"Michael Pronay" wrote in message
...

More than 90 percent of all sparklers worldwide are tank
fermented, I would guess.


I am obviously not qualified to provide my own opinion, because I've only
just found this out, but which method produces the better wine?

I remember visiting the Ackerman cellars in Saumur, France and being amazed
at the labour-intensity of the bottle turning process. Thousands and
thousands of bottles were standing in old wooden racks, and the guide was
obviously proud that here was the genuine "Methode Traditionelle". I also
remember the smell in the cellars, any time I drink an Ackerman Saumur
sparkling wine. It's there in the wine. Delicious!

I'd suggest that the reason most winemakers use tank fermentation is
cost-saving, and a compromise is made on quality.

Regards

Steve