How started the history with the champagne?

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.

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

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