Tasting

What does Rotkäppchen Sekt taste like? A tank-fermented branded Sekt aims for a fresh, consistent style: plenty of fruit, little bready yeast character, and a dosage that makes it approachable. This very reliability is what made the brand so big in Germany.

A regional winegrower's Sekt tastes different. The Auxerrois Sekt from the Freyburg-Unstrut Winzervereinigung recalls apple and peach according to the cooperative, with the bottle fermentation adding a bit more depth. Tasting both side by side is the easiest way to understand the difference.

In the glass, a tulip shape or small white wine glass is worth more than the flat coupe. The coupe lets carbon dioxide escape quickly and scatters the aromas, while the tulip preserves the fine bead and concentrates the bouquet at the rim.

Sekt tastes best well chilled, at around 6 to 8 degrees Celsius (43–46°F). Too cold and the chill mutes the fruit; too warm and it feels heavy and foams over when poured. Half an hour in the refrigerator won't hurt, then it's ready for the table.

When opening, remove the foil, loosen the wire cage, and keep your thumb on the cork. Tilt the bottle and turn the bottle itself, not the cork. Done right, you'll hear only a quiet hiss instead of a loud pop, and you won't lose a drop. Then pour promptly—first a little, then top up once the foam has settled. That way the glass stays full without overflowing, and the bubbles keep rising for a long time.