I heard wine experts say on TV that bubble size in champagne is a mark of quality. This suggests that wine-makers can control the size of the bubbles created when the bottle is opened and the carbon dioxide is released from suspension. Can this be true, or is the bubble size controlled more by the kind of glassware the wine is drunk from?
• The topic of bubbles in sparkling wines is a snare for the naive. Many variables affect the size and stability of the bubbles, and these variables conflict.
Excessive carbon dioxide concentrations generate large, frothy bubbles that suggest…
