Master of bubbles, Tom Tiburzi, spares no effort to explain the intracacies of making spectacular sparkling wines in California.  The 2015 vintage will be Tom's 26th with Domaine Chandon, yet the excitement he brings to this episode of Inside Winemaking leaves no doubt that he is more passionate than ever.  

Our conversation explores what normal red-wine traits are "evil for sparkling wines," how to keep Pinot noir fermenting slowly, the characteristics of a great sparkling base, why the visitor's center staff may be caught scratching the inside of flutes, how CO2 amplifies all flaws, and how wine style leaves an imprint similar to the fashion of a specific decade.