More about Sparkling Wine
Sparkling wine is a wine that is carbonated, either through fermentation or by adding carbon dioxide in the production process. Champagne is, for example, a sparkling wine that is produced from the very oldest production method (the Champagne method / origin method). This method is recorded as early as 1531. Champagne is the best known, but the Spanish Cava is also produced in the same way, such as Italian Spumante, Crémant from France and Sekt from Germany. Sparkling wine is usually white wine, and they are mostly dry, but there are also sparkling red and rose wines as well as sweet sparkling wines. All sparkling wines vary in their dryness, fruitiness and sweetness.
What is the difference between Champagne, Prosecco and Cava?
This is a common question, so we are happy to give you some insights about the difference between these different sparkling wines. The simple answer is that they are produced in different places, it has nothing to do with quality per se. There are different quality, style and price ranges of the different sparkling drinks.
Champagne, perhaps the world's most luxurious sparkling wine that makes most people happy when it comes to celebrating. If one is to call a sparkling wine Champagne, it must have been produced in the Champagne region of France. It is a strict rule, and the only requirement! The most common grapes are Chardonnay, Pinot Noir and Pinot Meunier. How the wine is then produced is not relevant, so it is only important that it was produced in the Champagne area.
Spain's response to France's Champagne. But when it comes to producing Cava, there are more rules than for foam. # 1 = to get the cold wine Cava, it must have been produced in Spain. But here there is also a set of rules for which grapes may be used in production, the grapes that apply are Macabeo, Pinot Noir, Chardonnay, Grenache, Malvoisie, Xarel-lo, Trepat, Parellada or Monastrell. Cava may be produced in more areas, but the grapes must come from one of the approved municipalities in Spain. The wine must also be produced according to the traditional method, and that it must have been stored for at least 10 months. There are also rules for the alcohol content which must be between 10.8% -12.8%.
Most Swedes' favourite sparkling wine from northern Italy, the homeland of Prosecco. When it comes to the rules for the production of Prosecco, it is a mixture of how to make Champagne and Cava, you could say. From the beginning, Prosecco was the name of a green grape in Italy. But to protect the Prosecco, in 2009 the name of the grape was changed to Glera. So now all Prosecco is produced from that grape in northern Italy, in the Veneto region. So there you have a resemblance to Champagne, you could say. When you make Prosecco, it's about the fermentation, you do it an extra time in a steel tank and add yeast and sugar. Prosecco is stored for 18-24 months in the steel tank and then bottled. A Prosecco is recommended to be drunk young and fresh.
Sekt from Austria and Germany
Deutscher Sekt is produced only in Germany and then only from domestic grapes, such as Riesling, Pinot Blanc and Pinot Noir. These wines are of higher quality than the simpler sparkling wines produced in several of Germany's wine-producing areas. Deutscher Sekt is sold under the region's or even, with the vineyard's name printed on the bottle. This then at a naturally higher price. Most often, the wines are made according to traditional methods.
Sekt from Austria may only be referred to as Sekt when the wine meets the requirements of an Austrian Qualitätswein. The wines here are classified as Classic, Reserve and the finest Grosse Reserve, which means that the second fermentation takes place in the bottle and a storage of at least 30 months on its yeast precipitate.
Sparkeling from South Africa
Cap Classique is a sparkling wine produced according to the traditional method in South Africa and the Western Cape. Mostly the grapes for the wine consist of Chardonnay and Pinot Noir. The best specimens rest for at least a year on their yeast precipitate. This gives that wonderful autolytic tone that so many people appreciate in sparkling wine from Champagne, for example.
British sparkeling wine
Like Champagne, the south of England has a unique soil consisting of calcareous fossils, and also similar climates. As late as the 1980s, sparkling wine began to be produced in the same way as in Champagne and with the same grape varieties Pinot Noir Pinot Meunier and Chardonnay. A quality improvement has taken place considerably in recent years and the wines have received international attention. However, production is not large and the price is relatively high.
Sparkeling wine from New Zealand
With the teachings from, and with close collaborations with companies in Champagne, elegant and classic sparkling wines are created. With an extreme quality thinking and with a minimum storage of a full 18 months on their yeast precipitate, the result is usually very good without the wines having to cost a fortune. Most of the production takes place in Marlborough, Hawke´s Bay and Gisbourne and then with the classic Pinot Noir and Chardonnay grapes.
What is the difference between Champagne, Prosecco and Cava?
This is a common question, so we are happy to give you some insights about the difference between these different sparkling wines. The simple answer is that they are produced in different places, it has nothing to do with quality per se. There are different quality, style and price ranges of the different sparkling drinks.
Champagne, perhaps the world's most luxurious sparkling wine that makes most people happy when it comes to celebrating. If one is to call a sparkling wine Champagne, it must have been produced in the Champagne region of France. It is a strict rule, and the only requirement! The most common grapes are Chardonnay, Pinot Noir and Pinot Meunier. How the wine is then produced is not relevant, so it is only important that it was produced in the Champagne area.
Spain's response to France's Champagne. But when it comes to producing Cava, there are more rules than for foam. # 1 = to get the cold wine Cava, it must have been produced in Spain. But here there is also a set of rules for which grapes may be used in production, the grapes that apply are Macabeo, Pinot Noir, Chardonnay, Grenache, Malvoisie, Xarel-lo, Trepat, Parellada or Monastrell. Cava may be produced in more areas, but the grapes must come from one of the approved municipalities in Spain. The wine must also be produced according to the traditional method, and that it must have been stored for at least 10 months. There are also rules for the alcohol content which must be between 10.8% -12.8%.
Most Swedes' favourite sparkling wine from northern Italy, the homeland of Prosecco. When it comes to the rules for the production of Prosecco, it is a mixture of how to make Champagne and Cava, you could say. From the beginning, Prosecco was the name of a green grape in Italy. But to protect the Prosecco, in 2009 the name of the grape was changed to Glera. So now all Prosecco is produced from that grape in northern Italy, in the Veneto region. So there you have a resemblance to Champagne, you could say. When you make Prosecco, it's about the fermentation, you do it an extra time in a steel tank and add yeast and sugar. Prosecco is stored for 18-24 months in the steel tank and then bottled. A Prosecco is recommended to be drunk young and fresh.
Sekt from Austria and Germany
Deutscher Sekt is produced only in Germany and then only from domestic grapes, such as Riesling, Pinot Blanc and Pinot Noir. These wines are of higher quality than the simpler sparkling wines produced in several of Germany's wine-producing areas. Deutscher Sekt is sold under the region's or even, with the vineyard's name printed on the bottle. This then at a naturally higher price. Most often, the wines are made according to traditional methods.
Sekt from Austria may only be referred to as Sekt when the wine meets the requirements of an Austrian Qualitätswein. The wines here are classified as Classic, Reserve and the finest Grosse Reserve, which means that the second fermentation takes place in the bottle and a storage of at least 30 months on its yeast precipitate.
Sparkeling from South Africa
Cap Classique is a sparkling wine produced according to the traditional method in South Africa and the Western Cape. Mostly the grapes for the wine consist of Chardonnay and Pinot Noir. The best specimens rest for at least a year on their yeast precipitate. This gives that wonderful autolytic tone that so many people appreciate in sparkling wine from Champagne, for example.
British sparkeling wine
Like Champagne, the south of England has a unique soil consisting of calcareous fossils, and also similar climates. As late as the 1980s, sparkling wine began to be produced in the same way as in Champagne and with the same grape varieties Pinot Noir Pinot Meunier and Chardonnay. A quality improvement has taken place considerably in recent years and the wines have received international attention. However, production is not large and the price is relatively high.
Sparkeling wine from New Zealand
With the teachings from, and with close collaborations with companies in Champagne, elegant and classic sparkling wines are created. With an extreme quality thinking and with a minimum storage of a full 18 months on their yeast precipitate, the result is usually very good without the wines having to cost a fortune. Most of the production takes place in Marlborough, Hawke´s Bay and Gisbourne and then with the classic Pinot Noir and Chardonnay grapes.