{"id":643,"date":"2015-12-28T14:36:20","date_gmt":"2015-12-28T22:36:20","guid":{"rendered":"http:\/\/www.breakaway-tours.com\/blog\/?p=643"},"modified":"2016-12-12T13:25:13","modified_gmt":"2016-12-12T21:25:13","slug":"ring-in-2016-with-sparkling-wine","status":"publish","type":"post","link":"https:\/\/www.breakaway-tours.com\/blog\/ring-in-2016-with-sparkling-wine\/","title":{"rendered":"Ring in 2017 with Sparkling Wine!"},"content":{"rendered":"
\"Sparkling<\/a>

Sparkling Wine New Year!<\/p><\/div>\n

New Year\u2019s Eve is finally here and we’ve got your how-to guide to decoding the various varieties of sparkling wine, sure to be on hand however you chose to ring in 2017!<\/h2>\n

While Champagne, France<\/strong><\/a> is best known for its production of the world\u2019s most famous fermented libation, Italy and Spain offer delicious (and less expensive) alternatives with their respective prosecco and cava.<\/p>\n

But what\u2019s the difference between these three sparkling wines?<\/strong><\/p>\n

\"Sparkling<\/a>

Sparkling Lineup<\/p><\/div>\n

The\u00a0major difference is in the process of fermentation (the \u201cbubble making process\u201d). Champagne goes through a second fermentation in a sealed bottle. For prosecco and cava, the second fermentation is done in a large vat, also known as the Charmat<\/a> method. The three wines are also made from different grape varietals: Champagne from chardonnay, pinot noir and pinot meunier grapes; cava from macabeo, parellada and xarel-lo grapes and prosecco from glera grapes.<\/p>\n

Each wine has different amounts of fizz, either frizzante or spumante. The easiest way to determine how much fizz your bubbly will have is to simply compare the corks. If the cork has a string attached to it, you\u2019ll have light fizz (frizzante) and if you notice a wire \u2013 traditional<\/span> for Champagne \u2013 then you\u2019ll have heavy fizz (spumante).<\/p>\n

And in general as far as taste, Champagne is richer and more complex, while cava and prosecco are lighter and slightly fruitier.<\/p>\n

\"Sparkling<\/a>

Cheers!<\/p><\/div>\n

Now that the science is out of the way, this New Year\u2019s enjoy a pairing of a Champagne, prosecco and cava with a simple dish that is sure to add sizzle to your sparkle.<\/strong><\/p>\n

It is said that \u201cChampagne<\/strong> goes with everything.\u201d Perhaps that is because this\u00a0sparkling wine boasts\u00a0notes of citrus, apple and pear balanced with crisp acidity and a soft and creamy mouth feel are a perfect pairing for cheeses, delicate fish<\/span> and foul alike. One of our favorite festive pairings with Champagne is oysters.\u00a0Oysters\u00a0are briny, delicate and salty, complementing the rich flavor of white currant in Billecart-Salmon Brut Reserve ($50).<\/strong> Comprised of all three Champagne grapes, this bottle is worth the price as it is from one of France\u2019s oldest Champagne-making houses.<\/p>\n

Italy does so many things right when it comes to food and drink, and their Prosecco<\/strong> and cured meats are no exception. While figgy pudding may\u00a0not have made it onto your\u00a0holiday menus, fresh figs and prosciutto make an easy and delicious appetizer to execute and serve at New Year\u2019s Eve parties. Choose the subtly sweet Prosciutto di San Daniele that hails from northern Italy, and pair it with Nino Franco Prosecco di Valdobbiadene Rustico ($15)<\/strong>. This classic, off-dry sparkling wine\u00a0has notes of tropical fruit and a bone-dry finish.<\/p>\n

Spanish Cava<\/strong> is growing steadily in popularity. Llopart “Leopardi” Cava Brut Ros\u00e8 Reserva 2008 ($15) <\/strong>from the Catalonia region is made from the grapes of Mouvedre and Garnacha. This cava is a great match with a cheese course. This pink sparkling wine offers a wonderful bouquet of cranberry and wild red fruits underscored with lovely minerality. Choose a trio of cheeses from each of these countries \u2013 garrotxa (a semi-firm goat milk cheese from Spain), a hearty hunk of aged parmesan (hard cow milk cheese from Italy) with a drizzle of ten-year balsamic vinegar and a creamy brie (cow milk cheese from France).<\/p>\n

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