Tasting

An Austrian Sekt made from Welschriesling or Grüner Veltliner usually tastes of green apple, citrus, and a touch of herbal spice. A Klassik Sekt like the Kattus Organic labeled trocken (dry) shows this well. If you assume that means low sugar, you'd be wrong, since trocken in Sekt terms means 17 to 32 grams per liter.

With more lees aging, the tone becomes quieter and more refined. A Reserve brings aromas of brioche, nut, and ripe apple, and the perlage becomes finer. A pink cuvée like the Kattus Cuvée Rosé Brut Klassik also smells of red fruit, yet the taste stays crisp and fresh. Brands like Schlumberger Sparkling offer a good opportunity to taste the tiers side by side.

Sekt tastes best in a tulip glass or a narrow white wine glass. A wide bowl lets the carbon dioxide escape too quickly, while the tulip shape holds the aroma together and lets the bubbles rise for longer. Fill the glass only one-third to one-half full, leaving room for the aromas to develop.

The serving temperature should be around six to eight degrees Celsius. A simple Klassik Sekt can handle slightly cooler temperatures, while a Reserve Sekt benefits from being a bit warmer, since too much cold hides its subtle notes. Placing the bottle in a cool spot for a while before serving is enough.

When opening, hold the bottle at an angle and press your thumb firmly on the cork. Don't twist the cork — twist the bottle instead, slowly and with slight counter-pressure. You should hear only a quiet sigh, not a loud pop.