Champagne, semi-sparkling wine, sparkling wine and Sekt – the subtle difference
The fact that Champagne, probably the finest of all sparkling wines, is first and foremost a designation of origin – indicating products from the Champagne region to the east of Paris – is of course well known among wine connoisseurs. But the notion that, by contrast, anything else that bubbles in your glass can be grouped under the term ‘sparkling wine’ is a misconception that is often prevalent, even among more experienced wine connoisseurs.
The key points
- Semi-sparkling wine: carbon dioxide pressure from 1 to 2.5 bar (e.g. Prosecco).
- Sparkling wine: carbon dioxide pressure of at least 3 bar.
- Champagne: sparkling wine from Champagne (France) with strict rules governing cultivation.
- Sekt: quality sparkling wine with an alcohol content of at least 10 %, less strict rules and no stipulated growing region.
- Carbon dioxide: is produced in champagne and sparkling wine by a second fermentation, not by adding it in the tank.
Champagne, semi-sparkling wine, sparkling wine and Sekt – list of contents
What is the difference between sparkling wine and semi-sparkling wine?
European wine law has precisely defined differences when it comes to bottling. First of all, fundamentally there’s a distinction between sparkling wine and semi-sparkling wine. According to the EU regulation, semi-sparkling wines are products that have a carbon dioxide pressure of at least 1 bar and no higher than 2.5 bar, which means they ‘fizz’ a little less. In particular, many of the simpler Prosecco wines fall under this category of semi-sparkling wine, and are therefore also referred to as ‘frizzante’.
When the carbon dioxide pressure is at least 3 bar, one refers to sparkling wine.
When do you refer to Sekt?
Only if the carbon dioxide pressure is at least 3 bar is the wine a sparkling wine in the true sense. But this still doesn’t mean it’s classified as Sekt. That’s because this term is synonymous with a ‘quality sparkling wine’. There are even more precise regulations governing its production. For example, a minimum storage time is prescribed, as is a minimum alcohol content of 10 percent. In addition, the carbon dioxide has to have been produced by a second fermentation, whereas with more basic sparkling wine the carbon dioxide can simply be added in the tank. So a Prosecco can only be referred to as ‘Sekt’ if it meets these requirements. In this case, in contrast to frizzante, it will have the Italian name for Sekt ‘Spumante’ on the label.
The author
Frank Kämmer
I have worked for many years in high-end restaurants and in this time became one of the top sommeliers in Europe. In 1996, I achieved the title of Master Sommelier, the highest international qualification in my profession. Today, I work primarily as a consultant in the international wine and gastronomy sector. I have also published numerous books on wines and spirits and was the first German to be accepted into the British Circle of Wine Writers.
