What is the technical name for the sparkle in bubbly wines?
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Dear Dr. Vinny,
What is the technical name for the sparkle in bubbly wines? I have heard the term “bead” used …
—Cliff H., England
Dear Cliff,
Carbon dioxide is the name of the gas that causes bubbles in sparkling wine. The gas is dissolved into the liquid and kept trapped by the pressure inside the closed bottle. As soon as you open a bottle of bubbly, that pop or whoosh lets you know that the carbon dioxide is starting to get out, and when you pour a glass, the carbon dioxide continues to escape in the form of bubbles.
The “bead” of a glass of bubbly refers to the trail of bubbles that rises from the bottom of your glass. Sometimes you’ll see mention of the bead in a tasting note—a wine has a frothy bead or creamy bead. Most Champagne lovers value a “fine” or “refined” bead, which will make the wine seem smoother and less coarse.
—Dr. Vinny
