A few years back, I started having a real appreciation for Champagne. Before that, I never really considered it as an option because, frankly, I didn’t really like it. Of course, we had Martinelli’s Sparkling Cider growing up on holidays and I loved that. But then, I remember tasting Champagne for the first time when I was in law school and I remember thinking, “Uggg. It’s not sweet. I don’t get it.” I think that is why I never really took a liking of it.
Over the years, though, especially when I was waiting tables at a fine dining Italian restaurant, I’ve had many an opportunity to try a variety of Champagnes, Proseccos and Sparkling Wines, including some really high end ones…and I have started to love it! But I also realized there are a ton of varieties, which are important to know so that you can find the type that suits you best.
But it can get a little confusing. For Champagne alone, there is Brut Nature, Extra Brut, Brut, Extra-Dry, Dry, and Doux…to describe the level of sweetness. Then there’s Blanc de Blancs, Blanc de Noirs and Rosé, which signify the grapes used. Then there’s the vintage, which signifies the year.
To make it even more complicated, throw the Sparkling Wine and Cava and Prosecco into the mix and you’re head will start spinning. So let’s boil this down to the basics of what you need to know.
Sparkling Wine is a generic term to describe “Bubbly,” as I like to call it. Within Sparkling Wine, there are designations like Champagne (exclusively from the Champagne region of France), Cava (from Spain). Both of those are fermented in the bottle. Then there is Prosecco (from Italy), which is not fermented in the bottle. Other than that, everything else is generally referred to as Sparkling Wine, some could be fermented in the bottle, others not.
Now that you know the basics, unless you’re planning on being a connoisseur of Sparkling Wine, the only other really important thing is sweetness.
Champagne is regulated and about 95% of Champagne, for that matter, falls into the three Brut categories….so that’s easy. But here is a little cheat sheet so you can understand what the other varieties means so you can find the best for you:
(Listed from Driest to Sweetest)
Brut Nature: no added sugar and under 3 grams/Liter of residual sugars
Extra-Brut: between 0 and 6 g/L of residual sugars
Brut: less than 12 g/L of residual sugars
Extra Sec: between 12 & 17 g/L of residual sugars
Sec: between 17 & 32 g/L of residual sugars
Demi-Sec: between 32 & 50 g/L of residual sugars
Doux: more than 50 g/L of residual sugars
Cava uses similar designations:
Extra-Brut: between 0 and 6 g/L of residual sugars
Brut: less than 12 g/L of residual sugars
Extra-Seco: between 12 & 17 g/L of residual sugars
Seco: between 17 & 32 g/L of residual sugars
Semi-Seco: between 32 & 50 g/L of residual sugars
Dolce: more than 50
Prosecco has three designations to describe the level of sweetness (or residual sugar):
Brut: between 0 and 12 g/L of residual sugars
Extra Dry: between 12 and 17 g/L of residual sugars
Dry: between 17 and 32 g/L of residual sugars (Note that even though it is labeled Dry, it is actually a touch on the sweeter side.)
As for Sparkling Wine, that is going to vary substantially by the brand. Some use similar designations but it is not regulated, so look at the label to get some guidance…and once you find one that you like, jot it down or put it in your phone so that you remember what it is.
Now there are a ton of other variables, but for every day drinking and for making these great Sparkling Cocktails, the sweetness level is a perfectly fine way to start.
For these cocktails, I love using Prosecco. Because Prosecco is not fermented in the bottle, it tends to be more affordable. That doesn’t mean it’s inferior, just the process of making it makes it more affordable and it works especially well when you’re making cocktails. We used an Extra Dry Prosecco for ours which is a good place to start…it’s the middle of the road. If you find you want it a little less sweet then, by all means, get the Brut.
I’m excited for you to try these cocktails! And we’re three different sparkling cocktails that are created for different times of the day.
Traditionally, the Morning Mimosa is a great breakfast/brunch drink. Many folks say a 1:1 ratio, but I think it works better with 2:1 Prosecco:Orange combination. I like to be able to taste the Prosecco a little more…and I love the extra bubbles.
The Tiny Kitchen Bay Berry Fizz is a Signature drink that was created for sipping with lunch or in the late afternoon. It gets its name from the BAsil and the StrawBERRY that we infuse into the Prosecco. The sweetness is counterbalanced by a touch of savory with the addition of the muddled Basil. Soooo good! I envision sipping this on a lake or chilling in the backyard or patio.
The Champagne Cocktail is a classic. It screams Audrey Hepburn. Sophisticated, refined. I see sipping this one at a cocktail party. The addition of the Angostura Aromatic Bitters sets this one apart…and if you haven’t tried Aromatic Bitters before, put it on your list!
Until we’re able to dive more into Sparkling Wine 101, this is a good start to get you going…and to get you thinking about stepping outside of your usual cocktail to one of these refreshing combinations…which are perfect for summertime. Let me know which is your favorite.
And BTW, the story in the video about the guy screaming “I lost an eye” is a true story!! Thankfully, no one was harmed in the opening of that bottle…although the restaurant went dead silent after the sound of the ricocheting cork. Be careful when you open the bottle…and watch the video for the proper way to do it!
Until next week, Cheers!
Morning Mimosa
Morning Mimosa
Ingredients
SO WHAT YOU'RE GONNA NEED IS:
- 1 bottle Prosecco (Sparkling Wine or Champagne or Cava)
- 12 ounces Orange Juice
YOU'LL ALSO NEED:
- Champagne Flute https://amzn.to/2sYV1Er
Instructions
- Fill a Champagne Flute with 2 ounces of freshly squeeze Orange Juice.
- Top off with about 4 ounces of Prosecco (or Sparkling Wine, Champagne)
Nutrition
Tiny Kitchen Bay Berry Fizz
Tiny Kitchen Bay Berry Fizz
Ingredients
SO WHAT YOU'RE GONNA NEED IS
- 1 bottle Prosecco (or Sparkling Wine or Champagne or Cava)
- 8 Strawberries
- 8 leaves Fresh Basil
- 4 teaspoons Powdered Sugar
YOU'LL ALSO NEED:
Instructions
- In a small measuring cup, muddle 1 strawberry, 2 leaves of fresh basil and 1 teaspoon of Powdered Sugar. Fill with about 2 ounces of Prosecco or Sparkling Wine, Champagne. Stir and let sit for a couple of minutes to let the Basil and Strawberries to infuse the Prosecco
- Strain into Champagne Flute. Top slowly with about 4 ounces of Prosecco or Sparkling Wine, Champagne.
- Garnish with a slice of Strawberry
Nutrition
Classic Champagne Cocktail
Classic Champagne Cocktail
Ingredients
SO WHAT YOU'RE GONNA NEED IS
- 1 bottle Prosecco ( or Sparkling Wine, Champagne, or Cava)
- 12 drops Angostura Bitters
- 4 teaspoons Sugar Cubes
YOU'LL ALSO NEED:
Instructions
- Place a Sugar Cube in a Champagne Flute.
- Add a few drops of Angostura Aromatic Bitters
- Top with about 6 ounces of Prosecco or Sparkling Wine, Champagne.
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