Do exactly what they ‘say on the tin'. A wine with bubbles, although the method of introducing these into the wine may vary significantly depending upon where the grapes are grown and accepted local traditions, not to mention economic considerations.

The most famous sparkling wine is Champagne, which can only be produced within the Champagne district of northern France. It is most frequently a blend of the 3 grape varieties (including red grapes!) Chardonnay, Pinot Noir and Pinot Meunier. In this classic region, still wine is subject to a second fermentation but this time within the sealed wine bottle so that the carbon dioxide is unable to escape to the atmosphere and dissolves into the still wine to give it its characteristic fizz.

Other sparkling wines are produced using the same methods (but not necessarily the same grapes and certainly not the same ‘terroir') include Kaapse Vonkel (South Africa). Methode Traditionale / Traditional Method (USA & other areas) and Cava (Spain). The latter uses indigenous Spanish grape varieties of Parellada, Maccabeo and Xarello to produce its distinctive style, although Chardonnay is increasingly being introduced into the blend.

Other techniques include carrying out the second fermentation in tank, as is widely practised in the of making of German Sekt, or the primary fermentation in tank as occurs in the production of Asti Spumante, and even the direct injection of gas in a process more akin to the manufacture of soft drinks

Each process will have an impact on the quality of finished wine and the approach taken is typically reflected in the price of the finished wine. Of course there is only one way to determine which you prefer, so happy drinking!