Schaumwein & Champagner zum Apéro

Fine bubbles in the glass, a gentle tingle on the tongue: few things open an evening as festively as a well-chilled sparkling wine.

The art of the bubble

Sparkling wine is born of a second fermentation in which carbon dioxide is captured in the wine. How that fermentation is conducted decides the style and character – from a light, fruity frizzante to a complex, creamy champagne.

From prosecco to champagne

Prosecco ferments in tank (the Charmat method) and so stays fresh, floral and carefree. Cava and champagne, by contrast, mature in the bottle (the traditional method): the prolonged contact with the yeast gives them a fine bead and aromas of brioche and almond. Champagne remains the supreme discipline – deep, elegant and long-lived.

Our apéro recommendations

• Ciccilla Prosecco Extra Dry Treviso – fresh, floral and easy – the perfect curtain-raiser.
• Demuerte Cava Brut – the Spanish traditional method, fine bead and verve.
• Champagne Louis Roederer Brut Collection 245 – the top class – creamy, layered and festive.

Sparkling wine at the apéro

To open, prosecco pairs with olives, grissini and mild antipasti. Cava and champagne accompany oysters, salmon and refined finger food, while a mature champagne even shines across a whole menu.

Serving it right

Serve sparkling wine well chilled: prosecco and cava at 6 to 8 °C, champagne a little warmer at 8 to 10 °C. Choose slender tulip glasses over flat coupes – the bubbles last longer.

Discover our selection of sparkling wines and find your apéro companion. Free shipping from CHF 99 throughout Switzerland and to Liechtenstein.