Ever wonder how those bubbles get in the wine? Briefly, winemakers only recently have been able to intentionally capture bubbles in the wine.
There are three basic methods: (1) Ancestral, (2) Method Champenoise and (3) Charmat better known in Italy as the Martinotti method invented by Federico Martinotti (Later patented by Charmat) the first two methods both take place in the individual bottles. The later takes place in a Vat. Some claim this technique helps retain the grape's aromas better.
“Extra Dry, Dry you're driving me nuts. Well fear no more, we'll briefly explain. It all has to do with sugar content in the wine. In the case of sparkling wines:
(4) Dry is a little sweet containing 17 to 32 grams of sugar per serving.
(5) Extra Dry is always a little less sweet with 12 to 17 grams of sugar.
(6) Brut is not sweet at all with 0 to 12grams of sugar
Now that we got the scoop on the bubbly we'll be able to choose our sparkling wines to better match our pairings or simply our preferences.
Cheers
Luis Bonilla
Director
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