Natural form

A chilled, unopened sparkling wine bottle with wire cage and foil cap intact.

Shows the distinctive muselet, punted base, and bottle silhouette that identify sparkling wine before serving.

Beverages

Sparkling Wine

Festive bubbles for toasting, mimosas, and spritzes

Crisp and effervescent, sparkling wine toasts a celebration, mixes a mimosa, and tops a spritz with bubbles. Prosecco, cava, or champagne — keep it cold and pop with care.

Sparkling wine is a wine made effervescent by a second fermentation that traps carbon dioxide — Champagne is the famous French example, with Prosecco, Cava, and Crémant as popular cousins. Dry styles (brut) taste crisp, citrusy, and yeasty with a fine mousse of bubbles; sweeter styles lean toward apple and honey. In the kitchen, the bubbles bring lightness to batters and the bright acidity lifts sauces and risottos; sparkling wine also makes elegant poaching liquids, granitas, and zabaglione, and deglazes seafood pans with a celebratory crispness. Once flat, it cooks just like a still dry white.

Measured in: ml
Storage: Refrigerate

Allergens

Sulfites

Find it in

Beverages

Types & varieties

Champagne

Méthode traditionnelle, France — fine, yeasty

Prosecco

Italian, fruity, softer bubble

Cava

Spanish, crisp, traditional method

Crémant

French sparkling outside Champagne

How to use in cooking

Use sparkling wine's acidity in risotto, beurre blanc, and seafood pan sauces just as you would still white wine. The carbonation lightens tempura and fritter batters (use it cold and fresh from the bottle). It poaches fruit elegantly, makes a sophisticated granita, and forms the base of a Prosecco zabaglione. There's no need to waste true Champagne — Cava or Prosecco cooks beautifully and costs far less.

How to choose

Use brut (dry) styles for savory cooking; reserve sweeter (demi-sec) for desserts. You don't need vintage Champagne — Prosecco, Cava, or Crémant give all the flavor and fizz for cooking at a fraction of the price. A flat leftover bottle is perfect for sauces.

Common uses

Lighten tempura and fritter batterBuild a sparkling risottoMake a Champagne beurre blancDeglaze a seafood panPoach pears or make a granitaWhip a Prosecco zabaglioneBrighten an oyster mignonette

Tips & pitfalls

Use cold, fresh fizz in batters for lightness.
Brut (dry) for savory; demi-sec for desserts.
No need for Champagne — Prosecco or Cava cooks just as well.
Flat leftovers are ideal for risotto and sauces.

Nutrition

No USDA FoodData Central match for Sparkling Wine yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

Non-Alcoholic Sparkling Wine 0.0%
CODORNÍU ZERO · Bonpreu
€8.45
La Cacciatora Prosecco
LA CACCIATORA · l · Bonpreu
€6.95
Natureo Alcohol-Free Sparkling Wine 0.0%
NATUREO · l · Bonpreu
€9.05
Moët & Chandon Brut Champagne
MOET-CHANDON · l · Bonpreu
€44.95
Leopardi Brut Nature Organic Sparkling Wine
LLOPART LEOPARDI · l · Bonpreu
€29.95
Veuve Clicquot Brut Champagne
VEUVE CLICQUOT · l · Bonpreu
€54.95