Sparkling wines are the ideal partners for almost all types of dishes. See the difference between them below:
PROSECCO – originally produced in Italy, (but we have national brands), with the prosecco grape. The fermentation method is Charmat, where the second fermentation takes place in large closed stainless steel tanks that withstand high pressures. (In champagne, the second fermentation is done in the bottle itself – this method is called champenoise.
CHAMPAGNE – only the drink produced in the Champagne region of France is called champagne, the fermentation method used is champenoise, and its production goes through strict rules, so it is usually more expensive.
PITCH – Cava is the Spanish sparkling wine that uses Parrelada, Xare-lo and Macabeo (Viura) grapes and can only be called Cava if it is produced in Spain and with these 3 grapes. The main and largest producers are Codorníu and Freixenet.
The sparkling wines and champagnes can be brut, sec and doux. These expressions on the labels indicate the degree of sugar per liter in each bottle. Currently, 80% of the market is dominated by the brut type, which is drier and has a low concentration of sugar. Sec, contrary to what it looks like, is not dry, but slightly sweet, it is more common to find the expression demi-sec. Doux is a type of champagne with more than 50 grams of sugar per liter, and is usually served as a dessert wine.