Bubbles are the streams of carbon dioxide released in sparkling wine, produced by a second fermentation that traps CO2 in the wine. Their size and persistence indicate style and quality: fine, persistent bubbles ('the mousse' or 'perlage') suggest careful traditional-method production and long lees aging, while large, quickly vanishing bubbles often signal tank-method or carbonated wine. Bubbles also lift aromas and refresh the palate.
WHY IT MATTERS FOR COLLECTORS
Fine, long-lasting bubbles are a visual cue to quality sparkling wine, reflecting slow secondary fermentation and lees aging. Serving temperature and clean glassware affect the mousse as much as the wine itself.
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