Still wine

What is still wine?

Still wine refers to any wine that contains no significant carbonation or effervescence, distinguishing it from sparkling wines like Champagne, Cava, or Prosecco. The term encompasses the vast majority of wines produced globally, including reds, whites, rosés, and dessert wines that undergo standard fermentation processes without secondary fermentation or carbon dioxide injection. During production, still wines may contain trace amounts of dissolved CO₂ (typically less than 0.5 atmospheres of pressure), which is naturally produced during fermentation but dissipates before bottling. The absence of bubbles allows the wine’s aromatic compounds, tannins, and flavor profiles to be experienced without the textural interference of carbonation. Still wines can range from bone-dry with less than 4 grams per liter of residual sugar to intensely sweet dessert wines containing over 200 grams per liter. In Argentina, still wines represent the country’s flagship offerings, particularly Malbec, Cabernet Sauvignon, and Torrontés, which showcase the terroir of regions like Mendoza and Salta without the masking effects of effervescence. The term “still” emphasizes the wine’s tranquil state, allowing drinkers to fully appreciate the complexity achieved through vineyard expression and winemaking techniques.

Still wine FAQ

What is the meaning of still wine?

The meaning of still wine refers to any wine that does not contain carbonation or bubbles. It is produced through standard fermentation without processes that trap carbon dioxide.