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 delayed in their trading with ports along the Baltic and White Seas when they became impassable in the winter. To ward off spoilage the Dutch developed methods of fortification by adding brandy to the wine to stop fermentation and increase the life expectancy of the wine. The Dutch further introduced to the French a method of sulfuring the wines (known as "allumettes hollandaises") which has the effect of stabilizing the wine and preventing some degree of spoilage. The introduction of new Dutch winemaking techniques helped antiquated methods such as the use of lead fall into disuse. Used since the days