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sparkling wine

13% ABV

Sparkling wine is generic for effervescent wine of which Champagne, spumante, and prosecco are three. Mixologically, the sparkling wine world is foremost split between those made with the méthode traditionnelle (yeasty, generally more expensive wines, exemplified by those of Champagne), and those that are not (often “fresh” and/or fruit-forward, generally less expensive). The vast majority of sparkling wine applications in mixed drinks are for wines of the former variety, not because méthode traditionnelle wines are innately superior, but because their qualities have proven more mixologically friendly. Otherwise, the primary mixological concern is sweetness, which can vary extensively across product lines. Sparkling wines tastes in the 19th Century and early 20th Century ran far sweeter than they do today.

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