Working at the West Vail Liquor Mart, I've noticed that sparkling wines are usually bought by customers for special occasions, like bachelors parties, birthdays, New Years and, of course, the 4th of July.
Served at the right temperature they're so refreshing and crisp, perfumed and I especially love the green apple notes and limes in the dry ones with a slightly bitter aftertaste.
Champagne, like Cava and Prosecco, are called "sparkling wines" because of their effervescence, or carbonation which is allowed inside the bottle during the secondary fermentation of making this wines (traditional methode classique), giving that bubbly look in the glass and that sparkling sensation in the mouth. These wines must be aged for 18 to 24 months minimum, before you can see them on the shelves. And most should be consumed within 3 years of their vintage.
Now the difference between Champagne, Cava and Prosecco is their denomination; French, Spainish and Italian respectively.
They also come in different degrees of sweetness, like Champagne:
-Extra Brut (the driest or more acidic)
-Brut
-Extra dry
-Dry (or Seco)
-Semi Dry (Semi-Seco)
-Sweet (Dulce)
Spumante, Italian term for sparkling and Cava or Vino Espumoso in Spain, are usually both made by the Cuve Close, carbonation method. The still wine is pumped into large tanks, yeast and sugar is added, and temperature is controlled to aid the secondary fermentation. This process is much quicker and cheaper than the Champagne method (traditional methode classique), making these a great deal for an economic decision.
I believe that sparkling wines make a great drink for summer and all the year round. I usually bring a bottle of Prosecco or Cava, when I go out camping, doing some relaxation in the hot tub or simply after barbequing with friends and the loved ones. I just love that feeling of bubbles, the citruses and fruitiness. They're always a success.
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