Italian sparkling wine conquering our table

The consumption of sparkling wine continues to grow steadily. Bubbles increasingly represent the choice for entertaining friends, whether it’s an aperitif, a dinner, or a lounge time by the pool. Moreover, there are many types of bubbles, allowing us to range from classic methods to Charmat methods of all categories and qualities. But are all sparkling wines the same?

How sparkling wine is obtained

There are two main methods that allow still wine to become sparkling. The simplest method is the Martinotti-Charmat method. In this case, the wine is added with sugar, yeasts, and fermentation activators, left inside large stainless-steel tanks until the complete secondary fermentation occurs. This biochemical process allows sugars to be converted into carbon dioxide, thus producing the characteristic effervescence. The tirage or secondary fermentation period can be slow or fast. In the latter case, the bubbles are large and release easily into the air almost instantly. In the former case, however, the quality of the bubbles increases along with its creaminess on the palate.

In addition to fermentation in tanks, there is also bottle fermentation, which was invented by a French Cistercian monk, Dom Perignon. Because the wine produced from his new vineyards in Champagne was not good when consumed still, he devised a technique to make it more enjoyable and less acidic. He added cane sugar and yeasts into the bottles and then recorked them. After a certain period, the yeasts began reproducing inside the bottle and used the sugar, transforming it into alcohol and carbon dioxide. The increase in pressure was such that it caused the bottles to explode. After numerous attempts, he produced a wine that would become an icon of a world that continues to this day: Champagne. This classic method is the second, more precious way to obtain high-quality sparkling wines.

How to store sparkling wine

Once you have chosen and purchased a bottle of sparkling wine, if you do not consume it right away, you need to store it. First, you must remember that it should not be stored lying down horizontally but kept upright on the shelves. The gas inside the bottle is at around 6 atmospheres, and if we lay it down, some of it escapes through the cork, meaning when you open it, it may have lost its effervescence. Average cellar temperature of around 10-15°C and humidity of 60-70%.

How to uncork a sparkling wine?

Let’s pop the cork only when it’s time to celebrate. For all other times, when opening a bottle with friends, avoid any sudden release of gas. If you uncork with a bang, you create a shock that, especially for classic method sparkling wines, can cause a loss of value and stability of the wine. In practice, you end up drinking it altered and not as good.

Let’s not lump all Prosecco together

We’re joking with proverbs but only to a certain extent. Prosecco has now become the Italian sparkling wine in the world. Essentially, any bubbly, of any type that comes from our territory, becomes Prosecco for everyone. Abroad, it is hard for people to differentiate Prosecco from a classic method Trento DOC. Let alone a Franciacorta. But if someone says Prosecco, it undoubtedly means Italian bubbly.
It would be wise not to fall into this unfortunate trap. Prosecco represents only the sparkling wine made using the Charmat method that comes from the regions of Veneto and Friuli Venezia Giulia. If it’s DOCG, it must come only from the municipalities of Asolo, Valdobbiadene, and Conegliano. And if you order a Prosecco, don’t say: “A little prosecco please”... it’s unbearable!

The ease of pairing with sparkling wine

A sparkling wine is now essential in a cellar. I’m not talking about our home cellar: I’m talking about production cellars. Now in the lines of various wine companies, bubbles have become fundamental for completing a price list. For this reason, we can find sparkling wines of all types and from all grape varieties. A few decades ago, it would have been unthinkable to find sparkling wines based on Negramaro, Molinara, Nebbiolo and other indigenous varieties. Today, they are the most sought after by enthusiasts and winelovers.
Perfect for sophisticated aperitifs with appetizers, vegetable creams, with slices of bread with Extra virgin olive oil and Tomato. A nice classic method Franciacorta DOCG with seafood crudités, shrimp in sauce, red shrimp from Mazara del Vallo, savory and creamy, oysters, and tuna tartare from Carloforte. A good Prosecco with peppered and savory soppressa, a typically Venetian pairing. Blue cheeses paired with classic method bubbles, Basajo Superior with an excellent Durello 36 months. A Friulian Ribolla Gialla with gratin scallops. Finally, if you want to dare a bit, an excellent Pinot Noir Langarolo Rosè with Blu 61 cheese.

Bernardo Pasquali