Semi-sparkling wine

What it is

Semi-sparkling wine contains natural dissolved carbon dioxide, but at much lower pressure than a sparkling wine, so in the glass it shows a fine, discreet bead and hardly any foam. In the European Union it is a category of its own, called frizzante in Italy, pétillant in France, Perlwein in Germany, frisante in Portugal and vino de aguja in Spain. It can be white, rosé or red, and dry, off-dry or sweet; well-known examples include many Lambruscos from Emilia-Romagna and frizzante Prosecco from Veneto. It is usually a young, fresh and fruity wine, often moderate in alcohol, made to be drunk early.

How it is made

It is defined by pressure rather than by grape or place: EU rules require the carbon dioxide to come from the wine itself and the excess pressure to be between 1 and 2.5 bar at 20 °C, whereas a sparkling wine must reach at least 3 bar. The bubbles are usually produced by fermentation in a sealed tank, which traps the carbon dioxide up to the desired pressure, although some wines are refermented in bottle. If the carbon dioxide is added, wholly or partly, the wine belongs to a different category: aerated semi-sparkling wine.

What to serve it with

• Aperitifs and nibbles
• Cured meats and charcuterie
• Pizza and fried food
• Salads and cold starters
• Fruit desserts (with sweet styles)

On the wine list

• Show the colour and sweetness level on the wine list (dry, off-dry or sweet): 'semi-sparkling' or 'frizzante' alone does not tell the guest whether the wine is dry or sweet.
• Its lightness often makes it a good by-the-glass choice, as an aperitif or on the terrace, for guests who want some fizz without the intensity of a sparkling wine; once opened, reseal the bottle tightly to keep the bubbles.
• Serve whites and rosés well chilled and red semi-sparkling wines such as Lambrusco slightly less cold, at the top of the range; list them next to the sparkling wines, but make clear they are less fizzy.