Send me your thoughts at ibotezatu5@gmail.com Across Europe, bubbles tell stories. In this episode of The Wine Lab, we explore two sparkling legends - Champagne and Cava - both born from the same meticulous process yet shaped by different lands, grapes, and histories. We’ll uncover how the traditional method transforms still wine into a storm of fine bubbles, why the same Brut label can taste drier in Champagne than in Cava, and how yeast, sugar, and time create that signature...
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Send me your thoughts at ibotezatu5@gmail.com Across Europe, bubbles tell stories. In this episode of The Wine Lab, we explore two sparkling legends - Champagne and Cava - both born from the same meticulous process yet shaped by different lands, grapes, and histories. We’ll uncover how the traditional method transforms still wine into a storm of fine bubbles, why the same Brut label can taste drier in Champagne than in Cava, and how yeast, sugar, and time create that signature...
Champagne & Cava: Two Ways to Catch a Bubble (or proof that joy can be engineered - one tiny bubble at a time)
The Wine Lab
9 minutes
1 week ago
Champagne & Cava: Two Ways to Catch a Bubble (or proof that joy can be engineered - one tiny bubble at a time)
Send me your thoughts at ibotezatu5@gmail.com Across Europe, bubbles tell stories. In this episode of The Wine Lab, we explore two sparkling legends - Champagne and Cava - both born from the same meticulous process yet shaped by different lands, grapes, and histories. We’ll uncover how the traditional method transforms still wine into a storm of fine bubbles, why the same Brut label can taste drier in Champagne than in Cava, and how yeast, sugar, and time create that signature...
The Wine Lab
Send me your thoughts at ibotezatu5@gmail.com Across Europe, bubbles tell stories. In this episode of The Wine Lab, we explore two sparkling legends - Champagne and Cava - both born from the same meticulous process yet shaped by different lands, grapes, and histories. We’ll uncover how the traditional method transforms still wine into a storm of fine bubbles, why the same Brut label can taste drier in Champagne than in Cava, and how yeast, sugar, and time create that signature...
