Champagne & Sparkling wine

Champagne & Sparkling wine

Find an exquisite selection of champagnes and sparkling wines in the Ritschard Weine online shop – from delicate and elegant to full-bodied cuvées. Perfect for special occasions or as a stylish indulgence in your daily routine. 

Champagne and sparkling wine: variety, origin and enjoyment

A glimpse into the world of sparkling wines

A glimpse into the world of sparkling wines reveals an impressive variety of styles, flavour profiles and traditions. The term sparkling wine encompasses all wines that develop carbon dioxide through a second fermentation, thus producing the characteristic tingling sensation on the tongue. In the glass, sparkling wine displays fine bubbles rising to the surface and a lively reaction of carbon dioxide when poured. The best-known examples include champagne, sparkling wine, prosecco, cava, crémant, perlwein and spumante. Each of these sparkling wines tells its own story and represents a certain attitude to life that is appreciated beyond the borders of its country of origin.

The uniqueness of champagne

Champagne as a symbol of luxury and elegance

Champagne is regarded worldwide as the epitome of luxury, celebration and elegance. However, champagne is not a collective term for all sparkling wines, but may only be used to describe sparkling wine that originates from the Champagne region of France and is produced according to the Méthode Champenoise, also known as the Méthode Traditionnelle. Champagne bottle labels contain important information such as grape varieties and production details, which are required by law and important for consumers. This traditional bottle fermentation is a complex process that requires craftsmanship, time and the utmost care. The most important grape varieties used in champagne are Chardonnay, Pinot Noir and Pinot Meunier. This combination of grapes, known as the cuvée, forms the basis for the complex aromas and fine bubbles that make champagne so unique.

The Méthode Champenoise – craftsmanship and dedication

The production of champagne begins with the careful selection of the base wines, known as still wines. The art of blending plays a decisive role here: different wines from different locations, vintages and grape varieties are blended together to achieve the desired flavour profile. This cuvée is then mixed with a mixture of yeast and sugar, known as the tirage, and bottled. This is where the second fermentation begins, which is responsible for the formation of carbon dioxide.

During the subsequent maturation period, which can last between 15 months and several years depending on the category of champagne, the wine remains on the yeast deposit. This process, known as lees ageing, gives the champagne its delicate aromas of brioche, roasted nuts and honey. During maturation, the bottles are regularly shaken to move the yeast cells into the neck of the bottle. During disgorging, these are removed before the dosage, a mixture of wine and sugar, determines the final sweetness level. The spectrum ranges from Brut Nature with no added sugar to Doux, a very sweet champagne. You can find more articles on champagne production in our detailed articles.

The importance of Pinot Noir

Pinot Noir is one of the most important grape varieties in the world of sparkling wines, especially for the production of champagne. This noble grape gives the wine a fine, elegant note and contributes significantly to its complexity and structure. Alongside Chardonnay and Pinot Meunier, Pinot Noir is one of the three main grape varieties cultivated in Champagne. Its ability to create a harmonious balance between acidity and sweetness is crucial to the quality of the final product. Pinot Noir also brings a beautiful colour and rich aromas to the wine, ranging from red fruits to subtle spice notes. These characteristics make Pinot Noir indispensable for the production of high-quality sparkling wines that are appreciated worldwide.

The history of Veuve Clicquot

Veuve Clicquot is a name synonymous with innovation and excellence in the world of champagne. The history of this renowned house began in 1772, when Philippe Clicquot founded a small wine shop in Reims. After his death, his widow, Barbe-Nicole Clicquot, took over the business and led it to international fame. Under her leadership, the first rosé champagne was developed and traditional bottle fermentation was perfected. This method, now known as the Méthode Champenoise, revolutionised champagne production and set new standards of quality. Veuve Clicquot is now known for its iconic products such as the Yellow Label and continues to stand for innovation and the highest quality in the world of champagne.

Sekt – German sparkling wine with tradition

Production and special features

Sekt is the German version of sparkling wine and is also very popular in Austria and parts of Eastern Europe. There are many different methods of producing Sekt: in addition to traditional bottle fermentation, the tank fermentation process is often used, in which the second fermentation takes place in large stainless steel tanks. Typical grape varieties for Sekt are Riesling, Chardonnay and Pinot Noir, each of which brings different flavours and aromas to the wine. These grape varieties shape the character of sparkling wine by creating specific flavour profiles and a special diversity. Riesling sparkling wine, for example, is characterised by a fine fruit acidity and notes of green apple and citrus fruits, while Chardonnay sparkling wine is more reminiscent of exotic fruits and floral nuances. Pinot Noir gives sparkling wine structure and elegance.

Prosecco – The Italian classic

Origin and production process

Prosecco originates from northern Italy, more precisely from the Veneto region, and is mainly made from the Glera grape. The Glera grape variety gives Prosecco its characteristic properties such as its light colour, fresh aroma and balanced flavour. Prosecco is characterised by its fresh, slightly fruity aroma with notes of green apple, pear and white peach. Unlike champagne, the second fermentation usually takes place in pressure tanks using the Charmat method. This process preserves the freshness and lightness of the wine, making Prosecco a popular aperitif and ingredient in many cocktails, such as the Spritz. Here, too, there are different quality levels, with Prosecco Superiore DOCG considered particularly high quality.

Cava – Spain's sparkling wine tradition

Production and grape varieties

Cava is Spain's sparkling wine and is mainly produced in the Catalonia region. Like champagne, cava is made using traditional bottle fermentation. The main grape varieties are Macabeo, Xarel·lo and Parellada, which give the wine its freshness, structure and delicate fruitiness. The specific characteristics of Cava include different dosage levels, which influence the taste, and the variety of grape varieties, which contribute to the high quality of the wine. Cava is known for its good value for money and offers an elegant alternative to Champagne without compromising on quality. Cava is particularly popular as an accompaniment to tapas and other Mediterranean dishes.

Crémant – France's versatile sparkling wine

Regions and style

Crémant is a French sparkling wine produced outside the Champagne region, for example in Alsace, the Loire Valley and Burgundy. Crémant is also produced using the traditional method, which means that its production process is no different from that of champagne. The grape varieties vary depending on the region: in Alsace, for example, Riesling, Pinot Blanc and Pinot Gris dominate, while Chenin Blanc is used in the Loire. Crémant impresses with its fine perlage and aromatic diversity, ranging from floral notes to ripe fruit.

The importance of certified organic sparkling wines

Organic sparkling wines are becoming increasingly important as more and more consumers value sustainability and environmental friendliness. These sparkling wines are made from grapes cultivated according to the strict rules of organic farming. This means that no synthetic fertilisers, pesticides or herbicides are used. Organic farming promotes biodiversity and conserves natural resources. In addition, it is often claimed that organic sparkling wines are of higher quality because the grapes are more carefully cultivated and harvested. These wines not only offer a pure taste experience, but also contribute to more sustainable wine production.

The future of sparkling wine

The future of sparkling wine looks promising, as demand for these sparkling beverages continues to grow. The variety of sparkling wines on the market is increasing, and innovative production methods and the use of new grape varieties are contributing to continuous improvements in quality. A growing trend is the demand for sustainable and environmentally friendly sparkling wines, which further underlines the importance of certified organic products. The development of new flavour profiles and adaptation to different occasions and culinary combinations are also contributing to the popularity of sparkling wines. Overall, sparkling wine remains a popular drink that will continue to provide festive moments and enjoyable experiences in the future.

Champagne and sparkling wine with food – harmonious moments of enjoyment

Why sparkling wine is an ideal accompaniment to food

Champagne and sparkling wine are not only suitable as an aperitif or festive welcome drink, but also reveal their full potential as versatile accompaniments to food. The fine bubbles, fresh acidity and aromatic diversity of these wines make them perfect partners for a wide range of dishes. While heavy red wines often mask the flavour of delicate dishes, the lightness of sparkling wines allows the aromas to come to the fore and round off the taste experience.

Food pairing with champagne – finesse meets cuisine

A classic brut champagne goes wonderfully with oysters, seafood and caviar. The fine bubbles cleanse the palate and balance the salty notes of these delicacies. Champagne can also be paired with other foods, underscoring its versatility. Sushi, sashimi and tempura also find an elegant partner in champagne, which impresses with its freshness and minerality. The combination of champagne with Parmesan, mature Comté or mild goat's cheese is particularly exciting. The creaminess of the cheese and the fine acidity of the wine create a balance that emphasises the aromas of both components.

Rosé champagne, which often has more structure and fruity notes such as strawberry or raspberry, is ideal with poultry, salmon, tuna or veal. Rosé champagne is also ideal with a dessert featuring berries or a delicate panna cotta.

A vintage champagne or a particularly mature Cuvée Prestige often displays complex aromas of brioche, honey, nuts and dried fruit. These wines are excellent accompaniments to foie gras, fried turbot or truffle risotto and also harmonise well with lightly smoked dishes.

Sparkling wine and food – a wide range of combinations

Sparkling wine, especially Riesling, brings fresh acidity and a delicate fruitiness that makes it an ideal accompaniment to Asian cuisine, especially light curries, sushi or Vietnamese summer rolls. A semi-dry Riesling sparkling wine goes well with spicy dishes, as the delicate sweetness pleasantly softens the heat. Different production methods for sparkling wine, such as traditional bottle fermentation, influence the quality and characteristics of the sparkling wines, with this method often producing the highest quality and finest bubbles. Chardonnay sparkling wine is a wonderful accompaniment to grilled scallops, chicken breast or asparagus dishes. Pinot Noir sparkling wine, often produced as a rosé, complements game dishes, duck or lamb with a fruity note and elegant structure.

Prosecco and food – freshness meets Mediterranean cuisine

Thanks to its lightness and fruitiness, Prosecco is a charming accompaniment to antipasti, air-dried ham, olives, bruschetta and mild cheeses such as mozzarella or burrata. Light fish dishes, fresh salads with citrus vinaigrette or vitello tonnato also benefit from the freshness of Prosecco. Pairing it with fried dishes such as calamari fritti or arancini shows how well the lively perlage of Prosecco can balance fatty components.

Cava and Crémant with culinary classics

The fine bubbles and freshness of cava go particularly well with tapas: Manchego cheese, Serrano ham, grilled peppers, patatas bravas or fried anchovies are classic combinations. A well-aged cava with a hint of yeast also goes well with fried fish or paella. Cava and Crémant are produced using various methods, such as traditional bottle fermentation, which gives the wines their characteristic properties. Crémant from Alsace, made from Riesling grapes, is an excellent accompaniment to Alsatian tarte flambée, while Crémant de Loire, made from Chenin Blanc, is perfect with goat's cheese or fish terrines.

Dessert and sparkling wine – a sweet finish

When it comes to desserts, not every sparkling wine goes well with sweet dishes. Dry varieties should be combined with caution here, as they can taste slightly tart alongside very sweet desserts. Instead, demi-sec or doux varieties of champagne and spumante are ideal for sweet dishes. An Asti Spumante with its muscat aromas perfectly complements fruit desserts, sorbets or tiramisu. Cava, which comes from Spain, is also often classified in the same category as champagne, but cannot be called champagne due to its origin.

Frequently asked questions about champagne and sparkling wine

What is the difference between champagne and sparkling wine?

Champagne is a sparkling wine that comes exclusively from the Champagne region of France and is produced according to the Méthode Champenoise. Sparkling wine is the generic term for all wines with carbon dioxide that are produced by a second fermentation, regardless of their origin. In addition to champagne, these include Sekt, Prosecco, Cava, Crémant and Spumante.

How can you recognise a high-quality champagne?

A high-quality champagne is characterised by a fine and persistent effervescence, complex aromas and a balanced taste. The label provides information about the grape varieties, cuvée, vintage and production method. Names such as Armand de Brignac, Laurent Perrier and Veuve Clicquot are often synonymous with top quality. However, there are significant differences between the various types of champagne, which are reflected in their production processes, flavour profiles and price ranges.

How long can champagne be stored?

Not all champagne is suitable for long-term storage. Non-vintage champagne should be consumed within three to five years. Vintage champagne or prestige cuvées, on the other hand, can easily mature for ten years or more if stored correctly.

What is the ideal drinking temperature for champagne and sparkling wine?

Simpler sparkling wines such as Prosecco or Perlwein are best served at 6 to 8 degrees Celsius. The production process plays a decisive role in the quality of sparkling wines, as the various fermentation and technical steps significantly influence the complexity and taste of the final product. High-quality champagne, sparkling wine or cava should be served at 8 to 12 degrees Celsius to best experience the aromas and fine perlage.

What does Méthode Champenoise or Méthode Traditionnelle mean?

Méthode Champenoise or Méthode Traditionnelle describes the classic bottle fermentation process, in which the second fermentation takes place in the bottle. This process results in a particularly fine and long-lasting effervescence and is typical of champagne, cava, crémant and high-quality sparkling wine. Other alternatives to champagne, such as cava and crémant, are also produced using the traditional method and are considered less expensive options, which some people even prefer.