Discover Sparkling: European Sparkling

Written by
Vintage Cellars
October 1, 2018
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When you’re on the hunt for affordable fizz and eager to venture outside Australia’s (and Champagne's) borders, Prosecco from Italy, Cava from Spain and Crémant from France are your

Prosseco Sparkling

Italian prosecco is the big success story of global sparkling, accounting for a large proportion of the global growth in sparkling consumption. It’s refreshing, affordable and immensely popular as an apéritif. The top prosecco producers have worked to maintain the reputation of this category as others have driven volumes up and quality down. In contrast to the complexity, texture and sophistication of méthode traditionnelle sparkling wines made with chardonnay, pinot noir and pinot meunier, the glera grape variety of Prosecco from northern Italy yields simple, young, fruity fizz.

Cremant Sparkling

Affordable Crémant from French regions outside Champagne is growing enormously in popularity. Crémants are hand-harvested and produced using méthode traditionnelle, offering complexity, texture and character than the more neutral and fruity Prosecco style. Crémant need only be aged in bottle for nine months (champagne is 15 months). Crémants exist in eight appellations in France, and the varieties vary according to region. Chenin blanc dominates in the Loire (Crémant de Loire), pinot noir and chardonnay in Burgundy (Crémant de Bourgognge) and pinot blanc, riesling and pinot gris in Alsace (Crémant d’Alsace) and mostly mauzac in Languedoc- Rousillon (Crémant de Limoux).

Cava Sparkling

Cava is Spain’s answer to sparkling wine. Like Crémant, it must be made using méthode traditionnelle and aged at least nine months in bottle. Here, the association ends, since Cava is built on the local varieties of macabeo, parellada and xarello. Chardonnay is also permitted. Almost all Cava heralds from the Catalonia region, but it's also produced in Valencia, Aragón, Nvarra, Rioja and the Basque country.