Sparkling wine comes in many styles, made using different methods and grape varieties—it’s a vibrant and diverse world that can feel a little overwhelming at first. At CHANDON, we believe everyone deserves a seat at the table, whether you're just getting started or already a seasoned connoisseur. And with our sparkling wine glossary, you’ll be on the fast track to becoming an expert in no time.

At CHANDON, we create wines to be enjoyed by everyone — from experienced connoisseurs to those who may just be beginning their journey in exploring the world of sparkling wines. Learning some simple definitions can help make the world of sparkling wine feel more open — and maybe help you discover new favorites along the way.

Here are some terms to know:

FERMENTATION

The natural process where yeast converts grape sugars into alcohol and carbon dioxide. In sparkling wines, a second fermentation creates the bubbles.


MÉTHODE TRADITIONNELLE

Also known as Méthode Champenoise or here in the states, Traditional Method, this is the classic way to make sparkling wine by fermenting the wine twice—once in a tank and again inside the bottle to produce natural bubbles.


TIRAGE (teer-RAJ)

The mixture of yeast and sugar added to still wine to start the second fermentation in the bottle.


LEES

Dead yeast cells that remain in the wine after fermentation. Aging on the lees adds complexity and creamy texture to sparkling wine.


DISGORGING

The process of removing yeast lees from the bottle after the second fermentation to leave the wine clear and sparkling.


DOSAGE

A small amount of sugar added after disgorging to balance acidity and adjust sweetness in sparkling wine.

FERMENTATION

The natural process where yeast converts grape sugars into alcohol and carbon dioxide. In sparkling wines, a second fermentation creates the bubbles.


MÉTHODE TRADITIONNELLE

Also known as Méthode Champenoise or here in the states, Traditional Method, this is the classic way to make sparkling wine by fermenting the wine twice—once in a tank and again inside the bottle to produce natural bubbles.


TIRAGE (teer-RAJ)

The mixture of yeast and sugar added to still wine to start the second fermentation in the bottle.


LEES

Dead yeast cells that remain in the wine after fermentation. Aging on the lees adds complexity and creamy texture to sparkling wine.


DISGORGING

The process of removing yeast lees from the bottle after the second fermentation to leave the wine clear and sparkling.


DOSAGE

A small amount of sugar added after disgorging to balance acidity and adjust sweetness in sparkling wine.

SPARKLING WINE SWEETNESS LEVELS

SPARKLING WINE

A wine with natural bubbles, created by dissolved carbon dioxide from a secondary fermentation. This process occurs either in the bottle (Traditional Method) or in a tank (Charmat Method). Made from white or red grapes, sparkling wines vary in sweetness and are produced worldwide using different techniques.


BLANC DE BLANCS

Sparkling wine made exclusively from white grapes, usually Chardonnay.


BLANC DE NOIRS

Sparkling wine made from dark-skinned grapes like Pinot Noir or Pinot Meunier, but typically white or pale in color.


ROSÉ

A sparkling wine that gets its slight pink tint from the wine coming in contact with red grape skins.


RESERVE WINE

A wine that has been aged for an extended period of time. In sparkling winemaking, reserve wines can also be added to future bottlings to help add complexity and maintain consistancy year over year.


TÊTE DE CUVÉE (tet-de-KEW-vay)

Loosely translated as “top blend,” refers to the very top range of a sparkling house’s wines.


STILL WINE

A wine with no bubbles.

VARIETALS TYPICALLY USED IN SPARKLING WINES
VARIETALS TYPICALLY USED IN SPARKLING WINES

CHARDONNAY

In sparkling wine, Chardonnay contributes elegance, finesse, and a bright, refreshing acidity that helps balance richness. It adds vibrancy and longevity to the wine, often lending creamy textures and subtle toasty or nutty nuances when aged on the lees. This makes Chardonnay an essential grape for crafting sparkling wines with complexity and graceful structure.


PINOT NOIR

Pinot Noir adds body, structure, and depth to sparkling wine. Its vibrant red fruit flavors and lively acidity contribute richness and complexity, while its tannins provide a subtle texture that balances the wine’s freshness. Pinot Noir is essential in many sparkling blends for creating wines that are both expressive and refined.


MEUNIER

Brings bright fruitiness, softness, and roundness to our bubbly, helping to balance the structure from other grapes like Pinot Noir and Chardonnay. It adds a juicy, approachable character that makes sparkling wines lively and easy to enjoy, especially when young.

VINTAGE

The year in which grapes in wine are harvested. It refers to sparkling wines with cuvées containing wines from a single harvest.


NON-VINTAGE

Very common in sparkling wine, these wines are a blend of the current harvest and the addition of reserve wines from past years. the result is a wine that is consistant year over year.

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