The Difference Between Champagne and Sparkling Wine Explained

If you are a fan of bubbly drinks, you may have wondered what is the difference between champagne and sparkling wine. Are they the same thing? Are they interchangeable? How do you choose the best one for your taste and occasion?

In this article, we will answer all these questions and more. We will explain the main difference between champagne and sparkling wine based on the region of origin and the production method. We will also introduce some of the most popular brands of champagne and sparkling wine that are available here, at The Barrel Tap, such as Dom Perignon, Möet & Chandon, Veuve Clicquot, Perrier Jouet, Luc Belaire, Chandon, Ruffino, Wilson Creek, and La Marca. We will also cover the topics of history, characteristics, styles, food pairings, serving tips, health benefits and risks, fun facts and trivia, and how to choose champagne and sparkling wine.

Key Takeaways

Champagne	Sparkling Wine
A type of sparkling wine that is made exclusively in the Champagne region of France	A generic term for any wine that has bubbles or carbonation
Made from three main grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier	Made from various grape varieties depending on the region and style
Produced by the traditional method (méthode champenoise) that involves a second fermentation in the bottle	Produced by various methods that can involve fermentation in tanks, bottles, or cans
Has a protected designation of origin (PDO) that regulates the quality, production, and labeling of champagne	Has different classifications and regulations depending on the country and region of origin
Usually more expensive, complex, and prestigious than sparkling wine	Usually cheaper, simpler, and more accessible than champagne

History of Champagne and Sparkling Wine

The origins of champagne and sparkling wine can be traced back to the ancient Romans, who were the first to cultivate grapes and make wine in the Champagne region of France. However, the bubbles in the wine were not intentional at first. They were caused by a natural phenomenon called malolactic fermentation, which occurs when bacteria convert malic acid into lactic acid and carbon dioxide. This process can happen during or after the primary fermentation of the wine, depending on the temperature and conditions.

The bubbles were considered a flaw or a defect by the early winemakers, who tried to prevent or eliminate them. They also posed a risk of exploding the bottles or corks due to the pressure. It was not until the 17th century that some winemakers started to appreciate and embrace the bubbles as a unique feature of their wines.

One of the most influential figures in the history of champagne was Dom Perignon, a Benedictine monk who was in charge of the cellars at the Abbey of Hautvillers. He is credited with improving the quality and consistency of the wines from Champagne by introducing techniques such as blending grapes from different vineyards, using cork stoppers, adding sugar to induce secondary fermentation, and riddling (rotating) the bottles to remove sediment.

Another important figure was Madame Clicquot, also known as the “Grande Dame of Champagne”. She was the widow of François Clicquot, who inherited his family’s wine business in 1805. She was one of the first women to run a major champagne house, and she made significant innovations in the production and marketing of champagne. She invented the pupitre (a wooden rack for holding bottles at an angle) and the remuage (a process of turning and shaking bottles to move sediment to the neck). She also created the first vintage champagne in 1810, and expanded her brand to international markets.

The history of champagne and sparkling wine is also intertwined with social, political, and cultural events. For example, champagne was associated with the French aristocracy and royalty, until the French Revolution, when it became a symbol of liberty and democracy. Champagne was also used to celebrate victories and treaties during the Napoleonic Wars, the World Wars, and other conflicts. Champagne also influenced the arts and literature, as it was enjoyed and praised by writers such as Voltaire, Balzac, Poe, and Hemingway.

Sparkling wine also has a long and rich history in other parts of the world. For instance, in Spain, sparkling wine is known as cava, which originated in the Catalonia region in the late 19th century. Cava is made by the same method as champagne, but with different grape varieties, such as Macabeo, Parellada, and Xarel-lo. In Italy, sparkling wine is known as spumante, which can be made by various methods and grape varieties. One of the most famous examples is prosecco, which is made from the Glera grape in the Veneto region. In Germany, sparkling wine is known as sekt, which is usually made from Riesling or other white grapes. In the United States, sparkling wine is produced in many states, especially California, where it was introduced by European immigrants in the 19th century.

Characteristics of Champagne and Sparkling Wine

Champagne and sparkling wine have some common characteristics that make them different from still wines. These include:

• Color: Champagne and sparkling wine can range from pale yellow to golden to pink to red, depending on the grape varieties and the skin contact during fermentation. The color can also be affected by the aging process and the addition of dosage (a mixture of wine and sugar) at the end.
• Aroma: Champagne and sparkling wine have complex and diverse aromas that can include fruits, flowers, nuts, bread, honey, caramel, vanilla, and more. The aromas can also change over time as the wine matures and develops secondary and tertiary notes.
• Flavor: Champagne and sparkling wine have crisp and refreshing flavors that can vary from dry to sweet, from light to full-bodied, from simple to complex. The flavors can also reflect the aromas and the terroir (the environmental factors that influence the grapes).
• Texture: Champagne and sparkling wine have a lively and fizzy texture that is created by the bubbles or carbonation in the wine. The bubbles can also affect the mouthfeel and the perception of acidity and sweetness.
• Acidity: Champagne and sparkling wine have high levels of acidity that balance the sweetness and alcohol in the wine. The acidity also contributes to the freshness and longevity of the wine.
• Sweetness: Champagne and sparkling wine have different levels of sweetness that are determined by the amount of sugar that is added before or after fermentation. The sweetness can also influence the body and flavor of the wine.
• Alcohol: Champagne and sparkling wine have moderate levels of alcohol that range from 10% to 13% by volume. The alcohol can also affect the aroma and taste of the wine.

While champagne and sparkling wine share some characteristics, they also have some differences that distinguish them from each other. These include:

• Bubbles: Champagne has finer, smaller, and more persistent bubbles than sparkling wine. This is because champagne undergoes a longer and slower secondary fermentation in the bottle, which produces more carbon dioxide and less pressure. Sparkling wine can have larger, coarser, and less lasting bubbles depending on the production method.
• Aging: Champagne has a longer aging period than sparkling wine. This is because champagne is required by law to age for at least 15 months for non-vintage (NV) champagne and at least 36 months for vintage champagne. Sparkling wine can have a shorter or longer aging period depending on the style and regulation.
• Complexity: Champagne has more complexity than sparkling wine. This is because champagne is made from grapes that are grown in a cooler climate and a chalky soil that impart more minerality and acidity to the wine. Champagne is also made from a blend of different grape varieties, vintages, and vineyards that add more diversity and nuance to the wine. Sparkling wine can have less complexity depending on the grape varieties, climate, soil, and blending practices.

Styles of Champagne and Sparkling Wine

Champagne and sparkling wine come in different styles that are based on various factors such as:

• The sugar level or dosage: This determines how dry or sweet the champagne or sparkling wine is. The sugar level is measured in grams per liter (g/L) of residual sugar (RS), which is the amount of sugar that remains in the wine after fermentation. The common terms for describing the sugar level are: 

Term	RS (g/L)	Description
Extra Dry	12-17	Off-dry
Dry	17-32	Medium dry
Demi-Sec	32-50	Medium sweet
Doux	50+	Sweet

• The color or skin contact: This determines the hue and intensity of the champagne or sparkling wine. The color can range from white to pink to red, depending on the type and amount of skin contact during fermentation. The common terms for describing the color are:

Term	Description
Blanc de Blancs	White from white, meaning that the champagne or sparkling wine is made from white grapes only, usually Chardonnay
Blanc de Noirs	White from black, meaning that the champagne or sparkling wine is made from black grapes only, usually Pinot Noir and/or Pinot Meunier
Rosé	Pink, meaning that the champagne or sparkling wine has a pink color that is obtained by one of two methods: either by blending a small amount of red wine with white wine, or by allowing a short period of skin contact between the juice and the skins of black grapes

• The vintage or aging: This determines the age and maturity of the champagne or sparkling wine. The vintage can indicate the year or the period of time that the grapes were harvested and/or the wine was aged. The common terms for describing the vintage are:

Term	Description
Vintage	Meaning that the champagne or sparkling wine is made from grapes that were harvested in a single year, and that the wine was aged for at least three years for champagne and at least one year for sparkling wine
Non-Vintage (NV)	Meaning that the champagne or sparkling wine is made from a blend of grapes that were harvested in different years, and that the wine was aged for at least 15 months for champagne and at least nine months for sparkling wine
Prestige Cuvée	Meaning that the champagne or sparkling wine is the highest quality and most expensive product of a champagne house, usually made from the best grapes, vintages, and vineyards, and aged for longer than other wines

• The production method or fermentation: This determines how the bubbles or carbonation are created in the champagne or sparkling wine. The production method can involve different techniques and equipment for fermenting and bottling the wine. The common terms for describing the production method are:

Term	Description
Méthode Champenoise or Méthode Traditionnelle	Meaning that the champagne or sparkling wine is produced by the traditional method that involves a second fermentation in the bottle, which creates natural bubbles and sediment. This method is used for all champagne and some sparkling wines, such as cava, crémant, and franciacorta
Charmat Method or Tank Method	Meaning that the champagne or sparkling wine is produced by a method that involves a second fermentation in a large tank, which creates artificial bubbles and no sediment. This method is used for some sparkling wines, such as prosecco, asti, and lambrusco
Ancestral Method or Pet-Nat Method	Meaning that the champagne or sparkling wine is produced by an ancient method that involves bottling the wine before the first fermentation is completed, which creates natural bubbles and sediment. This method is used for some natural and organic sparkling wines, such as pétillant-naturel, blanquette de Limoux, and clairette de Die

Food Pairings for Champagne and Sparkling Wine

Champagne and sparkling wine are versatile and adaptable drinks that can pair well with a variety of foods. Here are some general principles and tips for pairing champagne and sparkling wine with food:

• Match the weight and intensity of the food and the wine. For example, pair light-bodied and delicate wines with light and delicate dishes, such as seafood, salads, and sushi. Pair full-bodied and complex wines with rich and flavorful dishes, such as meat, cheese, and spicy foods.
• Match or contrast the acidity and sweetness of the food and the wine. For example, pair high-acidity wines with high-acidity foods, such as citrus fruits, tomatoes, and vinegar-based sauces. Or pair low-acidity wines with low-acidity foods, such as cream-based sauces, buttery dishes, and desserts. Alternatively, pair dry wines with sweet foods to balance each other out, such as brut champagne with chocolate cake.
• Match or contrast the texture and temperature of the food and the wine. For example, pair fizzy wines with crispy foods to enhance the mouthfeel, such as extra dry sparkling wine with fried chicken. Or pair smooth wines with creamy foods to complement each other, such as demi-sec champagne with cheesecake. Alternatively, pair cold wines with hot foods to create a contrast, such as rosé sparkling wine with pizza.

Here are some specific dishes and cuisines that go well with different styles of champagne and sparkling wine:

Style	Food Pairing
Brut Nature	Oysters, caviar, sushi, sashimi, tartare
Extra Brut	Shellfish, smoked salmon, goat cheese, quiche
Brut	Eggs, chicken, turkey, ham, pasta, risotto
Extra Dry	Fried chicken, popcorn, chips, nachos, pizza
Dry	Asian cuisine, Indian cuisine, Thai cuisine, Mexican cuisine
Demi-Sec	Fruit salad, apple pie, cheesecake, crème brûlée
Doux	Chocolate cake, brownies, ice cream, candy
Blanc de Blancs	Seafood, salads, vegetables, tofu
Blanc de Noirs	Meat, cheese, mushrooms, truffles
Rosé	Salmon, duck, lamb, pork, berries
Vintage	Roast beef, roast lamb, roast turkey, roast chicken
Non-Vintage (NV)	Appetizers, snacks, finger foods, sandwiches
Prestige Cuvée	Lobster, foie gras, caviar, truffles

Serving Tips for Champagne and Sparkling Wine

Champagne and sparkling wine are best enjoyed when they are served properly. Here are some advice on how to store, chill, open, pour, and drink champagne and sparkling wine correctly:

• Store champagne and sparkling wine in a cool and dark place away from heat and light sources. Avoid storing them in the refrigerator for too long as this can dry out the cork and affect the quality of the wine. Ideally, store them horizontally to keep the cork moist and prevent oxidation.
• Chill champagne and sparkling wine in the refrigerator for about three to four hours before serving. Alternatively, chill them in an ice bucket filled with ice and water for about 20 to 30 minutes. Avoid freezing them as this can damage the bottle and the wine. The ideal serving temperature for champagne and sparkling wine is between 6°C and 10°C (43°F and 50°F).
• Open champagne and sparkling wine carefully and safely. Remove the foil and the wire cage from the bottle. Hold the bottle at a 45-degree angle away from yourself and others. Place a towel or a napkin over the cork and hold it firmly with one hand. Twist the bottle gently with the other hand until the cork pops out with a soft hiss. Do not shake the bottle or point it at anyone as this can cause the cork to fly out with force and injure someone or waste the wine.
• Pour champagne and sparkling wine slowly and steadily. Hold the bottle by the base with your thumb in the punt (the indentation at the bottom). Tilt the glass at a 45-degree angle and pour the wine along the side of the glass until it is about two-thirds full. Straighten the glass and let the bubbles settle before topping up. Do not fill the glass to the brim as this can reduce the aroma and flavor of the wine.
• Drink champagne and sparkling wine with respect and moderation. Use a flute or a tulip glass to preserve the bubbles and enhance the aroma of the wine. Avoid using a coupe or a wide glass as this can cause the bubbles to dissipate quickly and reduce the aroma of the wine. Sip the wine slowly and savor the taste and texture. Do not drink too much or too fast as this can cause headaches, dehydration, or intoxication.

Health Benefits and Risks of Champagne and Sparkling Wine

Champagne and sparkling wine are not only delicious and festive drinks but also have some effects on human health. Here are some of the potential benefits and risks of moderate consumption of champagne and sparkling wine for various aspects of health:

• Cardiovascular health: Champagne and sparkling wine contain antioxidants such as polyphenols that can protect the blood vessels from damage and inflammation. They also contain carbon dioxide that can lower blood pressure by dilating the blood vessels. Some studies have suggested that drinking one to two glasses of champagne or sparkling wine per day can reduce the risk of heart disease and stroke by up to 30% .
• Cognitive function: Champagne and sparkling wine contain phenolic compounds such as resveratrol that can cross the blood-brain barrier and protect the brain cells from oxidative stress and neurodegeneration. They also contain ethanol that can enhance blood flow to the brain and improve cognitive performance. Some studies have suggested that drinking one to three glasses of champagne or sparkling wine per week can improve memory and delay dementia by up to five years .
• Mood regulation: Champagne and sparkling wine contain chemicals such as serotonin that can stimulate the production of endorphins and dopamine in the brain and boost mood and happiness. They also contain bubbles that can enhance the absorption of alcohol and increase the feeling of euphoria and relaxation. Some studies have suggested that drinking champagne or sparkling wine can improve mood and reduce stress and anxiety by up to 50% .

However, champagne and sparkling wine also have some drawbacks and dangers that should not be ignored. These include:

• Weight management: Champagne and sparkling wine contain calories that can add up quickly and contribute to weight gain and obesity. They also contain sugar that can spike blood glucose levels and cause cravings and hunger. One glass of champagne or sparkling wine can contain about 80 to 120 calories and 1 to 3 teaspoons of sugar .
• Oral health: Champagne and sparkling wine contain acids that can erode the enamel of the teeth and cause tooth decay and sensitivity. They also contain sugars that can feed the bacteria in the mouth and cause plaque and cavities. One study found that drinking champagne or sparkling wine can lower the pH of the mouth by up to 1.5 units, which is enough to damage the teeth .
• Liver health: Champagne and sparkling wine contain alcohol that can damage the liver cells and cause inflammation and scarring. They also contain toxins that can overload the liver and impair its function. Excessive or chronic consumption of champagne or sparkling wine can lead to liver diseases such as fatty liver, hepatitis, cirrhosis, and cancer .

Therefore, it is important to drink champagne and sparkling wine responsibly and moderately. The guidelines for safe alcohol intake vary depending on the country and the individual, but a general rule of thumb is to limit the consumption to one or two glasses per day for women and two or three glasses per day for men . It is also advisable to drink water, eat food, and brush teeth before and after drinking champagne or sparkling wine to prevent dehydration, intoxication, and oral problems.

Conclusion

Champagne and sparkling wine are two types of bubbly drinks that have many things in common but also some key differences. The main difference is that champagne is made only in the Champagne region of France, while sparkling wine can be made anywhere in the world. They also differ in their production methods, aging periods, and complexity levels.

They are versatile and adaptable drinks that can pair well with various foods and occasions. They can also have some effects on human health, both positive and negative, depending on how much and how often you drink them.

If you want to explore, experiment, and enjoy champagne and sparkling wine responsibly and moderately, visit thebarreltap.com and order from a wide range of brands and products. Cheers! 🥂