Live blogging from our DGS sparkling wine tasting [hehe, the couple in the background is our first Singapore DGS couple. Woot woot!]. First up: Dog Leg from South Australia. Small bubbles, nice fizz on tongue, but a little too sweet for my liking. Yujuan is giving us the lowdown of the four different methods to make sparklig wines.
We move to Spain next, and our bottle of the night is the popular Freixenet Brut Cava. Cava, by the way, is Spanish for caves. The wine is made the French method, though the bubbles are bigger than the Aussie. Very different nose. More rounded and nutty? I prefer this I think.
Third bottle: Adriano Adami dei Casel Prosecco. Fav so far!!! Nice and citrusy, bright green apples. Mmmm.
The fourth bottle is also from the same Adriano Adami vineyard, another prosecco but this is a 2007 vintage. Notes of sour apples, but it’s more restrained.
We move on to champagne: Le Drappier. People ate commenting that it is a much more complex wine. Not as fruit forward; very yeasty!!!! Interesting weight.
Last white wine of the evening: Pol Roger Champagne. Some of that yeasty nose, but much lighter and more floral on the finish. I think I would prefer the Drappier as it seems more exciting.
Last unique wine of the evening (we had a few repeat bottles) was a sparkling shiraz.
