Germany Sparkles

Germans consume more sparkling wine than any other nation, just over 3.5 liters per capita in 2017. They understand the joy of celebrating with a glass of Sekt, as sparkling wine is known, for occasions big and small. And naturally, as a result, German winegrowers are specialists in producing sparklers.

Sekt is produced by a process called second fermentation which produces the carbon dioxide that remains in the product and gives the wine its characteristic bubbles. Most branded sekt is fermented as cuvées from different base wines in large pressure tanks to ensure more uniform lots. The bottling then takes place only after completion of the fermentation process.

HOW DO THE BUBBLES GET INTO THE SEKT?

The quality of a Sekt is primarily determined by its base wine and secondarily by the selected production process. Winemakers tend to prefer smaller, more individual lots created using the classical method, where second fermentation takes place in the bottle. The individual bottles are then ‘riddled,’ i.e. turned and slowly raised until the yeast settles into the neck of the bottle. At that point the yeast is removed without allowing the Sekt to escape, a process known as “disgorgement.’

‘Winzersekt’ is a term created 30 years ago in Rheinhessen. It signifies sparkling wine vinified directly at the producer’s own estate using the traditional method and only the producer’s own grapes. In cases where the grapes also come from a designated winegrowing region, the bottle will bear the abbreviation ‘b.A.’ for bestimmter Anbaugebiet. Under certain conditions the term Crémant is also approved for use in Germany: it indicates whole cluster pressing of the grapes, traditional method fermentation in the bottle, an indication of the growing region and the strict use of only grapes from certain approved varieties. Some winemakers have even given themselves over entirely to the production of Sekt.

FIZZY FUN: SPARKLING SECCO

‘Secco’ are semi-sparkling wines of a slightly lower internal pressure, either with their own or added carbon dioxide. The term derives from Italy’s famous Prosecco and has come to be used as a generic term; the official name is Deutscher Perlwein. Seccos are summery fruity refreshments meant to be enjoyed in the here and now. They are easier to produce than proper Sekt and are no longer subject to the German sparkling wine tax, meaning they are also generally cheaper than Sekt. This has helped boost their popularity among Germans.

THE PIKKOLO The “Pikkolo,” a small (200 ml) Sekt bottle, is a German specialty – there’s always time for a Pikkolo, many Germans say! It is a registered trademark of the Henkell winery from the 1930s and was used for the company’s dry Henkell Sekt. At that time, young apprentices in the hotel and food service trade were also called Pikkolo, and a cartoon figure called “Pikkolo” even served as the Henkell mascot. Today, the term is commonly used for miniature Sekt bottles from other makers as well.