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In the past the sound of a champagne bottle poppin’ could only mean two things; either a contract’s just been signed or someone wasn’t doing their job keeping Aunty Barb away from the drinks fridge at the Chrissy party.
These days bubbles have emerged as an everyday tipple for the masses, Aussies are poppin’ bottles at picnics and backyard BBQs across the country and we aren’t stopping for anybody.
The Italian take (or Australian take on the Italian take) is showing no sign of slowing down. Australian Prosecco sales grew by 53% in 2018 with consumers lapping up this affordable and sophisticated sip.
Perfectly paired with prosciutto, cheese, sashimi and seafood, it’s an easy and uncomplicated sip. If you’re looking to dip your toe into the Prosecco pool, give Dal Zotto Prosecco (King Valley) a shot, we think you’ll end up diving in.
Cava is Prosecco’s Spanish cousin, often tasting distinctly drier thanks to the warmer climates of the Penedès growing region. Basic Cava is remarkably decent – with a pocket money price tag. Pair with fried chicken, rare meats, savoury rice dishes, crab meat and oysters.
Watch out, there’s a new player in town. This french préféré hailing from Loire Valley is totally having a moment thanks to its wallet-friendly price point and soft, delicate flavours. A super Champagne substitute for the budget-conscious who don’t want to compromise on flavour. Pair with Jamon croquettes, eggs or salmon.
If all this talk of bubbles is making you a wee bit thirsty, as it has done to us, take a look at where you can pop (see what we did there) in for a glass.
Oyster happy hour at Sydney’s favourite rooftop bar Untied, offers up $15 glasses of Veuve Clicquot with $2 oysters. In a cocktail perhaps? The Diamonds & Pearls cocktail at from State of Grace features Prosecco, vodka raspberry infused Lilet Rosé, mint & lemon.
In the spirit of reconciliation, we acknowledge the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.
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