Traditional method
Used for Champagne and many of America’s best sparkling wines. A still base wine is bottled with yeast and sugar, then sealed. The second fermentation creates bubbles in the bottle. The wine then ages on the spent yeast (lees), often for many months or years, which adds brioche, toast and nutty notes. The yeast is later removed by riddling and disgorging.
Tank (Charmat) method
The second fermentation happens in a large pressurized tank, and the wine is bottled under pressure. This method preserves fresh fruit and floral aromas and is used for Prosecco and many fruit-forward sparklers. It is a style choice, not a shortcut.
Pétillant naturel
Pét-nat, from the French for “naturally sparkling,” is bottled while still finishing its first fermentation. Bubbles are gentler and the wine is often cloudy, with yeast sediment. Expect playful, fruity and sometimes funky character.
Sweetness terms
- Brut nature / zero dosage: no added sugar.
- Extra brut: very dry.
- Brut: dry; the most common style.
- Extra dry: off-dry, slightly sweeter than brut.
- Demi-sec: noticeably sweet.
Sparkling across the U.S.
Cool climates suit sparkling wine because grapes keep high acidity. Look to the Anderson Valley, Oregon, Michigan, New England and New Mexico, as well as cold-climate grape sparklers in the Midwest. Filter by the Sparkling type in the Guide.
Questions people ask
Why is it only called Champagne if it comes from Champagne?
Champagne is a protected regional name in the European Union and many other markets. American producers typically use “sparkling wine” and name their method.
What does “vintage” mean for sparkling wine?
A vintage sparkling wine is made from a single harvest year. Most are non-vintage blends for consistency.
How cold should sparkling wine be?
Well chilled, about 40 to 45°F.