Normally, when I think of a sparkling wine, what comes to mind are the golden-hued whites such as Cremant, Cava, Espumante, Asti, Sekt, and most notably, Champagne. Traditionally, the sparkle in sparkling wine comes from a secondary fermentation during the wine making process wherein yeast and sugar are added to the wine. This fermentation causes a build-up of carbon dioxide gas inside the wine bottle. Dead yeast cells are removed from the wine through the processes of riddling and disengorgement, but the dissolved carbon dioxide gas remains.
The rampant popularity of sparkling wine is not new; it was sparked in eighteenth century Paris when restaurants and high society recognized the affinity the Duke of Orleans had for Champagne, and attempted to be like him. There are many excellent sparkling white and rose wines, but the white sparkler most associated with grand celebration is Champagne. Primarily due to its dryness, Champagne is sometimes thought of as being different than and separate from wine, but it is a true white sparkling wine produced in the Champagne region of France. Other sparkling wines from France include Mousseux and Cremant. Some notable Italian sparkling whites are Asti, Franciacorta and Prosecco. Spain’s Cava and Germany’s Sekt are also superior European sparklers.
All wines that sparkle are not golden-hued whites, however. There are some wonderful sparkling red wines like Italy’s Lambrusco and Brachetto, and even a sparkling Shiraz from Australia. Brachetto is an aromatic red from Northern Italy, with a great balance of acidity, sweetness and fizz. Lambrusco is a rich red sparkler, slightly less sweet and more acidic than Brachetto, with a light, refreshing fizz. Lambrusco is best served chilled. Australian sparkling reds are most often made with a Shiraz base, or sometimes with Cabernet. No matter the color, sparkling wines are enjoyed the world over, and can be paired with nearly limitless cuisines.
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