Sharing the Passion for Wine

WiB is an online community of wine enthusiasts. Join us and you will be able to Add, rate and recommend wines and wineries; Send and receive wine recommendations; Manage your wine collection and Create a wishlist of wines you want to try.


In search for a particular wine? Try here ...

 

Member Announcements

  • Hi members:-)
    Can someone tell me, where I can buy wines from Starocel in Varna?

    07 Mar 2012 - Kai


  • We have (finally) added dessert and sparkling wines.

    07 May 2010 - demiro


  • New feature is added that allows you to add a website address in your profile. Now you can get some move visits for you blog or website.

    08 Jan 2010 - demiro


  • New "hi-tech" report for wines by price and search in the reading room and entities - now available.

    22 Apr 2009 - demiro


  • VINARIA 2009 is open from 18 till 21 of March. This is the International Exhibition of Vine-Growing and Wine Producing. We will be there. How about you?

    14 Mar 2009 - demiro


  • Don't miss our new Reading Room section in the main site menu.

    30 Jan 2009 - demiro

Latest Wineries, Restaurants and Shops
  • Winery St. Vrach - Winery - 04 Feb 2013
  • Moderato - Restaurant - 31 Jan 2013
  • - Winery - 23 Nov 2012
  • - Restaurant - 30 Oct 2012
  • - Shop - 21 Oct 2012
What is happening in WiB
Bubble and sparkles
 From the Reading Room
Bubbles in wine were known to vintners long before they could reliably capture and preserve this phenomenon in the bottle. As a natural byproduct of the fermentation process, carbon dioxide is released in the liquid to provide a "sparkle." In the Northern climates, cold weather sometimes arrives early after harvest, stopping fermentation before the sugar is completely used up. Warm weather in the spring often causes it to start up again, resulting in carbonated wine. The English imported wine in casks. They found also that adding sugar to tart, acidic wine would often soon cause it to sparkle and they developed a liking for it. English bottles were much stronger than those in France and not as inclined to burst when the pressure built up.