Sparkling wine cocktails

What sparkling wine is

Sparkling wine gets its bubbles from carbon dioxide produced during a second fermentation. There are two main methods. In the traditional method the second fermentation happens in the bottle, which gives fine bubbles and bready notes; Champagne, cava, crémant and many quality Sekts are made this way. In the tank method the wine ferments in large pressure tanks, which keeps it fresh and fruity; most prosecco is made like this.

Styles for the bar

• Prosecco: from northeastern Italy, light, fruity and floral with notes of pear and apple.
• Cava: from Spain, dry and crisp, good value for mixing.
• Crémant: French sparkling wines from regions outside Champagne, made in the traditional method.
• Sekt: German sparkling wine, from simple to high quality, including Winzersekt from single estates.

Sweetness labels

The labels are confusing: brut is dry, extra dry is slightly sweeter than brut, and dry or sec is sweeter again. For most cocktails brut is the best choice, because the other ingredients already add sugar.

Typical ratios

The Aperol Spritz is commonly 3 parts prosecco, 2 parts Aperol and a splash of soda over ice. A Bellini uses about 1 part white peach purée to 2 or 3 parts prosecco. The Mimosa is orange juice and sparkling wine, often half and half. The Hugo combines elderflower syrup, mint, lime and prosecco with a splash of soda.

Serving tips

Chill the bottle well, add it last and pour slowly. Do not shake sparkling wine. Keep an opened bottle cold with a stopper, but use it the same day.