The realm of sparkling wines can present a mystic world to the untrained novice. While some of us might just about be able to tell the difference between a Champagne and a prosecco, the levels of fizz go much deeper than those fleeting wedding toast or birthday speech moments. So, get the bubbles going, it’s time to plunge into the world of sparkling saucery.
To make sparkling wine there are several ways in which to carbonate the wines. 2 methods however dominate the scene. Natural fermentation in the bottle holds as the more traditional process, while stainless steel tanks, known as the ‘Charmat’ method, are popularly used as the alternative.
Traditional Methods:
Traditional fermentation requires that a first fermentation occurs in a stainless steel vat or oak barrel but, distinctly, a second fermentation happens right inside the bottle. However, the meticulous process is a little more complex than that. Initially, grape varieties are pressed in the first fermentation to produce still wines. These wines are then combined to create a mix of vintages or, depending on the type of sparkling being produced, a ‘cuvée’. In traditional fermentation, yeast and sugars are added to the still wines which are then bottled and store horizontally. During this second fermentation the wine ages on the dead yeast. The length of this time depends on the wine and the quality but it can take up tp a minimum of 8 weeks! This lengthy process creates those delicate, persistent bubbles we love. This results in their complex flavors and signature finesse.
Champagne
Champagne is a prestigious winemaking region in northern France. Wines from this region are subject to strict regulations requiring specific grape varieties and production methods. Sparkling wines that meet these rigorous standards earn the coveted title of “Champagne.” But venture outside of Champagne, even within France, and those sparkling wines wear a different name. This distinction ensures the quality and unique character of true Champagne. The classic Champagne blend (cuvée) typically combines the three grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier.
Champagne requires the traditional fermentation process. This time-consuming approach is arguably the most well-known and respected. The longer this wine is aged in the second fermentation process, the more yeasty and therefore creamier the flavour – a characteristic which is deemed desirable. To be a vintage Champagne, the wine must age for a minimum of 3 years. Non-vintage champagnes age for 15 months or less.
Crémant
Hailing from various regions in France, Crémant (“creamy” in French) offers a delightful balance of fruit, floral notes, and a touch of creaminess. Made using the traditional method, it presents excellent quality without the Champagne price tag.
English Sparkling Wine
English sparkling wines are produced primarily in southern England, and largely using the traditional method and the same traditional grapes as Champagne: Chardonnay, Pinot Noir and Pinot Meunier. These grape varieties are fairly well suited to the climate of southern England, hence English sparkling wines are making a name for themselves. Look for fruity notes of citrus fruits, gooseberries, and green apples, and probably the closest rival to Champagnes in quality.
Sekt
Don’t underestimate Germany and Austria’s sparkling submission! This fruity and floral member boasts a wonderful acidity and freshness as well as lower alcohol levels. Sekt offers a lovely bouquet of apples, pears, and white flowers. It can be produced using both traditional and tank methods.
Australian Sparkling Wine
Australia joins the party with a surprising plot twist – red sparkling wine! This full-bodied fizz is made from Shiraz grapes and offers a sweet alternative to the usual suspects.
Charmat method:
The Charmat or ‘Tank’ method, differs from the traditional method in that the second fermentation takes place in … you guessed it..a tank. Sugar and yeast are instead added to a large steel tank driving larger bubbles, before they are bottled, without ageing.
Prosecco
Italy’s beloved bubbly boasts a lighter body and fruitier notes compared to Champagne. Prosecco is made from the Glera grape, in the regions of Veneto and Friuli-Venezia Giulia and offers a Spumante, meaning it’s fully sparkling, or frizzante style, which is semi-sparkling.
Asti Spumante
Sweet tooths, rejoice! Asti Spumante is another delightful Italian sparkler, this time made from Moscato grapes. It’s low in alcohol and bursting with flavours of honeysuckle and apricot.
American Sparkling Wine
Mostly made in Californ – I – A, American sparkling wine often embraces the traditional grape however the rules and regulations are a little more lax than it’s European counterparts.
