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
Aromatised wine wine which from 1887 to 1986 contained quinine. The white ("blanc") version was an ingredient in "Gin and French" especially popular in Victorian London, similar to a martini or "Gin and It" using vermouth. Aromatised wine An aromatised wine (also spelled aromatized) is a fortified wine or mistelle that has been flavoured with herbs, spices, fruit or other natural flavourings. An aromatised wine must have a minimum alcohol content of 14.5% by volume and a maximum alcohol content of 22% by volume according to EU law Council Regulation (EEC) No 1601/91. The majority of older brands come from France and