Starter Guide: Everything you need to know about the most common varieties of sparkling wine.
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What Is Sparkling Wine?
A wine is considered to be sparkling when it contains a large amount of carbon dioxide, giving it its signature fizzy texture.
There are many interpretations found around the world which differ in grapes used, color, sweetness levels and even method of production. Most importantly, they different in texture and flavors, giving each its own unique characteristics worth trying.
How Is It Made?
There are numerous methods for producing sparkling wines. However, for the purposes of this guide we are going to focus on two: the traditional method and the tank method.
The traditional method for sparkling wine production utilizes the individual bottles as the primary vessels for fermentation. Grapes are picked, crushed, and the juice is fermented into a dry wine during primary fermentation. Yeast and sugar are then added and the wines are individually bottled and sealed. This secondary fermentation (within the bottles) creates carbonation within the wine, giving it the signature bubbly texture. After aging, the dead yeast is removed from the bottles, a mixture of wine and sugar (known as a "dosage") is added, and the bottles are sealed for a final time.
The tank method, also referred to as the "Charmat" method, differs from the traditional method in that it makes use of a large stainless steel tank for secondary fermentation instead of the individual bottles. The main advantages to this method are that you can create a larger volume of wine for cheaper and in less time. You also have more consistency over the final product as the entire batch is made in a single tank instead of individual bottles.
There is a stigma surrounding the tank method, however, as many believe it is a less authentic production method used to produce cheaper wines in bulk. It is true that the tank method is much more automated and industrial in nature, but that does not mean it produces inferior wines. In fact the process is much better for more aromatic grapes (such as prosecco) since the stainless steel tanks preserve the freshness and more delicate flavors.
Champagne
Sparkling wine is most commonly associated with champagne. As the name suggests, this sparkling wine is made in the Champagne region of France. It is produced from Pinot Noir, Chardonnay and Pinot Meunier grapes, using the traditional method.
Champagne comes in a variety of sweetness levels ranging from Brut Nature (driest) to Doux (sweetest), though it is most commonly found on the drier side. Taste wise it is said to be "creamy" and "bready" due to its perceived yeastiness, allowing it to pair well with cheese, fried foods and seafood.
Cava
Cava is a sparkling wine produced in Spain, with the majority coming from the Catalonia region. It is produced from Macabeo, Parellada and Xarel-lo grapes, using the traditional method.
Cava comes in two different colors: white (blanco) and rosé (rosad0). It is most commonly dry, with both fruity and yeasty aromas, allowing it to pair well with seafood, poultry and fried foods.
Prosecco
What champagne is to France, prosecco is to Italy. The wine (and the grape) were originally named after the small village of Prosecco-Contovello near Trieste. However in 2009 the grape was officially renamed to "Glera" by the European Union.
Prosecco comes in both white and rosé varieties. Overall it tends to lean towards the sweeter side, having a light body and fruity flavors (apple, peach, pear). This wine pairs well with desserts, fruit and cured meats.
Sekt
A lesser known sparkling wine that has recently begun growing in popularity is Sekt from Germany. Fun fact, Germany is the largest consumer of sparkling wine in the world, so it would make sense for them to also produce it. Sekt can be made from any grape, but is most commonly made with Riesling, Muller-Thurgau and Silvaner via the tank method.
Sekt can be sweet, off-dry or dry. It has a light body and boasts more floral flavors, apples and pears allowing it to pair nicely with lighter appetizers and desserts.
It is also important to note that Sekt comes in a wide variety of ABV, with some going as low as 6%.
Crémant
Crémant is another sparkling wine produced in France, however it is not limited to a specific region. To put this wine into perspective, think champagne but less fizzy (less carbonated). Crémant is created from Chardonnay, Pinot Noir and Sauvignon Blanc grapes, using the traditional method.
Taste wise you can expect creamy and nutty flavors to be accompanied by a smooth mouthfeel (smoother than other sparkling wines). It is light bodied and ranges from dry to sweet, though most commonly found as off-dry. Crémant pairs well with poultry, fish and salads.
Espumante
Espumante is a Portuguese sparkling wine with no specific region of origin. The most common grapes used are Bical, Arinto and Maria Gomes. It is produced using the tank method.
Like many of the other sparkling varieties, Espumante can range from dry to sweet but is most commonly served off-dry. It can also be served in white or rosé varieties.
What is special about Espumante is that compared to other sparkling wines, it is much less regulated. This leads to a wider variety of flavors between bottles and producers. While there is no specific flavor profile, in generally tends to pair well with poultry, fish and salads.
Sparkling Rosé
The final wine on our list is one that most are familiar with: Sparkling Rosé. This wine is most commonly produced using Pinot Noir, Chardonnay and Meunier grapes via the traditional method. It gets its signature color from prolonged contact time with red grape skins (during maceration).
Sparkling rosé ranges from bone dry to extremely sweet with flavors of red fruits and citrus. It pairs well with fatty, fried and spicy foods (depending on sweetness level).
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