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Sekt

I’m guessing some of you are getting tired of posts about Riesling, but you just have to remember that drinking Riesling makes you a better person so suck it up and enjoy this entry.  However, I will throw you a bone and at least write about sparkling Riesling! 

Sekt is the German and Austria word for sparkling wine.  Unfortunately, there is a boat load of crappy sekt in the world.  95% of sekt is made in the Charmat method, like Prosecco(see the post below) and much of it isn’t even made with German grapes.  So, here’s a quick break down of things to look for on a label so you can find the good stuff

Traditionelle/method traditionelle – made in the same style as Champagne

Deustcher Sekt – made with German grapes

Flaschengärung – bottle fermented – another way of saying traditionelle

Handgerüttelt – hand riddled – difficult, time consuming, you want this

Vintage dated – good sign for quality sekt

Sekt b.A. – made from grapes from 1 or more of the 13 quality growing regions of Germany. 

Winzersekt – made by small growers rather than large producers called Sektkellereien. 

Not all of these terms will show up on all labels, but seeing them is a good thing.  Price is also a good indicator, under $10 is a bad idea. 

Knowing the terms is helpful, now here’s the other useful bits:

German Sekt is usually made with Riesling, Pinot Blanc and Pinot Noir

Austrian Sekt is usually made with Grüner Veltliner, Welschriesling, Riesling, Pinot Noir, and Blaufränkish. 

Good Sekt is pretty damn delicious and deserves more attention than it gets.  Branch out and combine your love of Riesling and fizzy wine and drink some Sekt, but only the good stuff.  I don’t want to hear about how you drank some bad sekt.

If you want to try the good stuff without searching too hard, come to Ambonnay on Wed July 10 or Thurs July 11 and I’ll pour you’re a flight of them!