VINSIGHTS
The Trouble with Bubbles
A staff training infographic worth 1,000 words
by MARNIE OLD
All wines are bubbly at some point because carbon dioxide is a byproduct of fermenting sugar into alcohol . However , this natural carbonation is usually allowed to dissipate , leaving a still wine behind .
Why ? It is much easier to allow car- bon dioxide to escape than to preserve it . Finding a means to preserve carbonation is a tremendous challenge , since wine must be kept under pressure continuously at every step of production , transport and storage .
While wines that “ sparkled ” were first commercialized in the 16th century , glass bottles strong enough to withstand the internal pressure of a second fermentation were not manufactured at scale until the Industrial Revolution . “ Sparkling wine ” as we know it did not catch on until the early 19th century , pioneered in the Champagne region of France .
Today , virtually all fine sparkling wine is made following the procedures developed in Champagne , now called the
“ Traditional Method ,” where a second fermentation in bottle traps the wine ’ s carbonation . More modern methods that rely on pressurized tanks are used for making less-prestigious sparklers , like Prosecco and Moscato , making them far less expensive to produce . •
Marnie Old is one of the country ’ s leading wine educators . Formerly the director of wine studies for Manhattan ’ s French Culinary Institute , she currently serves as director of vinlightenment for Boisset Collection and is best known for her visually engaging books published by DK – the award-winning infographic Wine : A Tasting Course for beginners and the tongue-in-cheek He Said Beer , She Said Wine .
TRADITIONAL METHOD aka Champagne Method
CHARMAT METHOD aka Prosecco Method
ANCESTRAL METHOD aka Moscato Method
TECHNIQUE |
Two fermentations : 1st makes the base wine , 2nd takes place in sealed bottles to create bubbles |
Two fermentations : 1st makes the base wine , 2nd to create bubbles takes place in pressurized tanks |
One fermentation : Single fermentation creates the bubbles , takes place in pressurized tanks |
KEY FLAVOR FACTOR |
Flavor and texture are both enriched by long-term aging on the lees ( yeast sediments ) |
Fresh fruity flavors are preserved by being bottled young with minimal aging |
To preserve sweetness , fermentation is stopped halfway to completion . |
CARBONATION |
Fine , small bubbles : long-lasting creamy mousse |
Medium bubbles : persistent foamy mousse |
Larger , coarser bubbles ; short-lived frothy mousse |
SWEETNESS |
Most often very dry to medium dry |
Most often medium dry to lightly sweet |
Always fully sweet with high residual sugar |
www . beveragedynamics . com September 2023 • Beverage Dynamics 9