'Bubbles Are Always Relevant'
As a wise man once said “Champagne is always relevant,” and while Champagne isn’t always feasible, that doesn’t mean all bubbles have to be out of reach. There’s plenty of good options for alternatives – French crémant, Spanish Cava, Italian Prosecco, and Austrian and German sekt. Crémant and cava are made the same way as champagne (méthode traditionnelle) while prosecco uses the charmat method. When made in the traditional method, secondary fermentation happens in the bottle rather than in stainless steel tanks. Aging in the bottle makes the bubbles finer and smaller, and gives the wine a more complex flavor profile. Meanwhile the bubbles in prosecco are larger and coarser, and the flavor profile is fresher. Both methods produce excellent wine, and the more sparkling wine the merrier!
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