sparkling wine



  • wine with bubbles of carbon dioxide. Sparkling wines are produced worldwide. The most famous is Champagne from France; Spain has its Cava wines, Germany its Sekt and Italy its Asti spumante, and Prosecco. In Portugal Sogrape produces Mateus Rosé; in New Zealand Lindauer and Selak are known for their good-quality sparkling wines, and in Australia Seaview and many others including Seppelt, BRL Hardy, Petaluma and domaine Chandon called green Point in the UK Among the notable producers in the US is California’s Anderson Valley. There are several different ways of producing sparkling wine, and practice varies according to the quality of wine and the country of origin. These are: the traditional méthode champenoise, in which a dosage (a mixture of sugar, water or wine and yeast) is added to still white wine just before bottling to cause a second fermentation to take place in the bottle, creating carbon dioxide as a by-product; the largely superseded méthode rurale, in which the fermenting wine is cooled to almost stop fermentation before bottling and then warmed slightly to restart the fermentation in the bottle (the méthode dioise and the méthode gaillacoise are local variants of this); the transfer method, which is similar to the traditional méthode champenoise, except that the finished sparkling wine is filtered in a pressurised container to remove the sediment from the second fermentation; the Charmat or bulk process, which takes place entirely in a pressurised container; finally, the injection of carbon dioxide gas from a canister into the wine under pressure, which is used to produce the cheapest variety of sparkling wine.