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Aperol sparkling: prosecco, not champagne
Champagne in an aperol spritzer loses exactly what makes it more expensive — here's what really goes in the glass and in what relationship.
Read the story →17·09 / 4 min
Champagne gains complexity through second fermentation in the bottle itself and aging on yeast that lasts at least 15 months, often longer — a process that builds notes of brioche, sesame and walnut.
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● Enology
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17·09 / 4 minIz izlogasponzorisano
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Modus 5
concrete · verifiedPurchase: take prosecco from the middle price range, 700-1200 dinars per bottle, for a spritzer — a bottle of 2000+ dinars does not change the taste much when mixed with soda.
Ratio: stick to 3:2:1, prosecco, aperol, soda, and add soda last to control the strength of the drink.
Alternative: try a 3: 2:1 coffee instead of an average when you want less sugar in your glass.
Temperature: store the bottle at below 8°C until the moment of serving, lukewarm frothy loses bubbles faster.
Clean champagne: save it for an evening without ice and soda, where the complexity is really felt.