A sparkling Christmas
By Anthony Gismondi, Special to the Sun |
December 14, 2012
Sparkling wine when compares to champagne,
seems to come out on top, the bubbly drink is nearly indistinguishable and half
the price. This style of wine seems to be the one that has improved the most
over the past two decades, especially ones that go through the second
fermentation process to achieve “the much-sought-after tiny bubbles in every
authentic bottle of Champagne.” Cava, the commonly known worldwide term for
Spanish sparkling wine, is made in the same way as champagne. “In Spain most
cava is invariably a blend of macabeo, parellada and xarello grapes.” The nutty
flavour with a “wiff of fresh fruit” is very desirable. Most of the finest
sparkling wines use the French champagne method or “methode champenoise”. Wines
from all over, whether it be the cava from Spain or sparkling wines from
California, Australia, or Canada, have never been better.
I’ve never tried sparkling wine but it
sounds to be really good. The artisans all over the world are really improving
in this are and it seems to be a better deal that champagne as it’s half the
price and tastes almost the same. It all stems from the French and their way o
making champagne so a big thank you to them. I think is interesting that two
different drinks, wine and champagne, can be made using the same method. The
second fermentation process sounds important and it must take a lot of skills
to figure out to do that. Whoever came up with sparkling wine is very
intelligent and I’m happy to hear that lately it’s been getting better and
better.
No comments:
Post a Comment