Pro tips for your bubbly

Putting the pop into champagne, prosecco or sparkling wine

BE IT sparkling wine, prosecco, cava or champagne, there’s no better music than the sound of the pop of a cork from a bottle of bubbles.

But while you may have thought the only consideration to take was which bottle to open, Jansz Tasmania vigneron Jennifer Doyle says there are plenty of other things that will make sure your chosen sparkling lives up to its potential.

Store out of the fridge

Yes, you should chill before drinking, but being in the fridge longer than a week affects quality, warns Doyle.

“Sparkling wine is best stored out of the fridge, away from light, and in a cool place with consistent temperature,” she advises. “It’s best to avoid storing in the fridge for longer than a week, which can dry out the cork. Drying the cork can result in the seal loosening and the sparkling wine oxidising faster.”

Find your temperature

Drinking temperature is very much an individual preference, Doyle says.

“While we at Jansz Tasmania prefer 7-10C to allow the delicate aromas and flavours to reveal themselves, you may prefer your sparkling a little more chilled,” she says.

Use premium glasses

Glassware can dramatically change your sparkling wine experience, so it’s imperative you choose wisely.

“Flute and coupe styles are traditionally used as they are said to enhance the wine’s aromas,” Doyle explains.

“Choose premium glassware brands, which are usually etched with small imperfections to encourage the formation of bubbles.”

Don’t overfill

“A common misconception with sparkling wine is that the glass is meant to be threequarter filled,” Doyle says. “Actually, it’s best to only pour it one-third of the way to ensure it doesn’t warm too quickly.”

Pair with salty foods

Just as you would with any other wine, sparkling and champagne are best paired with complementary foods.

“Older, vintage sparkling wines pair beautifully with complex, richer foods, including seafood and creamy cheeses,” Doyle says.

“Youthful sparkling wines are best enjoyed with delicate, salty hors d’oeuvres. At Jansz, our favourite pairing is Jansz Tasmania vintage cuvee with fresh Tasmanian oysters.”

Be adventurous

“There are many different styles of sparkling wine from many different regions – each has a unique taste to fall in love with,” Doyle says.

“Non-vintage to vintage and late disgorged, the way the sparkling wine is made and aged influences its intensity and flavour.

“The grape varieties used also make a difference. Pinot noir grapes are generally used in the production of sparkling rose, while blanc-de-blancs sparkling wines exclusively use chardonnay.”

For more expert tips, visit lifestyle.com.au.