On the approaching festive days it is more common to open a sparkling wine. In supermarkets and liquor stores there is a wide variety, starting from very affordable prices, so we can enjoy this luxury without spending a fortune.

Sparkling wines are made either by the traditional method (secondary fermentation in the bottle) or by secondary fermentation in a closed tank. The first method is used to make champagne, the sparkling wine produced in Campania, France, and the second is used to make Prosceco, Asti Spumante and Sekt.

Depending on their sugar content, sparkling wines can be dry, semi-dry, sweet and accompany the first, main and dessert dishes at our festive table.

Thus a sugar-free sparkling wine will harmoniously accompany seafood (oysters, clams, clams, shiners), fish (littorines, mullets) and poultry.

Rosé sparkling wines will be paired with duck, Asian cuisine, cheese soufflés and creamy desserts (millefeuille or crème brûlée). The aged champagnes, finally, with fruit tarts, cakes, strawberries.

It is important to be careful when opening sparkling wine. So, after removing the foil and the wire, we lay the bottle down at 45°, holding it by the base and with our hand on the cork, we remove it, without turning the bottle towards anyone.

At a temperature of 6oC (for the newer) 10-12oC (for the aged), the sparkling wines will be enjoyed in flute or tulip glasses filled to the middle of the glass.

So, whether we choose a champagne or a Greek sparkling wine from varieties such as Xinomavro, Assyrtiko, Debina, Moschato (we have two excellent designation of origin zones, Amyndeon and Zitsa), it is important to enjoy it with good company and a good mood.

Happy Birthday!
Antigone Karamvali
Oenologist