Sparkling wines are always about the refinement and lightness of the wine along with the richness and depth of taste. It is a delightful drink that marks a celebration of our special days. However, there must be some question marks behind these fuzzy, fabulous bubbles that bring so much joy. So, let's dig into the world of sparkling wines. We will explore:
What is a sparkling wine?
Sparkling wines are saturated with carbon dioxide which results in bubbles. The bubbles come from natural fermentation that happens in inner conditions. This allows us to keep Carbon Dioxide released during the fermentation in form of bubbles in the grape juice. There are different methods practiced around the world to create bubbles in the wine:
- The most famous one is the traditional method, the so-called Méthode champenoise. This method is widely used in Champagne and other sparkling-wine production regions.
- Another widely used method is known as the tank method which brings a more simplified process but is also applied to high-quality sparkling wines such as Prosecco.
- The easiest way to produce sparkling wine is artificial carbonation.
What is the history of bubbles?
Champagne's history appears to have begun in antiquity when no one knew how the wine became sparkling, and the saturation of the drink with inexplicable bubbles was assigned to moon phases and even supernatural powers.
Sparkling wines were regarded as a hopelessly spoiled product in the Middle Ages, and were even referred to as "diabolical." There was something out of which: the nature of the bubbles remained unknown, and the bottle that burst due to high internal pressure not only caused problems for the owner, but also started off a chain reaction that could destroy up to 90% of all cellar stocks.
In 1662, the Englishman Christopher Merrett read a report in which he indicated that wine began to "spark" because of sugar, and that as a result, the saturation of alcohol with carbon dioxide stopped to be a matter of luck and became a product of human labor.
“Vins du Diable” - The Wines of The Devil
The development of sparkling wines in general and Champagne, in particular, is associated with the name of a monk Dom Perignon. In the 17th century, respected monks had to fight against the “diabolical” bubbles, which caused losses to the monastery, and the holy brothers were even forced to wear special iron masks in the wine cellar so as not to be banged up by a piece of a suddenly burst bottle. However, Pierre Perignon significantly improved the region's winemaking, coming up with the idea of corking wines with unique corks and developing several methods that are still in use today.
How is sparkling wine made?
Any sparkling wine is born as a result of two stages of fermentation. Primary fermentation forms alcohol, turning the juice into wine. The second one saturates the wines with bubbles. Champagne and its entourage — French Cremants, Spanish cava — get their bubbles by re-fermentation after bottling (this traditional method, also known as the Méthode Traditionnelle). The other sparkling wines, including prosecco, are made using the Charmat method.
Most of the sparkling wines are produced in 3 ways:
1. Méthode Traditionnelle
many of the primal sparkling wines are made this way. It implies secondary fermentation in a bottle, is a rather time-consuming and costly production method. This method consists of seven main stages:
- Harvesting the grapes and making basic dry wine.
- Blending of wines from berries of different varieties (creating a so-called Cuvee), as well as from the harvest of different years, from grapes harvested from different sites.
- "Circulation" – adding a mixture of wine, sugar, and yeast to the Cuvee.
- Remuage – bottles are installed at an angle of 45 degrees, with the cork down. Dead yeast settles on the cork and neck. The process takes up to 8 weeks if performed manually.
- Disgorging – sediment removal procedure. Bottles are placed neck down in containers with a freezing mixture (a solution of calcium chloride or glycerin) so that the yeast turns into an ice stopper and can be easily removed.
- Dosage – a solution of wine and sugar is added, after which the bottle is sealed. This procedure is necessary to restore the volume of wine lost during disgorging.
- Maturation in a bottle. The final stage occurs after the wine is corked.
2. The Charmat method
Often known as the Italian or reservoir method. The key distinction between this technology and the classic Méthode Traditionnelle is that secondary fermentation occurs in large vats rather than bottles. The tank method significantly speeds and minimizes production costs, which doesn’t really detract from the qualities of the final wine.
3. Artificial carbonation
Carbon dioxide is added to the classic wine, resulting in the formation of bubbles that are the hallmark of sparkling wines. At the same time, carbonation will make it difficult to enjoy bubbles for a long time. They will vanish within a few hours of the bottle being opened.
The first two technologies require more time and effort, and the third reduces the cost, speeds up the process, and affects the quality of the drink.
Sparkling wines: classification by level of sweetness
One of the major indications on the label of sparkling wines is the sugar content, or dosages, which helps the wine connoisseur make the proper choice.
| Level | Sugar content |
| Brut nature | 0 - < 3 g/l |
| Extra brut | 0 - < 6 g/l |
| Brut | 0 - < 12 g/l |
| Extra dry | 12 - < 17 g/l |
| Dry | 17 - < 32 g/l |
| Semi-dry | 32 - < 50 g/l |
| Sweet | > 50 g/l plus |
Famous sparkling wine regions
Following France, other countries began to show interest in sparkling wines. These beverages have acquired the most popular in Europe. True aficionados of alcohol are familiar with the names of sparkling wines from Italy, Spain, and Germany.
Champagne - Home to most expensive bubbles
Once upon a time, there was a sea in the area of Champagne, so the soil of the local vineyards is distinguished by minerality and light salinity, and the temperature in the north of France is generally cool, so the grapes do not accumulate excess sugar and preserve freshness and right acidity required for the finest sparkling wine.
Champagne is a form of genuine art in one sip. It has everything that "perfect balance" in wine generally refers to acidity, sweetness, crispness. Moreover, beautiful bubbles in a glass of champagne form thin and long-playing threads that lightly touch the nose, but merely feel like a soft buzz on the tongue.
The Great Trinity — Chardonnay, Pinot Noir, and Pinot Meunier are the main varieties in the bouquet of classic champagne, each has its own uniqueness: chardonnay is creaminess, soft and ripe fruitiness; Pinot Noir is structure, physicality; Pinot Meunier is lightness and freshness.
The process of harvesting is another unique element of champagne. The berries are harvested by hand. Simultaneously, winemakers ensure that the grapes are not overripened. This helps to control the sugar level in future drinks.
Where to taste Champagne in Champagne Region
Champagne Albert Beerens
Champagne Louis Brochet
Gremillet
Prosecco - Successful sparkling symbol of sunny Italy
Prosecco has a nearly as old history as champagne, with the first documented record dating back to 1754. This Veneto wine was made from the native grape variety Glera and vinified in the col fondo, or "with sediment" manner, as well as the traditional way (ancestral method).
For many years, Prosecco was thought to be the name of the grape. However, when Prosecco demand exploded internationally in the 2000s, Prosecco growers in northern Italy wanted to safeguard their wine... so they discovered a village in Friuli called Prosecco and modified the DOC (Denominazione di Origine Controllata - wines governed by origin) to include it.
The Charmat technique, invented in 1895, made Prosecco much more affordable to produce. The wines are secondarily fermented in a sealed tank before being filtered and bottled under pressure, according to this technology.
Where to taste the best Prosecco
Cantina Valetti
De Stefani
La Cantina Pizzolato
Cava from Penedès
A rare but accurate guest from the sparkling wine world
Cava from Penedès is Spain's sparkling wine star. In 1872, a winemaker named Jose Raventos Photo decided to try his hand at making sparkling wines the traditional way. He used grapes from vineyards in Penedès, Catalonia, where his family has been producing wine since 1497, such as Macabeo, Parellada, and Xarel-lo. According to legend, he was so happy with the results that he dug a cellar, known as a cava so that more wine could be produced, and Cava gained the name of local sparkling wine.
Cava has a more fruity open aroma and less prominent acidity than Champagne because of the distinct viticultural conditions.
Where to taste the best Cava
Vins El Cep
Giró Del Gorner
Celler Jordi Lluch
Sparkling wine food pairing
Take a look at this guide before creating a menu. Following a few simple principles will perfect your dish. Sweet sparkling wines require sweet tastes; that is, the higher the sugar content in your wine, the sweeter the food. The most pleasant and nutritious meal on the table identifies the wine list. If you have a duck in apples on the menu, choose champagne for the duck rather than champagne for the apples. On the other hand, if you have a semi-sweet sparkling wine in the bar, plan foie gras or duck for it rather than a vegetable combination. A complex champagne aroma requires a complex palate of meals. The inverse rule also applies: the simpler the taste of sparkling wine, the simpler your cuisine should be.
Champagne and Oysters
French chic: oysters with champagne. Sparkling wines with citrus and floral notes, as well as noble-aged drinks, are well suited to oysters. The classic combination of oysters with brut is always a win-win option.
Sparkling wine with strawberries
Do you enjoy champagne and strawberries? Yes, it's a very romantic pairing. It's just as romantic as going to Venice, the city of love. The Rossini cocktail, which includes both strawberry puree and sparkling wine, was created there. Are you planning a romantic evening with a twist? Then this cocktail will undoubtedly come in handy!
How to open a bottle of sparkling wine?
- Cool the bottle. Make sure the bottle is chilled. The optimum temperature is up to 6-8 °C. Approximately 2 hours in the refrigerator or 30 minutes in a bucket with ice + small amounts of water.
- Remove the foil from the neck.
- Remove the wire while gripping the cork with your finger to keep it from opening prematurely.
- Hold the cork with the palm of your hand.
- Hold the bottle at a 45-degree angle. Make sure the bottle isn't pointed toward anyone. Then begin carefully twisting the bottle's bottom.
- You should hear a little hiss rather than a pop.
- Pour carefully. Pour the wine slowly over the side of the glass. Take a pause. Continue to fill the glass after the bubbles have settled.
Cheers!
Frequently Asked Questions about Sparkling Wines
Is prosecco sparkling wine?
How to open a bottle of sparkling wine?
How is a sparkling wine made?
Traditional method;
Charmat's method;
Artificially carbonation.
Can sparkling wine expire?
Which sparkling wine for mimosa?
Composition and proportions:
champagne (sparkling wine) – 40 ml;
freshly squeezed orange juice – 40 ml;
ice cubes – 50 grams;
orange peel (or slice) – 5 grams.
Where to store sparkling wine?
Are sparkling wine and champagne the same?
What sparkling wine is sweet?
Brut natur or Zero (zero): from 0 to 3 g of sugar per liter
Extra brut – up to 6 g of sugar
Brut – up to 12
Very dry – from 12 to 17
Dry – from 17 to 32
Semi– dry - from 32 to 50
Sweet – more than 50 g of sugar
