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Sparkling wine

1. The Various Production Methods

The Traditional Method

The traditional method involves the production of bubbles in the bottle. It results from the addition of a dosage (a mixture of wine, yeast, and sugar) to a base wine (a dry, still wine) that has been bottled with a temporary closure. The yeast, upon coming into contact with the sugar in the dosage, produces alcohol as well as carbon dioxide.

To remove dead yeast cells at the end of fermentation, bottled wines are stored for varying lengths of time depending on the region. This sediment is removed from the bottle (disgorgement), and the addition of expedition liqueur determines the wine’s sugar content. The wine is then sealed with its final cork.

The Traditional Method

This method is similar to the traditional method but is more delicate. The base wine is partially fermented, chilled, and bottled. Alcoholic fermentation then continues in the bottle, without the addition of a second fermentation solution, and produces the carbon dioxide that creates the bubbles.

To remove dead yeast cells at the end of fermentation, bottled wines are stored for varying lengths of time depending on the region. This sediment is then removed from the bottle (disgorgement). The wine is then sealed with its final cork. Unlike the traditional method, the wines are not sweetened; instead, the wine’s natural sugar content determines its style.

The closed-tank method (or Charmat method)

Unlike the ancestral and traditional methods, in which the bubbles form in the bottle, with the closed-tank method, the bubbles form in the tank.

A tirage liqueur is added to the base wine in a pressure-resistant tank at a temperature of 20°C. After 10 days of secondary fermentation, the sparkling wine is filtered and then returned to the tank with its carbon dioxide before being bottled.

2. Grape Varieties

Depending on the style of sparkling wine, some grape varieties are more suitable than others.

When it comes to highly aromatic sparkling wines, Muscat is a common choice.

For non-aromatic sparkling wines, Chardonnay, Chenin Blanc, Sauvignon Blanc, Sémillon, Pinot Noir, Pinot Meunier, and Pinot Blanc are often the preferred choices.

3. Regions that produce sparkling wines

The most prestigious region for producing sparkling wines is undoubtedly Champagne.

His production method has inspired many wine-growing regions both in France and abroad: in France, the Crémants of Alsace, Bordeaux, Burgundy, Limoux, and the Loire; in Spain, Cava; in South Africa, the Cap Classic method;...

Italy, for its part, is known for its Prosecco, which is produced using the closed-tank method.

4. A Few Legendary Sparkling Wines

The birthplace of prestige and effervescence, Champagne is proudly represented by legendary houses such as Billecart-Salmon, Bollinger, Dom Pérignon, Krug, Louis Roederer, Moët & Chandon, Ruinart, Veuve Clicquot...

5. Sparkling Wines and Food Pairings

Sparkling wines are generally associated with festive occasions. That’s why fruit-based or cream-based desserts, refined seafood and shellfish dishes, and foie gras pair so well with sparkling wine.