Drink me

Hamish An­der­son

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Bri­tain’s thirst for all things sparkling is grow­ing at star­tling rate. While we have long been one of cham­pagne’s most im­por­tant ex­port mar­kets, the trend over the past few years has been for other sparkling wines. Fig­ures re­leased by the Wine and Spirit Trade As­so­ci­a­tion (which ex­clude cham­pagne) show a steep in­crease in con­sump­tion year-on-year in the last three months of 2016: up a huge 37 per cent in bars and restau­rants. That’s a lot of bot­tles pop­ping.

Pros­ecco counts for a large pro­por­tion of this and the best is sim­ple, but great fun to drink – the bub­bles caused by fer­men­ta­tion in a large sealed tank. Yet other sparkling re­gions that make their wine with the same pro­duc­tion method as cham­pagne are get­ting more ex­po­sure. In cava or many of the English and Aus­tralian ver­sions, the fizz is cre­ated by fer­men­ta­tion in the bot­tle. This is both time-con­sum­ing and ex­pen­sive, but gen­er­ally pro­duces more com­plex and palate-pro­vok­ing flavours. Sparkling wine is syn­ony­mous with cel­e­bra­tions and giv­ing thanks, so is a nat­u­ral choice for Mother’s Day. This year, ex­plore the wider world of fizz.

Here are three more to try.

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