Espumante

What it is

Espumante is the Portuguese word for sparkling wine and is used in both Portugal and Brazil. In Portugal, Bairrada stands out with a long traditional-method heritage, alongside Távora-Varosa and Vinho Verde; in Brazil, Serra Gaúcha is the reference area. These wines usually show lively acidity, clean fruit and fine bubbles when they have spent time ageing in bottle. What sets them apart is the use of native grapes such as Baga, Bical or Arinto alongside Chardonnay and Pinot Noir.

How it is made

Top espumantes are made by the traditional method ("método clássico" in Portugal), with a second fermentation and lees ageing in the bottle itself. Lighter, fruit-driven versions are usually made by the Charmat method, with the second fermentation in a sealed tank. Aromatic, sweetish Moscatel espumantes are also common in Brazil.

What to serve it with

• Roast suckling pig (leitão à Bairrada)
• Shellfish and fried fish
• Salt cod fritters
• Salty snacks and charcuterie
• Fresh and semi-aged cheeses

On the wine list

• It usually works very well by the glass as a good-value alternative to Cava or Champagne.
• State the method (traditional or Charmat) and sweetness level (Bruto, Extra Bruto, Meio Seco) on the wine list, as styles vary a lot between labels.
• A Baga espumante from Bairrada is often the natural match for roast suckling pig, so it is worth suggesting it explicitly.