Editing Sparkling wine (section)

==Other European sparkling wine==

===Cava===
{{Main|Cava (Spanish wine)}}
[[File:Semi Seco rosado cava.jpg|left|thumb|upright|A ''semi-seco'' (semi-dry) rosado Cava]]
'''Cava''' is the name of a type of Spanish (mostly in [[Catalonia]] but also in other regions such as [[Valencia]], [[La Rioja (Spain)|La Rioja]], [[Aragon]], [[Extremadura]]) white or pink sparkling wine produced mainly in the [[Alt Penedès|Alto Penedés]] in Catalonia, 40&nbsp;km to the south west of Barcelona, with the ''[[méthode champenoise]]'' but grape varieties different from grapes used in Champagne making. Cava is a Greek term that was used to refer to a "high end" table wine or wine cellar, and comes from the Latin word "cava" which means cave in English. Caves were used in the early days of Cava production for the preservation or aging of wine.<ref name="Oxford pp 143-144">J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pp 143–144, Oxford University Press 2006 {{ISBN|0-19-860990-6}}.</ref> Today Cavas have become integrated with Catalan and also Spanish family traditions and is often consumed at any kind of celebrations (baptism, marriages, banquets, dinners and parties). The sparkling wine of Cava was created in 1872 by [[Josep Raventós]]. The vineyards of Penedés were devastated by the [[phylloxera]] plague, and the predominantly red vines were being replaced by large numbers of vines producing white grapes. After seeing the success of the Champagne region, Raventós decided to create the dry sparkling wine that has become the reason for the region's continued success. In the past the wine was referred to as ''Spanish Champagne'' (no longer permitted under EU law), or colloquially as ''champaña'' in Spanish.<ref name="MacNeil pp 455-460">K. MacNeil ''The Wine Bible'' pp 455–460 Workman Publishing 2001 {{ISBN|1-56305-434-5}}.</ref>

Cava is produced in varying levels of [[sweetness of wine|dryness of the wine]] which are: brut nature, brut (extra dry), seco (dry), semiseco (medium) and dulce (sweet). Under Spanish ''[[denominación de origen]]'' laws, Cava can be produced in six wine regions and must be made according to the ''Traditional Method'' with second fermentation in the bottle and uses a selection of the grapes [[Macabeu]], [[Parellada]], [[Xarel·lo]], [[Chardonnay]], [[Pinot noir]], and [[Subirat]]. Despite being a traditional Champagne grape, Chardonnay was not used in the production of Cava until the 1980s.<ref name="MacNeil pp 455-460"/>

==={{Anchor|Espumante}}{{Anchor|Frizante}}Portuguese sparkling wine===
[[Espumante]] ({{IPA|pt|ɨʃpuˈmɐ̃tɨ}}) is the Portuguese version of a sparkling wine. Unlike Cava, which is produced solely in northern climates, Espumante is not only produced in the northern wet region of Vinho Verde, but also throughout Portugal all the way to the southern region of the Alentejo, known for its extreme temperatures and arid climate.

While Spain has one regulating body, DOC Cava, spread across several different political regions, quality Espumante is produced solely in DOC Bairrada, located just south of Vinho Verde. In order for a wine to be certified as a quality Espumante from DOC Bairrada, it must be made in the traditional champagne (indicating the year of harvest) and stamped with the VEQPRD (Vinho Espumante de Qualidade Produzido em Região Determinada) certification.

VFQPRD is a regional sparkling wine made in the traditional champagne, charmat or transfer method in one of the following determined regions: [[Douro]], [[Tejo VR|Ribatejo]], [[Rios do Minho VR|Minho]], [[Alentejo]] or [[Lisboa VR|Estremadura]].

[[VQPRD]] is a sparkling wine that can be made by injecting the wine with gas in the traditional champagne, charmat, transfer method anywhere in Portugal.

Espumoso is the cheapest and lowest level of sparkling wine, made by injecting the wine with {{CO2}}.

Top-quality Espumantes can be found in [[Bairrada]] region and in [[Távora-Varosa DOC|Távora-Varosa]] sub region – [https://murganheira.com/home/ Murganheira] is an example of high-quality Espumante from this region.

==={{Anchor|Spumante}}{{Anchor|Frizzante}}Italian sparkling wine===
{{redirect-distinguish|Spumante|Spumoni}}
[[File:Moscato d'asti.jpg|left|thumb|upright|A lightly sparkling Moscato d'Asti]] According to etymological sources, the term ''spumante'' was not used in a wine context until 1908, more than 40 years following the first Italian sparkling wine using the ''méthode champenoise'' produced by Carlo Gancia which was then sold as "Moscato Champagne".<ref name=wofw-franc>{{cite web |last=Stevenson |first= Tom, ''The World of Fine Wine'' |title=Savor: Franciacorta de Meglio in Meglio |url=http://www.jeremyparzen.com/publications/franciacorta.pdf |date=June 2008 |url-status=dead |archive-url=https://web.archive.org/web/20110713102047/http://www.jeremyparzen.com/publications/franciacorta.pdf |archive-date=13 July 2011}}</ref>

Sparkling wines are made throughout Italy but the Italian sparkling wines most widely seen on the world market are the [[Prosecco]] from [[Venetian wine|Veneto]], [[Franciacorta DOCG|Franciacorta]] from [[Lombardia (wine)|Lombardy]], [[Asti wine|Asti]] from [[Piemonte (wine)|Piedmont]] and [[Lambrusco]] from [[Emilia (region)|Emilia]]. The [[Trento DOC]] is also famous. Though Franciacorta wines are made according to the traditional method, most Italian sparkling wines, in particular Asti and Prosecco, are made with the [[Sparkling wine production#Charmat method|Charmat method]].

Asti is a slightly sweet wine made from the [[Muscat (grape)|Moscato]] grape in the province of [[Asti]]. The wine is noted for its low alcohol levels around 8% and fresh, grapey flavors. [[Moscato d'Asti]] is a ''frizzante'' style slightly sparkling version of Asti;<ref name="Dummies pp 61-62">M. Ewing-Mulligan & E. McCarthy ''Italian Wines for Dummies'' pp 61–62, Hungry Minds 2001 {{ISBN|0-7645-5355-0}}.</ref> it is sweeter and contains even less alcohol, typically around 5.5%.

[[File:Italian prosecco.jpg|upright|thumb|A [[Prosecco]] sparkling wine from Italy]]
The Franciacorta region, located northwest of [[Brescia]], is home to the largest segment of Italian sparkling wine production. Made predominately from Chardonnay and [[Pinot blanc|Pinot bianco]], sparkling wine labeled under the Franciacorta DOCG is permitted to include no more than 15% Pinot nero. Both vintage and non-vintage Franciacorta sparkling wines are made which require 30 and 18 months, respectively, of aging on the lees.<ref name=wofw-franc/><ref name="Dummies pp 95-98">M. Ewing-Mulligan & E. McCarthy ''Italian Wines for Dummies'' pp 95–98, Hungry Minds 2001 {{ISBN|0-7645-5355-0}}.</ref> Franciacorta Satèn, a ''Blanc de blancs'', is produced with the reduced 4.5 [[Standard atmosphere (unit)|atmospheres]] of pressure instead of 6 for an expression of softness.<ref name=wofw-franc/>

Trento DOC is an appellation for white and rosé sparkling wines made according to the méthode traditionnelle. Chardonnay, Pinot noir, Pinot blanc and Pinot Meunier grapes are used. There is a maximum vine yield of 150 q.l. per hectare for all varietals, and a maximum grape yield of 70%. The wines must rest for a minimum of 15 months on their lees for non-vintage, 24 months for vintage, and 36 for riserva. Minimum alcohol content must be of 11.5%, or 12% for riserva. Trento DOC wines are distinguished by their straw-yellow color.

[[Prosecco]] is made in both fully sparkling (''spumante'') and lightly sparkling (''frizzante'') styles. The wine is produced in the cool hills around the town of [[Valdobbiadene]] and are generally dry but sweeter examples are produced.<ref name="Dummies pp 129-130">M. Ewing-Mulligan & E. McCarthy ''Italian Wines for Dummies'' pp. 129–130, Hungry Minds 2001 {{ISBN|0-7645-5355-0}}.</ref>

'''v.f.q.p.r.d.''' (Vini frizzanti di qualità prodotti in regioni determinate): [[Quality wines produced in specified regions|quality ''vini frizzanti'' made within defined regions]] are generally labeled as such.

===Sekt===
'''Sekt''' is a German term for some sparkling wine. The majority of Sekt produced (around 95%) is made by the Charmat method with the remaining premium Sekt being made according to the ''méthode traditionnelle''. Cheap sparkling wine made with {{CO2}} injection must not be called Sekt, but rather ''Schaumwein'' (German for sparkling wine, literally "foam wine"), while semi-sparkling wine is called ''Perlwein''. According to CJEU (Court of Justice of the European Union) regulation, Sekt and the Term „Qualitätsschaumwein“ (German for quality sparkling wine) are the same. Quality sparkling wine is defined by means of precise specifications, including at least 10 per cent alcohol content and {{convert|3|bar|psi}} pressure in the bottle, among other things. For quality sparkling wines PSR (produced in specified regions), additional geographical regions (storage sparkling wine) and vintage specifications (vintage sparkling wine) are permitted. Around 90 percent of Sekt is made at least partially from imported wines from [[Italy (wine)|Italy]], [[Spain (wine)|Spain]] and [[France (wine)|France]]. Sekt labeled as ''Deutscher Sekt'' is made exclusively from German grapes, and ''Sekt b.A.'' (''bestimmter Anbaugebiete'', in parallel to ''[[QbA|Qualitätswein b.A.]]'') only from grapes from one of the 13 quality wine regions in Germany.

[[File:Kurzzeitfotografie sektkorken 06-19-s02 2017-09-03 01 hinnerk-ruemenapf exif.jpg|upright|left|thumb|Opening a bottle of ''Sekt'' ([[high-speed photography]]). The sudden drop of pressure causes a huge drop of temperature. The moisture in the air freezes, creating a smoke of tiny ice crystals.<ref>{{cite web |url=https://www.chemistryviews.org/details/ezine/889289/Sparkling_Wine_Champagne__Co__Part_2/ |publisher=Chemistry Europe (chemistryviews.org)  |work=Sparkling Wine, Champagne & Co |title=Sparkling Wine, Champagne & Co – Part 2 |date=17 December 2010 |access-date=17 April 2023}}</ref><ref>Prof. Klaus Roth: ''Sekt, Champagner & Co. So prickelnd kann Chemie sein'' in ''Chemie unserer Zeit'' 8. Dezember 2009: Vol. 43, Issue 6, S. 418–432 [[doi:10.1002/ciuz.200900520]]</ref><ref>Prof. Klaus Roth: ''Chemische Köstlichkeiten'', Wiley-VCH Verlag GmbH & Co. KGaA, 2010, ISBN 978-3527327522, S. 47</ref>]]
Some of the premium wines are often made using the [[Riesling]], [[Pinot blanc]], [[Pinot gris]] and [[Pinot noir]] grapes, with much of it drunk locally rather than exported. These Sekts are usually vintage dated with the village and vineyards that the grapes are from.<ref name="MacNeil pp 528-529, 583">K. MacNeil ''The Wine Bible'' pp. 528–529, 583 Workman Publishing 2001 {{ISBN|1-56305-434-5}}.</ref> Premium Sekt b.A. produced in smaller lots is often referred to as ''Winzersekt'' (winegrower's Sekt), since it is typically produced by a producer which has vineyards of his own, rather than by the large Sekt-producing companies (''Sektkellereien'') which buy grapes or base wine on a large scale for their production. In Austria, the corresponding term is ''Hauersekt''.

German production of sparkling wines dates back to 1826, when G. C. Kessler & Co. was founded in [[Esslingen am Neckar]] by [[Georg Christian Kessler]] (1787–1842), who had previously worked at the Champagne house [[Veuve Clicquot]] from 1807 to 1826. The names used by the German producers for their sparkling wines in the 19th century were "Mousseux", "Sect" or "Champagne" (or ''Champagner''), although "Sekt" already appears as a term and spelling in 1805 (see [[Weltsekttag]]) and from the late 18th century onwards begins to appear in technical manuals published for the use of wine merchants, vintners and [[Oenophilia|oenophiles]] in general.<ref name="Schedel p 306">[https://books.google.com/books?id=zKv49tqFAWcC&dq=sekt%20wein&pg=PA306] Johann Christian Schedel ''Neues und vollständiges Handbuch für Weinhändler, Kommissionaire, Speditörs und alle Weinliebhaber überhaupt'', Leipzig 1790, p. 306.</ref> The 1919 [[Treaty of Versailles]] forbade Germany the use of this name, long before European Union regulations prohibited its use outside the Champagne region. Sekt was initially an informal German name for sparkling wine, coined in Berlin 1825, but was in common use by the 1890s. Germany long attempted to have the name Sekt reserved for sparkling wine from countries with German as an official language, but these regulations were annulled by the [[European Court of Justice]] in 1975. Another legal decision in the 1970s abolished the large producers' monopoly on Sekt production, allowing [[winemaking cooperative]]s and individual winegrowers to produce and sell their own sparkling wines. Together, these two decision produced the situation of the name Sekt being possible to apply to sparkling wines of varying quality level.

Sekt typically comes with a ''[[muselet]]'' (safety cage) to hold the cork in place despite its considerable {{CO2}} pressure. It also comes with a ''Schaumwein'' tax, which since 2005 has been {{convert|136|€/hl|€/USgal €/impgal|2}}, corresponding to €1.02 per {{convert|0.75|L|USoz|adj=on}} bottle.<ref>{{cite web |url=https://www.gesetze-im-internet.de/schaumwzwstg_2009/__2.html |publisher=Bundesministerium der Justiz |work=Gesetz zur Besteuerung von Schaumwein und Zwischenerzeugnissen (SchaumwZwStG) |title=§ 2 Steuertarif |access-date=17 May 2008}}</ref> This tax was famously introduced by [[Wilhelm II, German Emperor|Emperor Wilhelm II]] in 1902 to fund the expansion of the [[Kaiserliche Marine|Imperial Navy]].

Germans also call some similar foreign wines ''Sekt'', like ''{{ill|Krimsekt|de}}'' (often red) from [[Crimea]].

In Austria, Sekt is often made in the ''méthode champenoise'' with the [[Welschriesling]] and [[Grüner Veltliner]] grapes giving the wine a golden hue color. Sparkling [[rosé]] are made from the [[Blaufränkisch]] grape.<ref name="MacNeil pp 528-529, 583"/> Austria's history of producing sparkling wine dates back to the [[Austro-Hungarian empire]]. Most Austrian Sekt producers are based in [[Vienna]] and source their grapes from the [[Weinviertel]] region in [[Lower Austria]]. Like its German counterpart, Austrian Sekt can be made [[trocken]] (dry) or [[halbtrocken]] (medium dry).<ref name="Oxford p 620">J. Robinson (ed) ''"The Oxford Companion to Wine"'' (3rd ed.) p. 620, Oxford University Press 2006 {{ISBN|0-19-860990-6}}.</ref>

The first Austrian producer of sparkling wine was [[Robert Alwin Schlumberger]], who presented his first sparkling wine in 1846 under the name ''Vöslauer weißer Schaumwein'' (White sparkling wine of Vöslau). It was produced from [[Blauer Portugieser]] grapes growing in vineyards in [[Bad Vöslau]] which Schlumberger bought in 1843, and the sparkling wine was an immediate success. [[Stuttgart]]-born Schlumberger had worked in the Champagne house [[Ruinart (champagne)|Ruinart]] before he moved to [[Vienna]] in 1842.<ref>[http://www.wein-plus.eu/en/Schlumberger_3.0.2673.html Wein-Plus Glossar: Schlumberger], accessed on 6 March 2013.</ref>

The first facility to produce Sekt following the original French recipe was founded in 1825 in [[Pressburg]] ([[Bratislava]]) by Johann Fischer and Michael Schönbauer, both local burghers. The company, later renamed ''Hubert J.E.'' after J.E. Hubert of the Hubert family, which bought the company from Johann Fischer in 1877, continues to produce sekt until today.

===Pezsgő===
The [[Hungarian (wine)|Hungarian]] equivalent for sparkling wine is '''{{lang|hu|pezsgő}}'''. The beginning of significant sparkling wine production in Hungary is dated back to the first half of the 19th century. The first wineries of sparkling wine were founded near [[Pozsony]] (today [[Bratislava]], Slovakia) by Johann Fischer and Dr. Michael Schönbauer in 1825 (the first in Central-Europe) and Esch és Társa in 1835. A couple of decades later the main producers moved to the [[Buda Hills]] and [[Budafok]] nearby the capital creating a new center of production, the so-called "Hungarian Champagne" still existing nowadays. At the end of the 19th century the two most important wineries were [[Törley|József Törley és Társa]] moving from [[Reims]], France to Budafok in 1882 and Louis és César-François founded in 1886. After the [[Hungarian People's Republic|Soviet era]] the Hungarian wine sector was reborn. New and old wineries are seeking for the forgotten roots. Most of the Hungarian sparkling wines are made by the charmat and transvasée methods and a small but steadily growing amount by the traditional, {{lang|hu|champagneois}} method. The sorts of grape used during production can be international like Chardonnay, Pinot noir, Riesling, [[Muscat Ottonel]], [[Muscat Lunel]] or natives like [[Olaszrizling]], [[Kékfrankos]], [[Furmint]], [[Királyleányka]], [[Hárslevelű]], [[Kéknyelű]] and [[Juhfark]].<ref>Gábor Rohály (ed) "Magyar Bor Könyve" pp. 94–97, Akó Press 2001, {{ISBN|963-00-7729-9}} {{in lang|hu}}.</ref>

===Sovetskoye Shampanskoye===
{{main|Sovetskoye Shampanskoye}}
In the Soviet Union, sparkling wine was produced under the name Soviet Champagne, or [[Sovetskoye Shampanskoye]]. Most of this variety is sweet. This designation continued to be used for sparkling wine produced in several countries formerly part of the Soviet Union, including [[Georgia (country)|Georgia]], [[Armenia]], [[Belarus]], [[Moldova]], Russia and [[Ukraine]]. Most likely, the name has stuck since Sovetskoye Shampanskoye was one of the few products or brands of the Soviet era which were seen as luxurious.{{citation needed|date=May 2019}} Often the names have been altered to fit the exact country, e.g. Georgian Champagne. Nowadays, it is more common to encounter Sovetskoye Shampanskoye produced in a dry or semi-dry style. The products have some international popularity, thus Russian made dry and semi-dry versions can be found in the European markets and Moldovan made semi-sweet version from [[Muscat (grape)|Muscat grapes]] has been regularly available in the United States.

===Romanian sparkling wine===
{{Unreferenced section|date=February 2021}}
In Romania, sparkling wine is mostly made in [[Panciu]]. The same traditional method is used in [[Azuga]], where the mountain climate is perfect for the second fermentation of white and rose sparkling wines in passively cooled above-ground cellars. Grapes used (obviously not grown in this climate) are [[Chardonnay]] and a mix of [[Chardonnay]] and a Romanian variety called [[Fetească Regală]]. Rhein Azuga Cellars, now owned by [https://dar1892.com/ Domeniile Alexandrion Rhein 1892], was established in 1892 and still uses the same methods and even tools from that era. In 2006, they have become once again official supplier to the [[Hohenzollern-Sigmaringen of Romania|Royal House of Romania]], after having this honor between 1920 and 1947. Their Rhein Extra, still produced in the same building, was served at the coronation of [[Ferdinand I of Romania|King Ferdinand I]] at [[Alba Iulia]] in October 1922. Another well known producer of sparkling wine is Carastelec; their brand is called [https://www.carastelecwinery.com/en/carassia-en Carassia], they use traditional method and they make Blanc de Blanc Classic Brut, Rose Classic Brut (from Chardonnay, Pinot Noir & Meunier), a Classic Brut (from Chardonnay, Pinot Noir & Meunier) and Carassia Vintage 773 Brut. All their sparkling wines received numerous medals.

===English sparkling wine===
{{Main|English sparkling wine}}
Commercial production of bottle fermented sparkling wines from grapes grown in England started in the 1960s, although there has been a longer history of sparkling wines made in the UK from imported grapes. In the 1980s, some English winemakers started to grow the grape varieties as used in Champagne – Chardonnay, Pinot noir and Pinot Meunier – and in the ensuing decades availability of English sparkling wines made from these varieties increased. Today, there are over 100 vineyards in England producing sparkling wines with Nyetimber, Ridgeview and Chapel Down being some of the largest producers.<ref name="UKVA">{{cite web |url=http://www.englishwineproducers.com/ |title=United Kingdom Vineyards Association |publisher=Englishwineproducers.com |access-date=17 May 2014}}</ref> In 2010, Chardonnay and Pinot noir were the two most commonly planted grape varieties in English vineyards. Along with Pinot Meunier, the three varieties combined accounted for around 40% of vines planted, which appears to reflect a significant growth in interest in English sparkling wines. Other varietals used are [[Auxerrois blanc|Auxerrois]], [[Seyval blanc]], [[Müller-Thurgau]], [[Reichensteiner]], and [[Bacchus (grape)|Bacchus]]. To put that in context, the current yield for all types of English wine averages to around 2 million bottles annually.<ref name="FSA--stats">{{cite web |url=http://www.food.gov.uk/enforcement/sectorrules/winestandards/ |title=UK Food Standards Agency, Wine Standards Branch |publisher=Food.gov.uk |date=19 July 2006 |access-date=17 May 2014 |archive-date=7 June 2012 |archive-url=https://web.archive.org/web/20120607174709/http://food.gov.uk/enforcement/sectorrules/winestandards/ |url-status=dead }}</ref>

===Ukrainian sparkling wine===
[[File:Sparkling-wine-Lacarin.jpg|thumb|Sparkling wine in Christof Lacarin winery in [[Shabo, Ukraine|Shabo]]]]
In Ukraine, sparkling wine ({{langx|uk|ігристе вино}}, {{transliteration|uk|ihryste vyno}}) is mostly being produced in the [[Southern Ukraine|south]] of the country, particularly in [[Bessarabia]], Prychornomoria and [[Crimea]]. Those regions are located around the [[46th parallel north]], just as Champagne in France, which allows the production of the highest quality wine. [[Transcarpathian Oblast|Transcarpathia]] is also an important wine-making region in Ukraine. The varietal diversity of grapes in Ukraine is represented by the international and autochthonous varieties. The most renowned autochthonous variety is Telti Kuruk, cultivated on the [[Shabo, Odessa Oblast|Shabo]] terroir. The most widely planted selected variety is Odeskyi Chornyi (Alibernet) and Sukholymanskyi Bilyi, while Saperavi, Aligote, Rkatsiteli, Cabernet Sauvignon, Chardonnay, and Riesling are the most popular international varieties.<ref>{{Cite web |url=http://www.ukr.wine/index.html |title=Wines of Ukraine – Ukrainian wineries and wines |website=ukr.wine}}</ref> One of the most popular Ukrainian sparkling wine manufacturers is Artwinery, which is the largest manufacturer in Eastern Europe of sparkling wines created according to the traditional (Champenoise) method. Another famous Ukrainian winery, Shabo, has a sparkling wine house near its terroir that covers a total area of 1.4 hectares and ensures quality at all stages of production.<ref>{{Cite web |url=http://www.ukr.wine/wineries.html |title=Wineries – Wines of Ukraine |website=ukr.wine}}</ref>