Two decades in, the foresight that judged this part of Nova Scotia ideal for making fine sparkling wines has borne fruit in more ways than one.
So as you prepare a meal from this year’s harvest – whether of meat, fish, vegetables, grains, or fruit – complement it with an earlier year’s grape harvests.
Lambrusco, the sparkling wine from northeastern Italy, is in the midst of a major makeover, and it’s high time to taste it again.
One of the big shifts in wine during the past two decades has been the rise in quality and popularity of sparkling wines. No doubt there’s a connection.
The current international market for sparkling wines is dominated by two styles: champagne and prosecco. But there’s one variety that deserves a lot more attention.
At Ca’ del Bosco, owner Maurizio Zanella has given “clean wine” a new meaning: workers at the winery actually wash the grapes before pressing them.
How do you choose when faced with champagne, cava from Spain, Prosecco or Franciacorta from Italy, sekt from Germany, Cap Classique from South Africa, and sparkling wines from England, Croatia, Chile, and hundreds of other regions?
We now know that the cork should be removed so carefully from a bottle of sparkling wine that the most you hear is a gentle hiss and that it should not become a dangerous projectile. So why seal sparkling wine with a cork at all?