Sparkling wine has been believed as a celebration wine by many people for many years now. It is called as such because of its fizzy look. The presence of the bubbles in the wine is brought about by the carbon dioxide created from the special process called secondary fermentation. It takes place in the bottle or in a big pressure tank wherein all the three ingredients: wine, sugar and yeast are processed and combined.

Methode Champenoise is the first method of making a sparkling wine. For this method, secondary fermentation procedure takes place inside the bottle after sugar and yeast are added. And then, the bottle is carefully closed nad stored in a slightly upside-down position. The bottle is meticulously shaken (also called riddling) during the fermentation process so that the dead yeast will slid down and end up in the head of the bottle. When done, the neck of the bottle is frozed so that the yeast will stay on top and the cap is then separated to pop the dead yeast out of the bottle. It is then resealed by a cork and ready for consumption.

The transfer method is an modified method of the Methode Champenoise. With transfer method, the processes are alike to that of the Methode Champenoise and only difference is that the procedure does not include shaking or riddling to remove the sediment but instead the wine is transferred to a pressure tank where the sediment is filtered. After that, it is bottled, corked and secured with a wire hood before it is ready to be sold.

The secondary fermentation process in the Charmat Bulk method takes place inside a big pressure tank. This method is efficient if you want to produce a large volume of sparkling wine. When it comes to sparkling wine production, Charmat Bulk method is considered the quickest and least expensive. In a large pressure tank with controlled temperature, yeast and sugar are added in the Charmat Bulk procedure. With this procedure, the quality of wine made is not as good as the quality produced using the traditional method. It can also be observed that the bubbles in this wine are larger because it spent lesser time compared to the traditional method.

For the carbonation procedure, wine is injected with carbon dioxide. Carbonation is done after the fermentation process and this method is similar to the one used in soft drinks. It is also cheap and quick but wine produced has lesser quality.

The Methode Champenoiseis the most expensive and most effort needed to make a sparkling wine but it is the best in making a good quality wine. Production of wine in this process is not abused because natural fermentation takes place and there are no excessive movements.

There are plenty of sparkling wine makers all over the world. Quality and price of sparkling wine will count on both quality of the materials used as well as the method used. Thus, whatever the method is used to make the sparkling wine, it is up to the consumer which they will choose.