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Sparkling Wine

Champagne, Prosecco, Cava, Crémant, and everything else worth opening.

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Sparkle Sparkle

Shop Champagne, Prosecco, Cava, Crémant, and more from England to Tasmania. There’s a bottle for the opening toast, the dinner table, and the last pour of the night.

Shop All Sparkling Champagne Prosecco Cava Crémant Under $25 Splurge-Worthy

Popping Right Now The corks flying fastest this week

Sparkling Myths, Debunked

A lot of what people believe about sparkling wine isn’t quite true. Here are six common mix-ups and what’s really going on in your glass.

Champagne

The myth: All sparkling wine is Champagne.

The truth: Champagne is a place, ninety miles east of Paris, and only wine grown and made there gets the name. Everything else is sparkling wine, which is a description, not a demotion.

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Cava

The myth: Cava is cheap Champagne.

The truth: Different grapes, different soil, but the same method: second fermentation in the bottle, and often more time on the lees than an entry-level Champagne gets. Not an imitation, a completely different wine.

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Prosecco

The myth: Prosecco is Champagne made badly.

The truth: Also a different grape, and a different method. Prosecco ferments a second time in a tank rather than a bottle, and that is the point. It keeps Glera’s pear and white-flower notes intact instead of burying them under bread and yeast.

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Lambrusco

The myth: Lambrusco is sweet.

The truth: One era of sweet export bottlings set the reputation and it has never fully lifted. Most Lambrusco made today is secco: bone dry, dark, savory, and built for the table.

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Sparkling Rosé

The myth: Sparkling rosé is the frivolous option.

The truth: Most of it gets its color from still red wine blended into the base, or from real skin contact, which means real red-fruit weight. Rosé Champagne is some of the most expensive wine made anywhere.

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Brut, Extra Dry, and the Scale

The myth: Extra Dry is the driest one.

The truth: The scale runs Brut Nature, Extra Brut, Brut, Extra Dry, Sec, Demi-Sec, Doux. Extra Brut is drier than Brut, and Extra Dry is sweeter than both. Nothing actually tastes sweet until you are well past Brut.

Sweetness scale from Brut Nature (driest) to Doux (sweetest) Shop All Sparkling →
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Sparkling wine from France

FRANCE

One Method, Nine Regions

France makes bottle-fermented sparkling wine in nine regions. Champagne is the most famous. Crémant covers the other eight, from Alsace and the Loire to Burgundy and Limoux, and each one has its own grapes and its own style.

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NORTHEAST FRANCE

Champagne

Chalk soils and a cold climate give it fine bubbles and notes of toast and brioche. Seven grapes are allowed, but nearly every bottle is Chardonnay, Pinot Noir or Meunier. Built to age.

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SOUTH OF FRANCE

Crémant

Chenin Blanc in the Loire, Riesling and Pinot Blanc in Alsace, Chardonnay in Burgundy. Same method, distinct regional character, easygoing prices.

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Worth Knowing

“Crémant” is not a lesser category. It is a legal term for French sparkling wine made by the traditional method outside Champagne, with its own rules on hand-harvesting, pressing and minimum ageing. Limoux, in southern France, has records of sparkling wine dating back to 1531.

Featured Sparkling from France

Sparkling wine from Italy

ITALY

From Aperitivo to Dessert

Italy did not settle on a single idea of what a sparkling wine should be. Northern Italy makes sparkling wine in every style: fresh and floral, aged and serious, red and dry, sweet and low in alcohol.

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VENETO

Prosecco

Made from the Glera grape in pressurized tanks to keep it fresh, fruity and lightly floral. The steep Conegliano Valdobbiadene hills make the serious version; look for Superiore on the label.

Shop Prosecco →

LOMBARDY, TRENTINO, EMILIA-ROMAGNA, PIEDMONT

Beyond Prosecco

Franciacorta and Trentodoc are bottle-fermented and aged for depth. Lambrusco is red, dry and fizzy. Asti is sweet and low in alcohol.

Shop Franciacorta → · Shop Trentodoc → · Shop Lambrusco → · Shop Asti →

Worth Knowing

Prosecco takes its name from a village near Trieste, and Prosecco Rosé, made with a splash of Pinot Nero, only became official in 2020.

Featured Sparkling from Italy

Sparkling wine from Spain

SPAIN

Cellars Cut Into the Rock

Nearly all Cava comes from Penedès, west of Barcelona, where cellars run for miles under the hills and the wine rests on its lees in the cool and dark for months, sometimes years. Spain has made it by the traditional method since the 1870s.

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PENEDÈS

Cava

Three native grapes, Macabeo, Xarel·lo and Parellada, give it a fresh, citrusy, slightly savory character, at a price that invites a second bottle.

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PENEDÈS

Corpinnat

In 2019, a group of top local growers left the Cava DO to set stricter rules: organic, hand-picked, pressed on the estate, aged at least 18 months, and made mostly from native grapes like Xarel·lo.

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Worth Knowing

Cava’s top tier, Paraje Calificado, comes from single vineyards and ages for at least three years before release.

Featured Sparkling from Spain

Sparkling wine from around the world

REST OF THE WORLD

Cold Places, Everywhere Else

It all starts with cool weather: grapes ripen slowly, keeping the bright acidity that makes sparkling wine taste fresh and the modest sugar a good base wine needs. That cool can come from latitude, altitude or ocean air, which is why great bubbles come from expected places like England and Germany, and surprising ones like New Zealand, South Africa, Argentina’s high-altitude Mendoza, and the hills of southern Brazil. Every place adds its own accent. Here’s where to start:

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KENT, SUSSEX, HAMPSHIRE

England

The chalk beneath northern France surfaces again across the Channel, and cool summers keep the acidity bright. Mostly Chardonnay, Pinot Noir and Meunier, planted seriously since the late 1980s.

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CALIFORNIA, OREGON, NEW YORK

United States

French sparkling houses came to California’s foggiest corners, Carneros and Anderson Valley, in the 1970s and ’80s. Oregon’s Willamette Valley makes crisp Chardonnay and Pinot Noir bubbles, and New York’s Finger Lakes are known for sparkling Riesling.

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MOSEL, RHEINGAU, PFALZ

Germany

Germany is one of the world’s biggest sparkling wine markets, and most of its Sekt is mass-produced. Grower Sekt is another story: estate Riesling or Pinot, bone-dry and piercing.

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LOWER AUSTRIA, BURGENLAND

Austria

Austrian Sekt has a three-tier quality system written into law. The top tier, Große Reserve, is hand-harvested and aged at least 30 months. Grüner Veltliner adds a white-pepper snap.

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ROBERTSON, FRANSCHHOEK, STELLENBOSCH

South Africa

Cap Classique is South Africa’s name for the traditional method, made here since 1971, mostly from Chardonnay and Pinot Noir. Robertson’s limestone soils, rare in South Africa, keep the wines fresh and precise.

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TASMANIA, ADELAIDE HILLS, YARRA VALLEY

Australia

Tasmania, Australia’s coolest wine region, makes many of the country’s finest traditional-method sparklers. The Adelaide Hills and Yarra Valley add elegant, cool-climate styles.

Shop Australian Sparkling →

Featured Sparkling from Around the World

Sparkling red wine

THE WILD CARD

Sparkling Reds

Red wine with bubbles sounds like a mistake right up until it lands next to food. Served chilled, from bone-dry to gently sweet, it brings dark fruit that stands up to smoky, rich dishes, plus enough lift to keep a big meal from sitting heavy. The most underrated shelf in the store.

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EMILIA-ROMAGNA

Lambrusco

Made from a family of local Lambrusco grapes, from pale, zippy Sorbara to deep, grippy Grasparossa. Dark berries and a faintly bitter finish. Serve it cold, the way they do in Modena at lunch.

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PIEDMONT

Brachetto d’Acqui

The Brachetto grape makes it low in alcohol and gently sweet, with notes of roses and wild strawberries. The one sparkling red that genuinely belongs with dessert.

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AUSTRALIA

Sparkling Shiraz

Shiraz with bubbles: deep purple, peppery and plush, usually with a touch of sweetness. A staple at Australian barbecues and Christmas dinner.

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Red, Chilled, Fizzy

At the Table

Food Pairings

Acid cuts through fat, bubbles reset your palate, and salt makes fruit taste brighter. Six dishes that prove it.

I.The Dish

Fried Chicken

The WineBrut Champagne. Acid and fine bubbles slice through the crunch and the grease. Every sip resets your palate like a squeeze of lemon.

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Illustration of a plate of fried chicken
Illustration of a pizza diavola
II.The Dish

Pizza Diavola

The WineDry Lambrusco. Spicy salami, tomato and mozzarella meet dark fruit, acid and bubbles. The fourth slice tastes as good as the first.

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III.The Dish

Chips, Olives & Marcona Almonds

The WineCava. Salt softens Cava’s edges and brings out its fruit, and Cava’s crispness sends you back for more salt. A loop worth getting stuck in.

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Illustration of bowls of chips, olives and Marcona almonds
Illustration of tacos al pastor
IV.The Dish

Tacos al Pastor

The WineExtra Dry Prosecco. A touch of sweetness cools the chile and plays off the pineapple. Light enough to keep up with a second round.

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V.The Dish

The Holiday Roast

The WineSparkling Shiraz. Juicy, peppery and served chilled, it handles turkey, ham and every side on the table.

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Illustration of a holiday roast
Illustration of steak frites
VI.The Dish

Steak Frites

The WineSparkling Rosé. Red-fruit weight for the steak, acid for the butter, bubbles for the fries.

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