Sparkling wine
Sparkling wine is a category of wine distinguished by the presence of significant levels of dissolved carbon dioxide, which creates a natural effervescence when poured[1]. The bubbles are typically produced through secondary fermentation, either in the bottle or in large sealed tanks, though direct carbonation is also used for some styles[2]. While Champagne in France is the most widely recognised example, many other regions produce sparkling wines in a range of styles, such as Prosecco, Cava, Sekt, and Crémant[3].
Background
The production of sparkling wine dates back several centuries, with early documented examples emerging in the 16th and 17th centuries[4]. Initially, the presence of bubbles was often considered a flaw, as uncontrolled refermentation could cause bottles to burst. Over time, advances in glassmaking and cork technology enabled winemakers to harness natural carbonation intentionally[5]. The refinement of the traditional method (méthode traditionnelle), involving in-bottle secondary fermentation, established the modern profile of sparkling wine and became the basis for many prestigious appellations.
Characteristics
Sparkling wine is defined by the presence of significant dissolved carbon dioxide, which produces effervescence when poured[6]. This carbonation may arise from natural fermentation, either in the bottle or in sealed tanks, or from the injection of carbon dioxide. The style encompasses a wide range of sweetness levels, from brut nature with minimal residual sugar to doux with pronounced sweetness[7]. Flavour profiles vary widely depending on grape variety, production method, and ageing, with common descriptors including citrus, apple, brioche, floral notes, and mineral nuances.
Use in winemaking
Sparkling wine production employs several methods, the most renowned being the traditional method, where secondary fermentation occurs in the bottle[8]. Other approaches include the tank method, used for styles that emphasise fresh, primary fruit flavours, and the transfer method, which combines aspects of both. Grapes are often harvested earlier than for still wines to retain high acidity, a key structural element[9]. Notable sparkling wine styles include Champagne, Prosecco, Cava and Germany’s Sekt, each with distinct regional regulations and flavour characteristics, as well as lightly sparkling (frizzante) reds such as Lambrusco, which is often produced in a gentler, semi-sparkling style (frizzante)[10].
See also
References
- ↑ Organisation Internationale de la Vigne et du Vin (OIV), "Definition of Sparkling Wine", oiv.int.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Decanter, "Sparkling Wine Styles Explained", decanter.com, 2021.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Liger-Belair, Uncorked: The Science of Champagne, Princeton University Press, 2004, ISBN 978-0691119198.
- ↑ Organisation Internationale de la Vigne et du Vin (OIV), “Definition of Sparkling Wine”, oiv.int.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Liger-Belair, Uncorked: The Science of Champagne, Princeton University Press, 2004, ISBN 978-0691119198.
- ↑ McCarthy, Essential Guide to Sparkling Wine, Mitchell Beazley, 2020, ISBN 978-1784726348.
- ↑ Decanter, “Sparkling Wine Styles Explained”, decanter.com, 2021.