Types of Sparkling Wine

Champagne is a type of sparkling wine that is produced exclusively in the Champagne region of France. To be called Champagne, the wine must meet strict production standards set forth by the region, which includes specific grape varieties, vineyard practices, and winemaking techniques.

Grapes: The three grape varieties that are traditionally used in Champagne production are Chardonnay, Pinot Noir, and Pinot Meunier. Champagne can be made from any one of these grapes, or a blend of two or three of them.

Production: The production of Champagne involves a secondary fermentation process, which creates the carbonation in the wine. The grapes are first harvested and pressed to create a base wine, which is then blended and bottled with a mixture of sugar and yeast (called the “liqueur de tirage”). The yeast consumes the sugar, creating carbon dioxide, which becomes trapped in the bottle, creating bubbles.

Methode Champenoise: Champagne is produced using the traditional Methode Champenoise, which involves a labor-intensive process of riddling and disgorging. Riddling involves gradually tilting the bottles and rotating them, so that the yeast sediment collects in the neck of the bottle. Disgorging involves freezing the neck of the bottle, removing the yeast sediment, and then topping up the bottle with a mixture of wine and sugar (called the “liqueur d’expedition”).

Style and Flavor: Champagne comes in a range of styles, from very dry (Brut Nature) to very sweet (Doux). The most common styles are Brut, Extra Brut, and Demi-Sec. Champagne also varies in flavor depending on the region and producer, but common flavor notes include citrus, apple, brioche, and yeast.

Serving: Champagne is typically served chilled, between 45 and 50 degrees Fahrenheit. It is often served as an aperitif, but it can also be paired with a wide range of foods, including seafood, poultry, and light pasta dishes.

Famous Champagne Brands: Some of the most well-known Champagne brands include Moet & Chandon, Veuve Clicquot, Dom Perignon, and Krug.

Prosecco is a type of sparkling wine that is produced in the Veneto region of Italy, primarily in the area surrounding the town of Valdobbiadene. Prosecco is made from the Glera grape, which is native to the Veneto region.

Production: Prosecco is produced using the Charmat method, also known as the tank method. This method involves fermenting the wine in large stainless steel tanks, where a second fermentation takes place to create the bubbles. The wine is then bottled under pressure to preserve the carbonation.

Style and Flavor: Prosecco is typically light-bodied and refreshing, with a fruit-forward flavor profile that includes notes of green apple, pear, and lemon. Prosecco is usually dry or off-dry, with a sweetness level ranging from brut (very dry) to extra dry (slightly sweet). Prosecco is known for its effervescence and bright acidity.

Serving: Prosecco is typically served chilled, between 40 and 45 degrees Fahrenheit. It is often served as an aperitif, but it can also be paired with a wide range of foods, including seafood, sushi, and light pasta dishes.

Famous Prosecco Brands: Some of the most well-known Prosecco brands include Mionetto, La Marca, and Zonin. Prosecco is also used in many popular cocktails, such as the Bellini and the Aperol Spritz.

American Sparkling Wine

Cava is a type of sparkling wine that is produced in the Catalonia region of Spain. Cava is made using the traditional method, which is also used to produce Champagne. The production of Cava began in the late 19th century, and it has since become one of the most popular sparkling wines in the world.

Grapes: Cava is typically made from three native Spanish grape varieties: Macabeo, Parellada, and Xarel·lo. Other grape varieties, such as Chardonnay and Pinot Noir, may also be used in the production of Cava.

Production: Cava is produced using the traditional method, also known as the Champagne method. This involves a secondary fermentation in the bottle, which creates the bubbles in the wine. Cava is aged for a minimum of nine months, but it can be aged for much longer, depending on the style of the wine.

Style and Flavor: Cava comes in a range of styles, from very dry (Brut Nature) to very sweet (Dulce). The most common styles are Brut and Extra Brut. Cava is known for its crisp acidity, with flavor notes that include apple, citrus, and yeast.

Serving: Cava is typically served chilled, between 40 and 45 degrees Fahrenheit. It is often served as an aperitif, but it can also be paired with a wide range of foods, including seafood, poultry, and light pasta dishes.

Famous Cava Brands: Some of the most well-known Cava brands include Codorníu, Freixenet, and Segura Viudas. Cava is also used in many popular cocktails, such as the Cava Sangria and the Cava Mimosa.