Macclesfield Express - - LEISURE - ANDY CRONSHAW

PROSECCO has be­come the sparkler of choice for peo­ple who fancy a bit of easy drink­ing fizz to form a dis­creet back­ground for con­ver­sa­tion.

One of the rea­sons for this is that the cur­rent mar­ket­place of­fers bot­tles that, de­spite be­ing la­belled ‘ex­tra dry’, are ac­tu­ally com­par­a­tively sweet com­pared with the ‘brut’ Prosecco and brut Cham­pagne.

The ex­tra resid­ual sugar does make them eas­ier to glug back and off­sets the high lev­els of acid­ity needed to make good sparkling wine.

Prosecco is made us­ing the Char­mat method where a pres­surised tank is used to fer­ment the wine for a sec­ond time rather than in bot­tle.

Glera grapes used to make Prosecco are nor­mally har­vested early to get th­ese high lev­els of acid­ity and crisp bite.

Easy drink­ing fizz then but less in­ter­est per­haps than else­where.

So as tast­ings go, a tast­ing flight at one of Per Tutti Café Bar and Grill’s reg­u­lar Prosecco nights didn’t nec­es­sar­ily seem to of­fer the great­est en­tice­ment.

How­ever, the wines were pre­sented by Rob Bagot, from Buon­Vino, whose ex­per­tise and un­der­stand­ing of Prosecco made for a very in­ter­est­ing se­lec­tion.

The flight also in­cluded two su­perb bot­tles of ‘proper’ Lam­br­usco beg­ging the ques­tion: could this be the next big thing in wine and knock

●● Lam­br­usco di Sor­bara Radice Pal­trinieri

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