Sparkling wine is type of wine in which considerable amount of carbon dioxide present which makes it extremely fizzy. Carbon dioxide is a result of natural fermentation which takes place in bottle or large pressurized tank.
Sparkling wine is generally available in white color but there are also some rare examples of red sparkling wine present in the market.The taste of sparkling wine ranges from sweet ‘doux’ style to extremely dry ‘brut’ varieties. Here are some fun facts about sparkling wine-
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The level of pressure created in a sparkling wine bottle is around 105 pounds per square inch. This is three times higher than psi, the pressure in a regular size car tire.
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The wine cork went at highest distance of 177 feet and nine inch which is a record so far.
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The bubbles generated in sparkling wine were initially considered as defect by vintners during early days, but later they became welcome effect and vintners enjoyed it.
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Put a drop of raisin in a glass or bottle of sparkling wine, it will repeatedly jump up and down from the top and bottom of glass or bottle.
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The first sparkling wine party was conducted in year 1472, which is itself a great record.
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Sparkling wine was manufactured in England before gaining popularity in France.
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The wine making process and viticulture practices involved in manufacturing sparkling wine have lot of similarities to the still wine production.
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The regular sparkling wine bottle includes adequate carbon dioxide which has capacity to generate 49 million bubbles. The initial diameter size of bubble is 20 micrometers, which may expand further after gaining significant buoyancy.
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The British were the first who have seen the propensity of sparkling wines as a most desirable feature and they are the first who recognized why it generates bubbles.
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Manufacturers follow extreme diligence while harvesting grapes for sparkling wine. They handle grapes in gentle way which minimizes extraction of phenol components.
The sparkling wines like Champagne are sold with a pressure of 5 to 6 atmospheres per bottle. The level of pressure in the wine bottle entirely depends upon the extent of sugar added during fermentation process. Higher quantity of sugar produces, larger amount of carbon dioxide which eventually creates higher impact on pressure level in the wine bottle.