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 me your thoughts at ibotezatu5@gmail.com What do Port, Sherry, Madeira, Marsala, and Vermouth all have in common? They’re wines with an extra ingredient — spirit. In this episode of The Wine Lab, Dr. Andreea Botezatu explores how fortification began as a practical solution for preserving wine on long sea voyages and evolved into a craft that shaped trade, taste, and culture. From Shakespeare’s Falstaff praising “sack” to George Washington’s love for Madeira, we’ll travel through history ...
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...
