I saw an old post saying that good sparkling wine is more difficult to make. Why is this? I only have experience making cider but I have a lot of interest in winemaking. I've noticed that carbonation with my ciders tends to improve the flavor, bringing out the apple flavors while subduing the ester/acetone type flavors. I understand that carbonation is conventionally known to enhance flavors and raise acidity, but I've also experienced it to subdue some flavors. What's different about grapes? I realize that traditional wine grapes are high in tannins... maybe the carbonation puts the bitterness/acidity over the top? Would using a blend of wine grapes and table grapes balance out carbonation?