VINOMECUM – Bubbles are the little black dress!

Buying and choosing the right order - Episode 2

We have reached the point where, little time and few ideas, we must necessarily buy something. Or, even worse, we are faced with the vast choice of bottles just given to the landlord. Obviously we will apply the rule of 'light and young white' to this one to start, up to the more structured red ... but what if - as often happens - they gave away bubbles? mumble mumble… in which order to serve them? First of all, a Classic Method should generally be consumed within 3-5 years from the disgorgement date, except for some very high quality products which can be kept even longer. So, if you find it in the cellar, hurry up and consume it. In general, finding the right wine can be an undertaking and certainly also depends on personal tastes and a little on the producers (if the harvest, pressing, vinification and bottling have not been done well there is little you can do), but there are some tricks to make the right choice. First read the label (see https://www.clubaisbelgium.com/post/what-goes-into-wine).

In case you have a bottle of Charmat Method or Martinotti sparkling wine in your hands, you will start with that one. Not out of nationalism, but rather with an eye to the quality-price ratio (considering that class cannot be seen in the volume of the wallet, but in being able to recognize when it's worth spending that extra euro), if you choose an Italian bubbly you will not be wrong. And then…we won't look bad trying to pronounce Veuve Clicquot Ponsardin Champagne Brut or Piper Heidsieck when we announce it! Which already earns us some points :) In the case of diners with mixed knowledge of wines, I would opt for a classic method from 'pas dosé' to Brut: Franciacorta, TrentoDoc, Altalanga, Oltrepo' pavese (and many, many others, perhaps less known, but very valid, but they are about ninety so this is not the place to list them - try here: https://www.propostavini.com/i-nostri-progetti/bollicine-da-uve-italiane/ ).

Don't think you're mimicking the French. If this is the purpose of the purchase, it is better to aim directly at Champagne. Our sparkling wines have their own soul and characteristics, as well as being able to make use of grapes that the French cannot use for Champagne (we have nerello mascalese but also tintilia, trebbiano, verdicchio, pignoletto…). They are not the Christian Louboutins of the fashion scene but never mind: we can give them up and aim for Jimmy Choos. Less classic (for now) but always chic and …attractive:)

Keep in mind that sugars contribute to the structure, so the 'pas dosé' are excellent to start with and the Bruts are also excellent for more elaborate fish main courses. So the sparkling wines from white and drier grapes for the first part and the Brut ones from black or mixed grapes later…a crude suggestion, but it works without having to rack your brains.

But going back to Uncle's caciucco or my sister's seafood salad??? The advantage of bubbles is that they go well with greasy dishes, thanks to the sensation of the bubbles and the acidity, despite the fact that it is a white wine. So its structure and character do not 'harm' delicate and fish dishes and do not disappear when faced with fried food. They are not aromatic (unlike Malvasie for example) so they don't cover the intensity of the aromas of food but they still go well with exotic dishes... in short, the bubbles are diplomatic :)

And the rosés… well they are perfect for oily fish, even grilled… even with fried sage leaves and even our beloved-but-not-too-posh french fries. So a bottle of rosé fits in: it will find the right combination on Christmas Eve. Someone may ask if you have mixed red with sparkling water (especially the grandmother mentioned before) or if the Lambruschetto has become discoloured...smile and proceed, 'pink wine' is rock!

Going back to the sugars…and the sweet sparkling wines??? Because grandma doesn't give up and wants it at all costs and then... the children like to dip their finger in it and then savor...

The Demi Sec can accompany fruit tarts or in any case not very sweet desserts, while the Sweet type can accompany leavened desserts (Pandoro? Panettone?)…red sparkling wines chocolate (nougat?):) In this case it will be easier to find sweet sparkling wines Method Martinotti (or Charmat) from aromatic grapes: they will not betray your expectations.

So, back to us: less structured and drier and more fragrant for the beginning ... and then ... then we proceed adding structure until the end. In short, it's like starting with a minimalist little black dress at the start of the day

and then adding earrings and 12-heels for the evening version :)

You will always remain chic, elegant and tidy without having to do anything but add: you will leave in the morning inspired by the minimalism of Coco Chanel ending up to the baroque of Dolce and Gabbana at night.

Now we know how to refrigerate them and in which order to serve them… we just need to understand how to recognize the quality when buying them and how to open them, and that's it!