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Why should base wines for fizz be tart?
Andrew Wilson, Scotland:
I am currently sitting the WSET Diploma and this week covered
the world of sparkling wines. However, during our question session at
the end of the day the class was left unsure of the reason, if any, of
a minor requirement in sparkling wine production. Namely, why do the
base wines have to be so highly acidic. Is it simply that the final
wine has to be of sufficient acidity to balance the flavour/mouthfeel
of the sparkle? Is it...
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