Champagne Extra Dry

It all depends on the production method and the grape variety. Classic sparkling champagne is produced in the Champagne region of France. Secondary fermentation takes place directly in the bottle, giving it a complex flavour with deep notes of baked goods and brioche. Cava is made using the same labour-intensive method, but with Spanish grape varieties, which gives it a fresher and more mineral character. Prosecco, on the other hand, is produced using the Charmat method in steel tanks.

The labels indicate the sugar content. Brut Nature or Extra Brut are the driest and crispest options, with no added sugar. The most popular option, Brut, offers the perfect balance of freshness and light smoothness. If you prefer more delicate and mellow flavours, go for Dry or Semi-Dry and, of course, Sweet.

As well as Champagne in France and Veneto in Italy (the home of Prosecco), it’s worth paying attention to Asti with its wonderful muscat aromas. In Spain, the best sparkling wines are produced in Catalonia, whilst in France, apart from Champagne, excellent crémants are made in Alsace and the Loire Valley. High-quality sparkling wine is now also produced in the New World — for example, in New Zealand and the USA. Ukrainian sparkling wines also delight with their superb flavour, and thanks to their extremely low price, they provide worthy competition for well-known European brands.

They are versatile: a light brut is the perfect aperitif to start the evening. Dry sparkling wines pair perfectly with seafood, oysters, light cheeses and tartares. Cava goes wonderfully with spicy paella or tapas, whilst semi-sweet sparkling wines perfectly complement fruity desserts and soft, mature cheeses.