The Ultimate Guide to Sparkling Wine
What is sparkling wine?
At its core, sparkling wine is simply wine with added carbonation. But dig a little deeper and you’ll quickly discover that sparkling wine is much more than that. Sparkling wine is an enchanting beverage that has been celebrated for centuries for its effervescent joy and festive character. Whether served for special occasions like New Year’s Eve or weddings, or simply enjoyed as a refreshing refreshment on a hot summer day, sparkling wine has a magical ability to lift the mood and bring smiles to the face. In this post, we delve into the world’s most famous bubbly beverage to uncover its secrets and learn what it is that makes it so special.
The history behind sparkling wine
Sparkling wine was invented in England around 1676. Enterprising Englishmen in the restaurant community wanted to make wine from Champagne drier. This was done by adding a little yeast to the casks, which were then bottled before all the residual sugar had been consumed. The result was a slightly sparkling wine that was to the taste of the guests. So it was not, as the myth goes, the monk Dom Perignon who invented sparkling wine. Dom Perignon researched how to prevent the wine from fermenting further in the bottle.
How do you make sparkling wine?
There are several methods for making sparkling wine, and the best one is the most complicated:
The Charmat method
Here, a white wine is placed in a “charmat” tank and sugar and yeast are added. The tank is then closed and the wine is put under pressure. The combination of the pressure and the CO2 that is created during fermentation means that the wine becomes sparkling. Fermentation is stopped at a pressure of 5 atmospheres by briefly cooling the wine to -5 degrees. The whole process takes about two weeks, after which the wine is filtered and bottled while still under pressure. The quality of sparkling wines produced using the tank method is often not very high, partly because a cheap wine is often used as the base wine and partly because the process is carried out quickly. In comparison, the process takes 12 months for cava and champagne. Wines produced using the “charmat” method include Asti, prosecco, Lambrusco.
The soda method
Carbonation works in principle in the same way as a soda machine: CO2 is injected into the wine to make it sparkling. 10% of all sparkling wine worldwide is made this way. The quality of sparkling wines produced by adding CO2 is largely the same as with the tank method. The base wine is also usually of poor quality, and the wine is not given the opportunity to develop in the bottle in contact with the dead yeast cells.
The traditional method (the champagne method)
The method was developed in the Champagne district (hence the name) and is a complex process with many process steps, all of which have an impact on the quality of the wine. The process is used in the production of cava and champagne, crémant, etc. The most important facet of the traditional method is that the transformation from a still wine to a sparkling wine takes place inside the bottle. The most important steps in the process are:
| Pressing
When the grapes arrive at the winery, they are pressed very gently, so that only 100 liters of must are extracted per 160 kg of grapes. For red wine, the ratio is typically 100 /130. This is done for three reasons: To increase the acid content, the first must that runs from the press has a higher acid content. To limit the content of bitter substances extracted from stems, seeds and skins. These are usually pressed in the very last pressing, as they are harder than the grapes. To minimize the amount of pigment. Unless it is a rosé, you want to have a completely clear product. As with the bitter substances, the skin is harder than the grape flesh, which is why by implementing a very light pressure, you can limit the extraction of the color pigment.
| 1st fermentation
When the pressing is complete, the must is placed in tanks, where alcoholic fermentation begins when the yeast that is naturally found on the outside of the grape skins comes into contact with the sugar inside the grapes. During alcoholic fermentation, the must is converted into a base wine that has an alcohol content of between 10.5 and 11.5%. If the alcohol content is higher, you will have problems completing the second fermentation, as the alcohol will kill the yeast cells. If the alcohol is lower, the wine will lack body.
| Mixture
Considered by many to be the most important process in the production of wine according to the traditional method, the main purpose of blending is to create a unity that is greater than its components. This is done by blending the wine from several different plots, all with different varieties, soils and mesoclimates.
| 2nd fermentation
Once the mixture is done, the wine is bottled, where a small amount of “liquer de Tirage” is added. Liquer de Tirage (in Danish “expedition liqueur”) is a mixture of sugar and yeast. The mixture is intended to start a second fermentation in the wine that has just been bottled. The second fermentation typically takes 6 weeks and produces a wine that has approximately 6 atmospheres of pressure and an alcohol percentage of between 11% and 13g (1.5% higher than the base wine). During the second fermentation, the very acidic and unstable malic acid is also converted into a softer and more stable lactic acid.
| Autolysis
When the secondary fermentation is complete, the bottle is placed in the cellar of the winery for a minimum of 9 months (for cava) and a minimum of 12 months (for champagne). During this period, the wine has contact with the dead yeast cells with the aim of giving the sparkling wine a greater complexity in terms of aroma and taste. When the autolytic process is complete, the previously useful dead yeast cells must be disposed of. This is done by placing the wine in “pupitre” or steel wire cages (called “Gyropallets”) with the bottom up. The angle of these cages is continuously changed over a period of 2-3 days. This causes the dead yeast cells to collect at the bottom of the bottle.
| Disgorging
When the dead yeast cells have collected at the neck of the bottle, the top of the bottle neck is frozen at -27 degrees, after which the capsule is removed and the dead yeast cells, via the pressure in the bottle, are pushed out of the bottle. Some producers such as Miquel Pons do not use freezing of the bottle. The bottle is subsequently refilled with an “expedition liqueur”, which consists of sugar and wine, and stored for a short period. However, this does not apply to “brut nature”, which only contains the sugar that is naturally found in the grapes.
What types of sparkling wine are there?
Spain - Cava
Area: Cava DO is divided into 4 zones, of which one zone dominates. The zone is called: Comtats de Barcelona and is located in Catalonia, in the north-east of Spain, along the Mediterranean coast and close to Barcelona. The zone accounts for 95% of all cava production.
Terroir: The soil in Catalonia is poor in organic matter and not very fertile. The soil consists primarily of sandstone, clay and chalk. On the other hand, the climate is mild and warm, with good sun exposure and a long growing season, which provides optimal conditions for the ripening of the grapes, ideal for the production of dry sparkling wines with great balance. The mild and dry weather also means that there is less exposure to fungal diseases.
Production method: The traditional method (like champagne) with 2nd fermentation in the bottle. Requirement for organic cultivation of all Cava Guarda Superior from 2025.
Storage : min. 9 months for Cava De Guarda and 18 months for Cava De Guarda Superior
Taste: Cava has more fruit in the taste and is typically lighter and rounder than champagne and not quite as acidic. A young cava often has notes of citrus, apple, pear, quince etc. while a mature cava is typically characterized by tropical, ripe or baked fruit, brioche, almond skin, roasted hazelnuts or smoke. The bubbles in Cava are typically finer, are released more elegantly and last longer than in e.g. Prosecco and Asti
Characteristics: Cava's versatility is one of its most valued qualities, thanks to the diversity of grapes, aging and styles. This versatility means, among other things, that it is always possible to find a cava that suits the occasion and/or the food to be enjoyed.
Grapes: Cava is primarily produced from the local grapes Macabeo, Parellada and Xarel-lo, but Chardonnay, Subirat Parent, red Garnacha, Trepat, Monastrell and Pinot Noir are also permitted. The grapes can in principle come from all over Catalonia and are processed both locally and also transported between districts. Macabeo adds floral notes and balanced fruit. Parellada provides freshness and elegance. Xarel-lo contributes depth and body. You can read more about the cava grapes here.
Plant density: Between 1,500 and 3,000 vines per hectare
Allowed yield: Guarda Superior Paraje Calificado (8,000 kg/ha), Guarda Superior (10,000 kg/ha), Cava de Guarda (12,000 kg/ha)
Price: A good, well-made cava can easily be reached for 150 DKK. The price difference to champagne is due to, among other things, lower land prices, higher grape yields, shorter aging for the cheapest cavas, widespread automation in production and a lower brand value. Find and buy fantastic cavas here
France - Champagne
Area: Champagne is produced in Northern France (Approximately 1000 km further north of Penedés) and close to the border where it is possible to grow noble wine varieties.
Terroir: The climatic conditions in Champagne with a short growing season, few hours of sunshine (Champagne has about 1,650 hours of sunshine per year and it takes about 1,400 to ripen grapes) and rain over half the days of the year mean that it is too cold to ripen grapes to the level required to make wine in other French wine regions. However, this means that terroir and vintage shine through more clearly in a champagne. Large amounts of lime and chalk in the subsoil also contribute to, among other things, high acidity and minerality.
Production method: The traditional method (like Cava) with 2nd fermentation in the bottle.
Storage: min. 15 months
Taste : Champagne is typically more acidic and mineral than both prosecco and cava. Champagne is typically characterized by notes of citrus, yellow apples, peach, almonds and brioche/toast/biscuits. The bubbles in Champagne, like in Cava, are typically finer, release more elegantly and last longer than in Prosecco.
Characteristics : Depth in the flavor profile combined with its exclusivity and mythical storytelling is clearly something that characterizes champagne.
Grapes : Champagne is primarily produced from the grapes Pinot Noir, Pinot Meunier, Chardonnay. The grapes may only come from vineyards in Champagne and must undergo their processing in the same area. Pinot Noir adds body to the wine. Pinot Meunier gives freshness and crispness. Chardonnay gives backbone and precision.
Plant density : Between 8,000 and 10,000 vines per hectare
Permitted yield : 12,000kg/ha (2022) (highest in a decade)
Price : A cheap champagne easily costs 300 kr. The high price is driven by high land prices, lower grape yields, longer aging, manual processes in production (for example, the so-called "tirage", where the wine is rotated or turned during the second fermentation, is done manually) and a high brand value.
France - Cremant
Region : Cremant is made using the same method as Champagne, but outside the Champagne district. The most famous are Crémant d'Alsace, Crémant de Bourgogne, Crémant de Limoux and Crémant de Loire.
Terroir : Different terroir and climate depending on region
Production method : The traditional method (like Cava and Champagne) with a second fermentation in the bottle. Regional rules vary, but all Crémant wines must be made from hand-picked grapes.
Storage : min. 9 months
Taste : Alsace produces powerful, acidic, light cremant wines. Those from southern Burgundy are full-bodied and smooth, while their northern cousins are light and fresh with flavors of crisp green apples. In the Loire region, wines combine sweetness and acidity, elegance and barrel aging. In southern Languedoc (Limoux), racy wines with strong acidity are popular.
Characteristics : Crémant's growing popularity is due to its wide diversity: Being produced in a number of regions in France, each with different varieties and its own microclimate, means it comes in a wide range of styles. Crémant typically has lower pressure than both champagne and cava.
Grapes : Cremant allows for a wide variety of grapes. For example, Cremant d'Alsace is made from six different grape varieties, including Pinot Noir, Pinot Gris, Riesling, Pinot Blanc, Auxerrois, and Chardonnay.
Plant density : Between 4,500 and 10,000 vines per hectare
Allowed yield : 50-100l/ha
Price : A good cremant typically costs around 100-150 DKK. The price difference to champagne is due to, among other things, lower land prices, higher grape yields, shorter aging for the cheapest cremants, and a lower brand value.
Italy - Prosecco
Area : Prosecco is produced in northeastern Italy in the province of Treviso, which borders the Alps. There are two types of prosecco, called spumante and fizzante. Spumante is a classic sparkling wine similar to cava and champagne, while fizzante can be called 'semi-sparkling', due to fewer bubbles.
Terroir : The climate in the Treviso province is warm and temperate. There is significant rainfall throughout the year, and even the driest summer months still have a lot of rainfall. The subsoil consists of limestone, clay, marl and sandstone. Together with the temperate climate, this creates the perfect conditions for growing the Glera grape, the main grape in Prosecco.
Production method : Charmat method
Storage : A high sugar/acid ratio makes Prosecco unsuitable for storage.
Taste : Typically, Prosecco is a fruitier and more sparkling wine than Champagne and Cava, and you will often find hints of apples, pears and lots of flowers. The bubbles in Prosecco are also typically larger, more explosive and dissolve faster than in Cava and Champagne.
Characteristics : Prosecco is considered a symbol of the "sweet life", or, as the Italians say, dolce vita. This is not about the sweet taste (prosecco is most often a dry wine), but about the luxurious lifestyle, sung in the cult film of the same name by Federico Fellini.
Grapes : Prosecco is always made from at least 85% Glera grapes; the final 15% may be added from eight different grape varieties. Planted in the lowlands, Glera is a fairly neutral variety, but planted on south-facing slopes it produces wines with depth and character.
Plant density : Around 4,000 vines per hectare
Permitted yield : As with champagne but with variation from region to region.
Price : A good, well-made Prosecco can easily be reached for 120 DKK. The price difference to Champagne and Cava is due to, among other things, lower land prices, higher yield of grapes, fermentation method, no aging, as well as widespread automation in production and a lower brand value.
Other sparkling wines from Italy
Lambrusco is produced mainly in the regions of Emilia-Romagna and Lombardy. It can be either Spumante (sparkling) or Frizzante (semi-sparkling) and is made using the Charmat method. Lambrusco is also a type of red grape native to Italy. The style of the wine can vary depending on the type of Lambrusco: from rosés with delicate colors and little tannin, to red wines with dark, intense colors and full body.
Asti Spumante is made from the Moscato grape variety (also known as Muscat Blanc) and is one of the sweetest sparkling wines in Italy. It has a very perfumed nose. The most common method used in its production is called Asti, based on the Ancestral or Pét-nat method.
Germany - Sparkling wine
Area : Sekt is the German and Austrian term for sparkling wines. Sekt can be made using several different methods and in all degrees of sweetness. Sekt does not come with a guarantee of origin as is known from France (AOC) or Spain (DO).
Terroir : Germany enjoys the cold climate characteristic of Northern Europe; even before climate change, viticulture was possible thanks to warm air currents from the Gulf Stream. In general, this region enjoys moderately mild summers and a long ripening period, which allows the grapes to ripen while retaining their characteristic acidity.
Production method : Sekt is primarily produced using two methods: The traditional method (2%) and the charmat method (98%)
Storage : min. 6 months, (9 months for Winzersekt)
Taste : The taste of sparkling wine varies depending on the grape variety and production method. Some sparkling wines are dry with crisp acidity and delicate fruity notes, while others can be semi-dry or sweet and have a more intense fruit flavor.
Characteristics : There are four different grades of German Sekt wine: Sekt, German Sekt, Sekt bA and Winzersekt. Sekt is the lowest possible grade and is generally avoided. German Sekt is often made with cheaper grapes that do not originate in Germany. Winzersekt is a Sekt wine of exceptionally high quality. read more about sekt here
Grapes : Riesling, Pinot Noir, Pinot Gris and Pinot Blanc – and in Austria also Grüner Veltliner and Welschriesling.
Plant density : Varies from producer to producer
Permitted yield : No regulation
Price : Wintersekt can easily reach prices similar to Cava or Prosecco, but typically the price is significantly lower, even down to 25kr per bottle.
Sparkling wines from other parts of the world
In South Africa, sparkling wines are made using the méthode champenoise, known as Cap Classique, and are mostly made from Chardonnay and Pinot Noir, although Chenin Blanc is also used. Australia offers everything from pale white wines, made using the Charmat method, to sparkling red wines, made from Shiraz, Merlot and Cabernet Sauvignon.
Some French champagne houses settled on the California coast in the United States, combining their expertise in making sparkling wines using the méthode champenoise with the unique Californian soil.
In the UK, climate change has benefited wine production, leading to a boom in sparkling wines. Most are made using the traditional method with grapes grown in the east and south of England, the optimal area for climate and soil. The most commonly used varieties are Chardonnay, Pinot Noir and Pinot Meunier, but Bacchus and Seyval Blanc are also grown.
We also find interesting sparkling wines in several other countries including: Canada, Argentina, Brazil, Uruguay, Chile, Hungary, Latvia and Portugal.
How much does sparkling wine cost?
A cheap champagne easily costs 300 kr. In comparison, a good cava typically costs from 100 kr/fl up to 250 kr/f. for a vintage cava or Corpinnat far below the price level of champagne. A good cremánt is in the same price range as a good cava. A good well-made Prosecco can easily be reached for 120 kr.
Can sparkling wine be both sweet and dry?
Yes. The degree of sweetness depends on the amount of residual sugar the winemaker leaves in the finished product. On the bottle you will see terms such as Brut Nature, Brut and Semi-Sec. Brut actually means "raw" and Semi-Sec means "semi-dry". The scale is called:
Brut Nature: 0-3 g/l
Extra Brut: 3-6 g/l
Brut: 0-12 g/l
Extra Dry: 12-17 g/l
Dry: 17-32 g/l
Semi-Secco: 32-50 g/l
Sweet: +50 g/l
It is entirely up to the winemaker to put together a base wine that produces the best sparkling wine, and the degree of sweetness is determined in advance.
What is the best glass for serving sparkling wine?
We recommend a tulip-shaped glass as a starting point. The glass is ideal for holding and enjoying the bubbles while allowing you to appreciate the aromas.
When drinking aged cava, however, you should choose a wider glass to gain a better understanding of the wine's aromatic complexity and nuances.
What is the best serving temperature for sparkling wine?
Sparkling wine should be served chilled. Young sparkling wines should be served at around 8ºC, to highlight their liveliness and freshness. Aged cavas should be served at around 10ºC to enhance the release of their many aromas: Keep your bubbles cold by storing them in an ice bucket with water and ice.
How long can sparkling wine last?
Cava is a fantastic sparkling wine. But what happens if you buy a bottle of cava and don't open it right away? How long can cava actually stay unopened in your wine cellar or refrigerator? You can read about that here
