What is Sparkling Wine? | Types, Styles & How It is Made

Few drinks convey celebration quite like a glass of sparkling wine. Yet beyond the festive bubbles lies a complex world of winemaking traditions, grape varieties, and styles that even seasoned wine lovers rarely explore. Is every sparkling wine Champagne? What exactly makes those bubbles appear? And does “dry” really mean no sweetness?

This guide answers all those questions and more. You’ll discover what is sparkling wine, how sparkling wine is made using five distinct production methods, explore the different types from Champagne to Pét-Nat, learn what sweetness labels actually mean, and find expert food pairing suggestions. Whether you’re ordering your first bottle or expanding your wine knowledge, this is your complete guide to understanding and enjoying sparkling wine.

What is Sparkling Wine?

Sparkling wine is wine that contains significant carbon dioxide (CO₂), creating the bubbles or “effervescence” that set it apart from still wines. While still wines contain minimal CO₂, sparkling wines are deliberately produced to trap this gas during fermentation, resulting in a lively, crisp, and refreshing drink.

Champagne is the most famous example, but it represents only a small fraction of global sparkling wine production. Most sparkling wines range from 8% to 12.5% ABV, depending on style and region.

How is Sparkling Wine Made?

The bubbles don’t appear magically, they’re created through fermentation. The key difference between sparkling wine styles lies in how and where the second fermentation occurs. Here are the five main production methods:

Traditional Method (Méthode Champenoise)

This is the most prestigious and labour-intensive method of all. After the initial fermentation creates a base wine, a sugar-and-yeast mixture is added to each bottle. The bottle is then sealed, and a second fermentation takes place inside it. This traps the CO₂ directly in the bottle, creating fine, persistent bubbles.

Over time, the dead yeast cells (called “lees”) are slowly worked toward the neck of the bottle through a process called riddling, then removed through disgorgement. The result is a complex, creamy, biscuity wine with tiny, elegant bubbles.

Tank Method (Charmat Method)

Instead of a second fermentation occurring in individual bottles, the wine undergoes its second fermentation in large, pressurised stainless-steel tanks. The CO₂ is retained in the tank, and the wine is later bottled under pressure.

This method is faster, more affordable, and better suited to wines that should taste fresh and fruity rather than complex and toasty. It produces larger, lighter bubbles.

Transfer Method

A hybrid approach — the wine undergoes secondary fermentation in individual bottles (like the traditional method), but is then transferred into a tank for filtering before being rebottled. This gives some of the complexity of the traditional method without requiring the costly riddling and disgorgement process.

Carbonation Method

This is the simplest (and least prestigious) method. CO₂ is simply injected directly into still wine, much like how soda is carbonated. The bubbles are coarser and dissipate quickly. This method is used almost exclusively for very inexpensive, entry-level sparkling wines.

Ancestral Method (Pétillant Naturel / Pét-Nat)

The oldest method of all. The wine is bottled before the first fermentation is even complete, meaning the fermentation finishes inside the bottle naturally — no second fermentation needed. The result is usually a lightly sparkling, slightly cloudy, and refreshingly rustic wine. Pét-Nat has become enormously popular in the natural wine scene.

Different Types of Sparkling Wine

Sparkling wine is one of the most exciting and food-friendly choices for anyone dining at a tapas restaurant in London. There are different types of sparkling wine from around the world. Each one has its own personality, flavour profile, and best use. 

Champagne

Champagne is the undisputed king of sparkling wine and for good reason. Produced under some of the strictest regulations in the wine world, true Champagne can only come from the Champagne region of northeastern France. It undergoes secondary fermentation in the bottle and is aged on its lees for a minimum period, giving it that signature complexity: think toasted brioche, green apple, citrus zest, cream, and a long, elegant finish.

Champagne ranges from bone dry (Brut Nature) to quite sweet (Doux), though the most popular style by far is Brut. Non-vintage (NV) Champagnes are blended across multiple years for consistency, while vintage Champagnes are made from a single exceptional year and are meant to be aged.

Champagne vs Sparkling Wine is probably the most common question people ask, and the answer is simpler: All Champagne is sparkling wine, but not all sparkling wine is Champagne.

Prosecco

Prosecco is Italy’s beloved answer to Champagne, and while it may be less complex, it more than makes up for it in sheer drinkability and charm. Light, fresh, and peachy with notes of white flowers, green apple, and pear, Prosecco is the go-to choice for aperitivo hour and casual celebrations.

Unlike Champagne, most Prosecco is meant to be enjoyed young and fresh, not aged. It comes in three styles: Spumante (fully sparkling), Frizzante (lightly sparkling), and Tranquillo (still).

Cava

Cava is Spain’s sparkling wine produced using the same traditional method as Champagne, which gives it a similar structure and fine bubbles. However, its native Spanish grape varieties give it a distinctly different character, earthy, slightly almond-like, with citrus and green fruit notes. It tends to be more rustic than Champagne but offers exceptional value.

Crémant

Crémant is essentially France’s answer to “what if we made Champagne-style wine outside the Champagne region?” Made using the same traditional method but from different grapes and terroirs, Crémant wines are typically excellent quality at a much more accessible price point. Each region produces its own distinct version. Crémant d’Alsace tends to be rich and floral, while Crémant de Loire is crisp and mineral.

Sekt

Germany’s sparkling wine tradition is older than most people realise. The best German Sekt is made from Riesling using the traditional method, offering a zippy, high-acid, aromatic profile with notes of lime, stone fruit, and a distinctive mineral edge. Austrian Sekt has been undergoing a quality revolution in recent years and is well worth seeking out.

Pétillant Naturel (Pét-Nat)

Pét-Nat is the wild child of the sparkling wine world. Made using the oldest method known — bottled before fermentation is complete, these wines are often slightly cloudy, gently fizzy, and wonderfully unpredictable. They can range from bone dry to lightly sweet, from crisp and citrusy to funky and yeasty. They’re usually low in alcohol and often sealed with a crown cap rather than a cork.

Sparkling Rosé wine

Sparkling rosé deserves its own category because it cuts across all the above styles. You can find sparkling rosé Champagne, Prosecco Rosé, Cava Rosado, and countless others. Made either by leaving red grape skins in contact with the juice briefly or by blending red and white wines, sparkling rosé offers red fruit flavours, strawberry, raspberry, cherry, alongside the crispness and energy of bubbles.

Sparkling Shiraz

A uniquely Australian creation full-bodied, deeply colored, and richly fruited, with flavours of dark cherry, blackberry, chocolate, and spice. It sounds unusual, but once you try a well-made sparkling Shiraz, you’ll understand why Australians are so proud of it.

Sparkling Wine Sweetness Level

One of the most confusing aspects of sparkling wine labels is sweetness terminology. Contrary to what you might expect, “dry” doesn’t always mean what you’d think. Here’s a clear breakdown:

Most people enjoy Brut sparkling wine without realising it’s the standard style. If you prefer a touch of sweetness, Extra Dry (confusingly) is actually the better choice.

Sparkling Wine and Food Pairing 

Sparkling wine is not just for special occasions. It is one of the most enjoyable drinks to have with food, pairing well with everything from light starters to rich main courses. Whether you are joining us for a quiet dinner at a restaurant in Notting Hill or celebrating something, the right glass of sparkling wine can make your meal even better.

At Frame Restaurant, our wine section is put together with food in mind, so every bottle on our list is there to complement what is on your plate.

Sparkling Wine Pairings Worth Trying:

• Champagne with Ceviche, Smoked Anchovies, or Grilled Octopus
• Prosecco with Charcuterie Board, Marinated Olives, or Artisan Bread & Olive Oil
• Cava with Grilled Prawns, Mushroom & Manchego Croquetas, or Cheese Board
• Sparkling Rosé with Burrata, Tuna Tartare, or Fig & Beetroot Salad
• Demi-Sec with Brandy Dark Chocolate Fondant, Basque Cheesecake, or Strawberry Sorbet

Conclusion

Sparkling wine is far more than just a drink for toasts and celebrations, though it is absolutely perfect for those, too. It’s one of the most diverse, food-friendly, and endlessly fascinating categories in the wine world. From the toasty complexity of a great Champagne to the easy-drinking charm of an Italian Prosecco, from the rustic earthiness of Spanish Cava to the wild energy of a Pét-Nat, there truly is a sparkling wine for every palate, every occasion, and every budget.

At Frame Restaurant, we believe great food deserves great wine. Contact our team to find the perfect sparkling wine to complement your meal. We’d love to help you discover something new.