Saturday was spent ensconced at the International Wine Center studying the sparkling wines of the world. Among the points discussed was the need for safety when handling sparkling wine.

The production of sparkling wines involve two fermentations. The first is as a still, base wine. The second fermentation, which takes place either within a bottle or a tank, produces a large amount of CO2, which is captured by not permitting it to vent out, as is done with the vinification of still wines.  Accordingly, the finished wine can be under as much as 5-6 atmospheres of pressure.

Sparkling wines are generally bottled in heavy glass and closed with a mushroom cork, which is much sturdier than a regular cork, to accommodate the wine’s extreme pressure. To further ensure that the cork remains in place, a wire cage or muzzle is placed around it. The foil, a holdover from olden days used to disguise the fact that the bottles weren’t topped off after disgorgement, is now merely decorative.

When opening such wines, it is imperative that one hold onto the cork throughout the entire process, especially once the muzzle is removed. The class instructor even advised that a towel be placed on both ends of the bottle, when opening, to keep one’s hands protected from direct contact with the glass, should it shatter. She, in fact, had previous experience with just such an incident.

Attending a wedding on Saturday night, I chose to continue the day’s theme and ordered a glass of sparkling wine. After the bartender poured me a glass of Perrier, the order for wine and not sparkling water was reiterated. The response was that they didn’t have sparkling wine, only Champagne. Of course, in actuality, they only had sparkling wine, not Champagne. Regardless, I had him continue with my order.

The bartender grabbed a new bottle of sparkling wine and removed the wire cage, setting the bottle down on the table. He then proceeded to  pour me a glass from an already opened bottle. Not surprisingly, the cork from the unattended, half-opened bottle popped under pressure and went flying. Fortunately, no one was hurt.

Sparkling wines are quite festive and should be enjoyed, but as with everything, a level of caution is needed. Perhaps a new warning label is necessary? Caution: Contents Under Pressure, Open with Care.

Many newcomers to wine can be intimidated by the sheer volume of information surrounding this complex beverage. Despite their own diversity of products, beer and spirits do not engender this same response. Admittedly, there is much to learn about wine, some of which is merely nice to know. However, I do feel that some information can truly enhance one’s enjoyment of wine.

As a wine educator, I have tasked myself with the mission of helping people to better understand the world of wine, recognizing what wines they prefer and how to identify them at the wine merchant or on the menu. My classes are structured to provide a foundation in grape growing (viticulture) and wine making (viniculture). They also provide an opportunity for a guided tasting, with an emphasis on drawing comparisons between wine flavors and styles.

I realize that the wine industry is constantly changing. Accordingly, as an educator, it is imperative for me to fully immerse myself in learning about wine, enabling me to better serve my students. Through my pursuit of previous wine credentials and current enrollment in the two-year Diploma of Wine & Spirits program, I am keeping my knowledge current, which will be reflected in my classes.

It is a pleasure to introduce people to wine and to help them appreciate not only the luscious liquid in the glass, but also the processes that created it.