Sparkling Wine 101

People drink sparkling wine for all kinds of occasions. From graduation and birthday parties to weddings and promotions, sparkling wine is the go-to for any celebration. The moment the cork pops, happiness fills the entire room. There are many types of sparkling wines available on the market. Champagne and Prosecco are the most commonly known, but Pet Nat has also been gaining attention in recent years. In addition to these, there are Cava, Crémant, Franciacorta, and many other sparkling wines to explore. In today’s blog, you’ll learn everything you need to know about sparkling wine, so the next time you celebrate, you’ll do so with more knowledge, rather than just chugging air!

Champagne

Champagne is situated in northern France, about 90 miles northeast of Paris. With its cool continental climate, it is one of the coolest wine regions in the world. This northern location presents many challenges for growers, including frost, rain, and hail. The region’s soil, made up of limestone and chalk, offers excellent drainage, retains moisture, and helps maintain a stable temperature throughout the year. Champagne uses three grape varieties: the white grape Chardonnay, and the red grapes Pinot Noir and Meunier. Blending is essential in Champagne due to its unpredictable climate. By blending different grapes, vintages, and even grapes from various sub-regions or vineyards, winemakers have greater flexibility to create Champagne that meets the highest quality standards.

Prosecco

Prosecco comes from the regions of Veneto and Friuli Venezia Giulia in northeastern Italy, where the vineyards benefit from a perfect blend of sun and sea breezes. The Prosecco DOC is the broader production area, but the top expressions of Prosecco come from the DOCG zones. These include Conegliano Valdobbiadene Prosecco Superiore DOCG, Asolo Prosecco DOCG, and Prosecco di Cartizze DOCG and Conegliano Valdobbiadene Prosecco Superiore Rive DOCG

Wines produced in these regions are renowned for their Spumante (Sparkling) style. Within the Prosecco DOC, different styles include Prosecco Tranquillo (Still), Prosecco Frizzante (Semi-Sparkling), and Prosecco Spumante Rosé. By regulation, Prosecco must consist of at least 85% Glera grapes, with the remaining 15% comprising Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero. In contrast, Prosecco Rosé is crafted with a blend of Glera and 10%-15% Pinot Nero. In the DOCG zones, the permitted Prosecco styles include Spumante, Frizzante, Tranquillo and Sui Lieviti—a traditional Prosecco matured on the lees, with sediment remaining in the bottle, often referred to as ‘sur lie’ or ‘col fondo.’

the climate plays a crucial role here, with warm days and cooler nights allowing the grapes to develop a vibrant acidity and fresh fruit flavors like green apple, pear, and citrus. The unique terroir of the hills in these DOCG zones, combined with meticulous production standards, results in Prosecco that is celebrated for its quality, elegance, and the unmistakable light, refreshing experience it offers.

Pét-Nat

Pét-nat, also known as Pétillant Naturel, is known as using méthode ancestrale to make the sparkling wine. In the past few years, it has became very popular as a lot of consumers are looking for something more natural and “chill.” Méthode ancestrale is the earlier way to create a sparkling wine and it all started in south france.

Winemaking

Prosecco (Charmat Method, Tank Method):

1. Base Wine
2. Secondary Fermentation: The wine undergoes a second fermentation in large, pressurized tanks called autoclaves, where carbonation occurs.
3. Filtering
4. Dosage: The sweetness level is usually adjusted through the addition of a small amount of sugar.

Pét-Nat (Ancestral Method):

1. Harvesting: Grapes are hand-harvested, often from organic vineyards.
2. Pressing: The grapes are gently pressed to extract the juice.
3. Primary Fermentation: Fermentation begins in tanks or barrels, usually spontaneously with wild yeast.
4. Secondary Fermentation: The wine is bottled before fermentation is complete, capturing natural carbonation in the bottle.
5. Bottling: Bottling occurs while the fermentation is still ongoing, which allows the wine to carbonate naturally in the bottle.
6. Aging: The aging period varies but is typically short.
7. Lees Contact: The wine remains on its lees in the bottle, creating a cloudy appearance and contributing to flavor.
8. Dosage: No dosage is added, and the wine is often unfiltered, giving it a raw, natural character.

Champagne (Traditional Method):

1. Base Wine: Quickly and gently pressed. Base wine is light in color, low in alcohol and high in acidity.
2. Primary Fermentation: Fermentation occurs in stainless steel or oak barrels, converting sugar into alcohol.
3. Secondary Fermentation: The wine undergoes a second fermentation in the bottle, where sugar and yeast are added, producing natural carbonation.
4. Bottling: The bottles are sealed with a crown cap and aged on lees (dead yeast cells) in the bottle.
5. Aging: Champagne is aged for a minimum of 15 months, often much longer, allowing the wine to develop complex flavors.
6. Lees Contact: The wine remains in contact with the lees for an extended period, enhancing the richness and texture.
7. Dosage: After the lees are removed through a process called disgorgement, a dosage (a mixture of sugar and wine) is added to adjust sweetness before final corking.

Franciacortta

Lambrusco

Cava

Cremant