The world of bubbly drinks is much more colorful than we think: champagne, sparkling wine, semi-sparkling wine — but what's the difference between them? And how is it all made in a non-alcoholic version? This post will reveal all the secrets so you can choose with confidence, whether it's an alcoholic or non-alcoholic version.

For many, the term champagne is confused with sparkling wines and semi-sparkling wines , even though these three types of drinks show significant differences in technology, taste, and quality. With the rise of non-alcoholic wines and champagnes, it is even more worthwhile to be aware of these differences. Let's take a closer look at what makes champagne "sparkling" — even without alcohol?

What is champagne?

Sparkling wine is a wine in which the bubbles are not created by adding carbon dioxide , but rather by natural secondary fermentation. After the base wine is made, a second fermentation process occurs, during which sugar and yeast are added to the wine. The carbon dioxide produced during fermentation remains in the bottle or container, ensuring a delicate, long-lasting presence of bubbles.

The classic method of making champagne is known as the "Méthode Traditionnelle", a process characterized by the second fermentation taking place in the bottle, with a longer aging time - the result is a particularly complex flavor and creamy texture.

For a sparkling wine to be officially called sparkling wine, it must meet legal criteria.

One of the most important parameters is the pressure in the bottle, which must be at least 3 bar (often 5-6 bar), the other is that the total alcohol content of the cuvées intended for its production must not be less than 8.5% by volume, and another criterion is the presence of carbon dioxide from the natural fermentation mentioned above. The latter is responsible for the fineness and durability of the bubbles, as well as the intensity of the effervescence, which is also one of the most important indicators of quality. The bubbles of a well-made sparkling wine are small, uniform, and rise slowly in the glass, enhancing the elegance and solemnity of the drink.

What is sparkling wine and semi-sparkling wine?

Among the bubbly drinks, in addition to champagne, we can also find sparkling wines and semi-sparkling wines, which are produced using a different technology and have different parameters than champagne.

Sparkling wine (frizzante, semi-sparkling wine)

Sparkling wine is a wine-based beverage that contains partially or fully added carbon dioxide. It is generally not produced with a designation of origin or geographical indication. The most important technological characteristic of sparkling wine is that during storage (at 20 °C, in a closed container) the dissolved carbon dioxide creates an overpressure of at least 3 bar . This ensures the characteristic effervescence of the beverage, which results in a milder, lighter, fruitier character than sparkling wines.

Sparkling wine (perlwein, sparkling wine)

Sparkling wine is a wine-based beverage made from wine, new wine, grape must or partially fermented grape must. Its total alcohol content must be at least 9% and its actual alcohol content must be at least 7%. A characteristic of sparkling wine is that the carbon dioxide it contains comes entirely from the natural process of fermentation (endogenous). During storage (at 20 °C, in a closed container) a minimum of 1 bar and a maximum of 2.5 bar of overpressure prevails in the bottle , so sparkling wine has a light, gentle effervescence and creates an airy, refreshing effect.

Carbonated perlwein

There is also a special version of sparkling wines, which is produced by adding carbon dioxide. This type is also made from wine, new wine, grape must or partially fermented grape must, with an alcohol content of at least 7% and a total alcohol content of at least 9%. However, the carbon dioxide contained in it does not come exclusively from fermentation, but is partly or entirely added to the drink from an external source, exogenously, and the pressure in the bottle ranges from a minimum of 1 bar to a maximum of 2.5 bar . This version is popular because its production is technologically simpler and faster, while at the same time ensuring the light, refreshing fizz that so many people like.

Sparkling and semi-sparkling wines are therefore more suitable for casual, light drinking occasions, while sparkling wines, due to their complexity, are the stars of more festive occasions. These differences are of course also valid for non-alcoholic versions.

What happens with the alcohol-free versions?

The production of non-alcoholic sparkling wines and sparkling wines can basically be done using two technological approaches.

Premium non-alcoholic sparkling wines typically follow the entire winemaking process of an alcoholic base: the base wine is made, and then secondary fermentation develops the complex aromas, flavors, and natural bubbles that are characteristic of sparkling wines. Then, the alcohol is removed using special de-alcoholization processes , while trying to preserve the original character of the drink. The most common gentle methods include vacuum distillation, spinning cone column technology, and reverse osmosis, which remove the alcohol at low temperatures while protecting the aromas and fragrances. However, since some of the carbon dioxide can evaporate during the process, manufacturers often replace the carbon dioxide after de-alcoholization to maintain the characteristic effervescence of the sparkling wine.

There is another, simpler method: directly making a sparkling drink from non-alcoholic wine or partially fermented base wine , using carbon dioxide. This process is faster and more cost-effective, but the result is usually less complex in taste than the de-alcoholized versions that have undergone the full winemaking process.

From the above, it can be seen that nowadays, thanks to modern technologies, alcohol-free sparkling wines and sparkling wines can be produced that provide a full gastronomic experience with rich aromas, harmonious acid structure, and elegant, delicate bubbles.

Bubbles without compromise

There are many differences between champagnes, sparkling wines and semi-sparkling wines - both technological and qualitative. Traditional, naturally fermented champagnes have a complex flavour and delicate bubbles thanks to their longer maturation, while sparkling and semi-sparkling wines offer a lighter, fresher alternative. In addition to alcoholic versions, we can now also choose from non-alcoholic versions, thanks to modern de-alcoholisation technologies, which have made it possible for anyone, anywhere and anytime to enjoy the special, elegant, refreshing world of sparkling drinks without compromise .