Sparkling wine
/ˈspɑːrkəlɪŋ waɪn/
Sparkling wine is a style of wine that contains high levels of dissolved carbon dioxide (CO₂), creating noticeable effervescence and a persistent stream of bubbles when poured. It is produced either by secondary fermentation (in bottle or tank), by ancestral methods, or by direct carbonation, and includes a wide range of dry to sweet styles made around the world.
Examples
- A bottle of Champagne, Cava, or English sparkling wine served as an aperitif before a formal dinner.
- A glass of Prosecco Spumante poured for a casual weekend brunch or celebration.
- A pétillant-naturel (pet-nat) enjoyed with light appetizers, showing a more rustic, lightly sparkling style.
Etymology
The English term "sparkling wine" combines "sparkling" and "wine." "Sparkling" comes from the Middle English verb "sparclen" or "sparklen," derived from "spark" plus the frequentative suffix "-le," originally referring to emitting sparks or flashes of light; by the 17th–18th centuries it was also used for liquids that glisten or effervesce. "Wine" comes from Old English "wīn," from Latin "vīnum," ultimately from Proto-Indo-European *wóih₁nom, referring to fermented grape juice. Effervescent wines existed in antiquity but were not systematically produced; the modern, deliberate production of fully sparkling wines developed in the 17th–18th centuries, especially in Champagne, and by the 19th century "sparkling wine" was established in English as the generic term for pressurized, bubbly wines regardless of origin.