The Magic of Champagne
Only one wine reminds us of good penny-worth and of the most festive events in our life. Just this wine burns the most romantic memories and creates «correct» mood…
The History of Champagne
According to historians, sparkling wine has appeared accidentally. Frigid climate has stopped fermentation, which with the beginning of spring has been resumed. There was a belief that wine feels spring and awakes, echoes to the nature. Wine was bottled, and as warm sets in, wine began fermented repeatedly. Carbon dioxide had no exit, and it was dissolving in wine. Many wine-makers of that time considered sparkling wine sad mistake, and only some of them tried to understand the secret and improved mode of production.
One of the founders of champagne method is considered Abbey house-keeper Oville Pierre Perignon, better known as Dom Perignon. Being in charge of storeroom with food and wine cellar, he had an opportunity to experiment and improve the quality of both sparkling and still wines.
The appearance of sparkling wines is dated from the XV century – already then they attracted an interest at the British, and later at the French nobility. The key customer was the Royal Household. Sparkling wines were very expensive in those days.
The main development of this industry was happened to the XVIII century, when had been appeared more durable and cheap glass bottles (until now more than half of the bottles were exploded). The process of corking was also improved. After a number of years, sparkling wines had spurted into popularity, and certainly a lot of holidays were accompanied by this drink.
I want to pay an attention, that champagne - it is only that sparkling wine that is produced in the northern French, in region Champagne. Only those climate and limestone soils create ideal conditions for appearance of this noble, aristocratic, incomparable wine.
The Making of Champagne
Champagne is prepared with a help of traditional or champagne method by means of after fermentation. It is happen in the following way. In order to achieve unique taste, the grapes are gathered, went under the press and then took place wine mixing. Both wines of different ages and wines from one harvest could be mixed. Next, wine is bottled and added so-called triage liqueur, which contains dissolved cane-sugar and yeasts. Because of this, wine starts fermenting in a bottle, carbonic acid dissolved in wine and thereby producing precious bubbles.
When fermentation is over, bottles are placed in special reading-desk for ripening. The longer is ripening the delicate flavor will be. During ripening process bottles are slightly turned on its axis and gradually bowed bottleneck down. The sediment gathered on the bottom and by uncork it rush out. After the sediment removal, they add to the wine so-called dosage-liqueur, which contains dissolved sugar. Depending on the amount of sugar appeared champagne of different sweet degree.
Champagne serving
Some people believe that ideal serving temperature for sparkling wine is 5-7 degrees. In fact, this temperature is suitable only for sparkling wines of low quality: it will hide some weaknesses of wine. For sparkling wines of good quality the temperature should be 9-10 degrees. Especially outstanding sparkling wines can be served at the temperature to 15 degrees. It is important to remember, that the colder the wine is, the more shortcomings can be hidden. Wine in the glass is heated very quickly, so the wine should be slightly colder than ideal temperature.
By opening the bottle, cut foil, which closes the cork, (some producers make perforation or supply capsule with a special tape). Try not leaving cuttings or wire-edges, which can be contiguous with a wine. Take the metal bridle away and, keeping cork with one hand, rotate slightly bowed bottle with another. The cork should not jump with a plop, but comes out with a light hissing. Loud plop is considered unaesthetic and sharply broken gas will spoil champagne’s taste. The most appropriate glasses are considered to be «Flute», narrow, elongated, from clear glass. These glasses will help fully enjoy the wonderful game of bubbles. For inexpensive wine can be used straight glasses. For more elegant champagne are good rounded glasses. Sweet champagne served in saucer-shaped glasses. And after all a little secret: if you want to see prolonged bubbles` game, slightly scratch the glass’s interior.
Tags: champagne, fermentation, France, sparkling wine, wine-making
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