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From: pdt@mhuxv.UUCP (tyma)
Newsgroups: net.wines
Subject: Re: Sparking(?) Wine and High Altitude
Message-ID: <129@mhuxv.UUCP>
Date: Fri, 29-Jun-84 13:44:55 EDT
Article-I.D.: mhuxv.129
Posted: Fri Jun 29 13:44:55 1984
Date-Received: Sun, 1-Jul-84 05:45:57 EDT
References: <9700001@hpcnoe.UUCP>
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 15

There are a few possibilities as to why the wine bottled at low altitude
appears semi-sparkling at high altitude.  One is strictly chemistry
(or physics, if you prefer):  gases are generally more soluble in liquids
at higher pressure.  The pressure was higher during bottling at low
altitude; therefore, the gas has solubility X, and an appropriate amount
dissolves in the wine.  When the bottle is opened at higher altitude (lower
pressure), the solubility of the gas is *less than X*, so some gas escapes
as bubbles.  The other explanation is chemistry, too, I suppose:  if the
wine were made "cremant", then it was not fully fermented before
bottling.  Some fermentation continues after the bottling, producing
more alcohol and carbon dioxide.  It's just like champenoise, except
the amount of fermentation after bottling is much greater for
"champagne" wines.  The "cremant" style is common among, for example,
Moscato D'Asti wines, and is seen on rare occasions in white burgundies.
I dunno about U.S. rieslings.