I read a social post recently with amusement, the ‘influencer’ whose page is all things travel and champagne, went on a tirade about the first world problem and now subsequent popular meme, of the horror ‘when going to a champagne reception and being served prosecco instead’…

This mildly triggering statement caused my eye to momentarily twitch. How dare they put you in such a compromising position! My incessant need to always support the underdog kicked in immediately, and I must now come to the defense of this misjudged beverage.

Ma’am, were hors d’oeuvres served at this reception? Perhaps a few shavings of Parmigiano Reggiano, or a charcuterie board – the acidity of the prosecco perfectly cutting through the rich cheese, and salty fatty cured meats. Heaven.

Perhaps a few morsels of lightly battered delicious frito misto were being passed around that you might have missed? Northern Italy’s Veneto region is home to the highest quality Prosecco and furthermore seafood, and as the old adage goes, ‘what grows together, goes together’.  There couldn’t be a more perfect gastronomic pairing.

Whilst we are in the North. I bet you wouldn’t turn your nose up to being served a bellini in Harry’s Bar in Venice, a place by the sounds of it, you would frequent. I hope you are sitting down, because the primary ingredient in a bellini is, gasp, prosecco.

Or an Aperol Spritz for that matter. Now if they were serving those, instead of Champagne I might have joined you in your abhorrent grievance. Ghastly beverage.

I digress, back to my plea. We can’t stop at Italy.

South Africa’s glorious MCCs, including Graham Beck Cap Classique, is produced using the exact same traditional champenoise method you covet. Would you change your mind if I told you it was the chosen bubbly served at Barack Obama’s presidential win?

Cava, the sparkler from Spain, perfection when served with a plate of gambas al ajillo or the simplest but tastiest pan con tomate. High-quality Sekt hailing from premium winegrowing areas like Austria’s Burgenland or Germany’s Mosel.

English sparkling wine, Nyetimber, which I only recently discovered myself when I dined at Row on 45 (see Restaurant Reviews section), triumphed at a blind tasting in Paris in 2016, the then newly released Nyetimber Blancs de Blancs 2009 was tasted alongside NV Billecart-Salmon Grand Cru Blanc de Blancs. 13 of the 14 panel members thought that Nyetimber Blanc de Blancs was Champagne!

Don’t knock it till you’ve tried it, I implore you to expand your repertoire…there is a whole world out there waiting to be uncorked.

There, put that in your Riedel glass and drink it…