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...
Send us a text In this episode of The Wine Lab, we swirl through the science of malolactic fermentation (MLF), the process that can soften wine and elevate complexity, but also invite spoilage and instability, especially in high pH wines. We break down what MLF actually is, why winemakers use it, when they avoid it, and how to manage its benefits and risks with precision. Perfect for winemakers, wine students, and curious wine lovers. For more in-depth information on this topic you can watch ...
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...
