Sparkling wine is a wine with natural carbonation from secondary fermentation in the bottle or tank. It contains excess carbon dioxide that creates bubbles when the bottle is opened. The typical alcohol strength ranges from 11-13% ABV.
How it is made
The most traditional method is the 'champenoise' method, where wine undergoes a second fermentation directly in the bottle. Other methods include tank fermentation, which is more cost-effective. The 'charmat' method is widely used for inexpensive sparkling wines. The carbonation can be natural from fermentation or artificially added.
History
Sparkling wine originated in France, with early mentions dating back to 1531 in Limoux. Initially considered a flaw, it was later appreciated by English who developed stronger bottles to contain the pressure. By the 18th century, Champagne was being exported in large quantities to England. Production spread to other European countries in the 19th century, including Italy, Spain, and Hungary. In Russia, production began in Crimea in the late 18th century.
Types and styles
Sparkling wines can be white, red, or rosé. They are classified by sugar content: Extra Brut (less than 6g/L), Brut (6-15g/L), Dry (15-25g/L), Semi-Dry (25-40g/L), Semi-Sweet (40-55g/L), and Sweet (over 55g/L). Regional varieties include Champagne (France), Cava (Spain), Prosecco (Italy), Sekt (Germany), and Crémant (various French regions).
How it is served
Sparkling wine is served chilled and can be enjoyed neat, with food, or in cocktails. Cocktails on this site that use sparkling wine include Airmail, Bourbon Lancer, Buck's Fizz, Chicago Cocktail, Death In the Afternoon, Kir Royal, Aperol Flip, Corpse Reviver #3, Damiana Spritz, Juan Ho Royale, Montenegro Royale, Rose-colored Glass, Ruby Dutchess, Spice 75, and Spice Me Up.
Adapted from the Russian Wikipedia article Игристое вино, available under CC BY-SA 4.0.
Kinds of sparkling wine
Other styles
- English sparkling wine
- Sekt
- Crémant de Luxembourg (Luxembourg)
- Crémant (France)