Learn to choose and drink champagne
Champagne production methods
Remember the most important thing: champagne can be produced only in the province of Champagne, which is in the north-east of France. No other sparkling wine produced in France or outside it has the right to call itself champagne. This drink is the benchmark for all the sparkling that can happen in the wine industry.
Regular sparkling wines are the product of natural fermentation as a result of using one of two technologies:traditional method(it is also called "champagne") andSharma method(more simple and common).
In the champagne method, secondary fermentation (carbonation) occurs in the bottle. Sweet or cane sugar and yeast liqueur is added to a quiet or basic wine, which triggers "carbonation" right in the bottle. During this process, a precipitate is formed, on which the already sparkling wine is aged from 13 months to 8 years! The sediment gives a taste and aroma, and after it is cleverly removed, the remaining volume is added and the bottle is again clogged.
The Sharma method simplifies this process due to the fact that gasification and aging on the lees takes place in steel tanks, and not in bottles. This greatly simplifies not only the work of the winemaker, but, as you probably already guessed, the very sparkling wine. Contact with the sediment is not as “dense” as in bottles, respectively, less taste diversity is transferred to wine.
Champagne is made from three main grape varieties:pinot noirandpino is smaller(black varieties) andchardonnay(white grade) - in this connection it is classified according to the type of raw materials used: blanc de blancs - white from white grapes and blans de noirs - white from black grapes. The production process is so long that the full cycle is from 3 to 8 painstaking years, which explains the cheap cost, starting from 4 thousand per bottle (for the current state of Russian imports).
When choosing champagne, the “what year” rule does not work, because the drink is made from the harvest of different years. This allows you to maintain a stable high level over the years.
However, if you got a bottle with a year, know that it is millezim - champagne, which was produced from grapes of a unique crop.
If on the label you saw three cherished words: 1) Champagne (name of the region), 2) the name of the house that produces the drink, and 3) the indication of the concentration of sugar (brut - brut, demi-sec and extra brut) - you can not doubt in the nobility of this drink: during its creation they used the traditional methodology of the established grape varieties according to the accepted classification.
Why drink champagne?
The more decent the champagne, the more indecent it is to snack on it. Therefore, select dishes as diligently as part with the stereotypes around this magnificent drink. Namely, do not combine champagne with salted red caviar and pineapple (the first is much better accompanied by vodka or sweet coffee, the second - baked pork). Also the neighborhood of champagne with sweet chocolate is unacceptable. The most reliable option is to focus on the gastronomy of the region from where the drink originated: white champagne wines served with clams (no oysters!), Crustaceans and white birds (quail, guinea fowl, pigeon - what you like). Pink - with mushrooms, duck, rabbit or veal.
However, you will demonstrate higher respect and self-awareness if you enjoy the contents of the glass without being distracted by chewing and vanity
Let the champagne - thin and airy drink - reveal the many-sided aromatics and zeal of the winemaker. The texture of the wine will be velvet due to the fact that the bubbles will be felt light mousse and subtle "tickling". In aromatics and in taste you will most often hear ripe pears, flower fields, freshness in the form of citrus notes, as well as creamy shades of biswit and caramel.
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