effervescence

French · bubbling

Effervescence is the release of bubbles of carbon dioxide in the wine.1

Where the gas comes from

In a traditional-method wine the carbon dioxide is produced by the second fermentation in the bottle, the prise de mousse; Champagne reaches about 6 bar at 20 °C.2,3 In the glass, bubbles form only at nucleation sites; without them there is no effervescence.1

The bubbles gather as mousse at the surface and as a collerette against the side of the glass.1 See bubbles and pressure.

The glass matters too: UMC regards the tulip glass, an egg-shaped bowl narrowing at the top, as today's standard, and the coupe as poor because the bouquet escapes and the mousse does not develop.4

See also

How a bubble is born, rises and burstsSciencenucleation siteGlossarymousseGlossaryPrise de mousseGlossaryCO2 and pressure in the bottleScience

Sources

  1. Union des Maisons de Champagne (UMC). The language of the senses
  2. Comité Champagne (champagne.education). Fiche Élaboration du Champagne (FR) (2024-05)
  3. Union des Maisons de Champagne. Tirage or bottling the blended wine
  4. Union des Maisons de Champagne (UMC). Choosing the right wine glass

Facts checked on 2026-10-19