Sparkling Wine 101:Is Champagne a sparkling wine?

Sparkling wine has always been synonymous with celebration. Its lively bubbles, Think Champagne from France, Cava from Spain, Asti and Prosecco from Italy, or Germany’s Sekt — each style with its own story and flavor. But how much do you really know about the fizz in your glass? Here’s a quick tour of the classics (and yes, Champagne is a sparkling wine).

Champagne

Origin: Champagne AOC, France
Key Grapes: Chardonnay, Pinot Noir, Meunier

Champagne spans everything from bone-dry Brut Nature to sweet Dulce, with Brut the go-to style. It’s made by the Traditional Method, or Champagne Method, with a second fermentation inside the bottle. Grapes are hand-picked and pressed for juice, fermented into base wine, blended across grapes or vintages, bottled with a liqueur de tirage to spark a second fermentation, aged on the lees, then riddled, disgorged and corked before a final rest.

Expect ultra-fine bubbles and citrus, peach and orange zest intertwined with brioche, almond and cream from extended lees aging.

- Blanc de Blancs: 100% white grapes, citrus and green apple early on, turning honeyed and brioche-rich with age.

- Blanc de Noirs: Entirely black grapes, pale yet full of red and dark fruit aromas.

- Non-Vintage Champagne: Multi-year blend aged at least 15 months (12 on the lees) for a consistent house style.

- Vintage Champagne: Base wine produced entirely from a single year, aged at least 36 months, richer and more complex with signature pastry notes.

Cava

Origin: Cava DO in Spain (Catalonia, Navarra, Rioja and more)
Key Grapes: Macabeo, Xarel-lo, Parellada plus Chardonnay, Pinot Noir

Mostly non-vintage and dry, Cava follows the Traditional Method with at least nine months on the lees. Look for fine bubbles and aromas of citrus, lime, yellow apple and chamomile, plus subtle baked apple and nutty notes.

- Reserva: Aged at least 18 months.

- Gran Reserva: Aged 30 months or more, for deeper flavors and complexity.

- Cava de Paraje Calificado: The top tier, single-vineyard wines aged at least 36 months.

Asti

Origin: Asti DOCG, Piedmont, Italy
Key Grape: Moscato Bianco

Sweet, aromatic and low in alcohol, Asti is made by the Asti Method in pressurized tanks. Expect peach, grape, orange blossom, acacia and honey with lively yet soft bubbles. best suited for early drinking.

- Moscato d’Asti: Lightly sparkling, lower alcohol, also DOCG.

- Metodo Classico: A handful of producers use the Traditional Method and age their wines at least nine months on the lees.

Prosecco

Origin: Prosecco DOC (Veneto and Friuli-Venezia Giulia) and Conegliano Valdobbiadene DOCG
Key Grape: Glera (minimum 85%), with Chardonnay, Pinot Bianco, Pinot Grigio allowed

Made by the Charmat (Tank) Method, Prosecco is crisp and fruit-driven with notes of green apple, melon, pear and honeysuckle.

- Superiore Rive DOCG: From one of 43 hillside vineyards, often vintage-dated.

- Superiore di Cartizze DOCG: From the prized Cartizze subzone, with complex fruit and refined bubbles.

- Sui Lieviti: Rare bottle-fermented Prosecco aged at least 90 days on the lees, always bone-dry.

Sekt (Germany)

Origin: Produced in Germany with varying rules by quality tier
Key Grapes: Riesling leads, plus Pinot Noir, Pinot Gris, Chardonnay, Gewürztraminer, Müller-Thurgau and Kerner

Sekt ranges from bone-dry to sweet and is mostly tank-fermented, though the best examples use the Traditional Method.

Sekt: Entry level, often from imported grapes, tank-fermented.

Deutscher Sekt: Grapes must come from Germany, typically sweeter.

Deutscher Sekt b.A.: At least 85% grapes from one of 13 quality regions, region name on the label.

Winzersekt: Estate Sekt; Traditional Method, nine months on the lees, labeled with grape and vintage.