J Nolan wrote:I was just wondering what's the word on Italian Spumante around the world, such as Giuglio Ferrari, Perle, Franciacorta Gatti, Berlucchi, high end market products? how would you compare them to French champagnes such as Billecarte or Louis Roederer??
Bob Parsons Alberta. wrote:Robin, your suggestion about trying the 3 sparklers has hit a spot here! How about next months wine focus!!? Could work.
Arnt Egil Nordlien wrote:There are good italian spumante to be found. But you should not compare it with Champagne. It would not be fair to either Champagne nor italian spumante. Looking at quality Franciacorta is the best area for spumante. They have IMO managed to create a typicity in their product. The best creat a very fine floral depth. Try the saten-style, it suits Franciacorta well. Producers: Ca'del Bosco, Bellavista, Monzio-Compagnoni. Prosecco can be tasty from the right producer. It is more aromatic, simpler and cheaper. Ferrari makes some decent products, especially the higher end. Also one to not forget is Bruno Giacosa, who makes an excellent often forgotten spumante from grapes, if I remember correctly, bought from the Oltrepo Pavese-area.
Oliver McCrum wrote:You should see an important difference between the Prosecco and the other two wines, given that yeast autolysis isn't part of Prosecco's flavor.
Oliver McCrum wrote:There are some very good 'Classic Method' sparkling wines being made in Italy, in Franciacorta (Lombardy), Trentino and now in Piedmont (the new Alta Langa DOC is promising). But I have to say that for my taste the wines don't compete well with Champagne, and the better ones are easily as expensive as decent Champagne.
I drink Prosecco for an informal bubbly, and producer Champagne when I want that inimitable taste and style.
Robin Garr wrote:Oliver McCrum wrote:You should see an important difference between the Prosecco and the other two wines, given that yeast autolysis isn't part of Prosecco's flavor.
I understand and agree ... the Charmat process doesn't lend itself to yeast-related flavors. That said, however, this character should be subtle in Champagne, where, as you know, "yeasty" is generally considered a pejorative.
Oliver McCrum wrote:The flavor of yeast autolysis is surely fundamental to the flavor of Champagne, whatever word we use to describe it. It shouldn't be dominant, of course, any more than it should in white Burgundy.
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