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Hajlamosak vagyunk minden olyan bort pezsgőnek nevezni, ami pezseg, pedig az eljárások és így maguk az italok is nagyon különbözőek.
Mit jelent a gyöngyöző, és mit a habzóbor? Mi a tradicionális pezsgőkészítés folyamata, amit a híres francia régiótól, Champagne-tól tanult el a világ? Mit jelent a másoderjedés, a rázóállvány és a jégdugó? Megismerkedünk a buborékos italok készítésének minden fortélyával.
