Sparkling wine 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 wines
History of French wine a lasting influence on the science of French winemaking. Pasteur was asked to help identify wine quality control issues that caused spoilage and other faults. During the 3 to 4 years that Pasteur spent studying wine he observed and explained the process of fermentation—noted that it was living organisms (yeast) that convert sugar in the grape must into alcohol in some form of chemical reaction. He also noted the presence of glycerol and succinic acid in wine as well as the beneficial process of adding tartaric acid during winemaking. Another observation that Pasteur made was that oxygen played a significant