is carbonated wine. The alcohol in carbonated beverages of any type is absorbed more quickly than is that is uncarbonated beverages.(Ref: Fun Facts: "Health and Safety," item #20)
Bubbling wine made usually from Pinot Noir and Chardonnay grapes. When made in the Champagne region of France, it's called Champagne. Napa Valley vintners respect the French rights to that term, and call theirs "sparkling wine".
wine subordinate to a re-fermentation that can take place in great containers (Charmat Method) or in bottle (classic or Champenois Method) as to assume "the foam taking" consisting in the carbondioxide development at a pressure of at least 5 atmospheres. They can be white, rosé but also red. According to the presence or not of the sugars, You can have the amiable type, half-dry (demi-sec), dry (brut, extra-brut).
A wine with bubbles created by a natural fermentation.
Wine that undergoes a secondary fermentation in a vat (charmat process) or bottle (champagne) and thus becomes effervescent through the formation of bubbles of carbon-dioxide.
a wine that contains bubbles of carbon dioxide (CO2) gas. The three most common production methods are 1) the Champagne method or Methode Champenoise: a wine is bottled and fermented again in the bottle, trapping the bubbles 2) the Bulk or Charmat method: the second fermentation takes place in a tank instead of a bottle-it's more efficient 3) Carbonation or Injection: the wine is injected with CO2. In the European Union, only wine made in the Champagne region of France can be called Champagne. In other countries, such as the USA, we may use the name Champagne, but many choose not to in deference to the region that invented it and perfected it.
Effervescent wine containing significant levels of carbon dioxide.
These are wines whose alcoholic fermentation has taken place in small containers or in the bottle itself, thus acquiring a considerable amount of gas.
A type of wine, usually white, that is effervescent with bubbles of carbon dioxide gas which sparkle as they rise to the surface. While champagne is the best-known, sparkling wines are produced in almost every wine region in the world. They are generally at their best when made by the méthode champenoise, acquiring their sparkle through a secondary fermentation inside a sealed bottle which prevents the gas from escaping. Inferior versions may be made by carbonation, the injection of carbon dioxide gas into the wine. There are many styles of sparkling wine and these vary greatly both in sweetness and in the amount of effervescence. Sparkling wines in France are called mousseux for fully sparkling, pétillant for lightly sparkling, and perlant for very lightly sparkling. The Italian equivalents are spumante, frizzante and frizzantino. Crémant is another type of sparkling wine from France, while the predominant sparkling wine from Italy is spumante, from Germany Sekt, and from Spain cava. See also Charmat method.
In the best sense, this is a wine that has retained the natural carbon dioxide gas that is a by-product of fermentation. Champagne and all Method Champenoise or Traditional Method sparklers including most from California and Australia, as well as Cava from Spain exemplify this category. The lower end of this category is made up of products that, like soft drinks, are carbonated.
Wines containing bubbles of carbon dioxide gas (a byproduct of fermentation).
Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide results from natural fermentation, either in a bottle as with the méthode champenoise, or in a large tank designed to withstand the pressures involved, as in the charmat process. In some parts of the world, the word “champagne†is used as a synonym for sparkling wine, although laws in most countries reserve the word champagne for a specific type from the Champagne region of France.
