Cornwall. They also use Pinot Noir, Chardonnay and Pinot Meunier.
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