Sekt (Austria)
Typical Flavors
 Lemon |
 Orange Zest |
 Apple |
 Peach |
 Melon |
 Jasmine |
 Marmelade |
 Minerals |
Typical flavors for quality Sekt are Citrus, Apple, Peach, Melon, and Jasmine.
Low quality sekt is difficult to profile.
Profile
Sekt tends to be sweeter than Champagne and Cava:
| SUGAR | Dry - Half-dry | ||
| BODY | Light | ||
| FRUIT | Medium | ||
| ACIDITY | High | ||
| |||
Food Pairing
You can drink sparkling wine to almost everything.
Whether it is French Champagne, Spanish Cava or German Sekt.
 Aperitif |
 Salads |
 Tapas |
 Sandwitch |
 Seafood |
 Fries |
 Egg Dishes |
 Pasta |
 Strawberries |
 Cantucci |
 Panettone |
 Soft Cheese |
Sekt is often sweeter than Champagne and Cava. If so, it works best as an aperitif, or in pair with sweet food and cheese.
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.
Sparkling Sekt
In Germany and Austria Sparkling wines are called Sekt.
Sekt is a sparkling wine that is primarily produced in Germany and Austria, where it has the role as an alternative to expensive Champagne and Spanish Cava.
Normally, Sekt is made using the "Charmat" method, like Prosecco, but some producers also use the "Champagne" method to produce high quality Sekt.
Austrian Quality Grades
| Austrian Sekt |
Lowest quality Sekt using Austrian grapes |
|---|---|
| Klassic |
Good quality Sekt using grapes from a major wine region Aged in the bottle on the yeast for minimum 9 months |
| Reserve |
High quality Made with the "Champagne" method Harvested and pressed in a single wine region Aged in the bottle on the yeast for minimum 18 months |
| Grosse Reserve |
Best quality Made with the "Champagne" method Harvested and pressed in a single municipality Aged in the bottle on the yeast for minimum 30 months |
The most common grapes are Gruner Veltliner and and Blaufrankisch.
Sugar Levels
| Regulation EC 607/2009 |
Sugar gram/litre |
Calories /glass |
|---|---|---|
| Brut Nature (Brut Zero) | 0-3 | 3 |
| 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+ |