Prosecco and Sparkling Wine Specialist

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Welcome to my Sparkling Blog


On my blog page you will find articles where I share my passion, discoveries and thoughts about the wonderful world of wine, in particularly my special passion Prosecco and sparkling wine.    It would be great to hear your comments


Julia Philips, Owner of Just Perfect Wines

Bubble trouble: 10 reasons why your glass of Prosecco may have less bubbles

By Julia Phillips, Dec 31 2016 12:37PM

Glasses of Prosecco
Glasses of Prosecco

Fewer bubbles in your glass of Prosecco than you might expect is virtually never to do with poor quality fizz. Have you encountered some of the below reasons without maybe realising?

1. Detergent residue on your glass

Any traces of detergent left on the inside of your glass will kill bubbles. Make sure you rinse your glasses well, and then rinse again.

2. Using a cloth laundered in fabric softener

The fabric softener from your drying/polishing cloth transfers on to your glass and kills your bubbles. Avoid using softener at all costs on your cloths, saving money and your bubbles!

3. There’s no nucleation point

Most sparkling wine glasses are manufactured with a tiny laser-etched ring at the bottom of glass. This 'nucleation point' helps bubbles to form. Occasionally, this etched point may be missing or very small meaning none or very few bubbles will form (you should still feel bubbles in your mouth though).

4. The glass is too clean

New glasses may appear to show more bubbles than after being washed. When glasses are washed ‘additional’ nucleation points from specs of dust or flecks of cardboard from packaging will probably not be present, thus creating less places for bubbles to form.

5. No imperfections in the glass

The glass may be perfectly smooth with no imperfections, thus giving no additional nucleation points other than the one purposely etched on the glass. This is particularly seen with high quality glass such as the Riedel Prosecco Superiore glasses. Controlled bubbles from the intentional nucleation point, which is the most perfect way to drink Prosecco, helps to prevent too much of a mousse cap forming which traps some of the aroma and subsequently impairs the taste.

6. The Prosecco is too cold

The Prosecco may have been chilled to below the recommended 6 degrees or the glass has been chilled. If the Prosecco is too cold this will slow down the bubble formation (and impair the aroma and taste).

7. The glass is too wide

Glasses that are too wide, such as a coupe, may make bubbles look great initially but they soon dissipate. The large surface area allows bubbles to escape more quickly. A tulip style glass is best for high quality Prosecco which has enough space to allow the wine's characteristics to develop and then a taper at the mouth concentrating the aromas, but not too wide to allow bubbles to dissipate too quickly.

8. Your Prosecco is a Frizzante style

Frizzante Prosecco is lightly sparkling. It is made to be that way with about 2.5 bars of pressure compared to Spumante (meaning fully sparkling) with about 4.5 bars of pressure.

9. Your Prosecco is a Tranquillo

Tranquillo Prosecco is actually a still wine and is made with no bubbles.

10. There's a non-rinsable residue on your glass

After a long period of use, usually in commercial situations, a non-rinsable residue can build up on your glasses preventing bubbles from forming. Proton, the leading chemical glass cleaning company, produces 'Renovator', a commercial solution to remove this residue.

Julia Phillips

Just Perfect Wines


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