Wine regions are closely tied to geographical indications—the origin of grapes is legally protected. This protection often comes with strict regulations regarding viticulture practices, permitted grape varieties, and winemaking methods. That’s why Champagne can only be made in France’s Champagne region.
The beautiful bubbles and delightful fizzy texture come from a specific process of alcoholic fermentation, when yeast converts sugar into alcohol and carbon dioxide. In still wine production, the gas is released, as it isn’t needed. But in sparkling wine production, the carbon dioxide is captured and trapped in the bottle. Sparkling wine can be white, red, or rosé.
There are several methods for making sparkling wine — from the complex Traditional Method to simple carbonation. Let’s explore the Traditional Method, which involves two fermentations. The first occurs in a tank, and the second takes place in the bottle. During this second fermentation, carbon dioxide is trapped inside, creating the bubbles. By law, all Champagne must be made using this method.
During the bottle fermentation, the dead yeast cells undergo autolysis, adding flavors of bread, biscuit, brioche, and even yogurt to the wine. This process gives traditionally made sparkling wines their unique character. To achieve this beautiful flavour integration, the wine must age at least 12 months before release. This method is used for Champagne, Cava, Cap Classique, and some other sparkling wines.
Another technique is the Tank Method (also known as the Charmat Method). Like the Traditional Method, it involves two fermentations. However, the second fermentation happens in a pressurised tank, which holds the carbon dioxide before the wine is filtered and bottled. This faster process does not allow for autolytic flavours to develop. Instead, it highlights the fresh, fruity, and floral aromas that come directly from the grapes. Prosecco, Sekt, and some other sparkling wines use this method
A third approach is the Asti Method, used primarily for Moscato d’Asti. Here, fermentation occurs only once — the grape juice is partially fermented in a pressurized tank, leaving natural residual sugar in the wine. The result is a sweet, lightly fizzy (frizzante) wine that emphasizes the fresh fruit and floral notes of the Muscat grape.
Finally, there’s the carbonation method, where CO2 is simply added to the wine. This gives bubbles and texture but doesn’t contribute any additional flavour complexity
A Taste of Taittinger
Let’s get to know one of the most historic Champagne houses — Taittinger. It is the third-largest domaine in Champagne, covering 288 hectares of vineyards. The Taittinger story began in 1734, when Jacques Fourneaux founded the original house. In 1932, Pierre Taittinger acquired it. Having fallen in love with Château de la Marquetterie during World War I, Pierre’s purchase of the Forest-Fourneaux Champagne House forever linked his family name to this legacy. Today, Taittinger remains one of the few major Champagne houses still family-owned and managed, led by Pierre’s great-grandchildren, Vitalie and Clovis Taittinger.
Recently, two elegant “Golden Moments with Taittinger” events were held in Indonesia — one at Cloud Lounge Jakarta, overlooking the city skyline, and another at The Apurva Kempinski Bali by the beach. Both venues offered the perfect setting to celebrate the joy of bubbles. Clovis Taittinger, Managing Director, personally presented two beautiful cuvées.
Taittinger Brut Réserve Non-Vintage, a blend of Chardonnay, Pinot Noir, and Pinot Meunier — the classic grapes required by Champagne law. Grapes come from over 35 different vineyards and vintages, aged for three years in the cellar to reach aromatic maturity. The result is a delicately balanced Champagne, golden yellow in color with fine, persistent bubbles. On the palate, it shows expressive notes of peach, white flowers, honey, and sweet pastry, with hints of brioche from the aging process.
Non-vintage Champagne is essential to every house — it represents the signature style and consistency year after year, as beautifully demonstrated by Taittinger Brut Réserve.
Taittinger Prestige Rosé, a bright pink Champagne that captures the eye with its elegance. Made primarily from Chardonnay with a portion of still red wine from the best Pinot Noirs of Montagne de Reims and Les Riceys, this blend gives the cuvée its distinctive color and lively palate. The fine bubbles and persistent mousse carry aromas of wild raspberry, cherry, and blackcurrant, leading to a fresh, crisp finish with perfect acidity.
So now you know, the method used to make your sparkling wine greatly influences its aromas and flavors. As the festive season approaches, get ready to celebrate with your loved ones and enjoy your perfect choice of bubbles. Salute!