Not all that shines is gold – it can be said for the most contradictory grape drink. Very cheap, or very expensive, byproduct or economic base, complicated to produce or absolutely easy. After all, how many friends of yours hate them, and how many love champagnes? Most likely – fifty-fifty!
And the secret is in the cold. It is because the champagne grapes are produced in colder regions where grain never reaches the required maturity for the production of classic wine.
When you leave such a cluster in a mysterious and very complex champagne process, you get the prince from a frog. Of course, after many, many labor pains. However, what you need to know about champagne first is – what kind of champagne are there:
Extra Brut or Brut Natural – Is the driest of all dry champagnes.
Brut (Dry) – Is the true son of Champagne, the exquisite of the original and best champagne. It doesn’t even contain any sweetness (but the sweetness is on the brink).
Extra Dry – medium dry; The White Star brand Moet & Chandon is the best-selling champagne in the US!
Sec – the first expression of sweetness.
Demi Sec – Is semi- dry or semi-sweet? Well, it is very appropriate cute.
Doux – the sweetest you can find in Champagne, with more than 5% of sugar. Also known as “rich”, the line is served as an original dessert.
Breaking the illusion
Champagne is obtained by mixing Chardonnay, Pinot Noir, and Pinot Meunier
There are two ways of getting champagne for both the common denominator – double fermentation:
Traditionally, for as long as three centuries this “imperial drink” has been acquired, for which even glasses had to be specially designed. The second fermentation takes place in each individual bottle, the process lasts for years and the only one is legitimate in France.
Charmat is a one-century old method of saving time (and money). The secondary fermentation is carried out in closed vessels under pressure to produce a “Charm” champagne used cheaper wine varieties (Chenin Blanc), unlike Chardonnay and Pinot Noir varieties of which the finest champagne is made.
In any case, during the production, yeast is added to the wine and finally, the sweetener is added. It can be said that the final product is fifty-fifty, the merit of grape and basement chemists.
The terminology should use the name champagne for wine produced by traditional technology in Champagne, and only for that wine. Everything else, either white or red is – is sparkling wine! The price range from several hundred to tens of thousands per bottle, the most important is that you like sparkling wine. Good wine has a lot of small bubbles which are as per the command climb to the edge of the cup, not poking you in the mouth (like a really fizzy mineral water), creamy is nicely balanced and in no way leaves a bitter taste after drinking. If you are buying mini bottles, take them right away because they cannot stand for long.
Don’t hold champagne in the fridge for too long. It loses its tastes, and it is disturbed by engine vibration. It is also a proof that this drink beside the body also has the soul. That it is a living being! Don’t you think?
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