What is the typical bottle pressure in Champagne, and how does it affect the wine's texture?

What is the typical bottle pressure in Champagne, and how does it affect the wine's texture?

• A. Approximately 5-6 atmospheres; yields fine, persistent bubbles and lively mousse.
• B. 1-2 atmospheres; flat wine.
• C. 8-9 atmospheres; extremely fizzy and aggressive bubbles.
• D. 10+ atmospheres; very heavy bubbles.

Answer: (A)

Champagne gets its fizz from carbon dioxide created during a second fermentation in the bottle, and the typical bottle pressure that results shapes how the bubbles feel on the palate. About five to six atmospheres is the sweet spot. That level keeps CO2 dissolved enough to form many tiny bubbles that rise slowly, producing a fine, persistent mousse and a lively, creamy mouthfeel. If the pressure were much lower, the wine would feel flat with few bubbles. If it were much higher, the bubbles would be larger and more aggressive, giving a harsher, less refined texture and even stressing the cork or bottle.

Champagne gets its fizz from carbon dioxide created during a second fermentation in the bottle, and the typical bottle pressure that results shapes how the bubbles feel on the palate. About five to six atmospheres is the sweet spot. That level keeps CO2 dissolved enough to form many tiny bubbles that rise slowly, producing a fine, persistent mousse and a lively, creamy mouthfeel. If the pressure were much lower, the wine would feel flat with few bubbles. If it were much higher, the bubbles would be larger and more aggressive, giving a harsher, less refined texture and even stressing the cork or bottle.