Comparing three bottles of fizz for our Easter entertainment; all are made by the additional fermentation method, equivalent to the méthode champenoise.
Conegliano Prosecco Superiore DOC 2024. Brut. 10.5%
Light. Not overly dry. Bit melon bit vanilla. The label suggests apricots but that wasn’t our impression.
Different and more refined than Valdobiane Superiore DOC. Principal varietal Glera. Bottle from a UK supermarket.
We enjoyed our bottle with sauté chicken breast in a beetroot sauce to a recipe by Keith Floyd.
Crémant de Limoux AOC (Pierre Chanau) 2023. Brut. 12.5%
Plentiful fine bubbles. Light but we struggled to specify a fruit taste analogy: slightly vanilla, not apricot, not star-fruit or melon. so fruity but not any fruit we could think of. Enjoyable - Crémant de Limoux is a long-time favourite following stays in Carcassonne and around. We enjoyed this bottle with our salad for Easter Bank Holiday Monday. Principal varietals: Chardonnay, Chenin and Pinot Noir. Personal import.
Sekt: Reisling Brut 2019 (Von Buhl, traditionelle Flaschengärung). Brut. 12.5%
Strong and insistent bubbles. We enjoyed this with poached plaice on Good Friday, the strong flavour of the fish matching the strong flavour of the wine. It resolved to apple or pear flavour; a texture not unlike perry. Principal varietal Reisling. The bottle glassware was by far the most sturdy of the three. Ordered online.