Ken & Norm's Liquors

Your neighborhood stop for all things Wine and Spirits. Questions? Please contact Customer Service at sergemin@kenandnorms.com

Bubbles

     Because it’s all about the bubbles.  Well, yeast too.  Ok, fruit and finish.  Many viticultural areas produce a sparkling wine by one of two methods: Traditional and Charmat.  A traditionally-made sparkling wine has a special yeast and sugar added to a finished wine to produce a second fermentation inside the bottle.  The Charmat method is where the secondary fermentation happens in a large stainless steel tank before the final product is bottled.

     Many arguments have been fought over the definitions of sparkling wine – most notably when it can be called “champagne”.  For most, if a sparkling wine is produced in the areas of France from just east of Paris to Reims to Champagne proper, then it has the distinction of being called Champagne.  Anywhere else in France, it carries the name Crément.  Bubble structure is characteristically mousse-y with a fine to minuscule bubble column rising from seemingly nowhere.

     Italy’s northeastern regions produce a sparkling vino called Prosecco.  Veneto, Venezie, and della-Venizia are most famous for their beautiful proseccos.  Flavors focus on fruit with apples, pears, peaches, and apricots being the predominant profiles.  Bubble structure is typically more firm to help balance the residual sugars.

     Elsewhere, sparkling wines shouldn’t bear the word champagne unless the vintner is trying to give a false impression of the product.  California; Oregon; Ontario, and British Columbia, Canada each have sparkling wines of remarkable flavor and quality but should not be marketed as champagne.  This is Jason’s (your vinoboy) adamant foot-stamping and we have no control over the wineries – to Jason “at least not yet.”

~~~~~~

France

Coming soon…

~~~~~~

Italy

prosecco-ilcortigianoIl Cortigiano Prosecco NV

Place of Origin: Veneto, Italia

Jason’s Tasting Notes:  “I shared this wonderful wine with our guests on Feb 25th to a great response.  A floral nose, crisp apple palate, firm bubble structure, and a delicate finish of ripe peaches.”

Jason’s Tips: “Serve ice cold as an apéritif or as an accompaniment to not-too-sweet desserts.  Home-churned vanilla ice cream, strawberry shortcakes, or fruit salad would be wonderful.

~~~~~~

Americas

Coming Soon…

~~~~~~

Leave a Reply

Your email address will not be published. Required fields are marked *

Ken & Norm's Liquors urges you to please drink responsibly!!