Which texture is typically associated with wines made via the Traditional Method like Champagne or Cava?
Answer
Finer, more persistent mousse feeling creamier or silkier
Wines produced using the Traditional Method, such as Champagne and Cava, are renowned for developing a texture characterized by a finer, more persistent mousse—the stream of tiny bubbles rising to the surface. This texture is a direct byproduct of the in-bottle secondary fermentation and the subsequent long aging period in contact with the lees. The fine nature of these bubbles often translates into a creamier, silkier mouthfeel on the palate. This contrasts sharply with wines made via the Charmat method, like Prosecco, which tend to produce larger, more vigorous bubbles that dissipate more rapidly due to their rapid pressurization in tanks rather than slow in-bottle formation.
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