Sparkling
Sparkling
Averill Creek NV Charme de l’Île
Canadian Sparkling
Pinot Gris and Pinot Noir from Vancouver Island are made as a Charmat-method sparkling wine, with secondary fermentation in tank. The style is brisk, fresh and lively. Green apple, citrus and mineral notes meet light florals, pear, honey and an herbal savoury note. The palate is light, and the finish is crisp and zesty. The fruit comes from Cowichan Valley.
Edenvale Non-Alcoholic Premium Reserve Sparkling Shiraz
Australian Non-Alcoholic Wine
Blackberry and currant aromas meet oak, smoky spice and exotic-spice notes. Dark fruit and chocolate shape the palate, and the finish is crisp and clean with persistent spicy flavours. This de-alcoholised sparkling Shiraz contains less than 0.5 percent alcohol and zero standard drinks. Its ingredients include de-alcoholised wine and grape-juice concentrate, and sulphites are present. It can accompany roast meats, barbecue or rich chocolate desserts.
Esencia Rural 2019 Pampaneo Ancestral
Spanish Sparkling
Airén is finished in bottle by the ancestral method, creating fine, playful bubbles. Pineapple, pear and sweetgrass join fresh-fruit and herbal notes. The profile is fresh, fruity, crisp and light, with volatile acidity adding further freshness. The wine contains eleven percent alcohol. The release is identified as an organic and biodynamically farmed sparkling wine from La Mancha.
Vignerons d’Aghione Aria di Casanova Blanc Extra Brut
French Sparkling
Vermentinu from sandy vineyards near the sea is harvested early. This extra-brut sparkling white combines elements of the ancestral and closed-tank Charmat methods. Fine, sustained bubbles accompany mineral, floral, citrus and candied-fruit notes. The palate is fresh and airy, with a citrus finish. It can be served as an aperitif or alongside oysters, seafood pasta, salmon canapés or strawberries.
Summerhill Pyramid Winery Cipes Brut NV
Canadian Sparkling
Riesling, Chardonnay and Pinot Blanc form this traditional-method sparkling wine from organic Okanagan vineyards. The grapes are whole-cluster pressed and fermented dry in stainless steel before blending and a second fermentation in bottle. First produced in the early nineteen-nineties, the cuvée is aged in the winery's pyramid cellar. Its fresh style suits sushi, seafood, grilled chicken, tapas, fruit or cheese.
Zink Crémant d’Alsace Blanc Brut
French Sparkling
Ripe apple, plum and white-flower aromas accompany a bright straw colour. The palate is creamy and dry, with refreshing bubbles. Riesling, Pinot Blanc and Pinot Noir make up the blend. This sparkling wine comes from Alsace and is made in the traditional method. Its fruit-forward profile is well suited to service as an aperitif before a meal.
Chateau Marmot 2025 Chardonnay Pét-Nat
Canadian Sparkling
Organically farmed Chardonnay from Cawston was fermented in stainless steel and bottled during primary fermentation. The wine was disgorged after five months on its lees in bottle, without additions or filtration. Ripe lemon and tropical fruit meet a dry, textured palate. Ambient fermentation, unfined and unfiltered bottling, and zero additives are also part of the cellar approach.
Maison Kuehn Crémant d’Alsace Brut Blanc de Blancs
French Sparkling
A very pale yellow colour shows gold reflections. Lively white-fruit notes and a toasted touch appear on the nose, while the palate carries freshness, elegance, delicate flavours and structure. Auxerrois and Pinot Blanc form the blend. Traditional-method production includes a second fermentation in bottle and fifteen to eighteen months of ageing on laths. Dosage is nine grams per litre.
Free Form by Okanagan Crush Pad 2017 Ancient Method Pinot Noir
Canadian Sparkling
Pinot Noir was whole-bunch pressed into two-thousand-litre concrete tanks and fermented with native yeast. Bottling took place while fermentation was active, trapping the bubbles, followed by six months in bottle, disgorgement and zero dosage. Red apple, lemon and grapefruit pith meet tight acidity in a bone-dry style, while 2.3 grams per litre of residual sugar tempers the severity. The label uses stone paper made without water or paper.
Lambert de Seyssel 2016 Royal Seyssel Brut
French Sparkling
Fine bubbles accompany green apple and white flowers, with a dry palate, pineapple jelly, citrus acidity and a creamy texture. Toast, salted butter and quince jelly are also present. Made from Altesse and Molette, the wine follows the traditional method and spends three years ageing sur lattes. It comes from Savoie and carries the Seyssel appellation. Alcohol is twelve percent.
Château Moncontour Vouvray Brut
French Sparkling
Fine bubbles accompany white-fruit and floral scents. The palate is lively and powerful, with apricot and a rich, harmonious character. This white sparkling wine is made entirely from Chenin in Vouvray using the traditional method. The cuvée comes from a family estate in the Loire Valley. The wine contains 12.5 percent alcohol and 6.6 grams per litre of residual sugar.
Gérard Bertrand Esprit de Côtes des Roses Brut Rosé
French Sparkling
Chardonnay accounts for fifty-five percent of the blend, Pinot Noir thirty percent and Grenache fifteen percent. Fine mousse accompanies lime and chalk aromas, while the palate is clean and soft. Red berries and white flower petals are also present, and the finish is long and refreshing. The cuvée includes reserve wine, completes its second fermentation in bottle and spends time ageing on the lees.
Les Vins Contés 2020 Pow Blop Wizz Pétillant Rosé
French Sparkling
Two days of skin contact in stainless steel precede fifteen days of fermentation. The wine is bottled while sugar and yeast remain, then finished without filtration, fining or added sulphur. Grenadine, cherry and wild-strawberry notes accompany soft bubbles and fresh acidity. The colour recalls acerola, while the finish carries a juicy, fruit-driven character. Alcohol is 11%.
Medici Ermete 2020 Phermento Lambrusco di Sorbara
Italian Sparkling
Lambrusco di Sorbara is refermented in the bottle. The wine is lightly sparkling and dry. Red berry, violet, citrus and bread-dough aromas accompany raspberry, grapefruit and ginger, with crisp acidity. The colour is bright pink and the bubbles are fine and persistent. The fruit comes from sandy soils around Soliera in Modena, and the wine is finished with a crown cap.
Maria Rigol Ordi 2019 Reserva Brut Nature Cava
Spanish Sparkling
Ripe peach, green apple and lemon peel appear with toasted nuts, butter, bread dough and vanilla. Persistent flavours continue through the finish. Macabeo, Parellada and Xarel·lo form the blend. Traditional-method production includes a second fermentation in bottle and at least twenty-four months of bottle ageing, with no sugar added after disgorgement. The wine contains 11.5% alcohol.
Sage Hills 2020 Ancestral Method Pinot Gris
Canadian Sparkling
Estate-grown Pinot Gris comes from thirteen-year-old vines in sandy clay loam. Half the fruit was whole-cluster direct pressed, while half was destemmed; fermentation took place in stainless steel. Bottled during primary fermentation, the wine spent twelve months on lees before hand disgorgement, with no dosage or added sulphites. Bright red fruit, cherry, raspberry and grapefruit appear in a dry sparkling profile.
Domaine Zinck Crémant d’Alsace Brut Rosé NV
French Sparkling
Wild red-fruit aromas meet freshness, a dry profile, silky texture and persistent mousse. Made entirely from Pinot Noir, the grapes are hand harvested from thirty-five-year-old vines on the loamy slopes of Eguisheim. Vinification and ageing take place in stainless steel, followed by fifteen months on fine lees. The wine is made by the traditional method and carries Ecocert and Demeter certification.
Maison Kuehn Crémant d’Alsace Extra Brut Cuvée 1675
French Sparkling
Pastel yellow with golden reflections, this sparkling wine carries fine, regular bubbles. Toast, roasted notes and dried fruit accompany hazelnut and fresh butter. The grapes are hand-harvested and pressed whole. A first fermentation takes place in tank, while the second occurs in bottle by the traditional method. The blend includes Pinot Auxerrois, Pinot Blanc, Chardonnay, Pinot Gris and Pinot Noir.
A Sunday in August Sparkling Chardonnay
Canadian Sparkling
Citrus, green apple, light pear and subtle biscuit form the profile. Fine, steady bubbles give a gentle lift across the palate, while bright acidity supports a crisp, lighter style. A clean citrus note appears at the end with a mild almond tone. Made in British Columbia from Chardonnay, this sparkling wine is suited to oysters, fried chicken, smoked salmon or goat cheese.
Sea Star 2023 Luna Maris Sparkling Wine
Canadian Sparkling
Bright acidity meets hints of brioche and a velvety depth. Crisp citrus, green apple and pear appear with a delicate mineral character in this lively, dry sparkling wine. The winery is based on Pender Island, where its vineyard reaches Mount Menzies and touches the Salish Sea. Its practices emphasize sustainability, environmental stewardship and socially responsible standards.
Blue Mountain 2016 Blanc de Blancs R.D.
Canadian Sparkling
A fine, persistent mousse accompanies lemon, baked green apple, flowers, light toasted nut, butter and grassy notes. Biscuit and green apple also appear, with fresh acidity and a tart finish. The wine is made entirely from Chardonnay; whole clusters are pressed before seven years on the lees. This traditional-method sparkling wine was disgorged in March following its extended lees ageing.
Le Coste 2018 Pizzicante Rosso
Italian Sparkling
This lightly sparkling red sits between red and rosé in style. One week of skin maceration precedes ageing in stainless steel. Red and dark berries appear with mulberry, pomegranate, ripe strawberry and hibiscus. The texture is prickly and snappy, with light tannins and a short finish. The wine comes from Lazio, Italy, and contains twelve percent alcohol.
Noëlla Morantin 2018 Marie Rose Pét-Nat
French Sparkling
Cabernet Sauvignon is pressed directly, then fermented in fiberglass before bottling with twenty-two grams of sugar. A secondary fermentation in bottle creates the natural carbonation. The wine spends twenty-four months sur lattes before disgorgement and is bottled without added sulphur, fining or filtration. The organically certified vines grow on clay, flint and limestone soils, and the wine is classified as Vin de France.
Cirelli Frizzante Bianco
Italian Sparkling
White fruit, citrus, melon and orange peel appear with white flowers, almonds and a saline note. The palate is light and delicate, with dominant acidity and no oak character. Trebbiano undergoes spontaneous fermentation with indigenous yeasts, and sulphite additions are minimal. The wine is organically produced, naturally made and contains less than 1.2 grams of residual sugar per litre.
Summerhill 2004 Cipes Traditional Cuvée
Canadian Sparkling
Honeyed yellow apple, caramel, toasted nuts and earthy umami accompany marmalade, ginger and key lime pie. Seashell minerality appears with a creamy mousse and mouthwatering acidity. The blend is eighty-seven percent Chardonnay, twelve percent Pinot Noir and one percent Pinot Meunier. Made by the traditional method, it spent at least eighteen years on its lees before small-batch disgorgement began.
Summerhill Cipes 2012 Blanc de Blanc
Canadian Sparkling
Golden yellow colour accompanies honey, apple, straw, citrus, mango and a hint of biscuit. The palate includes citrus, lemon cream, apple, pineapple, peach and melon, with abundant mousse and a medium-long finish. Brioche, key lime and lemon are also present. This sparkling white comes from the Okanagan Valley in Canada and carries 12.5 percent alcohol.
Naboso 2023 Opera Brut
Slovak Sparkling
Flowers, spice, pear, apricot, quince, lemon and mineral notes accompany delicate bubbles and a creamy texture. The sparkling palate is fresh and lively. Müller-Thurgau, Pinot Gris and Moravian Muscat form the white sparkling blend. Refermentation takes place in bottle, and the wine records eleven percent alcohol. Total sulphites are reported below ten milligrams per litre.
Domaine Rolet Crémant du Jura Blanc Brut NV
French Sparkling
Chardonnay makes up half the blend, with Savagnin and a combined portion of Pinot Noir, Trousseau and Poulsard. The grapes are harvested exclusively by hand and pressed as whole bunches. A second fermentation takes place in bottle, followed by at least twelve months on laths. Fine bubbles accompany white fruit, citrus and floral notes, with a lightly saline character and a taut finish.
Birch Block Vineyard 2022 Blanc de Franc Pétillant Naturel
Canadian Sparkling
Cabernet Franc is made into a light-bodied sparkling wine with no skin contact. Strawberry, raspberry and citrus shape the fresh profile. Production includes hand riddling, disgorging and hand labelling. The fruit comes from Kaleden, on high benches above the western shore of Skaha Lake in British Columbia. The estate farms five acres and focuses on low-intervention, energetic wines.
Jansz Tasmania Premium Rosé NV
Australian Sparkling
Strawberries and cream, rose petals, Turkish delight and fresh brioche shape the profile. Pinot Noir leads the blend, joined by Chardonnay and a small portion of Pinot Meunier. Classical sparkling production includes hand picking, gentle whole-bunch pressing, cool fermentation, malolactic fermentation and bottle fermentation, followed by extended lees ageing. The mousse is creamy, with texture, richness and lively freshness.