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I've had a few attempts to make gelatin desserts (jelly if your English) using sparkling wine. While I get the flavour of the wine coming through I struggle to keep the bubbles. Is there a technique for doing this?

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Most guides I find report various degrees of success with carbonated drinks, but most agree that Club Soda is the best performer.

You may want to use Club Soda instead, or try a mixture.

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Club soda is generally salty, and not just with plain NaCl, but with sodium bicarbonate — baking soda. For most sparkling gelatin dessert applications, what you want is seltzer water, which is just carbonated water. If you have a soda maker at home, use that; otherwise, buy the smallest bottles of seltzer water you can find, because they're usually the bubbliest. – Marti Jun 21 '12 at 19:45

As Chris says, its to do with the setting time of the gelatine vs the bubbly.

Ensure all of your containers are chilled (maybe even frozen? - I put mine in 3/4 hours before making the actual dish) before you add the (chilled) champagne and get it into the bottom of the fridge as quick as you can.

I suspect though cannot prove also that a smaller container (I use wine glasses or similar) will work better than one large dish (trifle sized etc).

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Also: liquid freezes faster in metal containers than in glass or plastic containers. – soegaard Oct 5 '12 at 18:03

It really has to do with the amount of time between the addition of the champagne, and when the gelatine sets, thus capturing a bubble. Champagne releases gas fairly quickly, and gelatine sets slowly.

I would probably do the main preparation with a comparable white wine, and refrigerate it until nearly set, and then add the soda water for sparkle.

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Ever notice that if you squeeze all the air out of a partially full soda bottle, it doesn't go flat? Me thinks the negative pressure keeps the carbon dioxide dissolved (which is odd when compared to the usual positive pressure we experience when opening a soda bottle). As such, you might try a food vacuum system (e.g. Food Saver) to apply negative pressure to the container in which you prepare the dessert. Be careful during preparation, of course, to not agitate the liquid too much, or it may go flat before you're done.

Post back your results. I'd like to know, too.

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