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 Is wine really “full of sugar”? What about those “zero sugar” labels, or the idea that wine is keto-friendly? In this episode of The Wine Lab, Andreea breaks down what you need to know about sugar in wine — from grapes on the vine to yeast in the tank, from chaptalization in Burgundy to back-sweetening in Riesling, and from Champagne dosage to carbs and calories. Along the way, we’ll uncover what’s legal, what’s marketing, and what really ends up in your glass. Glos...
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...
