How Do Those Bubbles Get Into Sparkling Wine?
Answer:
Sparkling wine - from that two-quid bottle on special at your local offie all the way up to triple-digit price tag champagnes - bring back their bubbles from being fermented twice.
The first fermentation creates a wine without bubbles, commonly referred to as "still".The second fermentation, brought on by the addition of more yeast and sugar, take place in a sealed, airtight container.
At the lower end of the price spectrum, those airtight containers are big tanks.
At the higher end, the second fermentation take place in the bottle itself.
This is a much more labour-intensive way of creating a sparkling wine, because although the sugar dissolves into the liquid, the unmoving yeast cells have nowhere to go.
So the winemaker have to gently manoeuvre the dead yeast sludge, or "lees" as it's called, into the necok of the bottle, where on earth it's frozen and then removed.
That process is called "remuage", and although mainly done by apparatus these days, was done by hand, highly gently, and over a period of time.
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