French Sparkling Wine

A sparkling wine is usually a wine containing a gas concentration of carbon dioxide (CO2) sufficient to give it, at least, a tingling sensation once in the mouth. There may also be bubbles and foam at the mouth of the bottle. It is thus opposed to wines.
A pearling or beading wine beading is a slightly sparkling wine, usually obtained after fermenting a wine on its lees, as some Muscadets, Gaillac or Savoie wines.
A sparkling wine has a higher content of carbon dioxide than a beading wine. The tingling, which keeps longer in the mouth, is provided by the presence of dissolved gas. If a sparkling wine contains the highest content of carbon dioxide, many bubbles are formed at the opening of the bottle and the apparent foam is formed in abundance when it is served in a glass.
The French sparkling wines that are the best known are the wines of Champagne, Cremant de Loire, Burgundy and Alsace, the Clairette de Die or the Blanquette de Limoux. Other sparkling wines are also produced under the appellation Bugey Cerdon, and in Gaillac. Spain also produces cava, and many sparkling wines (spumante), and semi-sparkling (frizzante) are developed in Italy and on the west coast of the United States.
In France, there are also “quality” sparkling wines produced in specified regions.  They are not coming from authorized sparkling areas or are not following completely the decrees of names, yet they sell well.  This is because they are technically blameless, they compete well in terms of freshness, purity and price.

Causes

The appearance of foam or bubbles when you open a bottle of sparkling wine must be due to the laws of Henry and Boyle. As long as the bottle remains closed no bubble is formed in its interior, and the wine has all the appearance of a still wine (no bubbles). However a certain amount of CO2 gas is actually dissolved in the liquid saturation.

By the law of Boyle-Mariotte, gas increases in volume when the pressure decreases, so the wire has an important role: it prevents the gas from blowing the cap as the inside is now a higher pressure than the ambient atmospheric pressure. Gas remains well confined at constant volume and in the state of dissolution in a liquid. When the bottle is opened internal pressure is immediately reduced to atmospheric pressure and ambient gas molecules gradually relax (law of Boyle: less pressure = more volume), by attaching them.

The molecules then leave the state to dissolve in a liquid and finally pass to the gaseous state. The transition to the gaseous state is at the surface of the wine (the point of contact with the atmosphere is also called air-liquid interface) or on the walls of the container that contains it.
The transition to the gaseous state by the air-liquid interface does not produce bubbles.

The roughnesses of the container walls hold a few molecules of gas at the time of fastening. Increasing the volume of these molecules eventually forms a bubble visible to the naked eye, which eventually turns to get by the wall and climb to the surface. In laboratory conditions and with transparent containers with perfectly smooth interior surfaces, it has already been proven that the champagne or other sparkling wine does not produce a single bubble, and has the appearance of an ordinary white wine.

When all the gas dissolved in the wine has been reduced to ambient atmospheric pressure it is completely stale and loses its excitement.

Types of sparkling wine
Depending on the amount of dissolved carbon dioxide or by pressure inside the bottle:
Beading wine: contains more than one gram of carbon dioxide per liter of wine. Bubbles are formed at 20° at the opening of the bottle;
Sparkling wine: bottle closed and 20° carbon dioxide dissolves sudden overpressure of 1 to 2.5 bars;
Sparkling wine: bottle closed and 20° carbon dioxide dissolves undergoes a pressure greater than 3 bars. Champagne and sparkling wines are sparkling wines.

According to the sugar content of the liquor shipment (for sparkling that use them as French champagne or cava Catalan):
Brut Nature (no added dosage)
Extra-brut (up to 6 grams of sugar per liter)
Brut (up to 15 grams of sugar per liter)
Extra-dry (12 g to 20 g of sugar per liter)
Dry (17 g to 35 g of sugar per liter)
Demi-sec (from 33 g to 50 g of sugar per liter)
Doux (more than 50 grams of sugar per liter)