Sparkling Wines

Sparkling wine is the most difficult to make as it involves two fermentations in order to create it. Sparkling wines under various names are created all over the world as early as 1500. Some wines use yeast and sugar in the fermentation to create the bubbles and in less expensive wines carbon dioxide is injected.

Champagne

Champagne is exclusively from the Champagne region of France using Pinot Noir, Pinot Meunier grapes and white Chardonnay. Secondary natural fermentation creates the bubbles in this case. Champagne was first created by accident and was called the “devils wine” because the corks would pop or bottles would explode.

Brut

Applies to Champagne and all sparkling wines. Brut is the driest and should not taste sweet at all. There is even extra-Brut or extra dry sparkling wines. Pairs well with cheese, light canapes, seafood dishes and oysters.

Prosecco

es it much less expensive to make. Prosecco is made from a grape called Glera that actually dates back to Roman times. Because Prosecco does its second fermentation in steel tanks rather than bottles it makes it much less expensive to make. The very first Bellini was made in 1948 with Prosecco and not champagne.

Blanc de Blancs

Blanc de Blancs is made entirely from Chardonnay grapes. Apple, pear, lime, strawberry and cherry essence with a touch of yeasty bread flavors. Pairs very well with cheeses, seafood, smoked fish, caviar and salty foods.

Original Source: Different Styles of Sparkling Wine