There are excellent Prosecco’s from Italy which rival the best Champagnes, and are better the mediocre ones. A true wine-lover should never be hung up on names and labels.
Many people tend to reserve Sparkling Wine for special occasions, when we really should be having it all year round. Start popping SYLTBAR bottles like a pro, all 365 days of the year.
Master Sommeliers have no hesitation in picking a bubbly to enjoy during a dinner, because what food doesn’t taste better with a squeeze of lime on it? A good Sparkling Wine, that is also acidic, offers a nice complement to anything from tuna tartar to Beef Bourguignon.
No, the fact is that sparkling Wine in little bottles age faster, due to a greater ratio of air to wine. That is why SYLTBAR doesn’t offer little-sized bottles.
Don’t call Sparkling Wine from California or Australia (however wonderful it may be), "Champagne". The same with Prosecco. In short, Prosecco comes from Northern Italy and Cava comes from Spain.
Remove the foil and the wire, hold the cork and gently twist the bottle (not the cork) allowing it to release with a muted thud that says ‘I am a person of the world’, not a loud explosion that says ‘I learned all I know about Champagne from the scene in Dumb, Dumber where they got rid of an endangered species with an exploding cork.’
Just remember - trendy and tasteful are not the same thing. It hurts of what ice will do to the delicate aromas of fine Champagne, Prosecco or Sparkling Wine. But if you think this sounds like a smashing good time, you probably aren’t drinking if for the delicate aromas.
When it comes to wine, this might be true. But this is not the case for Champagne and Prosecco marked Non Vintage. Non Vintage Prosecco should not be older than a year, to keep the crisp and freshness.
Contrary to popular belief, Champagne flutes are not the best for properly enjoying sparkling wines and their aromas. Try putting in a white wine glass or one designed to work with Champagne’s chemical and aromatic compositions, such as the Riedel Veritas Champagne glass. You do this so that the juice that has been imprisoned will have some space to breathe. Try it next time, it makes a big difference.
In restaurants, it’s tempting not to enjoy a Mimosa during brunch. But restaurants need to make margins so their Mimosas are usually mixed from the cheapest sparkling wine and the orange juice. Headache guaranteed - don’t say we didn’t warn you.
A good Mimosa has to have a high quality of Sparkling Wine and should be always mixed up with freshly squeezed orange juice.
No, DOC (Denominazione di Origine Controllata ) and DOCG (Denominazione di Origine Controllata e Garantita) are 2 core standards of the designation for wine. They determine the location the wine was produced, not the quality.