Sparkling liquor that used to be the drink of choice in events and parties is also becoming increasingly popular among regular wine lovers.
Sparkling wines, as the name reveals, are the wines with sparkles. They contain small and shiny bubbles of carbon dioxide which are a regular part of secondary round of fermentation process. These have lower alcoholic content as compare to any other sort of liquor.
There are different varieties of high quality sparkling alcoholic beverages available in market that exhibits different characteristics in terms of flavour and aroma. Some of the most common wine choices are given below:
Champagne: Sparkling liquor from the Champagne region of France is the most popular type of sparkling wine. This type of wine is prepared from the quality grapes produced in Champagne area of the country by following the rule that require second fermentation of the bottled liquor so to create carbonation. Most common grape varieties are used to prepare this drink. Wine markers produce these grape verities in early season and press them immediately to bring the flavour of the young fruit.
Prosecco: Prosecco is an Italian sparkling wine made from Glera (Prosecco) grapes harvested in the Veneto and Friuli Venezia Giulia regions of Italy. Less expensive substitute of Champage, Presecco is known as the key component of the Bellini cocktail. Presecco grapes are well-known for their delicate flavour. Moreover, they are fermented two times in the bulk containers. The secondary stage of fermentation adds bubbles to the wine. As a result of the Charmat Maethod, this type of the sparkling liquor catches speedy fermentation and fast aging process which add unique taste and aroma in the wine. This alcoholic beverage ages for less than a year.
Cava: Spanish sparkling liquor Cava produce mainly in the Penedès region in Catalonia following rules of method champenoise but grape varieties used to make Cava are different from the grapes used in Champagne making. Grape varieties such as Xarello, Macabeo and Parellada are harvested and blended. During second step of the production process, bottles are filled with the blended wine along with added sugar and yeast. The addition of yeast will cause the secondary fermentation to take place in the bottle and the bottles liquor is then transferred to the cellar. During aging, the yeast covert the sugar into bubbles of carbon dioxide.
Sparkling wines, as the name reveals, are the wines with sparkles. They contain small and shiny bubbles of carbon dioxide which are a regular part of secondary round of fermentation process. These have lower alcoholic content as compare to any other sort of liquor.
There are different varieties of high quality sparkling alcoholic beverages available in market that exhibits different characteristics in terms of flavour and aroma. Some of the most common wine choices are given below:
Champagne: Sparkling liquor from the Champagne region of France is the most popular type of sparkling wine. This type of wine is prepared from the quality grapes produced in Champagne area of the country by following the rule that require second fermentation of the bottled liquor so to create carbonation. Most common grape varieties are used to prepare this drink. Wine markers produce these grape verities in early season and press them immediately to bring the flavour of the young fruit.
Prosecco: Prosecco is an Italian sparkling wine made from Glera (Prosecco) grapes harvested in the Veneto and Friuli Venezia Giulia regions of Italy. Less expensive substitute of Champage, Presecco is known as the key component of the Bellini cocktail. Presecco grapes are well-known for their delicate flavour. Moreover, they are fermented two times in the bulk containers. The secondary stage of fermentation adds bubbles to the wine. As a result of the Charmat Maethod, this type of the sparkling liquor catches speedy fermentation and fast aging process which add unique taste and aroma in the wine. This alcoholic beverage ages for less than a year.
Cava: Spanish sparkling liquor Cava produce mainly in the Penedès region in Catalonia following rules of method champenoise but grape varieties used to make Cava are different from the grapes used in Champagne making. Grape varieties such as Xarello, Macabeo and Parellada are harvested and blended. During second step of the production process, bottles are filled with the blended wine along with added sugar and yeast. The addition of yeast will cause the secondary fermentation to take place in the bottle and the bottles liquor is then transferred to the cellar. During aging, the yeast covert the sugar into bubbles of carbon dioxide.