Sweet sparkling wine is a product of processing sweet grape varieties. Modern producers produce both white sparkling and champagne wines, as well as pink and red ones. The sugar content in drinks of this category is no more than 100 grams per 1 liter of wine. Sweet wines are usually labeled Doux. Dessert sparkling and champagne wines are consumed with unsweetened snacks: white fish, meat, fruits.
Popular sweet wines of the world
- Popular sweet sparkling Asti wines are produced in the southern part of the Italian province of Piedmont from Moscato grapes. The drink has a low alcohol content, which perfectly emphasizes it. taste qualities. A bright representative of the variety of the drink is the white sparkling sweet wine Asti Martini.
- The beloved white and pink Dolce champagne is also made in Piedmont.
- Lambrusco sparkling wines are produced in the Italian region of Emilia Romagna.
- Cava is a sparkling wine from Spain. White and rosé sparkling wines are made in Catalonia. Wines labeled Cava are strictly regulated by EU standards. Wine Freixenet Cava Carta Nevada Dulce meets all quality standards.
- German sparkling wines are called Sect and are made from both white and red grapes. It is worth appreciating the aroma and taste of Faber Rotlese, a sweet sparkling wine from Germany.
- French wines from the Champagne region are traditionally referred to as Champagne. Sparkling wines from other regions are called Cremant. Such wines include, for example, sweet wine Rosiere Sweet.
How to drink sweet wines
The serving temperature of dessert sparkling wines is 6-7 degrees. High-class wines are cooled to 8-9 degrees. Do not put the bottle in the freezer - shock freezing spoils the taste of the wine. It makes more sense to put the bottle in a container filled with ice water.
Sweet wines from Spain are in harmony with risotto and paella. Rosé wines should be served with duck breast in berry sauce. Fruits and berries are an excellent accompaniment to sweet sparkling wine. You should avoid chocolate and cakes - such products distort the taste of the drink. The WineStyle boutique offers a variety of sweet sparkling wines that you can buy at a bargain price.
The word "champagne" comes to mind celebration And clink glasses. Meanwhile, the sparkling drink has a long history, which every admirer of aromatic alcohol simply must know.
To begin with, it should be noted that not all drinks that have such a name on the label have the right to be called champagne. Connoisseurs say that every real sparkling wine should have several characteristic features.
Main Feature champagne is his sparkling. The carbon dioxide present in wine is added to the drink different ways:
- Produced naturally during fermentation in a bottled drink;
- During secondary fermentation at the stage of finding wine in a tank;
- With the artificial addition of gas to booze.
How the manufacturer chooses to add CO2 depends on price and, in fact, drink quality. The first two methods are lengthy, so these sparkling wines are more expensive. The last method is the fastest and cheapest. Hence the low cost of such a drink. Wines to which gas is added artificially called "sparkling".
Excursion to the origins
Like any elite alcohol, champagne has its own history, long and saturated with the atmosphere of winemaking.
There is an opinion that champagne wines began their procession through the centuries in antiquity.
Wine bottled by the ancients took on bubbles during fermentation.
The then "winemakers" could not explain this phenomenon with logical arguments, so the appearance of bubbles in bottles was attributed to the elements and external forces. There were beliefs that wine acquired "sparks" due to the phases of the moon. Also, the ancients believed that the tricks of the gods were to blame.
In the Middle Ages, sparkling wines were still considered a "marriage" in the manufacture of wine. In the event that the bottle "wandered", the winemaker suffered not only losses, but also risked his own health. Containers with rebellious booze often exploded not only on the shelves of the cellar, but also in the hands of the master, which gave rise to calling sparkling wine “devilish”.
Mysticism came to naught exactly when the world got to know the invention that made winemaking a safer occupation. Sturdy bottle with a deformed bottom allowed the drink to ferment without escaping. An innovation was also invented that firmly fixes the cork on the neck. The fiction caught on, and the wire retainer is used to this day.
The origin of the bubbles themselves was "unraveled" in 1662. Exactly then Christopher Merret, a native of England, stated that the cause of gas formation is the sugar in the composition of wines. Since then, the sparkling of the drink has ceased to be attributed to some higher powers, but has completely “submitted” to human hands.
Be that as it may, champagne has the same long history as winemaking itself. But what is champagne in the modern world?
Modern history
The exact origin of the sparkling drink is unknown. Most of the versions that tell about the origin of sparkling wine are more like legends than real facts.
But judging by the culture of drinking and respect for alcohol, the birthplace of champagne is most likely France. Sparkling alcohol is loved and revered here. The French also created a special committee for the control of the manufacture of sparkling wines. According to the rules established by the organization, only the wine that was made from those grape varieties that are included in the “allowed” seven can be called Champagne. It must be grown in strictly defined regions of the country. In practice, only a few of these types of grapes are used.
Despite the clear framework for the production of champagne, sparkling wines are also produced in other countries. Producers borrowed the idea and the name, however, each winery has its own recipe.
Almost all countries on the territory of the former Soviet Union can boast of several, their own, brands of champagne. The consumer is not embarrassed by such “plagiarism”, because the majority of citizens will not be able to afford real French sparkling wine.
Champagne classification
Depending on the variety of grapes used, as well as taste and appearance there are different kinds sparkling wines.
Grape sort
In the manufacture of a drink, both one grape variety and several can be used. Those types of champagne in which the fruit does not mix are called "vintage".
Experienced winemakers in France prefer to make vintage wines in certain, successful years, when the grape harvest is the richest. Such a drink is called "millesime champagne."
Those wines in which two or more varieties of grapes are mixed are called non-vintage, or asamblage. The most suitable varieties The following types are considered wine berries:
- Pinot Noir,
- Chardonnay
- Pinot Meunier.
Some producers prefer to blend varieties after the wine has been made. Such products are considered of lower quality and are not welcomed by most connoisseurs.
The most valuable vintage champagne is considered.
Sweetness
Depending on how sweet the finished champagne will be, there are certain varieties of it. Sweetness is the key to making a drink.. And the sugar content important indicator. Champagne names classified by sweetness:
- Brut. Today it is the most sold drink among sparkling booze. According to the rules, Brut must contain no more than 15 grams of sugar per liter of liquid.
- brut nature. A more refined variety. Elite champagne produced from strictly controlled products of certain varieties. Random grapes cannot become an ingredient in such a drink. During fermentation, the wine releases a small amount of sugars. There are about six grams of sweetness per liter.
- Extra Dry. Sweeter and less "dry" booze. The finished product contains from 10 to 20 grams of glucose.
- Dry or Seco. On the sweetness scale, this wine is in the "dry" section. The sugar content in it exceeds 17 grams per liter. Dry wine boasts as much as 35 grams.
- Demisec also referred to semi seco. Semi-sweet sparkling wine, in which you will find an average amount of sweetness - from 30 to 50 grams per liter.
- Duxe or Dulce. Dessert wine from the "sweet" category. The most "sugar" variety - sweet champagne contains 50 grams of glucose per liter. It is considered the driest variety.
Color
The color of champagne is as important as its taste. Most consumers are accustomed to the golden hue. But connoisseurs know that elite drinks come in other colors. List of sparkling drinks:
- White. It is marked with the word "Blanc" on the bottle and belongs to the "light" variety. For its production, Chardonnay grapes are grown. Millesime champagne.
- blanc de noirs. This drink is red. To make red champagne, winemakers grow red grape varieties.
- Rose Champagne. Pink has an extraordinary romantic connotation. It is produced by mixing two varieties of grapes: white and red.
- Cuvees de prestige. The most "elite" color. Golden is considered the most refined drink. Real "liquid gold" is produced in the province of Champagne, the birthplace of the drink.
Production and its secrets
Making wine - sacrament. And the production of sparkling wine is a mystery, shrouded in the magic of centuries and saturated with the talent of winemakers. Real varieties of champagne are different from the "running" brands. When preparing them, clear rules are observed. The whole process demonstrates respect for the drink and a tribute to tradition.
All varieties of champagne have their own recipe. But there are common features of any production.
To receive you need to best quality champagnes, harvesting begins earlier than for the preparation of ordinary wine. Before harvesting, winemakers check the amount of sugar in the grapes. It shouldn't be too much.
Juice obtained from red or white berries is fermented. Then the resulting must lends itself to blending - the liquid is mixed with other varieties of juice or wine, depending on the desired result.
Next, the raw material is bottled and stacked vertically in the cellars. Periodically turning the container over, winemakers prevent the deposition of natural sediment on the walls. This is followed by the stage of turning the containers "on the butt".
After the wine has stood in this position for some time, it is uncorked and cleaned of sediment. If the taste of the wine does not meet the requirements, it is blended again. After the second procedure, the product is again closed in bottles and left to settle. Exposure must last at least a year. Sometimes winemakers keep it for three years.
Popularity in different countries
Each country where viticulture is popular boasts its own original wine. And the most respected winemakers are distinguished by the production of "bohemian" - sparkling - wines.
France
So, France gave the world not only classic recipe champagne, but also several varieties that are no less popular in its regions:
- Creman. A sparkling drink that got its name from creamy taste. This wine is produced by champagne.
- Lima. This drink is produced in Languedoc.
Italy
The production of sparkling drinks in Italy began much later than in France. However, this did not prevent the wine country from becoming a leader among "effervescent" producers.
The most popular brands of champagne in Italy:
- Asti. Italian wine with French roots. It is considered the "business card" of Italian sparkling winemaking. A very popular champagne both at home and abroad.
- Prosecco. The most "budget" sparkling wine. Despite the availability, it is dearly loved by connoisseurs.
- Lambrusco. Wine made from red grapes. It has a persistent aftertaste from a whole bouquet of shades.
- Franciacorta. Expensive champagne. More popular and more expensive is Asti. Brand quality is controlled.
- Oltrepo Pavese. Elite drink. It is a national treasure and is very rarely exported from the country.
- Fragolino. Economy option among sparkling wines. It is not highly valued, but is popularly referred to as a sweet “compote” of strawberries.
How to drink "gold"
Like any "historical" drink, champagne has its own rules for drinking. Connoisseurs remember and honor the sparkling "laws":
- Flute-shaped glasses - with an elongated stem and a pointed bottom;
- There are also requirements for washing wine glasses: after rinsing, the glasses are wiped with a natural napkin;
- The glass must be filled exactly two-thirds;
- The ideal temperature for serving champagne is between 6 and 8 degrees;
- To overcool champagne is to spoil it. Therefore, in addition to ice, there must be water in the bucket;
- Modern winemakers prefer "silent" uncorking. Opening wine with cotton is considered bad form;
- After the wine is opened, the neck of the bottle must be wiped with a clean napkin made of natural fabrics;
- Dry champagne is usually consumed with light snacks.
Champagne is the centuries and experience of winemakers, bottled and saturated with many years of tradition. And no matter how physicists explain the presence of bubbles, winemakers know that magic is involved. Don't believe? Sip some good sparkling wine!
Attention, only TODAY!
Champagne is a sparkling wine produced in the Champagne region of France. And despite the fact that sparkling wines are made all over the world, in many places other terms are used for them: in Spain it is “Cava”, in Italy it is “spumante”, in South Africa it is “Cap Classique”. Italian sparkling wine made from Muscat grapes, made in southeastern Piedmont, is called "". In Germany, the most common sparkling wine is Sekt. Even other regions of France are prohibited from using the name "champagne". For example, winemakers in Bordeaux, Burgundy and Alsace produce a wine called "Crémant". Those. the term "sparkling wine" is used to refer to all sparkling wines not made in the Champagne region.
However, while many countries have laws protecting champagne-producing regions, some countries, including the United States, allow sparkling wine producers to use the name "champagne" to refer to products that do not originate in Champagne. So, in order to provide such an opportunity, the US Congress passed a law indicating that the term "champagne" is "partially specific" (English semi-generic). The name "champagne" is also used in Russia and other countries of the former USSR in whose territory trade marks"Soviet champagne", "Russian champagne", "Ukrainian champagne", etc.
If you want to be well versed in champagne, then you probably have little knowledge of the fact that “champagne” is produced only in the Champagne region. You should probably be aware of the varieties of champagne as well. There is a separate classification according to which types of champagne are distinguished depending on the grape variety, sugar content, crop year and the characteristics of the drink production.
According to the number of grape varieties used in the production, all brands of champagne can be divided into vintage and non-vintage types.
Vintage (millesim) champagne is made only from grapes harvested in one year (millesim), provided that this year was successful for winemaking (it happens 2-3 times in 10 years). Each wine region (Champagne is no exception) publishes its own list of successful years for growing grapes. But in the past few years, many producers have stopped adhering to this rule, which has devalued vintage champagnes.
Non-Vintage Champagne is made by blending the three grape varieties allowed for Champagne (Pinot Noir, Chardonnay and Pinot Meunier). Such drinks usually contain 15-40% wine of the last 2-3 years (medium and low quality reserve wine is used).
Champagne varieties
Cuvees de prestige (special or delux) are the most prestigious drinks made from Grand Cru grapes. Most champagnes of this variety are vintage and aged longer than others.
Blanc de blancs (white of whites) - made exclusively from white Chardonnay grapes.
Blank de noirs (white from black) - made only from the red Pinot Meunier and Pinot Noir varieties.
Rose (pink) - champagne, obtained by mixing red and white wine. The characteristic pink color of the drink is obtained by soaking the skins of red grapes in the initial must.
Non-dosage (brut nature) - produced without the addition of sugar, as it is believed that it levels the taste of champagne. These are the most expensive varieties and require the best wine materials to produce them. Residual sugar in the drink appears due to fermentation, but its content does not exceed 6 grams / liter.
Brut (brut) - this is the most common type of champagne with a sugar content of not more than 15 g / l (1.5%). Great for any meal.
Extra sec (Extra-dry) - intermediate grade of champagne, sugar content - 12-20 g / l. Currently, it is almost not produced due to low popularity among consumers.
Sec (Dry) - dry (semi-sweet) champagne, contains 17-35 grams of sugar per liter.
Demi-sec (Rich) - sweet champagnes with a sugar content of 33-50 g / l.
Doux - dessert varieties, the amount of sugar in which exceeds 50 g / l.
Types of champagne by type of manufacturer:
NM (Negociant manipulant) - for the production of champagne, the company buys grapes or wine materials. Almost all major manufacturers fall into this group.
RM (Recoltant-manipulant) - the wine house owns the vineyards and controls the entire cycle of champagne production up to bottling.
ND (Negociant distributeur) - the company sells champagne under its own brand, but does not produce it.
MA (Marque auxiliaire) - the brand does not belong to either the owner of the vineyard or the manufacturer. Restaurants and supermarkets often own their own brands.
SR (Societe de recoltants) - champagne produced by an association of winegrowers that control several brands.
RC (Recoltant cooperateur) is a member of a cooperative that sells champagne wines under its own brand.
Classification of champagne bottles depending on their capacity.
In Russia, a 0.75 liter bottle is considered a classic champagne bottle. In France, the capacity of a bottle is not measured in liters, but in a special measure of volume called magnum. In the production of champagne, French winemakers, in addition to the classic (0.75 l or half magnum), use several more types of bottles of various capacities.
Standard - 750 ml bottle;
Magnum (Magnum) - 1.5 liters (equivalent to 2 bottles);
Jeroboam ((Jeroboam) - two magnums, that is, 3 liters;
Rehoboam (Reoboam) - three magnums, that is, 4.5 liters;
Methuselah (Methuselah) - four magnums, that is, 6 liters;
Salmanazar (Salmanasar) - contains six magnums, that is, 9 liters;
Balthazar (Balthasar) - eight magnums, 12 liters;
Nebuchadnezzar (Nebuchadnezzar) - ten magnums, 15 liters. There used to be, but now these champagne bottles are not used.
The most common are half magnum (classic bottle), magnum, jeroboam and reoboam. The last two are used as souvenir bottles and featured at large social events or as representative gifts. The same names are used for wine and port bottles; however, before Methuselah they correspond to other volumes.
Champagne. Not a single celebration is complete without it. A huge number of people love this drink. But, unfortunately, not everyone knows how to drink it correctly and how to choose it. But the variety of tastes is simply amazing, and each one corresponds to its own dish. I think it's time to raise awareness a little.
What is the difference between sparkling wines and champagne?
Strictly speaking, only in the title. After all, quite recently a case was won according to which only wine made in the Champagne region or from grape varieties that grow there can bear the proud name "". All others should be called sparkling wines. And so - the production technology is one.
What is the taste and aroma of champagne and sparkling wine?
The aroma and taste are quite multifaceted, depending on which grape varieties are used in the manufacture. The aroma is usually characterized as follows: spicy, apple, pear, "freshly baked bread", with a subtle smell of yeast, which is usually added to the secondary fermentation process. If a fruity note is felt brighter in the bouquet of the wine, then this is a New World sparkling wine. If a creamy or nutty flavor is felt in the drink, then here we can already talk about wine from the Old World.
As mentioned above, the taste of wine depends on the grape varieties. In the production of champagne, mainly such as Chardonnay, Pinot Noir and Pinot Meunier are used.
As for sparkling wines, the composition here depends on the country of origin. In particular, such varieties as Gavello, Payado, Chenin Blanc, Xarello and many others can be used.
Types of champagne and sparkling wines
Since the procedure is the same everywhere, the classification for both champagne and sparkling wines is the same. By sweetness they distinguish:
Ultra Brut/Extra Brut/Brut Zero/Brut Nature/Brut Sauvage: made without added sugar.
Brut: dry champagne (sparkling wine) contains no more than 1.5% sugar.
Extra Dry/Extra Sec: slightly sweeter than brut, contains no more than 2% .
Dry/Sec: contains no more than 4% sugar.
Demi-Sec: contains approximately 8% sugar.
Doux: sweet champagne, contains no more than 10% sugar.
But that's not all that can be written on a drink bottle. There are other specific marks. In particular, they are related to the region and grape variety.
For example, Asti- sparkling wine, which is made from Moscato grapes in the province of Asti in Italy. It is a sweet sparkling wine with a low alcohol content, making it an excellent dessert wine. By the way, now the Asti inscription can be seen not only on Italian wines, but also on domestic ones. The younger this sparkling wine, the tastier it is.
Cap Classic. With this marking are presented various wines, which are made from grapes grown in South Africa. Both white and red grape varieties are allowed. There is a whole committee that has developed a list of production standards in order to achieve the rich taste that is the hallmark of African sparkling wine. The line is represented by all varieties of this drink from dry to dessert.
cava. This sparkling wine comes from. It can be white or pink. They make it near Barcelona in Catalonia. To determine the authenticity, just look at the cork. It should have a four-pointed star on it. The EU standards set out the requirements for sparkling wines under the Cava brand.
Extra Brut - 0-6 grams of sugar per liter.
Brut - 0-15 grams of sugar per liter.
Extra Seco - 12-20 grams of sugar per liter.
Seco - 17-35 grams of sugar per liter.
Semi-Seco - 33-50 grams of sugar per liter.
Dulce - more than 50 grams of sugar per liter.
The main three producers of Cava sparkling wines are Codorníu, Freixenet, Segura Viudas.
Champagne
As already mentioned, sparkling wine can be proudly called "Champagne" if it is produced in Champagne from three varieties of wine. There are several types of Champagne.
1. Prestige cuvee. This includes branded wines produced in the Champagne region, which have a centuries-old tradition. These include: Louis Roederer's Cristal, Laurent-Perrier's Grand Siècle, Moët & Chandon's Dom Pérignon, and Pol Roger's Cuvée Sir Winston Churchill.
2. Blanc de noirs. These are white wines made from red grapes. The main varieties are Pinot Noir and Pinot Meunier.
3. Blanc de blancs. Produced exclusively from Chardonnay. The most famous representative is Ruinart.
4. Rosé Champagne. Produced by briefly soaking the skins of red grapes in must or by mixing Pinot Noir with white varieties. It has a pleasant pink tint.
For Champagne, there are also separate standards regarding sweetness:
Brut Natural or Brut Zéro (less than 3 grams of sugar per liter).
Extra Brut (less than 6 grams of sugar per liter).
Brut (less than 15 grams of sugar per liter).
Extra Sec or Extra Dry (12 - 20 grams of sugar per liter).
Sec (17 - 35 grams of sugar per liter).
Demi-sec (33 - 50 grams of sugar per liter).
Doux (more than 50 grams of sugar per liter).
Brut is considered the classic version of champagne, although recently sweet wines have become more popular.
Cremant- sparkling wine produced in France, but outside the province of Champagne. There are 3 main varieties of wine under this label: Crémant du Jura, Crémant d'Alsace and Crémant de Bordeaux.
Sext- German sparkling wine. It is made exclusively from German grape varieties such as Riesling. Under this label, they produce various sweets and colors.
Spumante- sweet and semi-sweet Italian sparkling wines. In Italy, all wines are called that way. And, by the way, they started making Spumante long before champagne.
Prosecco- Italian sparkling dry wines. Made from grapes of the same name. The manufacturing procedure differs from champagne in that there is no fermentation in the bottle. Unlike most sparkling wines, Prosecco is worth drinking while young. Exposure should not exceed 2 years.
And, of course, sparkling wines are distinguished by color: white, red and pink.
On the eve of the holidays, a reasonable question arises - what kind of good champagne to buy? And is it true that only white wine can rightly be called champagne, while other frothy semi-sweet drinks of pink and red color are just sparkling wine?
Let's figure out which champagne is better, dry, semi-sweet, elite or Soviet.
Which champagne is real and which is fake
The bulk of sparkling wine, which we call champagne, is made using a simplified method. Without reading the label and being tempted by the affordable price, the buyer runs the risk of buying, at best, wine artificially saturated with carbon dioxide instead of real champagne. And at worst, a fizzy, flavored drink that was made from sugar, alcohol, and water.
So, what is the difference between real champagne and beautifully frothy, bottled in elegant "figured" wine bottles?
Real champagne is made from three grape varieties: Pinot Noir, Pinot and white Chardonnay in the Champagne region of France. Only such sparkling wine can be called champagne. Rest alcoholic drinks labeled "champagne", produced in Russia, Ukraine, Belarus and other countries of the world - nothing more than a good analogue of the famous French product.
Estimated cost of real champagne wines in Russia from the world famous brands Louis Roederer, Pierre Gimonnet & Fils, Chanoine from 3,000 rubles to 500,000 per bottle. At the same time, numerous reviews indicate that our compatriots for the most part prefer Russian semi-sweet champagne to foreign ones. It is also produced according to old French technology, but domestic products are several times cheaper.
The prices of champagne wine depend on the manufacturing technology, grape varieties, aging and range from 200 rubles for semi-sweet white wine to 2300 rubles for extra brut white sparkling wine.
Champagne is usually classified not only by sugar content (brut, ultrabrut, semi-dry and dry), but also by the year of production - vintage. So, more democratic in price and light drinks do not withstand several years and are ready for use within a couple of months after manufacture. (“Sparkling” producers of such wines achieve through the mechanical addition of carbon dioxide). And vintage champagne wines, produced from one grape harvest and passed the strictest control, can withstand 5 years or more. In this case, the whole process of "champagne" occurs naturally.
Which champagne is better, brut or semi-sweet?
The purest taste in dry champagne with a minimum content of added sugar. Those who once chose brut nature for themselves will hardly ever be able to drink anything else. Dry sparkling wine is the perfect companion for seafood and white meat. Brut goes well with peach and pear.
But in our country there are many who contemptuously call brut “sourness” and are happy to use semi-sweet brands of champagne wines for the holidays. This unfair treatment of dry champagne is partly due to the wrong choice of product. Authentic Brut with the richest palette of flavors and amazing aftertaste cannot be cheap a priori.
Cuvee Royale AOC Joseph Perrier, Brut Rose Deutz, Ayala Blanc de Blancs and many other bruts should be drunk properly, without eating herring, chocolate and chops at the same time. For, knocking down its amazing taste with coarse food, it is easy to spoil all the gastronomic pleasure.
But in the countries of the post-Soviet space, consumers give their main preference to brands of champagne from the economy segment. Bottles worth 200 rubles are sold much faster than expensive and elite wines, and occupy about 80% of the entire market.
Champagne for the New Year
IN New Year a bottle of semi-sweet on the table is a tradition. And most often the glasses are not filled with elite Moët & Chandon, Dom Pérignon and Piper-Heidsieck, but at best affordable Lambrusco dell'Emilia and Martini Asti, at worst - "Soviet" white semi-sweet for 170 rubles. Although, if original, then not everyone will pay attention to its contents.
Rating of the most popular inexpensive champagne in Russia:
- ABRAU-DYURSO Russian-made champagne.
- Champagne bosco, white and sweet. The range of the Italian producer Bosca includes both inexpensive sparkling wines and innovative drinks.
- Champagne wines "New World" are rightly called one of the best samples of Crimean champagne. We especially love Novosvetsky Pinot Noir.
- Asti champagne. Asti Martini is a light sparkling wine with natural fruity sweetness and a whole range of flavors.
- Soviet champagne. When buying it for the next holiday, you need to keep in mind that Soviet champagne produced the classic way, tastes much better than a quick bottled sparkling drink. Focus on price.
What good quality champagne does not give you a headache in the morning?
Why does my head hurt after champagne? Poor sparkling wine with insufficient flavor is often masked by manufacturers with excessive sweetening. One bottle of sugar can contain three times as much sugar as lemonade! And sugar is known to increase fermentation in the gastrointestinal tract and inhibit the processing of alcohol. That is why the toxic effect of semi-sweet and sweet champagne is higher (and hence the head hurts more) than dry brut. In addition, the surrogate production of sweet pop in 2015 in Russia broke all records. Draw your own conclusions.
