Italian Sparkling Wine

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Colderove Rosè Spumante Extra Dry £ 11.99 More

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Colderove Gran Cuvèe Extra Dry £ 11.99 More

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Colderove Prosecco Doc Tv Spumante Extra Dry £ 14.99 More

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Colderove Prosecco Docg Superiore Di Valdobbiadene Millesimato 2016 Extra Dry £ 16.99 More

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Colderove Prosecco Doc Tv Spumante Brut More

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Colderove Millesimato Extra Dry £ 17.99 More

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The History and Origins of Sparkling Wine

The production of sparkling wines is a phenomenon that can occur spontaneously in nature. As far back as antiquity, wines sometimes became sparkling due to fermentations that resumed in the spring as temperatures rose. However, the understanding and control of fermentation processes leading to the deliberate production of sparkling wine developed much later.

The Role of Champagne

The Champagne region of France is historically linked to the birth of sparkling wine as we know it today. Although winegrowers in the region initially sought to produce still wines, the particular climatic conditions often caused a second fermentation in the bottles during the spring. This process created pressure inside the bottles, sometimes leading to their breaking. In the 17th century, the Benedictine monk Dom Pérignon is often (albeit anecdotally and not entirely accurately) credited with perfecting the technique of sparkling wine production, seeking to improve the quality and safety of the process.

Production of Sparkling Wine

Sparkling wine is produced according to different methods, the two main ones being:

Metodo Classico or Champenoise: After the first fermentation and bottling, a mixture of sugar and yeast is added to the wine, which causes a second fermentation inside the bottle. This process, which can last several years, produces carbon dioxide that dissolves in the wine, creating the bubbles. At the end of fermentation, the yeasts are removed using the remuage and dégorgement technique and the liqueur d'expédition is added to determine the degree of sweetness of the sparkling wine.

Charmat or Martinotti Method: this method involves second fermentation in large closed containers, called autoclaves, for a shorter period than the classic method. This preserves the fruity and fresh flavours of the wine, and is particularly suitable for young, aromatic wines.

Sparkling wine pairings

Sparkling wines can be served as aperitifs or accompany an entire dinner. Here are some recommended pairings:

Spumante Brut: This type of dry sparkling wine is ideal with light hors d'oeuvres, seafood, sushi, and can be an excellent accompaniment for the whole meal if the cuisine is based on delicate dishes.

Spumante Extra Dry: With a hint of residual sweetness, it is pleasant with hors d'oeuvres and slightly more structured first courses, including fish dishes with sauces.

Spumante Dolce: Perfect with desserts, especially fruit-based desserts or less sugary desserts such as dry biscuits or tarts.

Spumante Rosé: Versatile and charming, it goes well with hors d'oeuvres, white meat dishes, fish or as an accompaniment for a summer barbecue.

Aromatic Sparkling Wine (like Moscato): Excellent with desserts, especially those with cream or fruit, and even blue cheese for a sweet-savoury contrast.

Remember that sparkling wines are best served well chilled, at a temperature between 6 and 8 degrees Celsius, to bring out the freshness and bubbles. When choosing a sparkling wine for a pairing, consider the intensity and flavours of the food to find the right balance with the liveliness and structure of the sparkling wine.