Sparkling wine and champagne are often confused due to their similar effervescence and trademark “pop”. True champagne is fermented and bottled from France. It is, in fact, named after the city called Champagne, France.
They are made from grapes grown in this mild climate with chalky and mineral-rich soil, and only a handful variety of grapes are allowed to be used as a base or “cuvée”, (the first and most concentrated juice). But don’t confuse Champagne and sparkling wine due to their bubbly nature. We must have had Cava or Prosecco whilst a celebration or a party. However, these all are sparkly like champagne but certainly differ from each other in a number of aspects. These type of wines bubble when poured in a glass and their names are usually associated with the region or country they come from. The origination of sparkly wines come from ancient days and the story goes back to the 1600s. It is said to be prepared for the first time by a monk named Dom Perignon. The age-old fermentation method of preparing sparkly wines is known as the traditional process, however, in modern days it is also prepared using methods such as Méthode Champenoise (Champagne method) or Metodo Italiano (Charmat-Martinotti).
Fermenting using the champagne method takes almost a span of fifteen months to prepare a single bottle of wine, therefore it can be very time to consume and expensive. In the second method, the wine is transferred from its first fermented stage directly into a pressurized tank to let the carbon-di-oxide get absorbed into the beverage. This is then bottled and shipped at comparatively lower costs. The market players are striving to offer the French elegance combined with an American appeal and price-point. They are setting their norms to create affordable yet versatile to celebrate life’s occasions.
Wine growing, manufacturing, trade has undergone a long development since historic times. Importing countries have global imports as a rise in demand for this wine has been observed to increase in the course of time. The major players are increasing their production rates using Charmat-Martinotti and other modern-day techniques to capitalize on the growing demands in the global market.