From Champagne to Charmat: The Science and Technique of Sparkling Wine (includes tasting)

There is more than one way to make great sparkling wine. As producers explore new styles, formats and approaches to production, understanding the technical decisions behind the bubbles is increasingly important.

From Champagne to California, this session will explore different approaches to sparkling wine production and the science behind them—from fermentation and carbonation methods to lees management and tirage. Experts will examine how production choices influence texture, aroma, flavor and bubble development, while addressing practical considerations including quality control, stability, and shelf life.

Moderators:
Jim Harbertson, University of Washington, Tri-Cities
Alisa Jacobson, Turning Tide Wines, California

Speakers:
Charbel Hawko, Comité Champagne, France
Craig Roemer, CR Wines, California