The pearl-like bubbles, which are called perlage, are an important quality indicator of Champagne and give it a touch of magic. The smaller and finer the bubbles, the higher the quality and more flavorful the Champagne. If a Champagne has too strong a perlage, it has a negative effect, as too much foam forms on the surface, and the Champagne's aromas are lost within it. Conversely, if the effervescence is insufficient, the aromas cannot develop properly.
Perlage, also known as effervescence, is the result of a natural process that, triggered by yeast cultures, converts the grape's sugar into alcohol and carbon dioxide during bottle fermentation.
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