Sparkling wine Champagne. Sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. Commonly called champagne, EU countries legally reserve that term for products exclusively produced in the Champagne region of France. Usually sparkling wine is white or rosé, but there are examples of red sparkling wines such as the Italian Brachetto, Bonarda and Lambrusco, Australian sparkling Shiraz, and Azerbaijani "Pearl of Azerbaijan" made from Madrasa grapes. The sweetness of sparkling wine can range from very dry "brut" styles to sweeter "doux" varieties (French for 'raw' and 'sweet', respectively). The sparkling quality of these
History of the wine press colored to be of any value in Champagne production. In the 17th and 18th century, the style of winemaking in France was for heartier wines that could age and survive long transport voyages over seas. Winemaking text such as the 1803 annotated and updated edition of de Serres' "Théâtre d'Agriculture" began recommending that all fine producers employ the use of a wine press and that sometimes blending in a bit of the "vin de presse" to enhance color and body was essential to create a wine that could last. Even in Bordeaux, which was still using lagars long after Burgundy,