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Its all in the bubbles.
https://quaffersoffers.co.uk/QOforum/viewtopic.php?f=2&t=5027		 Page 1 of 1
Author:  GK [ Wed Sep 30, 2009 11:16 am ]
Post subject:  Its all in the bubbles.
Interesting article-
http://www.timesonline.co.uk/tol/life_a ... 853473.ece

Is it anything new though? I remember covering something similar when I took my WSET exams.

Its still no justification for the vastly inflated cost of their fizzy wine. :wink:
Author:  Bacchus [ Wed Sep 30, 2009 11:22 am ]
Post subject:  Re: Its all in the bubbles.
Saw somewhere recently that flutes are being made with tiny deformations (similar to lager glasses) to increase/keep bubbles
Author:  GK [ Wed Sep 30, 2009 11:34 am ]
Post subject:  Re: Its all in the bubbles.
Im not sure how a glass design would increase the bubbles produced, would be interested to read that report if you come across it again.
Author:  Bacchus [ Wed Sep 30, 2009 11:54 am ]
Post subject:  Re: Its all in the bubbles.
http://news.bbc.co.uk/1/hi/sci/tech/8279073.stm
Author:  GK [ Wed Sep 30, 2009 12:21 pm ]
Post subject:  Re: Its all in the bubbles.
Thanks. The design of the glass 'encourages' more bubble release, good stuff.

I suppose there is a set amount of disolved CO2 in the wine and the quicker the release the better the experience, given the most recent find. Makes sense.
Author:  Duncan [ Sun Oct 04, 2009 11:15 pm ]
Post subject:  Re: Its all in the bubbles.
GK wrote:
Thanks. The design of the glass 'encourages' more bubble release, good stuff.

I suppose there is a set amount of disolved CO2 in the wine and the quicker the release the better the experience, given the most recent find. Makes sense.


I wasn't going to let either of you get away with that snappy analysis. Essentially because it assumes that all bubbles are of a uniform size and that you appear to suggest that the favour is enhanced by a quick explosion of bubbles. INMHO poor primary flavour is masked ! Think Alka Selza in cold tap......... :x .... ascerbic acid and baking powder.

My experience is rather different. I have found that when I'm offrered an expensive or fine vintage champagne, the bubble are much smaller and persistent over a much longer period. Further, the mousse on a cheap champagne is rather like fizzy pop, and has little flavour - it meerly runs up the nose at the back of the throat (masking it's true end flavour) and induces a sneeze or hic-cup. A fine champagne has a much deeper flavour, and creamy mousse that is subtle, yet engaging in the mouth. A champagne that blows itself out quickly covering your nose with spray, generally tastes wretched when flat, and of cheap extra tart or sour chardonnay when sipped gently !
Sorry guys - there is much more too it than a headline grabbing science lab report :wink:

I will admit that an extra cold blow out cheapo, does appear to gain acidity and zing for 3 minutes, but as soon as that subsides, you are left with something rather horrid by comparison to the good'uns.

Pelorus - Cloudy Bay's champagne (method champagnoise) is very good when sipped over an extended period, lasting flavour, good length, not tart. Vintage Taittinger has a very delicate mousse, and tastes just as good, but different, when nearly flat - Just fuller and with more body (ripe Clos de Mouches perhaps). Equally, vintage Pol Roger tastes of ready 1er Chablis when nearly flat, a fine mousse and some body, lovely dimensional length.
GK - Just in case you are going to whack me for drinking snobby champers, These are the ones that are memorable. GK - "when I took my WSET exams" WSET ?

BTW - I dont know If any of you remember the year year when Tesco finest Premier Cru Chardonnay and Pinot Noir Champers won a load of awards in a Christmas 2007 blind tasting (the 2005 vintage). I kept some back, and cracked one for the Misses last weekend. It was fab for the dosh, ready, a fine persistent mousse, Toasty, high bake Bath Olivers, vanilla, sweet yeasts as in home made bread with little salt, lovely full fruit, a streak of very ripe lemons in there, not too dry. Yummy - But no explosion of bubbles
Author:  GK [ Mon Oct 05, 2009 10:56 am ]
Post subject:  Re: Its all in the bubbles.
Duncan wrote:
I wasn't going to let either of you get away with that snappy analysis. Essentially because it assumes that all bubbles are of a uniform size and that you appear to suggest that the favour is enhanced by a quick explosion of bubbles. [/u]


No I don’t. I assume that the glass aids the retention of the dissipated CO2 regardless of the size of bubble, enhancing the 'nose' experience be that good or bad.

Quote:
Sorry guys - there is much more too it than a headline grabbing science lab report

Agreed.

Quote:
WSET ?

http://www.wset.co.uk/
Author:  GK [ Mon Oct 05, 2009 11:02 am ]
Post subject:  Re: Its all in the bubbles.
Duncan wrote:
GK - Just in case you are going to whack me for drinking snobby champers, These are the ones that are memorable.


I don't think there's anything snobby about drinking champagne, quite the opposite. What do they say about fools and their money? :wink:

Clever marketing 'tis all.
Author:  Duncan [ Tue Oct 06, 2009 10:11 am ]
Post subject:  Re: Its all in the bubbles.
[quote="GK
No I don’t. I assume that the glass aids the retention of the dissipated CO2 regardless of the size of bubble, enhancing the 'nose' experience be that good or bad.

Quote:
Sorry guys - there is much more too it than a headline grabbing science lab report

Agreed.
Quote:
WSET ?


I've been off line for a few days - Norton 2009 killed off my old system, I did have enough Ram 3.5 Gig, but the wrong mother board :evil: Norton was tipped down the sink, but not soon enough, it bored a small hole in the start up and unmoveable sector of my drive - How did this happen - Norton terminated the correct support for my '05 sys - then promised the new prog was compatibable - Bull poopie.

On Topic:

Thanks for the response GK - I bow gracefully to your learning from a logical and progressive source - mine is based on haphazard experience of nearly 40 years and taste buds that respond too sympathetically to my emotion at the time !
I dont think I'm stuck in a time warp, I am sorry that too many wines are made to a safe and commercially savvy formula, but lack lustre and interest - Therefore my opinion is a bit "dynosarish" at times. That's me.

Cheers GK
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