Sparkling Wine

Sparkling wine is wine containing dissolved carbon dioxide that creates bubbles when the bottle is opened and the wine is poured. In most quality sparkling wines, the carbon dioxide is produced by alcoholic fermentation. Sparkling wine can be made using the traditional method, the Charmat or tank method, the ancestral method or other permitted techniques.

Main production methods

• Traditional method: the second fermentation takes place in the final bottle, followed by lees ageing, riddling and disgorgement. Used for Champagne, Cava, Crémant and Franciacorta.
• Charmat or tank method: the second fermentation takes place in a sealed pressure tank before filtration and bottling. Commonly used for Prosecco.
• Ancestral method: wine is bottled before the first fermentation is complete, allowing fermentation to finish in the bottle. Pét-Nat is a common example.

Styles and sweetness

Sparkling wines range from bone-dry to sweet and may be white, rosé or red. Common sweetness terms include Brut Nature, Extra Brut, Brut, Extra Dry, Sec, Demi-Sec and Doux, with exact residual-sugar categories set by the relevant rules. Bubble pressure also varies, from lightly sparkling Frizzante to fully sparkling Spumante.

Food pairing and service

Sparkling wine pairs well with oysters, shellfish, fried foods, sushi, poultry, charcuterie and savoury appetizers. High acidity and bubbles can refresh the palate with salty or fatty dishes. Sweet sparkling styles may accompany fruit desserts and pastries.

Example: serve Brut Champagne with oysters, Prosecco with aperitivo snacks, Cava with fried seafood, or Moscato d’Asti with fruit tart.

Chef’s note: sparkling wine is a broad category, not a synonym for Champagne. Identify the region, production method, sweetness and pressure before selecting it for service.