Know Your Bubbly: The 411 on Sparkling Wines
Nothing says celebration more than the familiar pop of a champagne bottle. With a glass of bubbly, champagne preferably, or “champs” as the fashionable say, a party feels just a bit more extravagant. Champagne has become shorthand for luxury, but there are many types of sparkling wines that are just as tasty. Knowing your bubbly will make it easier to pick out the perfect sparkler for any occasion. Here is the 411 on sparkling wines:
What’s in a name?
Champagne: The OG of sparkling wine comes from the Champagne region of France. There are strict classification standards respected by vintners worldwide whereby only sparkling wine from Champagne can be labeled as such.
Additionally, there are further regulations that specify grape types (the three main types are chardonnay, pinot noir, and pinot meunier), fermentation method, and length of aging that must be followed to make “Champagne.” Sparkling wine producers from regions outside of France have also adopted the century old method in which champagne is made, méthode champenoise, but their products cannot be named Champagne.
A few years ago I was watching one of my guilty pleasures, “The Real Housewives of Melbourne” and I noticed that they kept referring Champagne as “French Champagne.” I wondered why they always specified “French” because… all Champagne is French!
Crémant: Cremant is a type of French sparkling wine produced in areas outside of Champagne. The method used is the same as Champagne, but the blend of grapes can vary.
Prosecco: Perhaps the most commonly known Italian sparkling wine, and in my experience, the most commonly used substitute for Champagne (ex: your morning mimosa). Prosecco is made from the glera grape (sometimes called prosecco), which is grown in the northeastern part of Italy. Other grapes can be used, but they cannot make up more than 15% of the wine. Prosecco is made using the charmat-martinotti method.
Metodo Classico: Italian sparkling wines labeled as Metodo Classico are made using the same method as champagne. Therefore, they tend to be richer, drier and less sweet than a Prosecco. Metodo Classicos are actually a better substitute for a bottle of French bubbly.
Lambrusco: Lambrusco is a family of red wine grapes grown in the Emilia Romagna region of Italy. This red sparkling wine is typically made using the same method as Prosecco, the Charmat method. Lambrusco wines tend to be light and fruity, and happen to be one of my favorite types of sparkling wine!
Cava: Sparkling wine produced in the Penedes region of Spain (in Catalonia) using the classic method. Cava tends to be dry, making it a good substitute for champagne.
Espumante: A sparkling wine produced in Portugal. Fewer regulations around espumante mean the methods used and growing regions vary.
Sekt: A sparkling wine produced in Germany and Austria typically using the traditional method (although the tank method is sometimes used). These wines can vary in sweetness and are often less alcoholic than champagne.
Cap Classique: Sparkling wine from the cape region of South Africa made using the traditional method (same as champagne).
Sparkling Wine: Sparkling wine is a generic term that covers all other bubblies that do not fall into any of the above categories. Since the method and grapes used can vary, sparkling wines have a wide range of flavors and sweetness levels.
Party Idea: Aperol & Prosecco Spritz with Olives & Snacks
Method
What makes sparkling wines sparkle is the second fermentation process, during which sugar and yeast is added to a base wine. As the yeast consumes the sugar, CO2 is released creating the bubbles! The exception is with the carbonation method – see below. Two main methods are used:
Classic or Traditional Method: also called Méthode Champenoise or Méthode Traditionelle (France), or Metodo Classico (Italy). This is the original method historically used to make champagne. It is the most expensive and time-consuming way to make sparkling wine.
- A base wine is made (the first fermentation).
- Liqueur de triage : a mixture of wine, sugar and yeast is added to the base wine. The yeast and sugar create the carbonation, and the amount of sugar used will impact the sweetness of the final product. Once the triage is added, the wine is bottled for its second fermentation. What makes this method unique is that the second fermentation happens in the actual bottle.
- Disgorgement: the byproducts of the yeast create sediment in the bottle (called lees), which is removed by freezing the bottles up side down. The sediment is frozen into a cube, the bottle is then opened, and the frozen sediment pops out. A minimal amount of wine is lost in this process.
- Dosage: After disgorgement, a liqueur d’expedition (sugar and wine) is added to refill the bottle after disgorgement. This mixture will further determine the sweetness level of the wine.
- The wine is then aged again before it is ready for consumption.
Charmat Method (or tank method): The process is similar to the classic method, however, the second fermentation, the dosage, and the aging is done in an autoclave tank. There is no disgorgement step. The sparkling wine is then bottled and ready for consumption.
Carbonation: The cheapest and easiest method. Carbonation is added to the base wine. No second fermentation process occurs.
Methode Ancestrale: Similar to the traditional method, except fermentation is paused in the middle by subjecting the wine to freezing temperatures. After disgorgement, no liqueur d’expedition is added. Sparkling wines made using this method tend to be less “bubbly” than traditional champagne.
Party Idea: Champagne & Cheese
Understanding the Label
The amount of sugar that the yeast is able to consume, as well as the additional sugar added during the dosage, will determine the sweetness level of the final product.
Brut Nature: No additional sugar was added making this the driest type of sparking wine.
Extra-Brut: A very dry type of sparkling wine. Cava is typically classified as extra brut.
Brut (secco): The most popular type of sparkling wine. Brut is dry, but still has a hint of sweetness. Usually champagne is brut.
Extra Dry (semi-secco): This sparkler is slightly less dry and a bit sweeter than brut, but is still typically considered a dry wine. Prosecco is typically extra dry.
Demi-Sec: A sweet sparkling wine, typically served as a dessert wine.
Party Idea: Cava Sangria & Tapas
After my visit to the Champagne region I realized there was so much I didn’t know about sparkling wine. Now that I’ve done some research, I’m feeling inspired to get out there and try some new types! A Metodo Classico and a Cap Classiqueare are definitely on my list. Armed with some of the basic information, walking into a wine store will be a little less daunting, which is great! I hope you enjoyed this post and have a chance to taste a few sparklers this summer!
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