Stage 4
Other Styles of Wine
Key Facts
Sparkling Wine Regions and Labelling Terms
| Brands | Brands are particularly important in the sparkling wine sector, at all quality levels | |
|---|---|---|
| Prosecco | Mostly tank method Dry or off dry, stone fruit flavours, can be fully sparkling or just lightly sparkling |
Prosecco |
| Asti | Tank method Sweet, with intense floral and fruity flavours |
Muscat |
| Sekt | Mostly tank method Various styles, depending on the base wine and production techniques |
Various varieties |
| Champagne | Bottle fermented (traditional method) Usually dry (brut), with high acidity and toasty, biscuity complexity Vintage: From a single, usually outstanding year, and cellared longer to give more autolytic complexity |
Pinot Noir Pinot Meunier Chardonnay |
| Saumur | Bottle fermented (traditional method) High acid, citrus fruit |
Chenin Blanc |
| Cava | Bottle fermented (traditional method) Medium acidity, usually with delicate fruit and little autolytic complexity (there are exceptions) |
Local Spanish varieties + Chardonnay |
| New Zealand Australia South Africa |
Best wines generally bottle fermented (traditional or transfer). Generally show more pronounced fruit and lower acidity than Champagne | Pinot Noir Chardonnay + other varieties |
|---|---|---|
| USA | Sparkling Reds: Bottle fermented or tank method, mostly from Australia Red and black berry fruit, full bodied, dry or off dry |
Chardonnay |