Sparkling wine and champagne
Sparkling wine is an umbrella term for wine-based beverages that are under pressure due to their carbon dioxide content. Wine is considered sparkling wine if the overpressure during bottling is 20 degrees and at least 3 bar. Sparkling wine is produced with the basic ingredient wine as well as yeast and sugar added. It is then matured for several months and then refilled with the shipping dosage. This traditional method of production is more expensive than that in large tanks, where bottle fermentation is completely avoided.
The difference between industrial sparkling wine and traditional sparkling wine is not so much in the quality, but in the method of production. Industrial sparkling wine is produced by the subsequent addition of carbonic acid, has about 3.5 bar and 10% alcohol content. Common types of sparkling wines are: German sparkling wine (from German grapes), sparkling wine from special protected cultivation regions and from famous winemakers, mostly made of 100% single vineyard grapes. Outside Europe, for example, Crimean sparkling wine (from the Ukrainian peninsula Crimea), Crémant (from defined A.O.C. French regions) and Spanish Cava are produced and well known.
To achieve a relatively constant taste, different wines are blended with each other. Compared to semi-sparkling wine, sparkling wine is bottled at a higher pressure.