Why Bubbles???
Champagne, Spumante, Espumante, Cava, Cap Classique, Asti, Sekt, Pezsgo, Sovetskoye Shampanskoye, Cremant sparkling wine or just simply and affectionately "Bubbles", all forms of this wonderful drink have been adopted by the world as the great celebratory drink of the ages.
The effervescence that is so prominent in sparkling wine and gives it its character that is uniquely special in the wine world was actually stumbled upon by mistake. Several hundred years ago, when wine was transported in large wooden casks from Champagne, France to other parts of Europe (most notably Britain), there seemed to be a trend that the Champagne wine would bubble upon arrival. The British were very fond of the bubbles, but did not understand why they occurred. It was not until the wine was bottled and corked before shipment that scientists of the day realized that the bubbles were due to a unique set of circumstances within the transportation of the wine. There in fact was a premature stoppage of fermentation brought on by the cold winter temperatures of northern France (Champagne), which in turn left some residual sugar and yeast in the bottles. When the temperatures rose, the fermentation would start again in the bottle. This re-start of fermentation would create a build-up of Carbon Dioxide in the bottled wine which would then release upon opening. Thus giving the wine its famously fun opening fizz!
It seems universal that our fizzy friend is one of the most fun libations for special occasions, and 2010 is definitely one to toast to!
So... Clink Clink. Raise a glass wherever you are, and toast to the new year and also to the new decade! May everyone's best wishes and intentions be realized, and may your glasses always bubble!
Cheers,
Austin.
