Italian fizz to put a spring in your step

With the days getting longer and the weather getting warmer, it’s the ideal time to explore the world of Italian fizz. The quality and diversity of Italian bubbles makes it easy to discover a whole new spectrum of flavours, textures and aromas.

Not only that, these are wines that can be matched with all kinds of foods, and drunk at all kinds of occasions. With Easter just ‘round the corner it would be crazy not to try these wines with the season’s canapés, starters, fruit puddings, chocolate and even cake – the list is almost endless!

The discerning gentleman can impress his guests this Easter by choosing a smartly packed fizz like Fiol Prosecco Extra Dry NV. With its cool, shimmering black bottle, this Prosecco is a step up in the fashion stakes. But most of all its ripe pear and apple flavours pair well with a vast range of foods, from spicy snacks and nuts to soft fruit crumbles and cakes.

Ruggeri take Prosecco to an even higher level with their Vecchie Viti Prosecco Superiore 2013. This ‘old vine’ vintage Prosecco is seen as one of the region’s benchmark wines and, according to Richard Baudains in his recent Decanter article, the ‘Superiore’ name does indeed offer “a genuine step up” in quality and character. He went on to award the wine 93 points, remarking on its “biscuit crust and mineral nose, delicate herby nuances” and “slightly spicy, aromatic note.”

If your tastes are for a more Champagne-like experience, then look no further than Ferrari’s Perle Nero. This is the Blanc de Noirs version of the award winning Chardonnay-based Ferrari Perlé - a wine which recently won the title "World Champion Sparkling Wine”, seeing off competition from 650 labels and 16 countries. Blanc de Noirs is a rare sparkling wine made with just red grapes - in this case 100% Pinot Noir. The golden bubbles give way to a rich, sumptuous palate that is akin to Bollinger’s famous Grande Année, but is half the price!

The best wines to go with food are sometimes those that have been unfairly left on shelf in favour of others that can be drunk on their own. Two cracking examples are top quality Lambrusco or a light and frothy Moscato d'Asti from one of the best Barolo producers in Piemonte.

Cleto Chiarli’s  Vecchia Modena Lambrusco di Sorbara Premium NV is a wine made to pair with the local foods of Bologna – balsamic, parmesan and salami. But don’t just take our word for it: The Telegraph’s Suzy Atkins was singing its praises at the end of last summer, so why not get in their early to start the trend this year?

“The wines of Cleto Chiarli (available from Great Western Wine) are the ones to try and include my current favourite lambrusco. Bright ruby-pink, with lively red cherry fruit, tangy and properly dry on the finish. A softly sparkling wine that’s great with charcuterie.”  Suzy Atkins, The Telegraph

Fontanafredda are one of Barolo’s best producers, receiving 92 points for their Barolo di Serralunga d'Alba DOCG 2010 in this month’s Barolo tasting in Decanter magazine. It might come as a surprise then that they make a Moscato d'Asti, a style often derided for its light, spritzy mouthfeel and grapey, peachy fruits. However Decanter themselves applauded Fontanafredda’s Moscato d'Asti 'Moncucco' in their 100 Great Wines Under £20, writing, “this has pure, zingy, grapey aromas followed up by notes of peach and elderflower in the mouth. Delectable and long – what’s not to like?”

This is the perfect wine with fruit tarts and other puddings, and at under 6% alcohol it is simply moreish.  It will also go down a treat as a spring spritzer with a dash of soda and ice – a refreshing, low alcohol aperitif to accompany your nibbles.

 By Chris Penwarden