The A TO ZARI OF BUBBLY DRINKING   ZARI Sparkling Grape and celebrations go hand in hand. Won an award? Graduated? Popped the question? Birthday party? Here’s the ZARI guide to elegant entertaining at any occasion!  
We decode some of the  terms involved in bubbly drinking - not surprisingly there are some unfamiliar ones, as many rituals originate in countries like France or Spain. Here we go! 

  • Aperitif: A drink served as an appetiser before a meal.
  • Appearance: Appreciating colour and clarity. For example, ZARI’s diamante bubbles are jewel-hued sparkles that delight the eye even before the first sip.
  • Aroma: A bouquet of bubbles carries the aroma up the flute to the nose, releasing the aroma's for your appreciation.
  • Barristas - An Italian word for bartenders who typically work behind a bar counter serving drinks, beverages and snacks.
  • Barware - Items for the preparation and serving of beverages in a professional or home bar.  Assorted shapes of glassware, ice-buckets, strainers, blenders and accessories such as bottle stoppers, pourers, stirrers, knives, trays and trolleys.
  • Bitters - Traditional preparations used in drops or dashes in beverages and cocktails. Flavours are derived from bitter botanical extracts such as bark or citrus peel infused in alcohol and water. One of the most well-known is Angostura Bitters, originally from Venezuela.
  • Bouquet -  A description of the aroma emanating from a bottle or glass of bubbly, which may include floral details,  for example Zari Sparkling Grape opens with a bouquet of honeysuckle, jasmine and fruit~of~the~vine.
  • Brut: The term used to describe a bubbly of dry character with little perception of sweetness.
  • Cape Muscat - A lesser known grape varietal with honey, apricot, peach and floral flavours, which can tend towards even greater complexity on the palate.
  • Canapés - Small snacks usually with a savoury topping, served with drinks at receptions or formal parties.
  • Carbon dioxide (CO2) - The gas that puts the bubble in your bubbly and provides the gentle build up of pressure that makes the celebratory cork pop!
  • Chilling - Keeping bottles and glasses refrigerated until use on ice, or in decorative ice buckets for max refreshment and crispness.
  • Cold-pressed -  A term describing juice extraction by means of hydraulic press which provides 100% pure fruit without any additives, popular with health and fitness trends. 
  • Coupe - Bowl-shaped glasses in which sparkling drinks, mocktails or desserts may be served.
  • Curated bar - Decorative trolley ideal for displaying ZARI’s divine vine-clad packaging, glassware, decanters and accessories, a statement trend that is always appropriate.
  • Demi-sec  - the term used to denote a medium sweetness.
  • Effervescence - the magical expression of fizzy bubbles in your glass.
  • Finish - aftertaste or how long the taste lingers on your palate after 
  • drinking.
  • Flute - a tall, narrow stemmed glass designed to retain both chill and carbonation of bubbly by reducing the surface area for it to escape. A flute style glass is said to enhance both aroma and taste, bubbles create sparkly texture and carry aroma to the top with the added visual effect of playful bubbles rising to the top.
  • Foil - The metallic foil that encases the cork and wire cage on a bubbly bottle, removed with a perforation or peel tab.
  • Frizzante - A term used to describe the level of effervescence (the strength of the bubbles) in a bottle of bubbly.
  • Gimlet - A cocktail served in a classic v-shaped or coupe glass ( see above) often pre-chilled and garnished with a slice of citrus or edible flowers.
  • Ice bucket - Containers used for holding ice to keep beverages chilled. Most often used in bar areas, buffets or kitchens; typically made from stainless steel, plastic, glass or copper which provide insulation for lasting storage of ice.
  • Mixology, Mixologists  - The art of using a variety of ingredients to create new or classic mocktails and cocktails. A bit like a beverage chef, mixologists are skilled at the craft of mixing cocktails and mocktails.
  • Mocktail - Cocktails made without alcohol.
  • Muddler - A necessary tool for bartenders and mixologists serious about their craft. Signature cocktails are commonly created by mashing fresh ingredients with a muddler in order to infuse the flavours with the alcohol (see Zarito below)
  • Muselet The French term for the wire cage that holds the cork in. It is untwisted before easing out the cork to set the pressurised drink free in a shower of celebratory bubbles. Derives its name from the French museler, to muzzle. (see Foil above)
  • Palate - A wine term used to describe the ability to appreciate a range of taste characteristics of a beverage via the smell and taste senses.
  • Pearlescent - A description of the shimmering, gold and silver flashes exhibited by bubbles rising in a glass of sparkling wine or grape juice.   
  • Punch bowl -   Wide decorative bowl with a ladle
  • from which drinks are served. The word punch comes from the Hindu word paantsch, meaning five, because the original drink consisted of five ingredients such as a spirit, sugar, lemon, water, and tea or spices. The concept of punch was brought from India by the British East India Company in the early seventeenth century. Now making a comeback for stylish entertaining.
  •   
  • Punt - The dimple at the bottom of some beverage bottles, used for elegant pouring.
  • Quintessential - Something that is the most perfect or typical example in its class, as in ZARI Sparkling Grape is the quintessential non-alcoholic bubbly
  • Sabrage -technique for opening a champagne bottle with a ceremonial sabre or sword, by sliding the sabre along the body of the bottle to break the top of the neck clean away from the bottle. The action of the blade hitting the lip of the bottle causes the collar to separate cleanly from the neck - cork and all. Said to originate from the swashing celebrations of Napoleon’s French armies.
  • Sommelier - Professional waitrons who specialise in beverage
  • recommendation, knowledgeable about wines and beverage and pairing, usually employed in fine restaurants.
         Sparkling - Shiny and bright with flashes of light, like a sparkling diamond or the bubbles in sparkling wine or sparkling grape juice.
  • Sundowners - Enjoying a few rounds of social beverages, usually outdoors  - with a view of the setting sun or sky. Often enjoyed with bowls of snacks such as pretzels or nuts. Perfect for relaxing and celebrating the end of the day; a pre-dinner drink.
  • Swizzle - A small stick used to decorate, stir and mix drinks. May be customised with fruit, ribbons or paper decorations ideal for personalising drinks at for bridal showers, engagement parties, weddings, bachelorette parties.
  • Temperature - The temperature at which bubbly is served has a significant effect on its taste and texture. Zari Sparkling Grape should always be served chilled in frosted glassware.
  • Terroir - All of the elements of a vineyard - soil type, climate, region where the vineyard is situated which influence the character of the grapes and beverages produced from it. For example Zari's Muscat grapes from Robertson terroir in the Western Cape, produces a juice on a par with the finest South Africa’s wines.  
  • Varietal  - A single named grape variety  - for example the Cape Muscat Seedless grape varietal from which Zari Sparkling Grape juice is produced
  • Wire cage -  The wire cage mechanism that prevents the cork in a bottle of bubbly from escaping due to carbonation pressure. (See Muselet above )
  •  Zaritini - Classic 
  • Zari Sparkling Grape coming soon in irresistibly cute party-size 4-packs.
  • Zarito -  A traditional Cuban drink called a Mojito, given the Zari treatment with the addition of muddled mint and fresh lime, to provide a refreshing summer drink without alcohol. 
  • Zero-alcohol - A worldwide growing trend towards alcohol-free drinks which provide zero alcohol alternatives for new markets and lifestyles. (See Soberistas)