A Short History Of Fizz

Fizz has never been just a drink. From the first sparkling wines in southern France to the rise of prosecco in Italy and cava in Spain, bubbles have carried the language of celebration. They mark milestones, seal deals, and turn ordinary tables into events. Now alcohol free sparkling wine takes its place in that long story, proving that the ritual of fizz is bigger than alcohol itself.

Early beginnings

The first recorded sparkling wine came not from Champagne, but from the south of France. In 1531, Benedictine monks at the Abbey of Saint-Hilaire near Limoux bottled wine before fermentation had finished, producing what is now known as Blanquette de Limoux. This “ancestral method” created natural sparkle centuries before champagne became famous (Comité Interprofessionnel des Vins du Languedoc).

The rise of Champagne

By the late 17th century, winemakers in Champagne began refining methods to control bubbles rather than treat them as a fault. Advances in stronger glass and cork closures made it possible to capture the second fermentation safely. Champagne soon became a symbol of celebration and prestige, with houses like Ruinart (founded 1729) leading the way (Comité Champagne).

The spread of bubbles

Other countries developed their own sparkling traditions. In Spain, Josep Raventós produced the first Catalan sparkling wine in 1872, inspired by Champagne. The name Cava (meaning “cellar”) became protected by law in 1986 (Cava DO Regulatory Board). In Italy, sparkling wine took two forms: traditional-method styles such as Franciacorta, and Prosecco, which exploded in popularity in the late 20th century thanks to the more efficient Charmat method of tank fermentation (Prosecco DOC Consortium).

Modern fizz

By the 20th century, bubbles were global. Sekt in Germany, Cap Classique in South Africa, and New World sparklers in California and Australia all expanded the category. Sparkling wine became shorthand for celebration, from New Year’s Eve to wedding toasts. Yet for those avoiding alcohol, the only option was often a soft drink that never matched the finesse of fizz.

Alcohol free joins the story

The 21st century brought innovation. Dealcoholisation improved, but the real breakthrough was new approaches like tea-first fermentation. REAL sparkling tea, brewed at The Fermentery on the Waddesdon Estate in Buckinghamshire, shows how alcohol free fizz can have the same structure, bubbles, and cultural resonance as wine. Premium alcohol free sparkling wine is now part of the centuries-long story of fizz.

Final pour

The history of fizz runs from monks in southern France to champagne houses, Catalan cellars, and Italian vineyards. The thread is always the same: bubbles signal joy. With alcohol free sparkling wine now part of the map, the future of fizz looks more open, more inclusive, and more celebratory than ever.