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Sparkling wine

1. Different production methods

The traditional method

The traditional method involves bottling bubbles. It is the result of adding a tirage liqueur (a mixture of wine, yeast, and sugar) to a base wine (dry, still wine) that has been bottled with a temporary stopper. The yeast reacts with the sugar in this liqueur to produce alcohol and carbon dioxide.

To remove dead yeast at the end of fermentation, bottled wines are stored for varying lengths of time depending on the region. This deposit is expelled from the bottle (disgorging) and the addition of liqueur d'expédition determines the wine's sugar content. The wine is then given its final cork.

The traditional method

This method is similar to the traditional method but delicate. The base wine is partially fermented, cooled, and bottled. Alcoholic fermentation then continues in the bottle, without the addition of liqueur de tirage, producing the carbon dioxide in the bubbles.

To remove dead yeast at the end of fermentation, bottled wines are stored for varying lengths of time depending on the region. This deposit is expelled from the bottle (disgorging). The wine is then given its final closure. Unlike the traditional method, the wines are not dosed; it is the natural sugar content that will define the style of the wine.

The closed tank method (or Charmat method)

Unlike ancestral and traditional methods, where bubbles are formed in the bottle, with the closed tank method, bubbles are formed in the tank.

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

2. Grape varieties

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

Muscat is commonly found in highly aromatic sparkling wines.

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

3. Regions producing sparkling wines

The most prestigious region for sparkling wine production is undoubtedly Champagne.

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

Italy, meanwhile, is known for its Prosecco, produced using the closed tank method.

4. Some legendary sparkling wines

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

5. Sparkling wines and food pairings

Sparkling wines are generally associated with festive occasions. Fruit or cream desserts, refined seafood and shellfish dishes, and foie gras are therefore ideal accompaniments to sparkling wines.