They are those wines that carry out a second fermentation in the bottle, being trapped in the carbonic anhydride generated in said fermentation. The sparkling wines with denomination of origin are Champagne, Cava and Proseco. There are sparkling wines without denomination of origin elaborated by the same method.
Many sparkling wines have no vintage, since they are a mixture of wines from several different vintages. This happens since, after the Second World War, the French were forced to mix wines from previous years stored in their cellars to produce champagne, since the vineyard in the area was destroyed after the Battle of the Marne, one of the most important bloody fronts of the confrontation. The method was popularized and today we find sparkling wines without a vintage or with a vintage, called millésimes.
OPTIMAL PAIRINGS:
Sparkling wines can pair a whole meal. The best moments, taking into account the contents in sugar and especially the aging are:
-Joven: ideal for the aperitif and for delicate fish and seafood.
-Reservas and Gran Reserva: for strong dishes (meat or fish) these more structured wines will go well.
-Semisweet: they go very well with foie gras and desserts.
