, , , ,

Sparkling Wine Purchase Factors

Posted by

There’s new study-based research (PDF download) into recent sparkling wine consumers in Ontario, Canada, offering insights into the cues that drive their purchase decisions. Sparkling wine’s global market is experiencing significant growth. This uptrend is notable given the distinct nature of sparkling wine, often purchased for celebrations rather than regular consumption.

Research has highlighted the importance of both intrinsic and extrinsic factors in influencing sparkling wine purchases. Consumers prioritise taste, smell, and the price-quality ratio, while also considering the wine’s origin and brand reputation. Interestingly, the significance of these cues can shift based on whether the purchase is for personal enjoyment or as a gift.

The concept of wine involvement plays a pivotal role in segmenting the sparkling wine market. Consumers can be categorised into low, medium and high involvement groups. These segments display distinct preferences and behaviours, from the channels they use to purchase wine to their knowledge levels and willingness to spend. Such segmentation offers valuable insights for marketers aiming to tailor their strategies to different consumer groups.

The study further explores how consumption patterns and preferences vary among these involvement segments. High involvement consumers, for instance, show a greater propensity to consume sparkling wine more frequently and in larger quantities. Yet, their preferences for domestic versus international styles and specific varieties like Cava or Champagne-style wines differ, suggesting targeted marketing strategies could be effective in appealing to various consumer groups.

Among the myriad factors influencing sparkling wine purchases, price, flavour and perceived quality emerge as paramount. Contrary to other products, endorsements and awards seem to hold minimal sway over consumer decisions, pointing to a more personal and experiential basis for selecting sparkling wines. The study also identifies a notable gender difference, with women more likely to consider the intended use or consumption context as crucial in their decision-making process.

These findings offer insight for sparkling wine producers and marketers. Understanding the nuanced preferences of different consumer segments allows for more targeted and effective marketing strategies. For instance, highlighting the production method or sensory attributes may resonate more with knowledgeable consumers, while emphasising the social and celebratory aspects of sparkling wine might appeal more to those with lower involvement levels.

Follow

Did You Know?

In 2024, the UK was the second-largest export market for Champagne globally, after the United States. More

Local UK bottling of wine which represents about 40% of imported wine. More

Around 1% of people, typically severe asthmatics, have a sulphite sensitivity. More

A large 80% of Australian wine arrives in the UK in bulk. More

Only about 0.02% of Australia’s landmass is dedicated to vineyards. More

In 2024, New Zealand produced only 1% of the World’s wine. More

In 2024, the US imported 37% of World production of Pinot Grigio and the UK was is in second place at 27%. More

In 2024, the UK was South Africa’s largest export market, with 40% of total exports. More

In 2024, the United Kingdom imported 22.3 million bottles of Champagne, a decline of 12.7% compared to the previous year. More

Larger Champagne producers source grapes from as many as 80 different vineyards throughout Champagne. More

Champagne houses and growers collectively produce around 300 million bottles annually. More

In 2025, the Champagne region was home to about 2,124 Champagne houses and approximately 19,000 growers. More

Provence is one of the leaders in the conversion to organic viticulture, with 61% of vineyards certified. More

8% of the South Africa’s grape production is Fairtrade-certified. More

Up to 80% of wine aroma compounds come from grape skins. More

Glycerol is the third-largest component of most dry wines after water and alcohol which is why they so often feel ‘smooth’ or ‘silky’ in the mouth. More

Humans are more than 400 times more sensitive to bitter than sweet. More

Humans can detect the earthy molecule geosmin at about 100 parts per trillion and camels are so sensitive to it they can locate damp ground from roughly 50 miles away. More

During the phylloxera crisis of the nineteenth century, 90% of Europe’s vineyards were destroyed. More

In 2025, for La Vieille Ferme, also known as “The Chicken Wine”, sales surged by 49.4% to £110.8 million. More

In 2025, in the UK, Yellow Tail held the top position with sales, marking a 9.8% increase over the previous year. More

In 2024, the UK was the second-largest wine importer in volume and value. More

In 2024, the UK was the fifth-largest wine-consuming country globally. More

In 2025, global wine consumption continued its downward trend, estimated at 214.2 million hectolitres, the lowest since 1961. More

In 2025, online alcohol sales had a 20% increase in value over five years. More

In 2025, the number of UK vineyards rose to 1,104 and wineries to 238, with land under vine expanding to 4,841 hectares, a 510% increase since 2005. More

Moët Hennessy alone commands nearly 46.66% of the Champagne market, with the top three producers together holding about 61%, and the top five controlling over 72%. More

In 2024, the Champagne market was worth roughly €3.92 billion. More

In the marketing year 2023/24, white wine accounted for roughly 55% of Spain’s output, whereas red and rosé together made up about 45%. More

In the UK, 92% of wine is consumed within 48hrs of purchase. More

The majority of wines, 95%, use commercial rather than wild yeast. More

Between 0.5 and 10 litres of water, per litre of wine, are needed for cleaning during winemaking. More

Machine harvesting can achieve up to 100 tons of fruit per day vs 1 ton for a human. More

In Germany, 2025 was the smallest wine vintage since 2010. More

The majority of vineyards, 90% in 2019, are farmed with heavy chemical interventions. Only 6% are organic. More

90% of low and coastal areas in south Europe and California will no longer be able to produce good wine by the end of the century. More