Sparkling Wine

Wine Guide / The Basics/ Wine style / Sparkling Wine

Sparkling wine enjoys a special place in the vinous universe. It’s exuberant, bubbly and is produced in a most unique way which both defines it and makes its story so interesting. Unlike still wines, most sparkling wine is produced using a method that entails two fermentations – one in tank or barrel and the second in the bottle.

It is this second fermentation which gives the wine its fizz and bubbles. It’s also what makes opening a bottle of sparkling wine an exciting event as the cork pops open. The fascinating production process was invented in and trademarked by the Champagne region in France as Methode Champenoise.

However, Champagne isn’t the only region that makes sparkling wines. Spain and Italy have their own native sparkling wine styles to boast of. Spain has a long history of producing Cava from a wholesome blend of local grapes while Italy generously vinifies Prosecco, a zesty easy drinking bubbly.

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Champagne
During World War II, Britain’s leader Winston Churchill did occasionally lean on his favourite source of liquid courage, Champagne ,quipping, “In victory, I deserve it. In defeat, I need it”. This French sparkling wine is widely considered to be the finest bubbly there is.

And while we mostly associate Champagne with celebratory cheer, its depth of flavour and history make it the essential sparking to know and taste. Using a blend of Chardonnay, Pinot Noir and Pinot Meunier Champagne is produced exclusively in the region of the same name, using the French pioneered process of Methode Champenoise.

Cava
Spain has its own native sparkling wine to pour. Cava is similar to Champagne in that it is a blend of local grapes (Parellada, Macabeo and Xarel-lo) and uses the same production method as Champagne. Almost all Cava is produced in Spain’s Penedes region and is rated in quality according to the time the wine has spent ageing in bottle.

Prosecco
Prosecco is Italy’s premier sparkling wine which hails from an Italian village of the same name in the Veneto region. Now this easy drinking bubbly is generally produced from the local Glera grape using the Charmat (tank fermentation) method.

Unlike Champagne and Cava, Prosecco is relatively lighter yet has a good range of floral and fruity notes of the likes of apricots and grapefruit and has built quite the reputation as an accessible and easy drinking sparkler.

What It Tastes Like

Champagne’s most well known style, Brut NV (non vintage) are dry, consistent and refreshing tasting of creamy texture, notes of citrus and apple as well as dry fruit and cheese.

Cava tends to balance complexity with exuberant fruit so while the wines can taste dry and yeasty, there’s plenty of tropical fruit and crackling acidity to even out the tasting experience. Aged Cava expressive visibly toasty and nutty flavours.

Prosecco is generally easy drinking, crisp and aromatic and makes for a great evening aperitif and Sunday brunch companion too. Some styles that are produced using Methode Traditionelle can drink on the more fuller and yeasty side.