Sparkling Wine Forum 2026 : a review of the 4th edition in Champagne
With 200 professionals gathering in Champagne on 19 May, this fourth edition once again confirms the importance of the Sparkling Wine Forum as an essential event for sparkling wine professionals, despite a more challenging economic climate for the entire sector. The event’s international reach continues, with professionals attending this year from around ten countries, including: France, Spain, Greece, the United States, Italy, Portugal, South Africa, the Netherlands, India, Luxembourg and Belgium.
“It is precisely because the going is tough that we were keen to go ahead with our international event this year, to provide professionals with the tools they need to produce and market the sparkling wines of tomorrow in new ways. In addition to the traditional technical presentations on research and innovation in viticulture and oenology, we have indeed placed greater emphasis this year on conferences relating to the global economy and sales statistics, exports and the conquest of new markets, as well as changing consumer habits and expectations. ” says Cyril EGOROFF, Managing Director of EFFEVENT.
The 4th edition of the Sparkling Wine Forum IS MADE OF :
- 21 conférences
- 11 partenaires entreprises de la filière et institutionnels
- 100% de satisfaction sur les conférences (dont 71% ont jugé leur contenu « très intéressant »)
- 93% de satisfaction sur le stand de dégustation
- 64% intéressés par 1 journée complémentaire de visites techniques
- 93% souhaitent revenir l’année prochaine
A packed scientific programme that addresses the sector’s current challenges
Now more than ever, and alongside the VITeff trade fair also organised in Champagne by EFFEVENT, the Sparkling Wine Forum has become a key event in the professional lives of sparkling wine producers, offering them the chance to take a step back, re-evaluate their practices and access cutting-edge information.
Over the course of the day, 21 presentations were delivered by highly renowned experts and researchers from France (the Champagne Committee, INRAE, University of Haute-Alsace, etc.) as well as from abroad (Spain, Portugal, Greece, Italy, the United States, etc.) to highlight the latest research advances and technological innovations relating to the production and marketing of sparkling wines.
These are all practical approaches that have been outlined to provide guidance on tackling the key challenges of today and tomorrow: combating frost and wood diseases in vineyards; global warming and the impact of new packaging on preserving the freshness and aromas of sparkling wines; varietal innovation; new challenges posed by riddling; innovations in corking; analysing new purchasing and consumption trends; conquering new export markets; etc.
The key themes of the 2026 edition
Markets, the economy and business strategies:
Rafael Del Rey (Del Rey Consulting, Spain) provided an overview of the pricing and taste preferences for sparkling wines on international markets — a particularly relevant insight given the current trade uncertainties.
Giorgio Delgrosso, Head of the OIV’s Statistics Unit, presented key figures for the global wine sector.
Antoine Viollette (NEOMA Business School) questioned tradition in the face of new market trends in his talk “Oh my Bulles!”.
Several experts from Team France Export based abroad examined strategies for conquering new markets, with a focus on Finland and the Baltic States, Germany and the United States.
Aurélie Ringeval-Deluze (University of Reims Champagne-Ardenne), accompanied by winemaker Richard Desvignes, presented promotion strategies for Champagne winemakers who harvest and process their own grapes.
Viticulture, climate adaptation and varietal innovation:
In light of increasing climate uncertainty, Guillaume Arnold (INRAE Colmar) presented strategies for varietal innovation focusing on resistant grape varieties and the challenges these pose for sparkling wine production.
Basile Pauthier (CIVC) outlined the measures available to tackle spring frosts, whilst Christophe Bertsch (University of Haute-Alsace) provided an update on advances in the field of vine wood diseases.
Cork taint, gas transfer and effervescence:
Corking and the control of effervescence were central themes in the programme. Stéphanie Moucadel (CIVC) presented findings on the inerting of corks designed for sparkling wines.
Thomas Karbowiak (Institut Agro Dijon – Mytik DIAM) outlined the challenges of gas transfer in relation to the choice of closure, and Anna Bortolini (University of Udine, Italy – AMORIM) shared her research on aroma preservation depending on the type of closure.
TREFINOS presented RITA, a scientific application in oenology designed to eliminate the risk of TCA in corks.
Oenology, winemaking and technological innovation:
Several presentations focused on winemaking processes: Yorgos Kotseridis (Athens University of Agriculture, Greece) studied the influence of indigenous strains of Saccharomyces cerevisiae on the chemical compounds in sparkling wines produced using the traditional method.
Naïs Marceaux (Robert-Jean De Vogüé Research Centre – Moët Hennessy) shared feedback on biological acidification.
Arnau Just Borras (Rovira i Virgili University, Spain) presented the opportunities and challenges of the ancestral method (Pét-Nat) for contemporary winemaking.
The Tonnellerie de Champagne and the Cellar Master of Champagne Henri Giraud also presented a new oak barrel fitted with porcelain stoneware heads and organised tastings of clear wines to assess the impact of this new container on preserving the freshness and aromas of Champagne.
On the technological innovation front, PARSEC presented Cellar Mate, a new-generation bioreactor designed to automate the propagation of secondary fermentation yeasts. The Champagne Oenological Station, for its part, presented the latest innovations in riddling.
Sustainability and carbon footprint:
Environmental issues were also a key focus of the discussions. Pierre Naviaux (CIVC) gave an update on the Champagne industry’s Net Zero Carbon strategy, highlighting Champagne’s strong commitment in this area.
Opportunities for networking and socialising
In keeping with its philosophy, the Sparkling Wine Forum also provided numerous opportunities for networking and discussion among participants. A free tasting area gave visitors the chance to discover a range of French and international sparkling wines, as well as to sample experimental wines from research centres (new grape varieties, alcohol-free wines, etc.).
A big thank you to all our partners, without whom this fourth edition would not have been possible.