Wines made sparkling by pumping carbon dioxide (C02) into them. In past times, they were rightly considered of poor quality, the bubbles being large, rising slowly and not for long and, because the base wine was usually poor, they were generally unattractive. Nowadays improvements in winemaking have resulted in many wines that are lightly carbonated – the result being a petitionee rather than a sparkle – and that are attractive and sound. Some from Luxemburg, very slightly fizzy, have already won a public in various export markets, including the U.K. It is now realised that a very slight addition of carbon dioxide to a wine gives it an attractive ‘spritzig’ that it might not otherwise possess once past its extreme youth.
Because the C02 prevents maderisation, the wine’s freshness can be preserved, so the judicious use of thecan be advantageous with many wines. The finer wines, of course, are not treated in this way; but some inexpensive wines can be both made’more attractive and kept in condition for longer as a result. They are known as vins gazeifies in France
13. December 2011 by admin
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