Ev­ery­thing You Need to Know About Sparkling Wine

(Cham­pagne’s Younger, Cooler Cousin!) Here’s your cheat-sheet to be­com­ing a bub­bly pro!

Cosmopolitan (India) - - BEAUTY -

Myth: sparkling wine and cham­pagne are in­ter­change­able terms. Re­al­ity: not re­ally! Here’s the deal: while all cham­pagnes are sparkling wines pro­duced from the Cham­pagne re­gion of France, a sparkling wine is ba­si­cally aer­ated white wine, which may or may not be the for­mer, depend­ing on its area of ori­gin. For in­stance, Spain’s sparkler is called Cava, Italy’s bub­bles come in Prosecco and Moscato d’Asti, and French sparkling wines from every­where out­side of Cham­pagne are called Cre­mant. They’re distin­guished from other wines based on the CO2 bub­bles present, a re­sult of fer­men­ta­tion. Now let’s move on to some nextlevel stuff, ladies...


As a rule, sparkling wine is categorised as ex­tra brut, brut, ex­tra dry, sec or demi-sec, depend­ing on their su­gar lev­els. While brut is the most pop­u­lar vari­ant and pairs well with food, ex­tra dry works well as an aper­i­tif, while demi-sec is usu­ally had with fruit and dessert, as it com­ple­ments the wine’s pe­cu­liar sweet taste.

The Money Stuff

Ow­ing to its her­itage, a bot­tle of cham­pagne starts at ` 5,000, while a sparkling may be less pricey. Case in point: the de­li­cious Chan­don Brut stands at ` 1,200 (rea­son enough to pop open a bot­tle...or three!).

Serv­ing Tem­per­a­ture

Sparkling tastes best when served chilled at a tem­per­a­ture be­tween 7-10 de­gree Cel­sius. Store for two hours in the re­frig­er­a­tor or 20 min­utes in an ice bucket be­fore serv­ing.

Moët Hennessy

re­cently launched Chan­don Brut is a Chan­don Brut, ` 1,200, made in Nashik, Ma­ha­rash­tra

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