THE “SPARKLE” IN FIZZY WINES is caused by carbon dioxide, a natural by-product of fermentation. Any fizz produced in winemaking is usually let loose to create still white or red wine, but some wines taste better with bubbles. To capture the sparkle, winemakers must stage an intervention, trapping and enhancing the bubbles in a tightly sealed bottle or tank.
AS THE SUGAR is consumed by the yeast, alcohol is produced, along with carbon dioxide. The result is a dry (low-sugar) base wine.
PIONEERED IN CHAMPAGNE, this is the original way of making fizz and a marker of premium wine. It is a legal requirement that all Champagne is made via this method. It is a time-consuming, laborious, and expensive process, but it produces great results. Secondary fermentation occurs inside each individual bottle.
MANY FIZZY WINES are now made via less time-consuming methods. In the “tank method,” the aging stage is skipped because the wines are intended to be fresh and young. As the name suggests, the bubbles are created in a pressurized tank rather than in the bottle. The advantage of this method is that the wine can be produced in bulk. It is faster and more economical than the “traditional method.”
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