Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 63

The quality of the mousse is considered to be an essential part of the overall quality of sparkling wines. The size, quantity, and consistency of the bubbles should be noted. The bubbles may rise from the base of the cup or a seemingly random point in the heart of the wine. Generally speaking, small bubbles are indicative of a desirable cool, slow second fermentation, especially when this has taken place in the bottle as in Champagne and other high‐quality sparkling wines made by the traditional method. The character and volume of bubbles will vary somewhat according to the type and washing of the tasting glass. Of course, a lack of bubbles in ‘sparkling’ wine is a physical fault, almost certainly indicating failure of the cork or other closure. Such a wine will almost certainly show other faults resulting from oxygen ingress, including oxidation.