This is an overview of sparkling wine, including how carbon dioxide creates bubbles and how wine-making methods shape its style.
What is Sparkling Wine?
Sparkling wine is defined by its bubbles, created when carbon dioxide becomes trapped in the wine during production. Styles range from bone-dry and razor-sharp to soft, fruity, and lightly sweet, but all share a sense of lift and freshness that comes from acidity and effervescence. It can be made from both white and black grapes and appears in many forms around the world, from elegant, complex bottles meant for aging to easy, everyday styles meant for casual sipping. Beyond celebrations, sparkling wine is valued for its flavors, versatility at the table, pairing well with a wide range of foods thanks to its brightness and palate-cleansing texture.
How is Sparkling Wine Made?
Sparkling wine can be made using the “traditional,” tank, or carbonation methods.
1. Traditional Method (Bottle Fermented)
The traditional method is used in sparkling wines like Champagne, Cava, and Crémant.
After the initial wine is made, a second fermentation happens inside the bottle, producing finer, more persistent bubbles and often adding bready, toasty complexity from time spent aging on the lees.
- Step 1: A base wine is made through normal fermentation in a stainless steel tank.
- Step 2: The base wine is bottled and a dose of Liqueur de Tirage is added to the wine. This potion includes a bit of wine, sugar and nutrients. Once the bottle is sealed shut, the yeast get to work re-fermenting the wine because now there is fresh sugar to consume. The process creates CO2, which stays trapped in the bottle and forms fine, delicate bubbles.
- Step 3: After the yeast die, they are kept in the bottle for several months or longer, and impart additional “yeasty” flavors into the wine as they break down.
- Step 4: After the dead yeast (lees) are removed, the heavy duty bottle is re-resealed.
Resulting flavors: Traditional-method sparkling wine typically tastes complex and layered, often showing notes of toast, brioche, and nuts alongside fresh fruit.
2. Tank (Charmat) Method
The tank method is used in sparkling wines like Prosecco.
After the initial wine is made, a second fermentation takes place in a large sealed tank, creating bubbles while preserving bright, fresh fruit flavors and a softer, more approachable texture.
3. Carbonation Method
Bubbles are injected into still wine, similar to soda, resulting in larger, less integrated bubbles and a simpler overall profile.
Resulting flavors: Carbonated sparkling wines tend to taste simple and straightforward, with larger bubbles and clean, fruity flavors that emphasize freshness over complexity.
