by Lori Budd
See all 10 Sparkling Wines in the Paso Robles Downtown Wine District!
Who Doesn’t Love Champagne?
The pop of the cork, the rise of those tiny, shimmering bubbles—what’s not to love about Champagne? Beyond its elegance and celebration-worthy appeal, there’s fascinating science at play in every glass.
Tickle Your Nose
At its core, Champagne’s bubbles are all about carbonation, or carbon dioxide (CO2). As a gas, CO2 naturally rises, creating the mesmerizing effervescence we admire. The shape of your glass plays a surprisingly big role here. Tall, narrow flutes preserve bubbles longer, while wide-mouthed coupes allow CO2 to escape more quickly.
The science doesn’t stop there—CO2 also contributes to the signature tingling sensation in your nose. Research has shown that CO2 levels are two to three times higher above the edge of a flute compared to a coupe. So, if you enjoy that fizzy tickle, stick to a flute. Prefer a softer experience? The coupe is your best friend.
Cork Chaos
If you’ve ever had a Champagne cork fly off with unexpected force, you’ve witnessed the power of physics! Most sparkling wines are bottled under significant pressure (5–6 atmospheres, or ATM). This pressure is why the cork can launch like a rocket, sometimes with dramatic results.
To avoid accidents, keep your sparkling wine cold before opening. CO2 is more soluble in chilled liquids, meaning less gas escapes when you pop the cork. Warm bottles, on the other hand, release gas more forcefully, increasing the chances of a flying cork.
The Sparkling Secret: Second Fermentation
What sets sparkling wines apart from still wines? It’s the second fermentation. All wine undergoes fermentation, where sugars are converted into alcohol and CO2. In still wine, the CO2 escapes, but in sparkling wine, it’s trapped.
This second fermentation happens in a closed environment and can be done using one of three methods, each influencing the wine’s quality, flavor, and bubbles:
- Methode Champenoise (Traditional Method): The most labor-intensive and high-quality process, where the second fermentation occurs in the bottle itself. This method is used for all true Champagne. Labels will read “Methode Champenoise” or “fermented in this bottle.”
- Transfer Process: A more economical option, where bottles are emptied into a pressurized tank for filtering before rebottling. Labels will say “fermented in a bottle” or “bottle fermented.”
- Charmat Process (Bulk Method): The least expensive method, where the second fermentation happens in a large tank. Bubbles are injected, creating larger, less refined fizz. There’s typically no aging on lees, so these wines lack the toasty, yeasty notes of traditionally made sparkling wines.
The Sweetness Scale
Sparkling wines also vary in sweetness, offering options for every palate. Admittingly, it is a bit confusing, as Extra Dry is not really dry at all, but here’s a quick guide:
- Extra Brut: Less than 6 grams of sugar per liter (very dry)
- Brut: Less than 12 grams (dry, most common style)
- Extra Dry: 12–17 grams (slightly sweeter)
- Sec: 17–32 grams (noticeably sweet)
- Demi-Sec: 32–50 grams (dessert-level sweetness)
- Doux: 50+ grams (intensely sweet)
Be sure to check the label when you choose your bottle to find the style that best suits your preference or the occasion.
Why Glass Matters
The shape of your glass does more than influence bubble life—it also affects aroma and flavor. Narrow flutes focus aromas upward but limit swirling, which can mute complexity. Coupes are stylish but let bubbles dissipate quickly, softening the fizz and releasing aromas more diffusely. Tulip-shaped glasses offer the best of both worlds, enhancing both effervescence and aromatic expression.
Double the Fun: Science Meets Wine
Combining science and wine is a personal passion of mine. From understanding why bubbles rise to mastering the perfect pour, the science of sparkling wine only deepens its love affair.
Next time you raise a glass of Champagne (or any sparkling), remember there’s more than elegance in those bubbles—there’s a world of fascinating chemistry and physics making your toast truly special.
Final Pro Tip
It’s also important to note that sparkling wines have strict geographical rules. Champagne can only be made in the Champagne region of France, following specific regulations. Prosecco hails from the Prosecco DOC region in Italy, and Cava is crafted in designated regions of Spain. If it’s not from these regions, it must be labeled simply as “sparkling wine.”
See all 10 Sparkling Wines in the Paso Robles Downtown Wine District!
About Lori
With a passion for wine that bubbles like the finest Champagne, Lori Budd is a wine educator who loves bringing the joys of vino to others. A certified Spanish Wine Scholar and WSET Level 2 Award holder, Lori has mastered the nuances of wines from Albariño through Zinfandel. As a champagne specialist, she can sabrage a bottle open with flair while explaining what makes the region unique. Lori founded Cabernet Franc Day to spotlight this oft-overlooked Bordeaux variety. Based in Paso Robles wine country, she is dedicated to promoting the extraordinary region. When Lori pours, good times are sure to flow; she promises to never tell you what to drink, but she’ll always share what’s in her glass. Follow along her journey through her award winning blog and nationally ranked podcast; Exploring the Wine Glass.
