At the beginning
winemakers were surprised by the unexpected and unpredictable
carbonation of their wines after bottling, and in many cases endured
total loss due to the bursting of the bottles. Studying and
controlling this process took many years. We now know, that this was
so because of the cold climate of the region and the early advanced
winters. Because of the low temperature
fermentation process stopped, the wine was bottled and left to
mature. And because of render fermentation, wine bottles still had
sugar and wine yeast. With the arrival of spring and warmer
temperatures, the yeast comes back to life and began to eat sugars
(ie begins secondary fermentation). We know that carbon dioxide in
the process of fermentation is released. Because of the fact that the
process runs in the bottle, that's why carbon dioxide is collected
there. The bottles were from normal glass and were not designed to
endure the high pressure, so they exploded, and often were injured
and even killed people.
But
let us return to Dom Perignon. It was found that he was responsible
for wine production in Hartville's Abbey near Epernay at the end of
the 17th century. Undoubtedly had an exceptional talent and has
systematized and refined the making of the familiar red wine. Careful
harvesting, quickly pressing the grapes, as well as the mixing of
wines from different vineyards - this was a precedent for its time
and practice for Dom Perignon. He managed to get white wine suitable
for aging with very good quality. Unfortunately for him and his
assistants the bubbles in wine were a sign of poor quality.
The
champagne, to become synonym of sparkling, took another two
centuries. In the early 19th century, the British managed to produce
extremely strong bottle that can withstand high pressure and at about
that time arrived the first cork from Spain. Because the bubbles in
champagne, the alcohol in it connected faster with blood and creates
a festive and euphoric feeling, that quickly made fashionable drink
among the English and the French aristocracy.
Techniques for the making of champagne were perfected, but not without the financial support of the big retailers at this time. The process became more predictable, and the losses from the exploded bottlels, smaller.
Techniques for the making of champagne were perfected, but not without the financial support of the big retailers at this time. The process became more predictable, and the losses from the exploded bottlels, smaller.
Types
of champagne:
- Blanc de noris - wine (translated as white from red) made only from red grapes - Pinot Noir and Pinot Munich
- Brut - dry wine with a sugar content of less than 15 g / l
- Extra Brut - sugar content from 0 to 6 g / l
- Sec - sugar content of 17 to 35 g / l, which means semidry
- Demi sec - sugar content of 33 to 50 g / l
- Doux - sweet
Benefits of champagne
Consumption
of champagne can give you pleasure and make you feel pretty good.
This in itself is no small benefit, but champagne wines are hiding
many more advantages. Research specialists proved that champagne
helps the heart, reducing the risk of disease like Alzheimer's
disease. Exquisite drinks, lowers cholesterol and protects from
stroke, improves heart activity and circulation. It is believed that
most antioxidants are found in the pink champagne.
It
has been proven that daily consumption of champagne, has no harm, 1-2
times daily. In general, alcoholic drinks are high-calorie, but one
cup of the beverage contains only 91 calories. The diet should be
balanced and healthy mix of different food groups. It is advisable
for women not to consume more than 2 small glasses a day.
That's why we suggest
you to try some very nice and good quality champagne, with which you
can also make an amazing Christmas champagne
gift
.
