Is Sparkling Wine and Champagne the Same Thing?

All Champagne is sparkling wine, but not all sparkling wine is Champagne. Using the right term for the wine you're enjoying or describing isn't pretentious—it's precise! Read on to discover why there's a real difference between Champagne and sparkling wine. And why asking for Champagne when you mean just sparkling wine will get you in TROUBLE!

Understanding Sparkling Wine vs Champagne: The Key Differences

The main difference between sparkling wine and Champagne comes down to location and regulation. Champagne is a sparkling wine that comes exclusively from the Champagne region of Northern France, where VERY strict rules govern everything from grape varieties to production methods like how long the wine must age before release and more. The region's unique chalky soil and cool climate create ideal conditions for producing the Pinot Noir, Pinot Meunier, and Chardonnay that are most commonly found in these prestigious bubbles.

Sparkling wine, however, represents the broader category that includes all wines with bubbles (some disastrously cheap, some insanely expensive), produced anywhere in the world. Most wine regions produce and export sparkling wine and a smaller amount have developed their own distinct styles which have garnered names more specific (or prestigious) than "sparkling wine". This has created a diverse and exciting category of wines that we love!

How Sparkling Wine is Made

The creation of bubbles in wine is a fascinating process that can happen in several ways. It is the most technical form of winemaking, requiring the most intervention, and thus, cost more than still wine on average. Here are the three ways to make sparkling wine:

The Traditional Method (Méthode Traditionelle):

• Used to be called the Champange Method or Méthode Champenoise because this is the ONLY way sparkling wine can be made in Champagne.
• Primary fermentation creates still wine and this wine is blended together then bottled. This is called assemblage.
• A second fermentation occurs in the bottle with the help of a liqueur de tirage — a blend of sugar (or grape juice) and yeast which creates CO2 (bubbles).
• The wine bottle ages upside down on its lees (dead yeast cells from tirage) for usually 15 months at the minimum. The bottle is turned a little bit every day while upside down to usher lees/sediment to the neck of the bottle. This is called riddling or "remuage".
• At 15+ months, the lees have fallen down the bottle's neck, and to get them out, the bottle's neck is frozen, then the bottle is opened and the CO2 explodes the frozen yeast out. This is called disgorgement.
•  Sometimes a dose of sugar is put in the bottle of wine and some fermented base wine to top off the bottle again. This is called dosage. 
• The bottle is sealed with a cork and cage and ages further or sent out to drink!
• This process creates fine, persistent, and elegant wines and is the absolute best way to create fine sparkling wine.

The Tank Method (Charmat):

• Still wine is made and blended like Traditional Method but thrown into HUGE tanks.
• Second fermentation happens in large pressurized tanks thanks to an addition of sugar and yeast (tirage).
• When the wine is finished fermenting and aging in tank, wine is pushed through commercial grade filters to remove all yeast and sediment. 
• Bottled under pressure to retain bubbles. 
• This method is faster and more economical. A winemaker can push out a wine every year as opposed to the long wait time of Traditional Method production.
• Results in fresh, fruity flavors, but loses an added dimension of flavors that the Traditional Method has.
• Commonly used for Prosecco and cheaper sparkling wine. Not necessarily bad at all, just different. 

Method Ancestral (Pétillant Naturel):

• Single fermentation process that's halted mid-way and bottled to capture CO2
• Wine is bottled before primary fermentation completes
• Fermentation finishes in the bottle naturally
• Results in gentle, soft bubbles
• Often cloudy due to remaining yeast
• Popular with natural wine producers
• Creates unique, artisanal expressions
• Generally lower alcohol content
• Very risky for producers because the end result of the wine is unknown. Thus, usually kind of expensive relatively. 

Best Sparkling Wines from Around the World

The global sparkling wine landscape offers incredible variety and value. Here at Harvest Wine Shop in San Diego, we pride ourselves on offering an extensive selection of sparkling wines from renowned regions worldwide.

Popular styles include:

Champagne:

• Made using the traditional method
• Complex flavors due to extended lees aging in bottle
• Often displays citrus, almond (nutty), and toasty notes
• Objectively the top tier form of Sparkling wine demanded immensely worldwide leading to high prices. 
• The quintessential celebratory sparkling wine

Prosecco from Italy:

• Light and fruity
• Notes of green apple and flowers
• Perfect for casual occasions
• Excellent value
• The quintessential mimosa wine

Cava from Spain:

• Made using the traditional method
• Complex flavors at approachable prices
• Often displays citrus and almond notes
• The quintessential challenger to Champagne wine and also the challenger to Prosecco as the mimosa wine. Cava offers huge value. 

New World Sparkling Wines:

• Increasingly sophisticated
• Range from affordable to premium and the best can compete all day with the best Champagne
• Every wine producing state (U.S.) and country can make sparkling wine and often at high quality levels.
• Many have no standard of production so producers can follow whichever production method they want. 

Sparkling Wine Taste: A Journey Through Flavors

The sparkling wine flavor profile varies dramatically based on several factors. Production method, grape varieties, climate, and aging all play crucial roles in determining the final taste.

Common flavor notes you might discover:

• Fresh citrus and green apple in young wines
• Brioche and toasted nuts in aged versions, especially from Champagne or wines made with traditional method.
• Stone fruits like peach and apricot
• Berries in rosé variations
• Honey and cream in riper styles

Exploring Modern Trends: From Orange Wines to Traditional Bubbles

The wine world continues to evolve, with orange wines representing one of the most exciting recent trends. While traditionally separate from sparkling wines, innovative producers now experiment with sparkling orange wines, creating unique flavor combinations that challenge conventional categories.

How to Choose the Best Sparkling Wine

When selecting sparkling wine, consider these key factors:

Style Preferences:

• Wines come in all sweetness levels (from bone dry to sweet)
• Body (light to full). Varies based on grape used, sugar added, and ripeness at harvest. 
• Bubble intensity (delicate to creamy or harsh)

Food Pairing Intentions:

• Can be had as an aperitif
• Or used as a main course companion (look for higher acid sparkling wines here.)
• Or enjoyed as a dessert pairing (look for wines with a little bit of sugar here)

At Harvest Wine Shop, we help customers navigate these choices to find their perfect match, whether for a special celebration or everyday enjoyment.

Sugar Levels Explained

On every bottle of Champagne, and most sparkling wines, there will be one of the terms below on the label. Terms explained below, listed from driest to sweetest:

1. Brut Nature (or Brut Zero): No added sugar (0–3 g/L). Very dry with little to no sweetness.
2. Extra Brut: Very low sugar (0–6 g/L). Still dry, but with a touch more roundness than Brut Nature.
3. Brut: The most common style (0–12 g/L). Dry, but may have a hint of sweetness that balances acidity.
4. Extra Dry (or Extra Sec): Slightly sweeter (12–17 g/L). The name can be misleading, as it is actually sweeter than Brut.
5. Sec: Moderately sweet (17–32 g/L). Noticeably sweeter than Extra Dry.
6. Demi-Sec: Quite sweet (32–50 g/L). This level is often enjoyed with desserts or as a dessert wine.
7. Doux: The sweetest style (50+ g/L). Very sweet and rich, often used for sweeter dishes or as a dessert.

For Prosecco, it's slightly different: 

1. Brut: The driest style (up to 6 g/L of residual sugar). Similar to Champagne's Brut, this Prosecco is crisp and refreshing with minimal sweetness.
2. Extra Dry: The most common style of Prosecco (12–17 g/L). Despite the name, Extra Dry Prosecco is sweeter than Brut and offers a nice balance of fruitiness and acidity.
3. Dry: A sweeter option (17–32 g/L). This style is noticeably sweeter and often features more pronounced fruity flavors.
4. Demi-Sec: Quite sweet (32–50 g/L). This Prosecco can be enjoyed with desserts or as a sweeter aperitif.
5. Dolce: The sweetest category (50+ g/L). This style is rare but offers a rich, sugary profile, typically enjoyed as a dessert wine.

Optimal Storage and Serving

To get the most from your sparkling wine:

Temperature Matters:

• Store at a continuous 55°F for optimal aging
• Serve ice cold up to 45-50°F (definitely not room temp)

Handling Tips:

• Store bottles horizontally
• Keep away from direct sunlight
• Avoid vibration
• Use proper glassware. AKA do not use a flute unless its a celebration. In which case, do not buy expensive wine to be poured in a flute because the flute prevents all the wonderful aromas and flavors in the wine to develop and escape. Use a normal wine glass or a dedicated sparkling wine glass with a bigger opening than a flute. 

Finding Your Perfect Bubble

The journey to discovering your preferred sparkling wine style should be fun and approachable. Whether you're drawn to the crisp, mineral-driven styles or prefer something richer and creamier, there's a sparkling wine for every palate and occasion.