Prosecco / Spumante

Sparkling wine in comparison: Prosecco, Spumante & Frizzante

WHAT ARE THE DIFFERENCES BETWEEN PROSECCO, SPUMANTE AND FRIZZANTE?

Prosecco, Spumante and Frizzante are all Italian sparkling wines, but they differ in their production, taste and carbonation level.

Prosecco:

• Prosecco is a sparkling wine made from the Prosecco grape and is typically produced in the Veneto and Friuli-Venezia Giulia regions of northern Italy.
• It can be produced in different styles, including "Prosecco Frizzante" (lightly sparkling) and "Prosecco Spumante" (very sparkling).
• Prosecco is characterized by its fruity aromas of pear, apple and peach and is often light and refreshing.

Sparkling wine:

• Spumante is a general term for Italian sparkling wines, which can include different grape varieties and production methods.
• Unlike Prosecco, Spumante can be made from different grape varieties and is usually more sparkling.
• Spumante can be produced in different regions of Italy and is available in a variety of styles and flavors, from dry to sweet.

Sparkling:

• Frizzante is also an Italian sparkling wine, but it contains less carbon dioxide than Spumante.
• Compared to Prosecco and Spumante, Frizzante is less sparkling and has a lighter, smoother mouthfeel.
• Frizzante is often considered a light, casual wine and is well suited for everyday consumption.

Overall, Prosecco, Spumante and Frizzante differ mainly in their carbonation levels, origins and characteristic flavor profiles, but all offer a variety of options for lovers of Italian sparkling wines.

CONSUMPTION RECOMMENDATION FOR PROSECCO AND SPUMANTE

DRINKING TEMPERATURE

To enjoy sparkling wine to its fullest, it's crucial to maintain the correct drinking temperature. This is between 6 and 8 degrees Celsius, as the flavor only develops optimally at this temperature.

In case your guests arrive unexpectedly early, you can place the bottle of Prosecco in an ice bath for faster enjoyment.

HOW TO POUR THE GLASS CORRECTLY

To prevent the carbon dioxide bubbles from escaping immediately as you pour the Prosecco into the glass, it is advisable to hold the glass at a slight angle.

STORAGE OF SPARKLING WINES

The storage of sparkling wines requires special attention to maintain their quality.

• Storage conditions: Sparkling wines should be stored in a cool, dark, and stable place to protect them from light, heat, and temperature fluctuations. Ideally, storage should be at a constant temperature between 10 and 15 degrees Celsius.
• Storage position: Bottles should be stored horizontally to ensure the cork remains moist and prevent air from entering. This prevents oxidation and preserves the wine's freshness.
• Humidity: Humidity should be moderate to prevent the corks from drying out. A relative humidity of around 70-80% is ideal.
• Stability: The storage environment should be quiet and vibration-free to avoid the bottles being moved during storage and the wine coming into contact with the air.

Why is this storage important?

Proper storage ensures that sparkling wine retains its quality, aromas, and characteristic carbonation. Light, heat, and air can negatively affect the wine by causing it to oxidize and develop undesirable aromas.

Storing the wine in a horizontal position with a moist cork also prevents the cork from drying out, reducing the risk of leaks or cork taint.

Overall, proper storage helps the sparkling wine retain its freshness, bubbles and flavor over a longer period of time.

CARBONATION COMPARISON OF CHAMPAGNE & ​​PROSECCO

The carbonation comparison between Champagne and Prosecco refers to the quantity and quality of carbonation in both drinks. Champagne generally has a higher carbonation saturation than Prosecco.

This results from the different production processes of the two beverages. Champagne is produced using bottle fermentation, with carbon dioxide being created and trapped in the bottle during the second fermentation. This creates finer and longer-lasting bubbles in the champagne.

In contrast, Prosecco is typically fermented in tanks, resulting in coarser and less persistent bubbles. The carbonation in Champagne can therefore be considered higher quality and more complex to produce than Prosecco.

Weinschmeckeria Prosecco Cocktail Recipe

To truly understand knowledge, you have to apply it practically. So here's a delicious Prosecco recipe for you to try.

Sparkling wine is not only intended for drinking neat, but also offers refreshing and sparkling alternatives.

TRY A LIMONCELLO SPARKLE

INGREDIENTS:

• Limoncello
• Frizzante Bianco from “Ca del Teo”
• fresh raspberries

PREPARATION:

To prepare a Limoncello Sparkle, begin by pouring 30 ml of ice-cold Limoncello into a champagne glass, sparkling wine glass, or any other glass. Then, top up the glass with Frizzante Bianco.

Finally, a few fresh raspberries are carefully added to the glass. Keep in mind that the limoncello should be well chilled to preserve its refreshing flavor. Once all the ingredients are in the glass, the Limoncello Sparkle is ready and can be served immediately.

This refreshing drink is perfect for social occasions or as a refreshing aperitif.

Differences between sparkling wine, Prosecco and Frizzante

SPARKLING WINE:

A sparkling wine is a wine that contains carbon dioxide during production, which rises as bubbles or pearls in the glass when consumed. This effect is created either by a secondary fermentation in the bottle or by the addition of carbon dioxide during production. Well-known examples of sparkling wines include Champagne, Sekt, Prosecco, and Cava.

The overpressure in a sparkling wine varies depending on the production process and aging. In the traditional bottle fermentation method, used for Champagne and many high-quality sparkling wines, the overpressure in the bottle is typically around 5-6 bar. With other methods, such as tank fermentation, the overpressure can be lower. The exact degree of overpressure is crucial for the quality and fine bubble formation of the sparkling wine.

SPARKLING WINE:

A sparkling wine is a wine with a light, effervescent effect created by carbon dioxide. Unlike sparkling wines such as sparkling wine or champagne, which have a higher carbon dioxide concentration and therefore a stronger bubble, semi-sparkling wine has a finer bubble. The carbon dioxide in semi-sparkling wine is created either through a second fermentation in the bottle or through the addition of carbon dioxide during production.

The overpressure in sparkling wines varies depending on the production method and the style of wine. Generally, the pressure in sparkling wines ranges between 1 and 2.5 bar. However, these values ​​are only guidelines, as the exact overpressure depends on various factors such as the grape variety, the fermentation method, and storage. A sparkling wine with an overpressure of approximately 1 to 1.5 bar is considered slightly sparkling, while an overpressure of 2 to 2.5 bar produces a more pronounced fizz.

PROSECCO:

Prosecco is a popular Italian sparkling wine made from the Prosecco grape. It is primarily produced in the Veneto and Friuli-Venezia Giulia regions of northern Italy. Prosecco can be produced as both a still wine (frizzante) and a sparkling wine (spumante). The taste varies from dry to semi-dry and can exhibit different aromas, including citrus, apple, pear, and floral, depending on the production process and grape variety.

The pressure in a Prosecco bottle is typically between 3 and 4 bar, which corresponds to approximately 3 to 4 atmospheres of pressure. This pressure is created during the fermentation process, which traps carbon dioxide in the bottle to make the wine fizz. Too much pressure can cause problems, such as the bottle bursting, while too little pressure can result in a flat or undesirable flavor.

Sparkling:

Frizzante is a slightly sparkling wine, often associated with Prosecco or other sparkling wines. Unlike a fully sparkling or "spumante" wine, frizzante has a less intense effervescence, meaning it contains less carbon dioxide and is less effervescing. The name "frizzante" comes from the Italian and means "slightly sparkling" or "sparkling."

The overpressure in a frizzante wine is typically between 1 and 2.5 bar (1.0 - 2.5 atmospheres). In comparison, fully sparkling wines such as Champagne or sparkling wine have a higher overpressure of approximately 5-6 bar. The lower pressure in frizzante contributes to its milder effervescence, making it a refreshing drink that is less bubbly than sparkling wine or Champagne, yet still offers a pleasant perlage.

Which flavor actually has the highest residual sugar?

The table shows which flavors may not be compatible with your diet plan.

Flavor	Residual sugar
Natural Herb/ Brut Nature	up to 3 g/l
Extra Herb/Extra Brut/Extra Bruto	up to 6 g/l
Herb/ Brut/ Bruto	up to 15 g/l
Extra dry/Extra Dry/Extra Seco	12 – 20 g/l
Dry/ Sec/ Secco/ Dry	17 – 35 g/l
Semi-dry/ Demi-Sec/ Abbogato/ Medium Dry	32 – 50 g/l
Mild/Sweet/Doux/Dolce/Sweet	over 50 g/l