Types of Sparkling Wine

Most of us have tasted sparkling wine — at the very least around the holidays or when celebrating a special occasion. But the catch-all term encompasses a broad range of wines with distinct differences in production. Besides bubbles, what distinguishes the likes of Champagne (France), Cava (Spain), and Prosecco(Italy)? And how do they even get their bubbles in the first place?

Sparkling Wine Overview:

What Is Sparkling Wine?

Sparkling wine is a carbonated wine that can be made from any white or red grape. Though white sparkling wines are most common, sparkling rosé and, to a lesser extent, red wines, made from Lambrusco or Shiraz grapes, can also be found. Sparkling wines range from dry to sweet and express a spectrum of flavors that depend on the grape(s) used, the climate they were grown in, and the winemaking method used.

How Sparkling Wine Is Made

Since its somewhat accidental invention by a monk called Dom Pérignon (a name we’re sure you’re very familiar with!) in the late 1600s, sparkling wine has truly revolutionised how we make wine. While attempting to produce a still white wine at the now-famous Hautvillers Abbey, Dom Pérignon was frustrated at the presence of bubbles in his wine and initially thought it to be a fault… until he popped open a bottle and tasted it.

In the 1500s, carbonation in wine was not considered a good thing. Winemakers worked tirelessly to prevent bottles from re-fermenting and creating accidental bubbles. This process changed in the 17th century when the French began developing methods to purposefully produce the bubbles in sparkling wines we enjoy today. The ancestral method involves bottling and sealing the wine before it completes its first fermentation, effectively blocking carbon dioxide in the bottle and producing bubbles.

Méthode Champenoise is considered the premier method of making sparkling wine. The term is typically used for wines made within the Champagne region. It entails making a still wine and bottling it with additional sugar to provoke a secondary fermentation in the bottle. The wine then spends time aging on its lees (dead yeast cells), which impacts its aromas, flavors, and texture. This step of the process produces notes of brioche and nuts along with a soft and creamy mouthfeel. The Champagne and traditional methods involve time-consuming riddling (sometimes done by hand) and disgorgement, which translates to higher price-points on store shelves.
- Riddling: Bottles are gradually tilted and rotated to collect lees in the neck. The neck is cooled to freeze the lees into a solid plug.
- Dégorgement: The cap is removed, and the pressure ejects the frozen lees.

Charmat method: A faster and cheaper way to make sparkling wine is the Charmat method, also known as the tank method. Most famous for its association with Prosecco, this process sees the wine transferred from its first fermentation vat to a large sealed pressurized tank where it undergoes carbon-dioxide-creating secondary fermentation. The wine is then bottled and shipped to market. This method produces lighter and more fruit-forward sparkling wines because they don’t spend time on lees and are released immediately after bottling. Prosecco uses this method.

Transfer Method: Another process, which uses aspects of both the traditional and tank methods, is the transfer method. In this technique, the sparkling wine goes through secondary fermentation within the bottle and is stored on its lees and then it is transferred to a tank where it is filtered. This eliminates the costly steps of riddling and disgorgement while maintaining the character of the lees aging.

One final method — and the least expensive of all— is carbonation. Instead of the wine going through a secondary fermentation to gain its fizz, carbon dioxide (CO2) is injected into the wine, which is then bottled under pressure. Used by some inexpensive Italian Moscato or budget brands (e.g., New Age in the US).

Countries Known for Sparkling Wine

While France and Italy are perhaps the most famous countries for sparkling wine production, high-quality and unique expressions are made all around the world.

France:

Breaking the mould of traditional winemaking, Champagne was the first wine to be produced in a way that encourages bubbles to form. This was achieved by putting a still wine (which has already gone through a standard fermentation) through a second fermentation once it had been bottled. Yeast is dropped into the bottle to trigger the reaction, and the bottle is sealed to trap the carbon dioxide being produced. This is what causes the intense, pronounced bubbles we find in Champagne. All Champagne is made using this traditional method, which results in crisp, highly acidic brut wines with lively fizz.

Its delicate, soft bubbles are produced using a time-consuming traditional method called méthode champenoise that requires that the wine undergo two rounds of fermentation in the bottle. What’s more, to be labeled as Champagne, a sparkling wine must meet strict criteria. It must be produced in the Champagne region of France (other parts of the world may try to emulate it, but won’t be able to call it Champagne) and use three main grapes: Chardonnay, as well as Pinot Noir and Pinot Meunier. Flavors include almond, citrus, peach and, in finer bottles, toasty yeast notes.

Crémant: Crémant is the name for French sparkling wine that’s made outside of the Champagne appellation. Made using the same traditional method as its world-renowned French counterpart, Crémant is another type of sparkling wine that has pretty lively bubbles. It’s also generally made with Pinot Noir, just like Champers. The main difference here is the other primary grapes, which can be anything the winemakers fancies, which is why you’ll often find Crémant that’s made with Chenin Blanc, Sauvignon Blanc, Pinot Blanc or Cabernet Franc. It’s a popular alternative to Champagne due to its high quality and lower cost.

Aged for at least a year, it is most commonly made from Chardonnay, Chenin blanc and Cabernet Franc grapes. Often a fraction of the price of Champagne, crémant’s flavor is similar and can offer an equally exquisite experience, including those one-of-a-kind biscuit-like taste notes often associated with Champagne.

Crémant can be made anywhere in France, and is almost completely exclusive to France. The exception being Luxembourg, where winemakers are also allowed to produce Champagne-style sparkling wine and call it Crémant, using local grape varieties such as Riesling. In France, Crémant is most commonly associated with the Loire region, where the blend typically includes grapes that thrive in the area like Chenin Blanc and Cabernet Franc.

Italy:

Prosecco: Named after the village Prosecco located in the province of Trieste, Italy, this wine uses a grape of the same name, but the name was changed to the Glera grape to avoid confusion, grown in nine provinces in the Veneto and Friuli Venezia Giulia region. Prosecco is available in two styles: spumante (sparkling) and frizzante (semi-sparkling). Spumante is the most popular style of Prosecco, as it has the longest-lasting bubbles. Because Prosecco is produced in tanks, which is a much less time-consuming method than the méthode champenoise, it is more affordable. Its tasting notes can include green apple, cream and pear.

Prosecco is a DOC (denominazione di origine controllata, or controlled designation of origin) or DOCG (denominazione di origine controllata e garantita, or controlled and guaranteed designation of origin) wine that can only be produced in certain areas of the Veneto and Friuli Venezia Giulia, from Glera, Verdiso, Pinot bianco, Pinot grigio or Pinot noir grapes and only with the Martinotti-Charmat method.

Prosecco is made exclusively from the Glera grape variety (the only exception being Pink Prosecco, which must be 85-90% Glera and 10-15% Pinot Noir). Although it’s produced to be a dry style of sparkling wine, Prosecco can sometimes taste a little sweet, and that’s due to certain fruity flavours that come through from the Glera.

Most commonly Prosecco is served unmixed, but it also appears in several mixed drinks. It is the main ingredient in the original Bellini and Spritz cocktails, and it can also be used in others, such as the Mimosa. With vodka and lemon gelato, Prosecco is also an ingredient of the Italian mixed drink sgroppino.

Asti is another famous Italian sparkling wine, native to Piedmont in the northwest. Asti is typically lower in alcohol and quite fruity in character. It’s made using a unique technique: Rather than gaining fizz through a secondary fermentation, primary fermentation takes place in a pressurized vat that can be sealed towards the end of fermentation, trapping carbon dioxide that would otherwise be released. It’s considered to be slightly sweeter and delicate in flavour than other Italian sparkling wines.

Lambrusco, an Italian sparkling wine made from indigenous red grapes, is made in the northern region of Emilia-Romagna.

Spain:

Cava is Spain’s most famous sparkling wine and is unique in that it can be made in one of several autonomous regions across the country, though the majority of production takes place in DO Penedès in Catalonia in northeastern Spain. Cava is made in the traditional method and must age on its lees for nine months before being released to market. White Cava is made with Macabeo (Viura), Xarel-lo, and Parellada, but may also contain Chardonnay, Pinot noir and Subirat, while rosé versions are made with the addition of Garnacha or Monastrell. This Spanish sparkler is said to be comparable to Champagne, though less yeasty in flavor.

Cava has been produced in the Spanish wine region of Catalunya since 1872 after a local winemaker was inspired by a trip to France. 95% of all Cava production comes from this region, although you will also find small quantities of it being made elsewhere in Spain, such as Rioja.

United States:

As a newcomer to the scene, the U.S. offers a fascinating cast of characters. Eric Asimov, chief wine critic at the New York Times, explains that many of the most-distinguished sparkling wine producers in the States use Champagne as their model. But that doesn’t mean that U.S. sparkling wine producers have limited themselves to using only the méthode champenoise. Pétillant naturel (or pét-nat) wine has begun to pick up production in the U.S. as well. This approach uses what is considered the oldest known method to make sparkling wine by interrupting the natural fermentation process, leaving it to finish fermenting in the bottle.

Other Countries:

Germany, England, Canada, Australia and South Africa also make high-quality, award-winning sparkling wines. Outside of Europe, producers aren’t limited by strict production regulations; they’re therefore free to use whatever grapes they choose and can age their sparkling wine for any length of time, which allows for a wider range of flavors, textures and styles.

Levels of Sweetness in Sparkling Wine

Sparkling wine has several levels of sweetness, which are often printed directly on bottle labels. These levels are:

Which glass do you use?

When it comes time to deciding on glassware for your bubbly, it might seem like a superficial choice. But the shape of your glass truly influences how your wine will taste, so start experimenting. This guide can help you decide what’s right for your next party.