When it comes to wine, nothing lifts a mood or elevates a moment quite like a glass of sparkling. But too often, bubbles get boxed in as “just for celebrations”. At Okanagan Crush Pad, we think that’s a waste of a good wine. Our sparkling wines from Haywire, Free Form, and Garnet Valley Ranch prove that bubbles are for more than birthdays and toasts. They’re for fried chicken picnics, Thursday night tacos, and everything in between.

This Sparkling Wine Week, we’re putting the spotlight on traditional method sparkling wines—the kind that undergo a second fermentation in the bottle, then age gracefully on their lees to develop layers of character. These are not your average bubbles. They’re handcrafted, slow-aged wines that take years to create and seconds to fall in love with.

Let’s take a look at what makes sparkling wine so magical, how it’s made, and why the Okanagan – and Okanagan Crush Pad in particular – is raising the bar with a lineup of bubbles that are sustainable, expressive, and full of character.

How Sparkling Wine is Made

There are four main ways to make a wine sparkle: forced carbonation, Charmat method, pet-nat, and the revered traditional method. Each one offers its own style, texture, and vibe.

1. Forced Carbonation
Think of this as the soda stream approach. CO2 is injected into still wine under pressure. It’s the quickest and least expensive method, often used for easy-drinking bubbles that are light and crisp. While it can deliver a fun pop, it lacks the complexity that comes from natural fermentation.

2. Charmat Method
Also known as the tank method, Charmat involves fermenting the wine a second time in a pressurized tank. It’s how wines like Prosecco are made. This method is ideal for preserving fresh, fruity aromas and creates vibrant, approachable wines with a softer mousse (those fine, tingly bubbles).

3. Pet-Nat (Pétillant Naturel)
Short for “naturally sparkling,” pet-nat is bottled before primary fermentation is finished. The residual sugar finishes fermenting in the bottle, trapping natural CO2. It’s usually unfiltered, with a raw, cloudy look and a wild, lively taste that changes with every sip.

4. Traditional Method
This is the granddaddy of sparkling techniques and the one we embrace for the wines featured this week. Used in Champagne and by sparkling wine producers who prize complexity, the traditional method involves a secondary fermentation inside each individual bottle. The wine then rests on its lees (spent yeast cells) for an extended period, often years, developing richness, texture, and those signature notes of brioche, pastry, and toasted nuts. Riddling and disgorgement remove the lees before the final cork is applied.

The result? A wine that is elegant, age-worthy, and bursting with character. It’s a labor-intensive process that requires patience and precision, and the payoff is a bottle that tells a story of time, craft, and terroir.

Sparkling Wine is for Every Occasion

Let’s be honest: popping a bottle feels good. But sparkling wine isn’t just for New Year’s or weddings. Its acidity, freshness, and texture make it incredibly versatile at the table and ridiculously easy to enjoy on a regular basis.

Pair a glass of bubbles with:

• Fried chicken or crispy tofu (hello, contrast!)

• Salty snacks like popcorn, potato chips, or olives

• Fish tacos, sushi, or spicy Thai takeout

• Classic brunch dishes like eggs benny or smoked salmon

• Soft cheeses, pickles, or a buttery grilled cheese sandwich

Sparkling wine has a secret superpower: it goes with almost everything. And because the style ranges from bone dry to a touch sweet, and from crisp and fruity to deep and toasty, there’s a bottle for every taste and mood.

Why Okanagan Sparkling is Something Special

The Okanagan Valley’s high elevation, long daylight hours, and cool nights create the kind of slow, balanced grape ripening that sparkling wine dreams are made of. At Okanagan Crush Pad, we’ve leaned into this with purpose.

We work exclusively with estate-grown grapes farmed using regenerative and sustainable practices. Our winemaking team, led by Matt Dumayne, uses native yeasts, low intervention techniques, and a range of vessels from concrete eggs to amphorae to preserve purity and sense of place. These aren’t cookie-cutter sparkling wines. They’re thoughtful, expressive wines that let the land speak.

And when it comes to traditional method sparkling, our wines stand among the best in Canada. Each one is a small-lot production, handled with care, and aged for years to reveal the complexity and nuance that only time can bring. These are wines to savor, to pair with simple foods, and to celebrate the everyday.

Meet the Wines

Haywire Pink Bub 2018
Fresh, vibrant, and back by popular demand, Pink Bub is a limited release that brings serious charm. Made using the traditional method with grapes from Summerland and Oliver, it has a hint of red wine in the dosage for that signature pink hue. Expect wild strawberries, a kiss of sweetness, and lively acidity. Perfect with salty snacks or brunch on the patio.

Haywire ‘The Bub’ 2018
This traditional method sparkling is a blend of Chardonnay and Pinot Noir that spent 30 months on lees. A tribute to co-founder Christine Coletta’s daughter Alison – known affectionately as The Bub – this wine carries both elegance and a personal touch. It has aromas of toasty brioche and bright citrus. It’s dry, lifted, and incredibly food-friendly. Try it with oysters, shellfish, or buttered popcorn.

Haywire Grand Cuvée 2014
Vintage sparkling at its finest, this bottle has aged gracefully to offer notes of apple brioche, honeyed lemon, and a touch of minerality. With its crisp mousse and structured palate, it’s a standout wine for those who love complexity. A great match for richer fare like roast chicken or creamy mushroom pasta.

Free Form Blanc de Blanc 2019
Crafted from Chardonnay grown at Garnet Valley Ranch, this traditional method wine was fermented in concrete egg and aged 42 months on lees with zero dosage. It’s precise, mineral-driven, and complex, with citrus, green apple, and brioche on the nose and palate. Serve it with aged cheese, charcuterie, or anything with crunch.

Free Form Blanc de Noir 2018
From high-elevation Pinot Noir vines, this wine delivers structured elegance with old-world intensity. Whole-bunch pressed and aged 36 months on lees, it offers ripe stone fruit, brioche, and a fine mousse. Excellent with oysters, caviar, or a simple bag of kettle chips.

Garnet Valley Ranch Traditional Method Sparkling 2016
Made from estate-grown Chardonnay and Pinot Noir, this wine spent six years ageing before release. The result is classical and savory, with red berry aromatics, vibrant acidity, and a creamy texture. Regeneratively farmed, this bottle is pure Okanagan magic. Serve it with a roast veggie tart or simply toast to a Tuesday well spent.

Make Sparkling a Habit

This Sparkling Wine Week, we invite you to break out of the celebration-only bubble mindset. Whether you’re planning a picnic, a night in, or just feel like making leftovers feel fancy, sparkling wine is your go-to companion.

Find your fizz, explore new styles, and sip something that reflects the land, the people, and the passion behind the bottle. Because every day deserves a little sparkle.

Cheers!