Cards of Wine

Sekt (Austria)

Typical Flavors


Lemon
Lemon
Orange Zest
Orange Zest
Apple
Apple
Peach
Peach

Melon
Melon
Jasmine
Jasmine
Marmelade
Marmelade
Mineral
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:

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

Food Pairing

You can drink sparkling wine to almost everything.

Whether it is French Champagne, Spanish Cava or German Sekt.


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

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)0-33
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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