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Effervescence (only for
sparkling wines)
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Effervescence is evaluated on the basis of the
finesse and "number" of bubbles and the persistence of the
perlage (strings of bubbles).
When the bubbles are extremely fine and numerous and the
perlage is persistent, the quality of the wine, whether made
by the Classic (Champenois) or Charmat methods, can be
regarded as good. Low ratings indicate that the wine was
probably produced through the use of haphazard methods and
made sparkling through the addition of carbon dioxide.
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Finesse of the bubbles
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CLASSIC method
(Champenois) |
Very fine.
Fine |
| Charmat Dry and sweet
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Fine
Medium
Rather large
Large |
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Number of bubbles
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Very numerous
A substantial number of bubbles is an attribute of the
best sparkling wines.
Numerous
Quality sparkling wines or spumanti.
FAIRLY Numerous
Medium quality sparkling wines or spumanti.
Sparse
The wines have been laid down for too long.
Very sparse
This is a sign that the wine is too old and decrepit. |
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Persistence of the Perlage
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VERY PERSISTENT
Typical of sparkling wines of the best quality.
PERSISTENT
Typical of sparkling wines of good quality that are
carefully made.
RATHER PERSISTENT
This is still acceptable rating for Classic-Method (Champenois)
wines and good for Charmat version.
LITTLE PERSISTENT
This is due to technological deficiencies or to the
fact that the wine has been aged too long.
FAINT PERSISTENT
Is a sign of excessive aging typical of decrepit
sparkling wines.
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