Sparkling wine – a study in style and taste
Sparkling wine is not just Champagne, and even if it were, champagne can vary in style and flavor. So to help you find your favorite bubbly, in this article we will try to describe some overall flavor profiles and categorize different sparkling wines within each flavor profile.
Spicy & Reductive
Sparkling wine made in this style tastes lean with notes of flowers, fresh apple or pear, tropical fruit, lime and lemon zest. The wine in this style tends to be light and with a well-balanced acidity. The technique is called “reductive” and the philosophy behind this method is to introduce minimal oxygen (hence the term reductive) and preserve as much of the wine’s floral and fruity character as possible during the production process.
Wines within this category: Dry, lean & spicy, Light, dry, fruity & floral, sweet & perfumed
Dry, lean and fresh
Dry, lean and fresh wines are typically made from non-aromatic grapes such as Chardonnay, Pinot Noir break down the different styles of sparkling wine based on taste and then see if we can. They also typically but not exclusively come from cool climate wine regions. To be dry, they have a low amount of sugar added during bottling and are typically labeled “Brut”.
Wines in this category: Most non-vintage Champagne, SomeCava de Guarda Reserva , Brut, Extra Brut and Brut Nature wines from Northern Europe
Light, dry, fruity and floral
Still light in flavor, these wines have more floral and fruity notes typically from the grapes that have been blended into the wine. For example, the Franciacorta region of Italy blends Pinot Grigio into their wine, resulting in a fruitier flavor. This style is typically found in warmer climates, such as California.
Wines in this category: Most “Dry” and Extra Dry” Proseccos, Franciacorta, sparkling rosé, Riesling Sekt.
Sweet & perfumed
Sweet sparkling wines are either made with aromatic grapes like Muscat or have sugar added during the dosage process. If the wine is sweetened by the dosage, it will be labeled with one of several terms for sweet:
Wines in this category: “ Semi-Sec ” and “Doux” wines in general, “Brut” Prosecco and Asti Spumante
Creamy autolytic and oxidative
Sparkling wines made in this style taste rich and creamy with notes of toast, brioche, yellow apple, airy and crunchy caramel with honey and sometimes hazelnut. This style is made using a technique referred to as “autolytic” or “oxidative.” The philosophy behind this method is to improve the wine through aging.
As you've probably already guessed, autolytic sparkling wines are a more expensive process. Look for wines with an "extended tirage," which means they've been resting on the lees (yeast residue) for a longer period of time. This helps add a creamy texture. Next, look at the wine's production. Many of the sparkling wines with the strongest nutty notes are fermented in oak barrels or in bottles with cork stoppers.
Wines in this category: Reserva and Gran Reserva Cava , Vintage Champagne, Franciacorta
How do oxygen and autolysis make sparkling wines richer and creamier?
Oxygen : During the winemaking process, wines are often fermented in oak barrels or with cork stoppers, which adds a subtle oak flavor, but more importantly, the oak or cork stopper allows more oxygen into the winemaking process. This is where the term “oxidative” comes from, and the technique adds subtle notes of nuttiness to the wine.
Autolysis: The autolytic side of this process occurs while the wines are aging in the bottle after the second fermentation has finished. The yeast responsible for the second fermentation dies and dissolves and settles in the bottle. The longer the wines are in contact with these yeast particles (autolysis), the creamier the wines become. Some sparkling wines, such as Krug Champagne or Can Feixes Corpinnat (Gran Reserva Corpinnat), will age for 6-7 years on the lees to develop a rich creamy and nutty flavor.
