Friday, January 30, 2009
J and Judy Jordan featured in Wall Street Journal
The Wall Street Journal's Dorothy Gaiter asked J's own Judy Jordan why some champagnes and sparkling wines have more bubbles than others and whether the number of bubbles signifies quality. Judy explained how "the bubble size and number of bubbles can be directly proportional to the amount of tirage time, in other words, the amount of time the wine ages on yeast. At J Vineyards and Winery, we age our sparkling wines for a minimum of four years on the yeast... The older, creamier and more viscous sparkling wine has less room for bigger bubbles to form. As a result, more and more small bubbles appear to release the effervescence present inside the wine. The lovely visual for our taster of this aged sparkling wine is a more delicate and bountiful flow of beautiful small bubbles which look like elegant beads in a glass."
You can read the full article by clicking here or pasting the link below into your web browser:
Posted by Mark Marinozzi at 10:56 AM