The Global Sparkling Masters 2019: results in full

Our annual Sparkling Masters gives the judges the chance to hone in on which fizzes are hitting the spot in terms of taste, quality and value. This year, they were particularly impressed with the quality of crémants from the Loire.


Of all the categories in the wine business, it’s sparkling where the competition appears to be the most intense. Whether its between regions, or countries, there seems to be a near-ceaseless urge to prove that one fizz-making area is better than another, with producers pitted against each other in a range of tastings.

It’s why we tend to see headlines such as ‘English fizz beats Champagne in landmark tasting’, ‘Aussie sparkling voted best in the world’, or ‘Discount crémant better than fizz costing five times the price’, and so on.

While we take no issue with the reporting, it is worth considering the nature of such comparisons. How are these tastings being conducted? And who are the judges? After all, with an issue as emotive as sparkling wine quality, it’s vital that such events employ professionals, and the organisers do their best to minimise any bias.

Repeated sampling

With such thoughts in mind, it is important to state that db’s tastings see samples judged ‘blind’, although the entries are organised loosely according to style, and presented in given price bands. As for the tasters, they must be Masters of Wine, or Master Sommeliers, and where buyers or writers are enlisted, it is because they are specialists in the category being judged. Not only that, but every entry is scored then discussed, ensuring that each taster’s result is scrutinised by a peer, and every wine is properly assessed. This may be a drawn-out process, often involving repeated sampling of the same wine, but it yields credible results, which are then shared in full here, and in the magazine too, with the addition of analysis and opinion.

In short, with the Global Sparkling Masters, you can trust the results, which have been arrived at via a rigorous tasting process, one conducted purely to assess quality, not to yield a particular outcome. So, the conclusions we draw from a day’s sampling are based on the nature of the samples submitted, and yes, sometimes the results do yield a sensational outcome, but that is by accident, not design.

So, what were the headline findings from this year’s Global Sparkling Masters? Initially, the tasting highlighted the broad sweep of places now making delicious traditional-method sparkling wine. We had Golds from bottle-fermented fizz-producing areas from the Loire to the Western Cape, Hungary to Hampshire, and New Zealand to Austria. In other words, if you thought the source of great sparkling wine was either France or Spain – or just Champagne or Cava – be prepared for a surprise as you scan the origins of our medallists this year.

Also, for those who believe that Prosecco is the go-to for little more simple-tasting fizz, then think again. When this tank-method sparkling was tasted blind against similarly priced bottled-fermented products, it did just as well or better, in many cases. This was true at higher prices too, with, for example, Andreola’s Dirupo Brut Prosecco picking up a Gold in the £30-£50 sparkling wine flight, along with a traditional-method fizz from Austria (Schlumberger Wein) and one from England (Louis Pommery).

We were also impressed by the quality-to-price ratio among the sparkling wines from two producers in particular: South Africa’s Pongracz and Hungary’s Törley. But if one were to pick out the source of the best-value fizz on the market based on this year’s tasting, it would have to be the Loire. As you can see in the tables, two names stood out for their crémants – the name for bottle-fermented fizz from France that hails from outside Champagne. These were Bouvet Ladubay and Langlois Château. The most keenly priced Gold-medal-winning fizz of the competition was the £11 Sainsbury’s Taste The Difference Crémant de Loire Brut, which is made by Bouvet Ladubay for the supermarket. The sparkling wine garnered a high score for its combination of richness and refreshment, combining the cleansing flavours of apple and chalk, with more creamy characters, and a touch of honey-coated toast, which provided added interest.

Quality fizz

Such was the quality of this fizz for the money, the judges agreed that they would now be looking closely at crémant when selecting wines for their own events.
Bearing in mind the creep upwards of Champagne prices in this decade, it’s becoming more common for consumers to seek out a cheaper alternative to this famous fizz when pouring a sparkling wine for big, celebratory events.

And, if one goes to other aspirational traditional-method winemaking regions, such as Franciacorta in Italy, or the southern counties of England, such as Kent and Sussex, you’ll find brilliant quality, but also prices that are similar, if not higher, than an equivalent Brut NV from Champagne.

Delicious options

So it was exciting to find in this year’s Global Sparkling Masters that there are delicious options of creamy, gently toasty fizz on the market today at roughly half the price of grandes marques Champagnes.

Some of these were from the Loire, but there were a wide range of other sources providing an exciting set of choices for the open-minded sparkling wine lover. This is an extremely competitive area of the wine business, but like all areas of the drinks industry, it pays to look broadly in the search for quality and value.

Over the following pages you can see all the medallists from this year’s competition, as well as comments from the judges (who are pictured below), and more information about the Global Sparkling Masters, including how to enter.

The judges (left to right): Michelle Cherutti-Kowal MW, Simon Field MW, Patricia Stefanowicz MW, Ennio Pucciarelli, Antony Moss MW, Andrea Briccarello, Patrick Schmitt MW

Sparkling Masters 2017: results and analysis

While Champagne and Prosecco still rule the roost when it comes to fizz, producers from all over the world are crafting their own exciting styles of sparkling wine, as our blind-tasting competition shows. By Patrick Schmitt MW

The judges: Left to right (standing): Antony Moss MW, Christine Parkinson, Tobias Gorn, Patrick Schmitt MW, Michael Edwards, Clement Robert MS. Left to right (seated): Nicola Thomson, Ana-Emilia Sapungiu MW, Patricia Stefanowicz MW, Lynne Sherriff MW

Which category of drinks has the most sparkle at the moment? Fizz. Not only has this style of booze been the major growth area for the wine business over the past decade, but also, if the forecasts are correct, there’s still mileage in the sector – estimates by the IWSR suggest an 8.6% growth over a five-year period from 2016-2020, taking the total market to almost 2.9 billion bottles. The reason for such an outstanding performance centres on the fact that fizz offers more refreshment than any other drink.

Somehow, something with bubbles does a superior job of cleansing the palate than something without – it’s why Coca Cola, with its carbonated edge, seems to invigorate dry mouths, even though it’s loaded with sugar. But it’s not just refreshment that makes sparkling wine so popular.

It’s the association with good times. OK, so Champagne may be the fizz most closely tied to important moments, from podium wins to major anniversaries, but other sparkling wines still have a celebratory edge, and are connected with fun, sociable occasions – even if they end up being used as an opportunity to mark nothing more than a group getting together for an evening. Of course, one shouldn’t see the category as simply Champagne and sparkling wine, as there is great diversity within both, and an increasing spread of styles and growing number of sources among the latter particularly. Nevertheless, presently, it is viewed as a two-part, or increasingly, three-part sector: Champagne, Prosecco and sparkling wine.

Indeed, Champagne and Prosecco have become the two stand-out successes in sparkling wine that everyone else wants to emulate and benefit from. The former represents the long-time pinnacle in image and quality – but also, with sales of Champagne for 2017 expected to surpass 310 million bottles, a sizeable winemaking machine too.

About the competition

The Sparkling Masters is a competition created and run by the drinks business, and is an extension of its successful Masters series for grape varieties such as Chardonnay and Pinot Noir, as well as regions such as Rioja and Chianti. The competition is exclusively for Sparkling and the entries were judged by a selection of highly experienced tasters using Schott Zwiesel Cru Classic glasses supplied by Wine Sorted. The top Sparklings were awarded Gold, Silver or Bronze medals according to their result, and those Sparklings that stood out as being outstanding received the ultimate accolade – the title of Sparkling Master. The Sparklings were tasted over the course of a single day on 8 September at Bumpkin restaurant in London. This report features only the winners of medals.

The latter embodies the fun, easy and affordable side of sparkling wine, and acts as the volume-driver for fizz overall in the past 10 years – the production of Prosecco has risen by around 50m bottles from 2006-2016 to total almost 500m.

As a result, one can split the market into two main areas and a more diverse third. The first concerns Champagne and the relatively pricy traditional-method brut sparklers primarily made from Chardonnay and Pinot Noir that have been designed to take on the original.

The second comprises cheaper tank-method Prosecco and Prosecco alternatives, which often have reasonably high levels of residual sugar.

As for the third, that is made up of the many other types of fizz produced around the world in a range of styles and sugar levels, sometimes using native grapes, others employing Champagne grapes Chardonnay and Pinot Noir.

Bearing all this in mind, the next question is, can the challengers to these two benchmarks deliver something as good, if not better for the price? And if so, where are they from, and who is behind them? Or, if not, which producers are ensuring that the benchmarks remain their category leaders today?