Re: Does fine champaign produce smaller bubbles?
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I'm not sure, but I think this relates to the mouthfeel of the champagne. It's about how much carbon dioxide is crammed into the wine. Champagne with a "fine bead" is more likely to have a "soft mousse". Bead is the term used to describe the appearance of the bubbles, while mousse describes how the bubbles feel in the mouth. A "hard mousse" is an undesirable attribute.
There might be other reasons why a fine bead is believed to be better. I will say that usually wine nuts are correct about what makes a wine better or worse even if the idea doesn't make immediate intuitive sense. For instance, wine newbies tend to scoff at the idea that glass shape makes a big difference in the way a wine tastes, but I can assure you that it does.
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Hey, this is very interesting. I don’t know a thing about champaign, but you mentioned cramming CO2 into the wine. Could it be that finer champaigns naturally carbonate in the bottle? If so, then you would definitely, I think, have a difference in bubble size.
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