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All About The Bubbles

by Jamie Foster

From the February 2004 VinSenses Newsletter All About the Bubbles Early on, when we used dish detergent instead of Mr. Bubbles for our bubble baths, I realized that not all bubbles are created equal. In the world of sparkling wine, the same holds true, all bubbles are not created equal. There is more than one way to get the bubble in the bottle. One of the by-products of winemaking is carbon dioxide. When the carbon dioxide is not released, bubbles form under pressure in the wine producing sparkling wine. The most popular sparkling wine, Champagne, is produced using the Traditional Method. Sugar and yeast are added to the base wine and the wine undergoes a second fermentation in the bottle. The wine is aged on the lees, dead yeast, and then the lees are removed thro...

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Report From The Left Coast Or California Here I Am!

by Marlene Rossman

The climate is awesome, the scenery is great and the wines cannot be beat. And the wines are plentiful and available everywhere. The local category killer "pharmacy and health/beauty aids" chain, has a better selection of wine than some upscale wine shops in New York. From the huge supermarkets to the little corner bodegas, great wine is there for your drinking pleasure. California is the state where Two Buck Chuck became a household word and drink. Long story to short: A wine marketing pro who knew that there was a surplus of grapes got together with Trader Joe’s chain of quirky supermarkets and hatched the idea of selling passable wine for TWO bucks. Now, little old ladies (from Pasadena and elsewhere) are wheeling out cases of Two Buck Chuck (real name of brand; Charle...

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