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While these are all well defined categories of drinks, there are many sub types inside each category that pose a problem for those who are not fond of these beverages but have to consume them in the name of social drinking in parties and social gatherings. Brut and Champagne are two such sub types of wines that create confusion in the minds of people.
This is because both wines look exactly the same and the differences, if any lie in their taste that will be described in this article. If there is one wine that reigns supreme among all sparkling wines throughout the world, it has got to be Champagne. This is one wine that commands respect and is held in high esteem by wine lovers all over the world. Champagne is a name given to sparkling wine made with specified grape varieties like Pinot and Chardonnay grown in specified plots in a region of France called Champagne.
Though similar clear wines are being made in many other European and American countries using grapes of different varieties, they cannot be called Champagne. A lover of Champagne can smell the wine from a distance and vouch for its unique and distinct flavor.
The most important difference is between the methods of manufacture, there are four methods of making sparkling wine and each produces a distinctive drink.
As well as using a distinctive method, the Champagne region does have a fairly unique climate and geology that gives the wine made there a distinctive flavour. Lying north-east of Paris, the region has a much cooler climate than most wine-producing areas. The average temperature in the region is only just warm enough to ripen white grapes — a degree cooler and there would be no Champagne. The chalky soil is also not found in many other wine producing regions.
There are seven levels of sweetness, ranging from Brut Nature with no added sugar to Dulce with more than 50g of sugar per litre. Almost all Cava is made in six regions in the state of Catalonia. An important tip for drinking Cava: the sweeter the wine, the more you should chill it.
Italian sparkling wines are known as spumantes. They are generally made using the Charmat method, where the second fermentation takes place in a large tank rather than in a bottle. Most spumantes are made in the north of the country where the grapes are less sweet, due to a reduced amount of sun.
Prosecco is probably the best known Italian sparkling wine, especially when combined with peach juice to make the Bellini cocktail. With a straw colour, the wine is dry and should usually be drunk within three years. It is made largely from the Glera grape, which until was known as Prosecco too, although this now only refers to the wine and region. Some sparkling wines have other labels if they are from particular areas.
Prosecco comes from Italy and has a light, fresh profile with a lively bubble, and offers pear, melon or apple characters featured among the typical citrus found in champagne.
Cava comes from Spain and is often looked at as a good quality alternative to champagne as it is made with the same method. It can offer a fuller character profile creamy texture, baked bread aromas with a higher level of sweetness. New World regions, including the United States, Australia, and New Zealand, are also producing very high-quality sparkling wines that are certainly worth a try! Champagne is typically made from blending three different grape varieties. They each offer different characters to alter the flavour profile and structure: pinot noir adds body, structure and complexity; pinot meunier adds fruit and floral aromas; and chardonnay adds freshness, elegance and finesse.
It is also acceptable for producers to use pinot gris, pinot blanc, petit meslier, and arbane grapes, though these are much less common. How you blend these grapes and what portion you use of which grape, changes the way the champagne tastes and what style of champagne it is.
Blanc de Blanc is produced using only chardonnay grapes and is known to be a crisper, more citrus-driven style, while Blanc de Noir is produced using pinot noir or pinot meunier grapes , and has greater body and more richness. Wine, either still or sparkling, gets its colour from skin contact: the skins are pressed with the juice during production, adding colour and imparting structure from the skins' tannins.
The thicker the skin, the higher the tannins and the greater the body.
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