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Dave McIntyre's avatar

"The taste was light enough to let the bubbles be the most intense part of the experience. And I guess that was good. I can’t imagine a deep, heady, complex wine also having bubbles.

It would be overload."

You have perfectly described the experience of drinking a Prosecco, in my opinion. The bubbles and the celebration are the point. For a wine-with-bubbles experience, try a Spanish Cava in the same price range (eg. Juve y Camps), then a California sparkler (Gloria Ferrer, Piper Sonoma). Then work your way up in price, and complexity. You will find complexity in some that bubbles cannot hide (in California: Iron Horse, Schramsberg, Domaine Carneros, Roederer Estate.) The finest Champagnes are definitely deep and complex -- heady may depend on what you mean by that term (not high alcohol).

I predict you will overcome your dislike of bubbles. You've already noticed the fun they add. They also are refreshing, and very versatile with food. As I'm fond of saying, "Bubbles go with everything." (Start with salty/crunchy.)

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