The smell of berries floats above the glass rim, with a tinge of acidity tickling the nose. Small bubbles rise in a steady stream to the top, gently popping as they hit the surface.
From the first sip, it’s clear why experts like to use the word “creamy” to describe the taste of Champagne - and why people make such a big deal out of it.
But what actually is sparkling wine, and why does it sparkle?
The answer is that the wine is fermented twice. That means the cellar master lets a finished base
wine - usually a dry white wine - ferment again with the help of sugar and yeast. The yeast turns the sugar into alcohol and causes carbonation - putting the bubbles in bubbly.
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