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This time I am talking about the marriage of CO2 and wine – Sparkling wine can have any color, any degree of sweetness, varies in alcoholic strength, and it comes from every corner of the wine world. What is different about producing sparkling wine is that the CO2 that develops during fermentation becomes an asset rather than waste. So producers have to find ways to trap the CO2 in the liquid. This is also why there is a distinction between lightly sparkling – or fizzy – wines that contain less CO2 and sparkling wines with more CO2. Sparkling wines like Champagne and Cava are generally more expensive than fizzy wines like Frizzante, Petillant, and Perlwein.
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