Mousseux

Mousseux is a French term used to describe sparkling wines. Literally meaning foamy or bubbly, mousseux denotes wines that contain dissolved carbon dioxide and show visible effervescence. On French labels, the term is commonly used to indicate sparkling wine in general, not a single geographic or legal category.

Most mousseux are produced through a secondary fermentation that traps CO2 in the wine. The two principal production methods are the traditional method (methode traditionnelle), where the second fermentation occurs in the bottle and the wine is aged on its lees, and the Charmat method (tank method), where fermentation takes place in large pressurized tanks and is then bottled under pressure. A third, less common approach is direct carbon dioxide injection, used for inexpensive sparkling wines.

Styles and labeling vary by dryness and sweetness. French terms on labels often reflect dryness levels, including brut, extra brut, sec, demi-sec, and doux, with brut being the most common for everyday sparklers. Rosé mousseux are also produced, either by skin contact or blending. Quality ranges from basic supermarket labels to high-grade Crémant, and, in Champagne, to Champagne itself.

Regional context includes Champagne, the most famous source of sparkling wine associated with the mousseux label, and Crémant wines produced in other French regions (Loire, Alsace, Bourgogne, Limoux, and others) using the traditional method. Outside France, similar wines may be labeled spumante, sekt, cava, or prosecco, depending on the country, but the term mousseux remains primarily a French designation.

Serving typically requires cold storage and serving at about 6–8°C. Glassware preferences vary, but a flute or tulip glass helps preserve bubbles and aroma.