Vintage Cellars Catalogue - 30/09-29/12/2020 (Page 20)

the grape what to eat with of sparkling that's meant to be all about the syrupy flavours," she says take the temperature you should chill your bottle of sparkling to sub- that it is refreshing but not too cold that the flavour and aromas are suppressed - and that non-vintage bottle "non-vintage sparkling spends less time on be served at around 10 to 12 degrees to really allow the aromas to open up." how best to edibly accessorise your sparkling wine with a snack or a meal will depend on "there are so many varieties and expressions of sparkling wine that it's more about pointing as curries and anything with chilli," says kyla talk the talk save some for later? all sparkling wines will be at their best when great bubble stoppers that work pretty well at trapping the gas inside the bottle for a period of time and keeping it overnight is fine." fragrance from the wine that originates in the stems from the ageing or processing methods is the sparkling wine described as "natural"? then the bubbly is absolutely dry - which in turn indicates the absence of sugar non-vintage sparkling spends less time on lees and is less complex and at around six to nine degrees." sacchetti fili cal eg asolo prosecco fili prosecco doc extra dry nv calneggia docg asolo prosecco $19 in any six $20 single price featuring a creamy with delicate apricot fruit $23.75 in any six $25 single price light nutty aromas of biscuit and with antipasto vintagecellars.com.au