What is the standard carbonation method for sparkling wine?

The standard carbonation method for sparkling wine is secondary fermentation in-bottle or tank. This process, commonly known as the méthode champenoise (in the case of traditional Champagne production) or the Charmat method (for tank-fermented sparkling wines), allows the wine to develop its bubbles naturally.

During secondary fermentation, a mixture of sugar and yeast is added to the base wine, which triggers fermentation. This fermentation produces carbon dioxide as a byproduct, which is trapped in the sealed bottle or tank, creating the signature bubbles in sparkling wine. This method not only carbonates the wine but also contributes to the development of complex flavors and aromas, as the wine ages on the yeast lees.

In contrast, forced carbonation involves injecting carbon dioxide directly into the wine, which can create a less refined bubble structure and flavor profile. Carbonation through pasteurization is not a common practice in making sparkling wines, as it alters the wine's character. The infusion of nitrogen is more typical for still wines and other beverages, as it creates a different mouthfeel and does not produce the same effervescence associated with sparkling wines.