Cards of Wine

Espumante (Portugal)

In Portugal, sparkling wine is called Espumante.

They can be made using the Taditional, Charmat, or Transfer method.

Typical Flavors


Lemon
Lemon
Lime
Lime
Apple
Apple
Pear
Pear

Flowers
Flowers
Honey
Honey
Almonds
Almonds
Mineral
Minerals

Typical Espumante flavors are Lemon, Lime, Apple, Almond, and Minerality.

Profile

Espumante wines are acidic, and have less body than Champagne:

SUGARDry
BODYLight
FRUITLow
ACIDITYHigh
Serving temperatures:
6-8°C (43-46°F)

Food Pairing

You can drink Sparkling Wines to almost everything.

Whether it is French Champagne, Spanish Cava or Italian Prosecco.


Aperitif
Aperitif
Salads
Salads
Tapas
Tapas
Sandwitch
Sandwitch

Crab
Seafood
French Fries
Fries
Egg
Egg Dishes
Pasta
Pasta

Strawberries
Strawberries
Panettone
Cantucci
Panettone
Panettone
Soft Cheese
Soft Cheese

Espumante pairs well with salt, because the bubbles break up the salt in the mouth.

Acidity and bubbles also pair well with rich food, creamy and oily dishes.

Pairing Suggestions

Excellent Pairing:
Antipasti. Sandwiches. Focaccia.
Green Salad. Asparagus. Avocado. Artichokes.
Ham and Melon. Prosciutto. Serano.
Egg Dishes. Omelette. Smoked Salmon.
French Fries. Popcorn.
Panettone. Biscuits.
Fruit Salad. Sweet Soufflés.
Figs. Chocolate. Crème Brulée.

Cheese:
Soft and Fresh Cheeses.
Brie. Camembert. Washed-Rind. Robiola.
Feta. Fontina. Creamy Blue.

Portuguese Sparkling

In Portugal, Sparkling wine is called Espumante. It has 3 quality levels:

VEQPRD

(Vinho Espumante de Qualidade Produzido em Região Determinada).

Método Tradicional wines, marked with the year of harvest, and stamped as VEQPRD. These wines are only produced in Bairrada DOC, south of Vinho Verde.

VFQPRD

(Vinho Frisante de Qualidade Produzido em Região Determinada).

Regional sparkling wines made with the Traditional, Charmat, or Transfer Method, in Douro, Ribatejo, Minho, Alentejo or Estremadura.

VQPRD

(Vinho de Qualidade Produzido em Região Determinada).

Sparkling wines made by the Traditional, Charmat, or Transfer method, anywhere in Portugal.


Espumoso

Espomoso is a low level sparkling wine, made by adding Carbon Dioxide - CO2.

Méthode Champenoise

Méthode Champenoise is the method used to produce French Champagne.

Wine Glass

With Méthode Champenoise (the production method of Champagne), the first fermentation takes place in a tank, and a second fermentation takes place in the bottle.

Adding CO2 (Carbon Dioxide) is not allowed.

The second fermentation starts by adding yeast (Saccharomyces Cerevisiae) and sugar to the bottle, and after about 1 year, the bubbles are completely developed.

The legend credit a Benedictine monk, Dom Pérignon (1639-1715), for inventing sparkling wine when he bottled a wine before fermentation, but the oldest recorded sparkling wine is Blanquette de Limoux from 1531.

The method is used for:

  • French Champagne
  • French Crémant
  • Spanish Cava
  • Italian Franciacorta
  • German Sekt
  • Portuguese Espumante

Méthode Champenoise is now reserved (by EU) for wines produced in Champagne:

CountryMust Use
EnglandTraditional Method
FranceMéthode Traditionnelle
SpainMétodo Tradicional
PortugalMétodo Tradicional
ItalyMetodo Classico
Metodo Tradizionale
GermanyKlassische Flaschengärung

Sugar Levels

Regulation
EC 607/2009
Sugar
gram/litre
Calories
/glass
Brut Nature (Brut Zero)0-33
Extra Brut 0-6 5
Brut 0-12 7
Extra Dry (Extra Sec, Extra Seco) 12-17 10
Dry (Sec, Seco) 17-32 20
Demi (Semi) 32-50 30
Doux (Sweet, Dulce) 50+ 30+

Alcohol can be addictive. Drink in moderation.

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