sparkling wines are best served very cold,
around 40ºF/5ºC, in tall, narrow glasses
that allow their rising bubbles to be
admired for several seconds. Carbon
dioxide is more soluble in water at low
temperatures, so the bubbles will be
smaller and longer-lasting in cold wine.
Because soaps, fats, and oils cause bubbles
to collapse (p. 639), bubbliness is reduced
when our lips deposit lipstick or oils from
food on the glass, or when the glass has
been incompletely rinsed and carries traces
of dish soap.
The Noble Rot: Tokaji, Sauternes, and
Others The noble rot (French pourriture
noble, German Edelfäule)Botrytis cinerea is
also known as bunch rot, and it is mainly a
destructive disease of grapes and other fruits.
It becomes noble only in the right climatic
conditions, when the initial infection in humid
weather is followed by a dry period that limits
the infection. In this situation, the mold does
barry
(Barry)
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