Where do bubbles in sparkling wines come from?
As mademoiselle Wine Folly: I am a red wine drinker. Getting older, and improving my taste, I now appreciate white wine for its delicacy. But sparkling wine has always been a nice way for me to celebrate in avoiding strong alcohol and calories.
There are different ways to make sparkling wine from the Traditional method to the carbonate method. All this difference will have an impact on the price. The most expensive will be Champagne, so if you want to have a very good value for money go for Cava, Franciacorta, french Crémant d’alsace, de Bourgogne or du Jura or either Blanquette de Limoux, they are usually lighter, and you don’t need food to appreciate them.
The quality of the bubbles show the quality of the wine and of its method. Bubbles in a large amount, strong, and tinny will be the evidence of an excellent sparkling wine.
Mademoiselle Wine Folly did a great poster to show the different methods:
Sugar dosage in Champagne:
-extra-brut : entre 0 et 6 g/l de sucre
-brut nature : moins de 3g/l
-brut : moins de 12 g/l
-extra dry : de 12 à 17 g/l
-sec (ou dry) : de 17 à 32 g/l
-demi-sec : de 32 à 50 g/l
-doux : plus de 50 g/l
Calories in Alcohol
Champagne is one of the less caloric white wine when is extra brut. Less alcohol and fewer calories, Champagne it’s in my view the best option for aperitif. You can see below a pictures showing the difference between all the alcohol:
White wine can be light in its dryer version but can be very caloric when you go for aromatic grapes (Riesling, Gewürztraminer) or its dessert, late harvest version or either vin doux naturel (Muscat, Gewürztraminer, Banyuls).
Red is usually the same, take care of them from very warm areas, the sun gives more sugar into the grapes. More sugar=more alcohol=more calories.
Where do bubbles come from in sparkling wines?
If you want to know more about the different methods to do sparkling wines read the post below from Mademoiselle Wine Folly.