The Sunday recovery session was part of Effervescence, the Tasmanian sparkling wine industry's yearly toast to its success.

The Workmans were among the families enjoying the chilled-out day with a picnic, after moving to Launceston four weeks ago.

"We are absolutely loving the Launnie lifestyle so far," said Jacob Workman, who was there with wife Annabelle and daughters Elsinore and Evianna.

Vineyards and venues from the Bay of Fires to Bruny Island got involved in this year's showing, with dozens of events, masterclasses, parties and tastings.

Josef Chromy Wine's marketing manager Amy Russell said Effervescence was extended in 2019 to accommodate more wine lovers.

"We've had a much more varied program this year," she said.

"We tried to make it more north to south, and 15 producers got involved.

"We spread it out a bit further [in terms of time], and one of the main reasons we did that is that it was selling out, and we were having to turn people away, and there's no point in deterring people from celebrating Tasmanian sparkling."

About 40 per cent of Effervescence attendees come from interstate according to Josef Chromy Wines' figures.

Ms Russell said wine connoisseurs had come from as far afield as Hong Kong, the United States, and New Zealand for this year's event.

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"They're coming out of their own personal interest - they're wine tourists," she said.

"They travel all over the world looking for that gourmet experience."

As usual, wine critic, expert, and enthusiastic supporter of Tasmanian sparkling, Tyson Stelzer, shared his insights into the industry.

"He looked at how we deliver at price points and how we differentiate ourselves from Champagne and other sparkling regions," Ms Russell said.

"One of the interesting things that has come out is that a cheap bottle of French champagne isn't worth drinking, but the comparative bottle in Australian dollars is an exceptional product.

"So we do have that advantage: we over-deliver at the price point."