In this episode of Wine Mastery, John and John explore an exciting recommendation from a viewer and friend, Jenny: Franciacorta, often referred to as the Italian equivalent of Champagne.
Produced in the Lombardy region of northern Italy, Franciacorta is made using the traditional method with Chardonnay and Pinot Noir grapes — much like Champagne itself.
What makes it even more intriguing is that it must spend a minimum of 18 months on the lees, compared to Champagne’s 12 months, giving it depth, character, and elegance.
The Johns taste a bottle purchased from The Wine Society at around £20 — a price point that would be considered “cheap” for Champagne, but certainly not for everyday wine.
As they pour, they note the fine bubbles, a hallmark of quality sparkling wines.
On the nose, citrus and sweetness come forward, with hints of marmalade, licorice, and even a touch of apricot.
On the palate, it’s refreshing, juicy, and well-balanced, offering flavors of lemon, apple, and a gentle softness that makes it dangerously drinkable.
Both agree the wine is divine, with none of the harsh acidity sometimes associated with sparkling wines.
It carries a beautiful mouthfeel and a length that lingers, making it a worthy rival to many Champagnes.
They score it an impressive 92 points, praising its value for money and how proudly it could be served at a dinner party, wedding, or celebration.
The conversation also touches on pairing ideas — from enjoying it as a standalone aperitif to serving it with rich cheeses or light fish dishes. However, the Johns agree that this sparkling wine shines perfectly on its own.
To round off the video, they answer a viewer’s question: What makes some wines light-bodied and others heavy?
John and John explain how grape variety, skin contact, oak ageing, alcohol levels, and winemaking techniques all influence a wine’s body.
If you’ve only ever thought of Italian sparkling wine as Prosecco, this episode will open your eyes — and palate — to why Franciacorta deserves a place on your table.
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1 Comment
"Juice-eh". Sounds very nice, I'll try it, thank you.