Sparkling Wine: Staple of Margaret River Wineries

Most people would probably call them champagnes, but unless they’re made in Champagne, France, these fruity, party drinks are better referred to as “sparkling wines”. Sparkling wines are simply white wines that contain a lot of carbon dioxide (CO²), making them fizz and bubble when opened. They are a staple of Margaret River wineries and are often sold to high-class bars, lounges, and prestigious clubs.

The CO² content of these beverages is added in one of two ways. The first is through the natural fermentation process (i.e. adding sugar and yeast), while the second is via a mechanical process that inserts the CO² artificially. Most, if not all, champagnes use the first method, which gives them their distinct, frothy taste.

Those who buy sparkling wines, especially champagnes, may notice that the bottles have labels like brut or doux printed on them. These labels refer to the wine’s sweetness and flavour, which are things that people would normally not notice without the help of a wine connoisseur. Brut means that the wine is dry and lacks sweetness, with extra brut further emphasizing these traits. Sec, meanwhile, is the sort of middle ground in terms of flavour and dryness, with demi-sec leaning closer to tasting sweet. For the sweetest type of sparkling wine, buyers should look for a bottle with the label doux.