Sommeliers themed lunch: Prosecco vs Champagne and cava

Champagne, cava, prosecco or another bubbly wine… everybody has their favorite, but are they able to distinguish that same favorite when tasting blind? Last week I was present at yet another wonderful sommelier themed lunch organized by Zonin in presence of Lorenzo Zonin. What I always like about their lunches is that you learn enormously! Not only just by listening to the top sommeliers who are also present or to Lorenzo Zonin, but also by yourself. Every lunch they have a different theme and all wines you get are always to be tasted blind. Of these wines you have to distinguish (depending of the theme) what wine it is, vintage, kind of grapes used, etc… I can say for a fact that we’ve (as it wasn’t only me) discovered many great wines . What  I think for all of the lunches I’ve already had the one still most stuck in our minds is the American Barolo styled wine from the Zonin estate in Virginia as everybody was convinced that it was a very old Barolo Piemonte!

sommeliers-themed-lunch

What usually happens during these lunches is that the Zonin wines are put next to sometimes French wines, American wines from other colleague estates or sometimes against wines from different Zonin estates. They do this as this way they can see how they should/could improve their wines (in a nutshell). Our theme this time  was sparkling wines. So it was  Zonin sprakling wines (Prosecco) versus Champagnes and top cava’s. I know many amongst you think it is easy to distinguish which is which, but trust me blind tasting is harder than you might think. What makes it even more mind breaking is that it could be either 3 and having to tell which grapes they used adds extra spice 🙂 Let’s not forget that I’m an amateur, not a pro sommelier.

blind-tasting blind-tasting-2

Let me first start with a few facts  about  Prosecco. Something I didn’t know is that Prosecco that now is mostly known as a regional product from around Treviso actually originates from Friuli (from the 8th century) or  better from the village Prosecco on the Karst hills above Trieste (so right next to the Slovenian border). Although back then it was called a Pucinum wine produced with Glera grapes (and I’m pretty sure there were not yet too many refined bubbles involved.  Prosecco DOC can be made in 556 villages spread over 9 provinces in 2 regions Trieste and Treviso.  For it to become DOCG it would need to come from specific villages around Valdobbiadene , Colli Asolani  or Coneglino Valdobbiadene.  It is only since 2009 that use of vintages has become a common thing. Also in contrast to Champagne or Cava, with Prosecco there is no fermentation in bottles.  Tasting notes: Prosecco is very fruity and floral with in general dominant notes of green apple and pear. If you would go to the more refined Prosecco’s you’ll find aromas of peach and almonds.

prosecco-by-lorenzo-zonin

The biggest difference between Prosecco, Champagne and Cava would first of all be the types of grapes used.  For Prosecco this would be mainly Glera (Verdiso, Bianchetta, Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, Pinot Grigio & Pinot Nero up to 15%). For Champagne this would be Pinot Noir, Pinot Munier & Chardonnay. For cava it are Macabeu, Parellada & Xarello (Chardonnay, Pinot Noir & Subirat Parent). FYI to know more about the grape variaties check this link .  I know some people tend to say that Prosecco is sweeter, but I think they are confusing Prosecco with Moscato d’Asti that is indeed a sweet bubbly wine. Another difference between the 3 would be type types there are. Prosecco only has Brut, Extra Dry, Dry or Demi Sec… our French and Spanish French add Extra Brut, Extra Sec(o), Sec(o) and Doux/dolce. Although the biggest difference next to the grapes would be the bubbles itself .  FYI, the facts above are generally speaking as of course it all depends of the winery, etc…

vicky sommelier-themed-lunch-3 me lorenzo-zonin catherine

The location for this edition of sommeliers themed lunch was restaurant Tartufo   (just outside Brussels).  A great discovery btw!!

chef-at-work-2 chef-working

Chef Kayes Ghourabi  has made it a meal to remember.  The first dish we were served (after a wonderful series of tasty appetizers) was scallop with foie gras d’oie and truffles. Paired with this we got 3  glasses. For us to tell which was the Champagne, Cava or Prosecco 🙂   The 2nd glass everybody was convinced it was top cava, but when they revealed the bottles it ended up to be Champagne by Devaux .  We didn’t see that one coming… then again that’s part of the game. So the first one was a Prestige 1821 DOCG Prosecco by Zonin, 2nd (Blanc de Noirs) and 3rd glass (Cuvée D) a different champagne by Devaux . The Cuvée D combined freshness with lovely orangy/mandarine notes 🙂 . In Prestige the freshness comes first with notes of green apple and nice aromas.

appetizer 5 Appeziter 1 appetizer 2 appetizer 3 appeziter 4

Scallop with Foie gras

Zonin Prestige Devaux champagne 1 Champagne devaux 2

With the sparkling wines served with the next dish (Seabream with tomatoes, basil and olives) we were lifted up the next level of tasting as we had to say which grapes was used in the 3 glasses of Prosecco?! Was it Pinot Grigio, Pinot Bianco or Pinot Nero. The Pinot Bianco is somehow the ‘easiest to distinguish as it is the most exuberant/aromatic of all 3… or at least that’s the theory… Even if I didn’t immediately found out which one was which I must admit my preference out of 3 went to the Pinot Bianco , second place would go to the Pinot Nero and 3rd place would go to the Pinot Grigio. Not that any of them would be a sacrifice to drink 🙂

Seabreamprosecco-white-editionzonin-black-editionzonin-grey-edition

With the Main course which was Pike Perch (fish) with butternut and salsify we didn’t get 3, but 4 glasses again with the task to say if it were Champagne, Cava or Prosecco… It resulted in there being served 2 Prosecco’s: 1 Frizzante and 1 classic Cà Bolani Prosseco  DOC (always a winner and an every man’s friend) and 2 Cava’s : MVSA Brut Nature and  Masia Sabor Brut.

Pik perch

masia-sabor mvsa-brut-nature prosecco-doc

The ‘easiest’ sparkling wine to distinguish  was the one that came with the chocolate dessert. You could immediately tell it was a prosecco because of the smell, the looks and the ‘bubbles’ being thicker. When they put it in out glass the foam stayed a while in the glass… just like with a pint of beer. It was the zonin ICE demi-sec. Attractively intense, very fruity and aromatic with hints of jasmine and ripe Golden apples. It is deliciously well balanced….

Cholate Moeulleux

zoinin-ice

Again glad I could be part of this wonderful event!! My favorites of the day were the Zonin White Edition , the Conegliano Valdobbiadene Superiore DOCG Prestige 1821, Cà Bolani Prosseco  DOC , MVSA Brut Nature  and the Cuvée D

For more info on Zonin wines please contact Hasselt Millésime or Winespot

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