Sparkling Wine Guide: Methods, Styles and Pairings

Know your Prosecco from your Pet Nat? And what is the Transfer method in relation to Traditional method? There are many kinds of sparkling wine, as a category it is merely a style of wine that contains carbon dioxide which makes it fizzy. The way those bubbles got there, along with the aromas and flavors displayed is what sets one sparkling wine style from another.

While it is possible to simply inject CO2 into a still wine to make it fizz, the carbonation method (nicknamed pompe bicyclette) is normally associated with the cheapest wines, made on a more industrial level for immediate consumption. This article will cover the sparkling methods of production that come from a natural fermentation. 

Methods of Sparkling Wine Production

Traditional method aka Champagne method

These sparkling wines are produced by blending a still base wine, bottling it and adding a mixture of yeast and sugar. The bottle is sealed with crown cap and a second fermentation ensues as the yeast consumes the sugar raising the alcohol level 1.1-1.5% and producing carbon dioxide which is diffused into the wine creating the sparkling effect. The yeast dies, now referred to as lees and settles to the bottom of the bottle which is laid on its side. As the lees continue to break down and decompose (process called autolysis), the wine gains autolytic flavors like brioche, toast and bread adding to the complexity and mouthfeel of the wine. After the lees ageing the wine is disgorged, removing the dead yeast and the bottle is topped up with more wine and often a measure of sugar (called dosage) for final balance. How all Champagne is made and any wines labelled ‘Traditional Method.’

Transfer method

Same process as Traditional Method but after bottle aging, the wine is disgorged into a pressurized tank where the lees are filtered out, dosage is added and the finished wine is filled into bottles. This method is normally done for very small or very large format bottles where it is not practical to disgorge individually. 

Charmat method aka Tank method

The base wine is put into a pressurized tank with the addition of yeast and sugar. A second fermentation occurs creating the CO2 to make the wine sparkling. Upon completion the lees are filtered out and the wine is bottled without further aging. An ideal method for aromatic, youthful early consumption wines. 

Ancestral Method aka Pétillant Naturel / Pet Nat

As must is undergoing its first fermention it gets bottled (usually under screw cap) before finishing. This means some of the CO2 is captured and creates a semi-sparkling style. In most cases the lees are kept, creating a slightly cloudy appearance to the wine. 

9 Sparkling Wines Around the World

Champagne

A sparkling wine produced from grapes grown within the Champagne AOC of France. Classically a blend of Chardonnay, Pinot Noir and Pinot Meunier. Non Vintage Champagne being a blend of years, with a minimum of 15 months ageing on the lees. Vintage Champagne from one year, with minimum three years ageing. 

Crémant

Traditional method sparkling wines made across France outside of Champagne. Normally using Chardonnay and Pinot Noir but also often including the local varietals such as Chenin Bland and Cabernet Franc (for Crémant de Loire) or Pinot Gris and Pinot Blanc (for Crémant d’Alsace). 

Cava

Traditional sparkling wine made throughout Spain (especially in Catalunya, Valencia and Navarra) normally using local varieties Xarello, Parellada and Macabeo and aged on the lees according to quality. Some producers use Champagne varietals.

Prosecco

Italian sparkling wine from the Veneto and Friuli region made by tank method from the Glera grape. Pale lemon hues, youthful aromatic notes of pear, peach and blossom. Fresh acidity and sweetness levels ranging from dry to medium dry. Not intended to age.  

English Sparkling Wine

Made in the traditional method using Chardonnay, Pinot Noir and Meunier. The cool climate across England’s wine growing regions creates a naturally high acidity in the wines with fresh pure aromas layered with secondary notes from lees ageing. 

Method Cap Classique

A traditional method sparkling wine from South Africa using Chardonnay and Pinot Noir. 

California Sparkling Wine

A traditional method sparkling wine using Chardonnay and Pinot Noir with best examples coming from Carneros and Sonoma. 

Australian Sparkling Wine

A traditional method sparkling wine using Chardonnay and Pinot Noir with best examples coming from cool climate region Tasmania.

Deutscher Sekt

Germany’s tank method sparkling from the aromatic Riesling variety which offers delicate peachy and fresh floral aromas. Intended for immediate consumption.

10 Sparkling Terms to Know

Autolysis

The enzymatic breakdown of yeast after fermentation. The process during lees ageing that gives traditional method sparkling wine the 'champagney' flavors and complexity.

Blanc de Blancs

Translates to 'white of whites,' referring to a white sparkling wine made from white grapes.

Blanc de Noirs

Translates to 'white of blacks,' referring to a white sparkling wine made from red grapes.

Dosage

Sugar added to sparkling wine after disgorgement to balance the acidity in the wine.

Frizzante

Italian term for semi-sparkling or slightly fizzy wine, equivalent of pétillant.

Grande Marque

A term specific to champagne that means 'big brand', or Big champagne house like Bollinger, Moet, or Veuve Clicquot.

Lees

The yeast cells that die after fermentation and form a sediment at the bottom of a vat. If not removed, the wine ages 'sur lie' and their autolytic break down contributes complex aromas to the wine such as pastry, brioche, dough and croissant.

Mousse

The effervescence of a sparkling wine, which is best judged in the mouth. The bubbles of a good mousse should be small and persistent.

Non-Vintage (NV)

A wine made from a blend of grapes picked from different years.

Spumante

Italian term for 'sparkling', in practice refers to a fully sparkling wine.

5 Sparkling Wine & Food Pairings to Try

Sparkling wine is more than just bubbles to toast a birthday or anniversary, this style can be served from start to finish with the right pairings. Here a few suggestions to try:

Medium Dry Prosecco + Spicy Thai Curry

The medium level of sweetness and fresh acidity play well with the fragrant spice of this cuisine. The lower alcohol level (11.5%) quells the heat of the dish. 

English Sparkling Wine + Sushi

The linear fresh acidity, mineral and savoury layers with pure lemon and brioche are perfect partner to a range of delicate sushi and sashimi without overpowering the nuances. Cuts through a fatty tuna and enhances the subtle fresh fish, rice, and soy sauce flavours.

Champagne + Chaource (or other triple cream, camembert, soft rind cheeses)

A sensational combination of creamy cheese contrasted by crisp acidity with soft lactic flavors marrying with the autolytic toast notes of Champagne. 

Red Pet Nat + Pizza

The gentle fizz of a Pet Nat, sour cherry acidity and savoury flavors are a perfect pairing to an artisanal stone baked pizza with tomato sauce and mozzarella that will benefit from the wine’s natural acidity. Piquant and salty toppings will match well with the wine’s sweet and savoury flavors. 

Sparkling Rosé + Salade Niçoise

A twist on the classic Provencal rosé with a South of France staple: Salade Niçoise. The salty anchovies and rich tuna get a boost from the sparkling and fresh aspect of the wine. The rosé brings berry aromas that combine well with the bell pepper, French beans and boiled potatoes.