Sparkling Wine
WineEditorial draft
Sparkling wines get their bubbles from a second fermentation. Champagne, Cava and Prosecco are the best known, and Querétaro stands out in Mexico.
How to describe it to a guest
It's a traditional-method sparkling wine: fine bubbles, citrus and toasty notes; a great way to start.
Origin
Champagne, France, is the historic reference for the traditional method.
Production
In the traditional method, the second fermentation happens in the bottle; in the Charmat method, in a pressurized tank, preserving fruity aromas.
Flavor
Citrus, apple, flowers; long bottle aging adds toast and brioche.
Styles
- Champagne
- From the Champagne region, traditional method.
- Cava
- Spanish, traditional method.
- Prosecco
- Italian, almost always Charmat method; fruity and light.
- Crémant
- French traditional-method sparklers from outside Champagne.
- Pét-nat / Ancestral
- Bottled before fermentation finishes; rustic and often cloudy.
How to serve it
- GlasswareFlute
- Temperature6–9 °C.
- Open the bottle at an angle while holding the cork, aiming for a sigh, not a pop. A wine glass shows the aromas better than a flute.
Pairings
- Oysters
- Fried antojitos
- Tuna tostadas
Reading the label
- Brut
- Dry; one of the most common sweetness levels.
- Brut Nature / Extra Brut
- Very dry, with little or no added sugar.
- Extra Dry
- Despite the name, it is sweeter than Brut.
- Método tradicional
- Second fermentation in the same bottle.
Cocktails
Sources
- The Oxford Companion to Wine
- Wine Folly
Updated October 20, 2026