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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Foaming

Concerning carbonic acid in wine and especially sparkling wine, see sparkling ability.

The bubbles are considered an important indication of the quality of a sparkling wine; the process of foaming/pearling is called moussing in German. The finer the rising bubbles and the more balanced the ring of foam that forms on the surface (la fine collerette de mousse à la surface), the more delicate and sparkling it tastes. During the sensory testing of a sparkling wine, the sparkling quality is also examined. This involves the texture of the bubbles (fine to coarse) and how long the bubbles lasts in the glass.

Pearl quality

The finer the bubbles and the longer the play of the...

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The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,080 Cross-references

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