Effervescence point

The effervescence point, also known as the “moussierpunkt” / “point mousseux” / “sparkling point” is a small roughened or raised spot at the bottom of a sparkling wine glass. This roughened spot allows the dissolved carbon dioxide in the sparkling wine to be released more easily, forming small bubbles.

If the effervescence point is missing, especially in freshly washed or moist glasses, you may notice a lack of carbon dioxide bubbles rising. The sparkling wine may appear flat, even though it is not actually flat. Therefore, it is recommended to dry champagne glasses or wine glasses without a nucleation point thoroughly with a dry towel before pouring in the wine.

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