Tasting

How does Sekt from Mainz and Rheinhessen taste? It depends on the house. Branded Sekt like Kupferberg Gold stands for a consistent, fresh style with fruity notes and little yeast character. A Winzersekt made from Weissburgunder offers apple and nut, a Chardonnay brings citrus and brioche, and a Blanc de Noirs made from Spätburgunder delivers red berry flavors without any red color.

Raumland is a prime example of long lees aging. When a Sekt rests on the lees for three years or longer, it becomes creamier and develops notes of bread, toasty aromas, and dried fruit. This is the same path familiar from Champagne. Krug of Reims shows it in classic form, and the Clos du Mesnil—a walled vineyard enclosed since 1698—has carried this reputation since its first vintage in 1979.

For Sekt, a glass with a slender bowl and a slightly narrowed rim works better than the flat sparkling wine coupe. A tulip glass or white wine glass keeps the aromas concentrated and lets the bubbles rise for longer. The number of bubbles says little about quality—what matters far more is whether they stay fine and whether a creamy foam forms.

The ideal serving temperature is about six to eight degrees Celsius, slightly warmer for mature Winzersekt with pronounced yeast character. Too cold, and the aromas hide. A few hours in the refrigerator is enough; an ice bucket isn't necessary. It's important not to shake the bottle, especially not after transport.

When opening, hold the bottle at an angle, place a hand over the cork, and turn the base, not the cork. This way the gas escapes with a quiet hiss, and nothing foams over. A loud pop is not a sign of quality but of loss, since aromas escape along with the gas.