All that fizzes is not Champagne

The British have a huge appetite for fizz – not only are we the number one export market for Champagne, but we also lap up a host of other sparkling wines.

Prosecco

This has been a huge success story and has kick-started our renewed love of “everyday” fizz in recent years. From a niche product 20 years ago, it has now become ubiquitous.

Why do we love it so? It’s a Martini type of drink – any time, any place, anywhere. It’s easy going, fresh and fruity, usually a little sweet, but, importantly, doesn’t overtly say so on the label. The most commonly encountered version of Prosecco is “Extra Dry”, which in effect means off dry – Brut is sparkling winespeak for dry. It’s very easy to enjoy on its own, which suits the UK way of drinking.

Prosecco now exists in two quality levels. Prosecco DOCG is, at least in theory, top of the Italian wine pyramid of quality and applies to Prosecco produced in the heartland around the villages of Conegliano and Valdobbiadene. The larger Prosecco DOC area covers a large area of the Veneto in north eastern Italy and tends to produce simpler, less intense styles.

What accounts for its style?

-          The grape variety – Glera is fairly neutral with naturally high acidity, which usually requires some sweetness to balance it.

-          The region of production – this part of the Veneto, especially the DOCG area, is made up of green, hilly sites and is relatively cool.

-          Production method – Prosecco uses the prosaic-sounding tank method, which helps to preserve the freshness of the fruit and cool fermentation aromas of pear, apple and elderflower.

What is tank method?

All sparkling wine starts its life as a still wine and a second fermentation is usually used to make it sparkle. Any alcoholic fermentation will naturally produce carbon dioxide (CO₂) which, if not allowed to escape into the atmosphere, will be forced into the wine, making it fizzy.

For Prosecco and many other types of sparkling wine, this second fermentation takes place in a sealed tank.

Cava

Before the arrival of Prosecco, Cava was our go-to bargain fizz. Cava refers to the method of production rather than a specific area – Cava can be made in many parts of Spain – but the vast majority (85%) and pretty much all we see here is from Penedès in Catalonia.

Cava is made using the same method as Champagne, which we are duty bound to call traditional method, or “méthode traditionelle”, but is often aged for less time.

Traditional method is distinguished from tank method in that the second fermentation takes place in bottle and involves spending a certain amount of time ageing “on the lees” in the bottle. In this way a relatively small amount of wine is gently interacting with the lees (predominantly dead yeast cells post fermentation) so over time there is the opportunity for a process known as autolysis to take place.

Autolytic characters can be hard to pin down and indeed there is some debate about how long a wine needs to be on its lees before this has any effect. It is generally associated with the richer mouthfeel and biscuit and bready notes that can be found in long lees-aged sparkling wines.

Separating the wine from its lees involves some processing – riddling is undertaken to bring the sediment into the neck of the bottle, now mostly done automatically in robotic machines known as “gyropalettes”. The necks of the bottles are then immersed in a freezing solution to freeze the sediment solid. The bottle is uncorked and the plug of frozen sediment shoots out under pressure from the CO₂ in the wine. The bottle is topped up with a mixture of wine and sugar known as “liqueur d’expédition”, which determines the final sweetness level, and re-corked.  The whole process is known as disgorgement.

Chardonnay has started to creep in to some Cavas, giving it a more international style but the three traditional Catalan varieties of Macabeu, Xarel.lo and Parellada help to give Cava its own distinct style. For my money Cava tends to have a very fresh character, slightly earthy and, sometimes, a less welcome hint of burnt rubber.

Champagne

Legally, non vintage Champagne must spend 15 months maturing in bottle, though in practice most spend longer than this on their lees, resulting in those biscuity autolytic aromas which are such a hallmark of Champagne.

The big Champagne names, often called houses, each have their own style, exemplified in their non vintage blend, on which they labour to maintain consistency from year to year and bottle to bottle.

Most non vintage Champagnes draw on the classic trio of grape varieties in differing proportions: Chardonnay, which gives elegance and finesse; Pinot Noir, for backbone, power and longevity; and Pinot Meunier, which has lovely expressive fruit, especially in youth. It is often Pinot Meunier which provides much of the interest in young Champagnes, taking centre stage before the Chardonnay and Pinot Noir get into their stride as time goes on.

Although Non Vintage, most of these Champagnes will be based predominantly on the harvest of a single year, with the addition of a proportion of reserve wines from previous vintages to give depth and to preserve consistency. Another element in the blend is the availability of vineyard holdings in the different villages (or Crus) which make up the region. The houses tend to own some vines, but never enough to cater for their total requirements, so they will buy in grapes (or juice) from some of the region’s hundreds of individual growers.

Thus a “standard” non vintage blend will often be the made up from fruit grown in many sites from across Champagne. Taittinger’s Brut Réserve Non Vintage contains fruit from a total of 35 villages. The mosaic of sites with different soils, aspects, varieties – terroir in short – provides a rich source on which to draw.

That mixture of art and science which constitutes the blending process to combine young, raw – and still – wines from each parcel of vines into a finished non vintage cuvée is, I think, what really helps to set Champagne apart. Things like experience of past harvest conditions, how different parcels perform in a blend over time, how the different varieties interact and so on, build up over years and rely on knowledge passing from generation to generation. And this is what we are tasting when we pop the cork on a bottle of Champagne.  

Wine is not the only drink - are aperitifs making a comeback?

It seems that cocktail hour may be making a reappearance in our lives. And instead of the usual gin and tonic, we are getting more exotic in our tastes. While a couple of full strength vodka martinis before dinner might be too much for you (it is for me), there is fun to be had in seeking out specialist aperitifs that get the digestive juices flowing, without knocking your block off.

Vermouth is possibly the most famous style of specialist aperitif. The process to make it sounds straightforward enough: various botanicals are steeped in grape spirit for a period of time and then mixed with wine and caramel to give the required level of sweetness to balance the dryness of the wine and the bitterness of the herbs. In order to qualify as vermouth, one of the botanicals must be wormwood or Artemisia absinthium. And yes, the Latin name gives you a clue that this is the same herb used to make Absinthe, rocket fuel of the Parisian demi monde, the wormwood giving it its hallmark green tinge. Wormwood has also been credited with causing hallucinations in Absinthe drinkers, even madness – though I feel the very high alcohol level (often over 50% up to over 70%) might also have had something to do with any ill effects.

The German for wormwood, Wermut, gives us vermouth in English. Vermouths tend to be around 14-20% alcohol, roughly the same as sherry and port. 

The birthplace of vermouth is Italy and its second home is France. The big names, Cinzano and Martini, are both based in Turin, northern Italy. Noilly Prat, the classic French vermouth hails from Marseillan, not far from Béziers in southern France. Noilly Prat Original Dry, with its full flavoured style and hint of herbal bitterness would be my choice for a classic vodka martini, though in truth I don’t think I’ve ever asked for it by name – how on earth do you say it? Anglicising it to “Noily Prat” sounds daft, but the apparently correct way to say it in French, “Nwa-ee Pra” sounds equally silly. I once tried to get a French colleague to help me out, but he insisted that “C’est pas français ça” and seemed to think I was trying to trick him into saying something rude and that he was not about to fall into my trap.

THE big aperitif story of the last couple of years has been Aperol, or specifically Aperol spritz. Aperol shares some characteristics with vermouth, but the dominant flavouring is quinine, derived from the bark of the quinquina tree, rather than wormwood, making it a quinquina. Aperol originated in Padua in Italy and became popular between the wars. It’s a slightly disconcertingly bright orange colour and has a bitter-sweet flavour profile – think of a less brightly coloured and less intensely  flavoured Campari.  The in vogue way to drink it is as a spritz: 3 parts Prosecco, 2 parts Aperol and 1 part soda water, over ice with a  slice of orange. As Aperol is only around 11% alcohol to start with, this ends up being a lightish option as an aperitif and has the virtue of being fizzy, which is what we Brits seem to require in our drinks currently.

There are no hard and fast rules about the different categories of aperitif and you might also come across Americano, which is usually grouped with the quinquinas as this ingredient is generally part of the recipe. Another issue which muddies the waters is that these drinks usually involve proprietary blends of herbs and spices and the exact recipes will be jealously guarded. 

Other quinquinas you might encounter:

Dubonnet was originally developed as a way of making quinine palatable to French foreign legionnaires fighting in malaria-infested parts of Africa. Its glory days are probably behind it (or maybe it’s due a revival) but it is thought to be a favourite tipple of the Queen, with equal parts Dubonnet and gin I understand. Respect, your Majesty.

Byrrh is a stalwart of dusty roadside bars anywhere in deepest France and is something that I’ve never actually tasted - another example of not knowing how to say it. Well I do know how to say it, which is “beer” – but an English person asking for that in a French bar is much more likely to end up with a glass of Kronenbourg than a small glass of a quintessentially French aperitif. I must be braver!

The French have a fondness for a range of herbal-based drinks, including  Suze, which is flavoured with gentian, making for a really bitter drink, and St Raphael, which is red, fruity sweet and only slightly bitter. It’s hard to know if these should be classed as vermouths or quinquinas. You might also come across Dolin from Chambéry on the edge of the French alps, which is possibly a “true” vermouth.

Such discoveries illustrate how hard it can be to classify aperitifs, but also one of the pleasures of exploring them:  they often reflect local tastes and there are some hugely popular drinks in certain regions which are unknown elsewhere.

My latest vermouth discovery hails not from France or Italy, but Archway, north London. Sacred Spiced is an authentic vermouth based on predominantly English produce. The base wine is provided by Three Choirs in Gloucestershire, it contains thyme grown in Somerset and the organically grown  wormwood originates in the New Forest. Other ingredients, including cubeb (a type of peppercorn berry) and cloves obviously have to be imported. It’s a rich chestnut brown colour with a good balance of bitterness and sweetness with flavours of orange zest and spicy complexity. It would make a cracking Negroni – 2 parts gin to 1 each of vermouth and Campari. Available from Caves de Pyrene for £48.

Italy - an embarrassment of riches

If you ask any wine lover which is their favourite wine producing country, they tend to fall into two camps: the Francophiles and the Italophiles.

While I tend to plump for France (and a quick glance through my back catalogue of columns here will confirm this) I can see the case for Italy. The country, and its wines, are an endless source of fascination with a wealth of indigenous grape varieties to draw on and a long history of winemaking. You could spend a lifetime studying the wines of Italy (there are worse fates) and still not exhaust what this goldmine of vines has to offer. But there is also frustration, with lacklustre wines sometimes too much in evidence, a famous name on the label no real guide to quality and a tendency to play fast and loose with wine regulations.

I swear that every time I look at a wine map of Spain, they’ve added a new region I’d never heard of before. Italy manages the same trick with grape varieties – just when you think there can’t possibly be any more to discover, up pops another one – not new, per se, just new to me.

And is it any wonder? Italy is home to 377 indigenous grape varieties, which is more than any other wine producing nation. Much more, in fact, as the second placed country for native varieties is France with just over 200.

This abundance of grape varieties is due partly to the fact that Italy has been at this winemaking lark for a very long time – long enough for new varieties to emerge and evolve. Those ancient Romans might have invented central heating with their fancy-schmancy hypocausts, but when it comes to winemaking, they were just continuing a centuries-old tradition. The Greeks, who were on the scene before the ancient Romans, dubbed the country “oenotria”, or land of the vine, testifying to its already established wine-making credentials. 

Italy makes a lot of wine – it occupies the 2^nd spot after France; both are quite some way ahead of Spain in 3^rd place.  How much wine a year? Each year varies a little, but it’s somewhere over 40 million hectolitres – or about 20 times as much as New Zealand. 

The geography of Italy can be summarised as a range of hills and mountains surrounded by sea – very little of it is flat. The boot of Italy covers many latitudes, combined with the variations in altitude, soil type, exposure and grape varieties, making it one of the most diverse wine producers - perhaps the most diverse – in the world. You can begin to see why it might take years to get to become expert in such a multi-faceted jewel of a country.

In addition, it might not surprise you to know that Italians often employ a creative approach to applying its own, sometimes arcane, wine labelling laws. Labels seem to be either impenetrably over-populated with seemingly meaningless terms; or all attempts to convey something about what’s in the bottle are sacrificed to elegant, minimal label design.

I have memories of visiting the beautiful Amalfi coast south of Naples back in the 1990s. The scenery and the food were stunning – the wines were not. Determined to drink the wines of the region, I struggled to find something that was not utterly undrinkable. The good news is that, since then, there has been a quality revolution in Italy’s wineries. They have always had good raw material to work with, and at the top level the wines have long been high quality, but now they are increasingly rising above a sea of indifferent  dross at the more everyday level.

Recently I was asked to pick six wines to represent Italy, from top to toe. I could probably pick a different six wines every week for a year and still be nowhere near exhausting Italy’s winey riches. However, here is this week’s selection, for what it’s worth.

Prosecco Bellenda Brut 2012 - £14.99 from Caves de Pyrène and independent merchants

A wine trade friend of mine calls Prosecco, Drossecco – and it’s true that too much of it is dull, too sweet and coarse. This one is drier than most (Brut rather than Extra Dry) and comes from a single vintage rather than being a Non Vintage blend.

Greco di Tufo, Benito Ferrara 2012 - £17.90 from Caves de Pyrène

From Campania, scene of my disappointing wine tour of the 1990s, this would have cheered me up no end. It combines a high quality variety (Greco) with volcanic soils to make a wine with bags of character. Not particularly aromatic, but it has layers of flavour, including stone fruit, lovely texture and length.

Gewürztraminer “Joseph” J Hofstätter 2012 -

£13.95 from The Wine Society

Can this really be Italian, with all those Germanic-sounding names? Well it is, just. Alto Adige, in Italy’s far north, is also known as Süd Tirol – it was part of the Austrian Empire until the end of the First World War and the population is predominantly German speaking. This aromatic variety might be associated with Alsace or Germany, but it originates from here, around the village of Traminer. Expect rich, spicy, lychee and Turkish Delight flavours.

Marzemino, Castel Firmian 2012 - £6.95 from The Wine Society

Further down the Adige valley is the Trentino region, whence this wine comes. I love the way Italy can produce some of the most serious and sometimes austere wines (Barolo and Chianti spring to mind) but alongside them is happy to dish up light-hearted, unchallenging and delightfully fruity ones, such as this Marzemino.

Fondo Filara Etna Rosso, Nicosia 2012 - £10.95 from The Wine Society

To say that soils in the Etna region of Sicily are volcanic is something of an understatement. This is a typical Etna blend of Nerello Mascalese and Nerello Cappuccio and its structure and minerality demand food.

Morellino di Scansano  “Bellamarsilia”, Poggio Argentiera 2012 - £11.81 from Caves

de Pyrène, Majestic has a very similar wine for £11.99

I’m avoiding the elephant in the room that is Chianti, which is too big and complex a region to be summed up in one wine – but this is one is close. From the Tuscan coast, this blend of Sangiovese (the Chianti grape) and the ancient Ciliegiolo has the black cherry and leafy characters of Chianti, but with more roundness and ripeness, making it easy to love and flexible with food.

Beaujolais and bubbles

Beaujolais nouveaux – is it vieux chapeau?!!!

It's dark November, bonfire night is over, Christmas not yet begun – so here are two distinctly different excuses to party....from petillance to full on fizz.

The year was 1972, Terry Wogan first hosted his Radio 2 breakfast show, the Watergate Scandal hit the news headlines, and most importantly in this year 1972 Alan Hall, wine critic of The Sunday Times, challenged his readers and fellow journalists to be the first to bring back a few bottles of the new Beaujolais harvest to his desk.

Before this time there had always been a race in France to get the new vintage to the Parisian restaurants, but this was something new internationally and instigated a significant marketing opportunity – not to be missed in the fun, “go for it”, non PC 70’s! Referred to as The Wacky Races it was taken to heart by all and sundry who welcomed any excuse for a party and so just seconds after the official release time of the new wine (the third Thursday of November), it was transported back to U.K. by every imaginable form of transport, from rickshaw, balloon, helicopter and even the RAF in a Harrier jump jet....everyone got involved! Sadly those heady days have passed but the tradition lives on albeit in rather a more staid and elitist fashion featuring vintage cars and 5 star hotels ......I wouldn’t say no!

Beaujolais Nouveau is a lightweight red best served chilled – yes – and made 100% from Gamay grapes harvested entirely by hand. The grapes are fermented very briefly before bottling and the resulting fruity fresh taste is unmistakable, quaffable and in my view still very worthy of celebration. Nowadays it is extremely popular in America as it arrives on the market just a week before the Thanksgiving festival – and just happens to be a perfect accompaniment to the American way of serving turkey and all the trimmings. Karen Page and Andrew Donenburg, authors of “The Flavour Bible” and contributors to The Washington Post, say that Beaujolais Nouveau and Thanksgiving “have become as inextricably linked as Champagne and New Year's Eve”.

Allan Hall (he of wacky races fame), was one of the old school infamous Fleet Street hacks. For many of the journalists lunch began at around 11 or earlier and would stretch on till the last one passed out (often in the wee small hours). They had incredible stamina and I’m still not sure when they found the time to write. They were a charismatic bunch. In 1980 Allan Hall wrote for James Goldsmith’s NOW magazine and hosted a particular lunch where fine wines were consumed and for which he claimed expenses (and was paid) £11, 000, that’s the equivalent of about £50, 000 today!........The following year the magazine closed down - (surprise). He and his cronies probably inspired the expression “A legend in his own lunchtime”!

This year’s Beaujolais Nouveau arrives Thursday 19th November and is reported to be exceptional, the best since 1949 according to some. Whatever your opinion is of this young wine it is an excuse to celebrate and a real vinous Harvest Festival.
Beaujolais Nouveau est arrivé!


Bubbles for nothing and fizz for free

Readers of the Surrey Advertiser have the chance to win a case of La Marca Prosecco - just pick up a copy of this week's edition.
You might not think winemakers are the type to stage a military style coup. But Italy's makers of Prosecco, the light frothy fizz, have done just that.

Prosecco is the name of the grape from which the sparkling wine is made yet, from next April, no-one outside the wine's homeland in north eastern Italy will be able to use the name Prosecco, even if their wine is made from that grape. From now on the rest of Italy, or indeed anywhere in the world, can only use the rather unattractive and unknown grape name Glera instead.
At a stroke, Italy's winemakers have ripped the carpet out from under anyone who fancied grabbing a piece of the growing Prosecco market.

The bottom may have fallen out of the Champagne market in the UK in the past year, with consumption dropping like a stone. But it's an ill wind that blows no-one any good and Champagne's loss has been Prosecco's gain.

You can see their point, to a degree. You might remember Paris Hilton advertising “Prosecco in a can” earlier this year. This sort of thing, as well as the noxious pink Prosecco will effectively be outlawed, which is undoubtedly a Good Thing. But the sheer chutzpah of the Prosecco growers takes the breath away.

Prosecco, Italy's favourite sparkling wine, is in no way simply a cheaper version of Champagne. It has a long and illustrious history in its native area of Conegliano-Valdobbiadene (that's never going to roll off the tongue is it?) in north eastern Italy, midway between Venice and the Dolomites, with its own distinct identity.

Champagne undergoes a second fermentation in the bottle to produce the fizz, followed by a period of maturation during which it develops its characteristic aromas and flavours.

Prosecco, meanwhile, acquires its bubbles through a second fermentation in a tank, with no long maturation. Indeed many growers carry out the second fermentation on demand during the year to ensure their wines retain their fresh, fruity and floral characters. Where Champagne is dry, often savoury, Prosecco is off-dry and intensely fruity – great for aperitifs.

Favourite Proseccos

Ombra Prosecco Frizzante NV - £9.99, £7.99 as part of a mixed case, Oddbins
Frizzante is a lightly sparkling version of the more usual spumante style. Pear skin fruit and a relatively dry style.

Bellenda Prosecco Spumante Brut San Fermo NV - £10.34, Les Caves de Pyrène (www.lescaves.co.uk)
Unusually dry, making for a more food-friendly and grown up style.

Perlage Prosecco Spumante Extra Dry Col di Manza - £10.99 Vinceremos (www.vinceremos.co.uk)
Biodynamic and organic, a touch sweeter than many, but with more complexity too – flint, nuts and fruit skins.