Sparkling wine has long since moved beyond the notion of a 'special occasion' drink. Today, it's one of the most versatile wine styles at the table, capable of accompanying an entire meal: from aperitif right through to dessert. Its freshness, acidity and extraordinary variety of styles make it an ideal partner for food pairing.

In this journey through the different courses of a meal, we'll discover how some of the main styles of sparkling wines - Prosecco, Trento DOC, Franciacorta DOCG, Oltrepò Pavese, Champagne, Crémant and Cava – lend themselves to different pairings.

The aperitif: Prosecco, Crémant and Cava

For aperitifs, you need immediate, fresh wines that aren't overly structured. In this context, Prosecco is a natural choice: delicate aromas of fresh fruit and flowers, fine bubbles and excellent drinkability make it perfect with olives, crisps, nuts and small nibbles based on fish or vegetables.

Crémant and Cava also work very well as aperitifs, especially in their brut versions. Crémant, produced in various French regions, offers elegance and freshness with a profile that's often softer than Champagne. Cava, thanks to its acidity and citrus notes, pairs easily with tapas, finger food and savoury bites.

At the table: Trento DOC, Franciacorta DOCG and Oltrepò Pavese

When moving on to main courses, more structured and complex sparkling wines come into play, often produced using the traditional method.

Trento DOC, with its Alpine freshness and extended time on the lees, is ideal with elaborate fish dishes, shellfish, risottos and egg-based preparations. Its notes of bread and dried fruit make it an excellent companion to creamy dishes as well.

Franciacorta DOCG is one of the most versatile Italian sparkling wines at the table. In brut or extra brut versions, it can comfortably accompany an entire meal, from pasta courses to fish or white meat mains. The rosé versions, being more structured, also lend themselves to pairings with cured meats, roast poultry and slightly spiced dishes.

Less well-known but very interesting is Oltrepò Pavese Metodo Classico, often based on Pinot Noir. It has the body, tension and complexity to support flavourful dishes, white meats, semi-aged cheeses and richer preparations.

Cheese and bubbles: Franciacorta, Champagne and Oltrepò Pavese

Sparkling wine is also an excellent partner with cheese. The acidity and carbonation balance fats and creaminess, creating harmonious pairings.

Franciacorta brut and Trento DOC work well with fresh or soft cheeses, whilst for more mature or intense cheeses you can venture into Champagne or Oltrepò Pavese Metodo Classico, which can hold their own thanks to their structure.

The sweet finale: Prosecco, Moscato and aromatic sparkling wines

Even at the end of a meal, sparkling wine can play its part. Extra-dry Prosecco or other sparkling wines with a touch of softness are ideal with desserts based on fruit, creams and dry pastries: the slight sweetness, combined with freshness, avoids a cloying effect and 'cleanses' the palate.

However, if you want to play it safe with desserts, Spumante Moscato is often the most spot-on choice: aromatic, fragrant and naturally sweet, it pairs beautifully with fruit tarts, sponge cake, light cakes, cream-based desserts and even preparations with fresh fruit.

With more complex desserts – for example rich tarts, more buttery pastries or chocolate desserts – sparkling wines with higher residual sugar can work, where the contrast between sweetness and acidity creates an interesting balance.

One wine style, a thousand pairings

From aperitif to dessert, sparkling wine proves to be one of the most complete and versatile categories in the wine world. Prosecco, Trento DOC, Franciacorta DOCG, Oltrepò Pavese, Champagne, Crémant and Cava offer different but complementary styles, capable of adapting to every course of a meal.

On Svinando, you can explore these styles and discover how to choose the right sparkling wine based on the dish, transforming bubbles into a constant presence at the table and not just a celebratory one.