In the territory of the former Soviet Union for some reason idolize champagne and strive to call this word any chemical swill from wine materials. And there are many cool sparkling wines which could make to it the good competition.
On the fifth place: Asti
Asti is a wine-making territory (status of Asti DOCG) in the north of Italy, in Piedmont and the sweet sparkling wine of the same name. Grapes grade: muscat of white, 100%.
This the most clear, light, pleasant, recognizable, bright. Honey and flower aroma and so on. Sugar, sweet, at the same time qualitative, this sparkling is pleasant to unsophisticated girls, girls, young women, ladies and so further.
Unsophisticated girls, girls, young women, ladies and so further, often call Asti "sparkling". "We will order champagne? Give Asti" is universal and from that not less terrible mistake. Unlike a traditional sparkling method, afterfermentation happens not in bottles, and in tight tubs. In France this method is called charm. It is cheaper and simpler than a classical (champagne) method. In Italy where make Asti, this method is called Metodo Charmat-Martinotti.
On the fourth place: Prosecco
99.99% of compatriots call this sparkling wine "sparkling". It is universal and from that not less terrible mistake. First, Prosecco, as well as Asti manufacture only in Italy, Veneto and Friuli's regions - Venice Julia. Secondly, Prosecco, as well as Asti, do by the Charm method.
Both the first, and second factor don't ostalyat any chance of Prosecco to be called "sparkling", but it and isn't necessary for it. It is very quality sparkling wine, a grapes grade - mainly a gler (not less than 85%), Prosecco happens both DOC, and DOCG (the last - even more qualitative), Prosecco is only white, there are no red and pink Prosecco and also there are no sweet Prosecco, at most - moist.
With Prosecco it is possible to begin to pass to dry wines since on taste it already much "sharper", this sparkling wine perfectly approaches green vegetables (avocado, broccoli, cabbage, lettuce) and also to bean (lentil, haricot).
On the third place: Cremant
We mentioned it in one of the previous articles. This interesting sparkling wine: it is manufactured in France, it is produced by a traditional sparkling method, but at the same time isn't champagne since it is made not in Champagne, and in other appelasyona. Cremant in literal the translations - "cream".
All crémants make only by a traditional sparkling method. If on etiquette the word Cremant is a close relative of champagne. Grapes gather only manually. Under the law crémant is matured in total not less than a year.
On the second place: Francicorta
Franchakorta - the small territory in the region Lombardy (central North of Italy), known for the high-quality sparkling wines of the same name. The name of the region arose thanks to monastic settlements which were freed from payment of taxes (franchae curtes).
The zone received category DOC in the 1967th year, and in the 1995th year - DOCG. If on the label the word Franciacorta DOCG is a closest relative of champagne on high-quality structure: Chardonnay, Pino noir and Pino Blanc.
Franchakorta is not vintage, vintage (she millezimny), Rose, Saten (without Pino noir) and Riserva (sustained, endurance not less than 5 years).
On the first place: Cava
It is pride of Spain. Great sparkling wine, a traditional method, in translation of Cava means "basement". If you want to surprise with something guests, to decorate a table and, maybe, for the first time to taste really decent sparkling wine is Kawa.