Sparkling wine is the most versatile thing in the cellar, a drink for celebrations that also happens to be a brilliant partner at the table. There is far more to it than Champagne, and knowing how the styles differ lets you match the right bottle to the moment.
How the bubbles get there: traditional and tank methods
Almost every good sparkling wine gets its fizz from a second fermentation, and the method sets the style. In the traditional method that fermentation happens inside the bottle, where the wine rests on its spent yeast and gains fine, lasting bubbles and a toasty, biscuity depth. This is how they make Champagne in northern France, Franciacorta in Lombardy, Spanish Cava, French Crémant, English sparkling and the best German Sekt, usually built on Chardonnay and Pinot Noir. The tank or Charmat method runs that second fermentation in a sealed pressurised tank, keeping the wine fresh, floral and fruit-forward. It is the way most Prosecco is made, from Glera in the Veneto.
Reading the label and serving it right
The sweetness terms trip people up. Brut is the standard dry style, up to 12 grams of sugar a litre, while Extra Brut and Brut Nature are drier still. Confusingly, Extra Dry is a shade sweeter than Brut, and Demi-Sec is a proper pudding wine. Serve everything well chilled, around 6 to 8°C for lighter tank-method wines and a touch warmer for serious traditional-method bottles so the aromas open up. For more, browse our Champagne selection or the wider sparkling scene across Italy.
Sparkling wine FAQ
What food pairs with sparkling wine?
Salty and fried food is the classic. The acidity and fine bubbles cut through oil and salt, so fish and chips, tempura, fried chicken and salted crisps all work. Oysters and prosciutto are lovely too.
What does Brut actually mean?
Brut is the everyday dry style, up to 12 grams of sugar a litre. Extra Brut and Brut Nature are drier, while Extra Dry is a little sweeter than Brut despite the name, and Demi-Sec is sweet.
How cold should I serve it?
Cold, but not frozen. Around 6 to 8°C suits Prosecco and Cava, while Champagne and Franciacorta show best a shade warmer so the toasty aromas come through.