Champagne is sparkling wine that is produced in the French province of champagne. All other drinks containing carbon dioxide can be called only sparkling. Champagne is produced by secondary fermentation in the bottle.
Like all brilliant, champagne was born by accident. In the XVII century, French winemakers suddenly got a “diabolical” wine – sparkling wine, which burst the barrel, which went through the exposure. Only after the creation of the technology of secondary fermentation when it occurs directly in the bottle, the wine has been tamed and has a magnificent champagne.
Champagne is usually made from a single grape variety (monosortovoe) or grapes used only three varieties: Chardonnay, Pinot Noir and Pinot Meunier. The method by which champagne is prepared, called “Champenoise”, where the first fermentation takes place in steel tanks, then the wine is bottled, which lay six months in the cellar. Then a bottle of wine daily turn, to collect sediment around the neck. The process of dekorirovaniya (removal of sediment from the bottle) field and possess only a few winemakers. After champagne became transparent, it can be used, but kept this wine a long, virtually unlimited time, only improving the quality of taste.
For the production of this drink is going to unripe grapes. While it contains more acid. Harvested grapes are carefully pressed and the resulting grape juice is poured into steel cubes or wooden barrels for further fermentation. To excessive acid is lost, it is blended with other sparkling wines of other vineyards that are not the same number of years. Thus, the beverage is immediately bottled, where is added a certain amount of yeast and sugar.
The sugar content of champagne is divided into ultrabot, Brut, dry, semidry and sweet.
Share champagne in color – white, pink, and red.
On the degree of exposure of the beverage is:
Non-Vintage – not vintage wine, made by blending wines with different exposure time.
Vintage – a wine that a long time aged in the bottle.
The calorie content of champagne
Calorie champagne average of 88 kcal per 100 ml drink.
The composition of champagne
Chemical composition of champagne includes: vitamins B2 and PP, as well as potassium, calcium, magnesium, iron, phosphorus and sodium.
Champagne – a very noble and festive drink, fun bubbles lift the mood and taste of the dizzy. To enjoy the drink fully, it must acquire there, where there is a guarantee the correct storage of bottles in a horizontal position or tilted that the plug was wet. Champagne is served chilled, in narrow or high cone-shaped glasses. A traditional pair with a glass of champagne – fresh ripe strawberries.
It is very important to know how to open the bottle. It’s very simple – right hand you need to take the bottom of the bottle, and the left tube. Slowly rotating hands (right – to his left, respectively, from) firmly hold the stopper which easily comes out with a nice cotton.