Sparkling wine

Sparkling wine is a type of wine that contains significant levels of carbon dioxide in it, making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of carbon dioxide injection.

Sparkling wine is usually white wine or rosé, but there are many examples of red sparkling wine such as Italian Brachetto and Australian sparkling Shiraz. The sweetness of sparkling wine can range from very dry "brut" styles to sweeter "doux" varieties.

The classic example of a sparkling wine is Champagne, but many other examples are produced in other countries and regions, such as Cava in Spain, Italian Prosecco, and Cap Classique in South Africa. Most countries reserve the word Champagne to only be used if the sparkling wine is produced in the Champagne region of France. In the EU countries and the US, this legal protection is enforced. In other countries such as Australia, South Africa and Chile, it is legal to label any sparkling wine as Champagne.

Production

Sparkling wine is produced by two main methods: the traditional méthode champenoise and the Charmat process. The former, used in Champagne, involves secondary fermentation in the bottle, while the latter ferments in a large tank.

Types of sparkling wine

There are many different types of sparkling wine produced around the world. These include:

• Champagne: Produced in the Champagne region of France using the traditional method.
• Cava: A Spanish sparkling wine that can be white or rosé.
• Prosecco: An Italian sparkling wine, generally dry or extra dry.
• Sekt: A German sparkling wine, usually fully sparkling and dry.
• Cap Classique: A South African sparkling wine made using the traditional method.

See also

• List of sparkling wine producers
• History of Champagne
• Champagne production

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