The Theory of Fizz
This evening, the BAFTA Film Awards led us to think about what might be an appropriate drink for watching such events (and by this we mean, of course, from the comfort of our sofa). Now if you, like us, have quite a broad range of criteria for what constitutes a reason to celebrate, then you would be forgiven for thinking that Awards Season is the perfect excuse to open a bottle of fizz. Even on a Sunday evening.
But what bubbles to choose?
A few years ago, Freixenet Cordon Negro was the fizz of choice for us – Champagne being reserved for only the most extraordinary of occasions. But as time went by, we too were swept along with the Prosecco craze now gripping the nation. Sweeter and more affordable than its distant French cousin, this quaffable Italian quickly became our new fizzy favourite; particularly as it lends itself well to all manner of bright and cheery cocktails.
But then WSET happened. As I studied for my Level 2 in Wines & Spirits, learning more about the traditional method of producing champagne and the complexity of the resulting product, I gained a new-found appreciation for this great, gallic tradition. I also learned that champagne pairs famously well with fish’n’chips – and what better way to celebrate the end of the working week?
(This may seem extravagant but just consider how much you might spend on a bottle of wine in a restaurant compared to the cost of some champagne in the supermarket. Sometimes, the difference isn’t too great.)
If this appeals, we urge you to find yourself an excuse to indulge yourself in a few bubbles. Why not pop a cork and raise a glass to all those nominees and winners? And given that we’re rooting for a British landslide, why not do it with some top class English fizz?…
We’ll be exploring sparkling wine in future posts – but not always with fish’n’chips.go back