Try These Sparkling Wines
All Shapes & Sizes
Bubbly is now available in cans or with crown caps instead of corks — ideal for easy entertaining.
This process involves mixing dry still wine with sugar and yeast before bottling. During a second bottle fermentation, carbon dioxide dissolves in the wine, creating bubbles, and yeast forms a sediment called “lees” that gradually releases flavours into the wine. Lasting months or years, this key part of the aging process creates the complex tastes found in Champagne, Crémant and Cava.
Used to make fresh, fruity styles of sparkling wine, including Prosecco and Sekt, the tank method starts the same way as the traditional: dry still wine is mixed with sugar and yeast and left to ferment in the bottle. But then the wine is transferred to a pressurized tank for the second fermentation, before it’s filtered and finally bottled under pressure to retain the bubbles.
Crafted using the traditional method, Cava is primarily produced in the Penedès region of Spain from a blend of grapes, including Macabeo, Parellada and Xarel-lo. Garnacha and Monastrell are used in rosé versions. Light, fruity and perfumed, it’s an excellent match for grilled shellfish or crisp tempura asparagus.
The world’s most famous sparkling wine is produced in the Champagne region of France, usually from Pinot Noir, Chardonnay and Pinot Meunier grapes, alone or in blends, using the traditional method. The result: a complex wine with fine, persistent bubbles and a pronounced toastiness. Pair it with sushi, popcorn, barbecued salmon or creamy cheeses, like Brie and Camembert.
Most French sparkling wines made outside the Champagne region are labelled “Crémant” — Crémant d’Alsace, Crémant de Loire and Crémant Bourgogne, for example. They’re produced using the same traditional method as Champagne but can include a variety of different grapes, such as Pinot Blanc, Pinot Gris and Chenin Blanc. Try Crémant with french fries, calamari or avocado toast.
This fruity, floral sparkler is named for the Prosecco region where it’s made in Northeast Italy, just outside Venice. It’s produced using the tank method, which results in a light, fizzy wine with toasted hazelnut, melon and green apple flavours that pair well with everything from a charcuterie plate to potato chips to grilled peaches.
Germans are the world’s largest consumers of sparkling wine and, not surprisingly, they produce some excellent bubbly, called Sekt. Made from Chardonnay, Pinot Noir, Riesling and Pinot Blanc grapes, using the traditional method, Sekt from quality regions is often labelled “German Sekt b.A.” or “Winzersekt.” Dry and fresh, it’s an excellent partner for a Thai yellow curry.
From the Piedmont region of Italy comes this slightly sweet, low-alcohol sparkling wine made from Moscato Bianco grapes. Meant to be enjoyed soon after it's bottled, Asti is often creamy with pronounced honey and citrus flavours, and white flower aromas. It’s typically served with dessert and goes especially well with hazelnut cake.
Champagne vs. Sparkling Wine
To call itself Champagne, a sparkler must be made in the Champagne region of Northeast France. All other bubblies are considered sparkling wines.
Understanding the Label
The term “Brut” on a sparkling wine label indicates the level of dryness — 1.2% or 12 g/L of residual sugar, to be exact. For extra-dry bubbly, look for "Extra Brut" on the label.