Sparkling wines

Sparkling wine is a type of wine characterized by significant levels of carbon dioxide in it, making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of carbon dioxide injection.

Sparkling wine is usually white or rosé, but there are many examples of red sparkling wines such as the Italian Brachetto, Bonarda and Lambrusco, and the Australian sparkling Shiraz. The sweetness of sparkling wine can range from very dry brut styles to sweeter doux varieties.

The classic example of a sparkling wine is Champagne, but many other examples are produced in other countries and regions, such as Cava in Spain, Prosecco in Italy, Crémant in various regions of France, Sekt in Germany and Austria, Espumante in Portugal and Brazil, and Cap Classique in South Africa. In some parts of the world, the words "champagne" or "spumante" are used as a synonym for sparkling wine, although laws in Europe and other countries reserve the word Champagne for a specific type from the Champagne region of France. The French terms "Mousseux" or "Crémant" are used to refer to sparkling wine not made in the Champagne region.