Skinny fizz

Let’s face it January can be a rather glum month, facing the reality of barren bank accounts and burgeoning waistlines. Perhaps you have also undertaken the challenge of Dry January.

There may be a silver lining. Discovering Skinny Fizz might just cheer you up!

What is it?

At the end of the champagne making process sediment is removed, leaving a few missing millilitres in the bottle that must be topped up. In Brut champagnes the missing millilitres are topped up with a mix of sugar and wine. When skinny champagne is ‘finished’ only wine is added, saving around 2 teaspoons of sugar per bottle.  This may not sound a lot, however over the months with every extra teaspoon of sugar or every extra biscuit there is a price to be paid when we step on the scales.

If you can adopt the mindset ‘drink less, but better’ and savour the fizz you do decide to drink, you are on the way to saving some pennies and also giving a nod to your health. After all, it’s a shame to undo all that good work on the back of Dry January or your diet.

What’s it like?

Skinny champagne is drier than brut champagne, however, many skinny champagnes are aged in the cellar for longer periods of time, softening any harsh acidity. Depending on which fizz you choose, expect sherbet lemons, just ripe notes of raspberry, expect your mouth to water and to feel refreshed. After months of indulgence and richness, you may just be delighted at the prospect of something fresh, light and new.

Skinny fizz is a great match for food (and not a sausage roll in sight!). Pair with fish such as smoked salmon, mackerel paté or fish in tempura batter.

Thanks for reading and hope you may be tempted to consider Skinny fizz and fish platters on a Friday.

Cheers

For a range of skinny fizz and for a little less guilt, browse the range at the Fizz Company

www.thefizzcompany.com