I have been remiss in posting, but have been quite busy with my WSET Diploma studies. My fellow classmate joined me one Sunday morning to taste through ten different sparkling wines. We carefully tasted each one to try and discover what made it unique from the others so that we will be able to identify it on our upcoming exam. The Cava had a faint burnt rubber aroma, while the Proseccos were much more fruity and floral. The Champagne was the most autolytic in character — yeasty, bready aromas and flavors. Four hours later, we had compiled a comprehensive set of tasting notes and had a better appreciation for the various nuances among sparkling wines. With ten opened bottles, a few were poured down the drain (they shall remain nameless) and the rest were enjoyed, albeit a little less bubbly, over the course of the week with my husband. With sparkling wines behind us, we will next turn our attention to spirits with a tasting session this weekend.