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Serving Spumante

Spumante wines are more popularly referred to as the ‘Champagne of Italy’ are Italian sparkling wines. The very term spumante means foaming and refers to all those Italian sparkling wines that include semi – sweet, sweet and dry varieties. There is a lot of variation in bubbles in every spumante. While some have large bubbles rising to the surface of the wine, thereafter fizzing and exploding; few other spumantes have sparkling tiny bubbles. Not surprisingly, Italy is the world’s biggest producer of a huge range of bubbly or sparkling wines.

Background to spumante

Spumantes are technically defined as those wines that have a bottle overpressure of 3.5 bars or even more at about 68 degrees Fahrenheit. Wines that have a light sparkle are called as ‘frizzante’. Such sparkling wines are produced from the Muscat grape that is cultivated in and around Asti located in northern Italy’s Piedmont region. Spumantes have two very popular brands - Asti Spumante and Prosecco. While both varieties are made by a bulk process within a pressurized tank (cuve close) that is closed, Asti Spumante is more popular of the two for its rich aroma.

This sweet tasting wine is preferred by Americans and natives of Italy continue to prefer a drier spumante that are made from a different variety of grapes such as Pinot and Chardonnay. These grapes, on the other hand, are widely used in Champagne. It should also be noted that Asti Spumante is low alcoholic and its flavor resembles ripe tangerine, apricot and lychee. Prosecco spumante that is a relatively drier counterpart has flavor tones of pear and apple.

How to serve spumante?

The sweeter spumante can replace a dessert or could go well with any dessert that is less sweet than this wine. It also complements items such as chips, salty nuts and strong cheeses. Prosecco spumante goes well with simple pasta that contains no cheese or tomatoes. Serving spumante is no less an art. Choosing the perfect glasses is the first step. Sweet spumantes should be served in rounded chalices and dry spumantes in flutes. When you have a table of guests, make sure to leave a bucket that is filled with one third water and one third ice, on the table. If your wine has been refrigerated, the ice bucket should maintain a temperature of around 45 degrees to 50 degrees Fahrenheit.

When you bring the wine from the cellar, leave it in the bucket for at least ten minutes for it to reach the optimum temperature. When you are ready to serve, make sure to dry the bottle with a clean towel if it has been in the bucket and place it on the table. With the help of a corkscrew blade, remove the capsule’s upper part to expose the wire baling. Thereafter, unwind the spiral. Make sure to place one hand firmly over the cork so that it does not pop out when you remove the bailing.

Holding the bottle in one hand; twist the cork firmly but gently with thumb and two fingers of your other hand. You can use a pincer if you are not successful. Thereafter, it is just between you and your wine.

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