Sparkling wine (sparkling wine) is often drunk in private. However, when expertly tasting sparkling wine, you should pay attention to the following characteristics:
- Mousseux – Perlage
- Color
- Flower – bouquet (aroma)
- Taste
- Finish
It depends on the right champagne glass
Connoisseurs enjoy sparkling wine only from suitable champagne glasses. The best champagne glasses in terms of bubbles and aroma are narrow, tulip-shaped glasses. They must have a so-called “moussier point” in the center. This invisible, ground-in rushing point intensifies the sparkling of the champagne.
In addition to a champagne cooler, champagne accessories for professionals include champagne tongs for opening and a champagne stopper to prevent the carbon dioxide from escaping too quickly. Usually, champagne glasses are only filled to about 2/3 of the glass. Pour slowly into the champagne glass, which is held at a slight angle.
Champagne glasses should not be rinsed with washing-up liquid, but with clear, hot water and then rubbed out with a cloth. The invisible film of dishwashing detergent will greatly impair the fine sparkle and taste.
Cooking with sparkling wine
Sparkling wine is often drunk as an aperitif with food or used as a mixing ingredient, for example in strawberry punch, Kir Royal or other cocktails. But just as with wine, sparkling wine can also be used for cooking. Even sparkling wine jelly is now being made.
Especially dessert can be served with sparkling wine: For example, lemon ice cream can be combined with a shot of chilled white dry sparkling wine in a cocktail glass, and sparkling wine sorbet with melon can also be used as a dessert.
Recipe: sparkling wine sorbet with melon
For the sorbet, boil 250 g of sugar with 150 cc of water. Boil down in an open saucepan until syrupy. This will take about 15 minutes. Let cool slightly. Squeeze 5 limes and measure out 100 ccm of juice. Mix a bottle of sparkling wine (0.75 l), lime juice and sugar syrup.
Place in the freezer and freeze for about 2 to 3 hours. Stir occasionally with a whisk. Cut a melon (about 400g) in half and remove the seeds. Arrange with some grapes and top with the sorbet.
Sparkling wine as a drink with the meal
Sparkling wine can also be used as an accompaniment to a festive meal during all courses of the menu. A brut or dry sparkling wine should be served with the appetizer and main course. A semi-dry sparkling wine is an excellent match for sweet desserts.
