The Marquise de Pompadour claimed that "champagne is the only wine that leaves a woman beautiful", and this is true. Sparkling, playful, quickly intoxicating light effervescent wine, without which the New Year in Russia or any holiday of winners in Europe is unthinkable, it has been one of the ladies' favorite holiday drinks for several centuries.
The history of champagne, and in another way - light sparkling wine - has been around for 350 years. As the name suggests, the wine originated in France, and Champagne became the main region for the production of sparkling wine. The exact date of the appearance of a wonderful wine with gas bubbles can be considered 1668, when the abbot Godinot, canon of the Cathedral of Reims, described in his church book "a wine with a light color, almost white, saturated with gas." A few decades later, France experienced a boom in sparkling wines. Champagne came into vogue, which boosted production and improved technology.
In the era of the appearance of the drink, there were many opinions about where the bubbles in the bottle come from. Some attributed it to the lunar cycle, others to unripe grapes, others believed that something was added to the wine. It is possible that sparkling wine appeared by accident. Since ancient times, winemakers have been aware of the peculiarities of some wines, which, after fermentation, begin re-fermentation in the spring, and gas is formed in the bottles. These properties have always been considered side effect winemaking, and they were not given importance. On the contrary, they considered it a consequence of poor-quality work of winemakers. But in the second half of the 17th century everything changed. The wine produced in the abbeys of France became popular, several talented and inventive winemakers such as Dom Pérignon or Punch created and perfected the technology for the production of sparkling wine. But also for a long time wine production was artisanal, there was no fixed technology and accurate knowledge of fermentation, practical knowledge was not fixed, and records began to be kept much later. The champagne process was often uncontrollable, and up to 30-40% of the bottles burst from excessive pressure. Until 1750, Champagne wine was shipped in barrels with instructions on how to make bottle runs. For a long time, winemakers couldn't beat haze and sediment in bottles. A kind of revolution in technology was made by Chantal's book "Traite de 1'art de faire le vin", which explained the significance of sugar in fermentation. With the advent of the book, sugar liquor (a solution of wine sucrose) began to be added to champagne.
Since the 19th century, special materials have been used in the production of sparkling wines, special sugar liqueurs, different varieties must: cuvée, 1-2-3 tai, rebege. For the maturation of wine were made deep cellars with constant temperature and humidity. In 1825, the first filling machine appeared, and in 1827, the first capping machine. In 1844, a machine for cleaning empty bottles and dosing liquor appeared, and in 1846 a machine for fixing corks with twine. Since 1850, the production of champagne has been on an industrial scale, technologies have been continuously improved. Special bottles were created that can withstand pressure up to 30 atmospheres. The law of 1927 defined the zone of the region growing grapes for the production of sparkling wines in 36450 hectares between Reims in the north and the Seine in the south. Only those wines that were made in this region from grapes grown in this area can be called champagne.
Dom Pérignon is considered the "father" of champagne. The Benedictine monk, who received an excellent training and was famous for his abilities, as a winemaker from 1670 began to manage the wine cellars of Otvillers Abbey. It was Dom Perignon who invented the method of obtaining white sparkling wine from red grapes and developed ways to care for them. The famous monk was also an excellent taster, judging the quality of wines by taste and smell. Possessing a phenomenal memory, he made excellent blends of wines grown in different regions to create one "signature" taste. This practice was continued by subsequent generations of winemakers. One of Dom Perignon's most important inventions was the cork cork, which sealed the bottle in the best possible way, swelling with wine and not letting air out of the bottle. In addition, a hard-working monk found a means of clarifying wine without pouring it into another bottle. Unfortunately, this secret, like many others, was lost. In those days, the monks-winemakers did not leave records and all the secrets of craftsmanship were indulged orally. Another equally famous winemaker and also a Benedictine monk named Udar made wine in the abbey of St. Pierre. The wine of this abbey was valued much more than the wines of Champagne, but their production was small in volume and the name of all sparkling wines was given by the area of their main production, that is, "champagne" wines.
Another well-known name in winemaking and champagne production is Clicquot. In 1772, Philippe Clicquot founded his own company for the production and sale of wine. After a while, he focused his efforts on Champagne sparkling wines. After Philippe's death, his son François took over the company and greatly strengthened the firm's reputation with the help of friends and like-minded people. However, in 1805, Francois died, leaving all affairs to his wife Clementine. The widow Clicquot, a woman of 28 years of age, with exuberant energy, continued the work of her husband, and soon the name Clicquot was known not only throughout France, but also beyond its borders - in England and the rest of Europe. In 1812, the company's business was shaken sharply due to the war between France and Russia. Chaos reigned in the country, and Madame Clicquot decides to save at least part of her stocks of wine by sending 20,000 bottles of champagne to Russia in 1814. With great difficulty and losses, the consignment of wine reached the Russian border, and brought Madame Clicquot 73,000 Russian rubles, which at that time was a fortune! The company was saved from ruin and got the opportunity to develop.
In 1815, all of Russia drank widow Clicquot champagne, sparkling white wine became fashionable among officers and hussars. In subsequent years, champagne became so popular that supplies to Russia became the main source of income for the French company.
In 1831, the company was managed by a young winemaker, Edouard Berne, who further strengthened the fame of the Clicquot name, and since 1866, he himself became the owner of the brand at the age of 88.
Separately, it is worth talking about the history of champagne in Russia. The first sparkling wines in Russia appeared in the middle of the 17th century in the Donetsk villages of Tsimlyanskaya and Kumshtatskaya. There is very little information about this, and accurate descriptions of the wine have not been preserved. It is likely that this was not the champagne that we know well, but it is known that the wine contained a fair amount of gas. In 1799, an experimental farm was created in Sudak, which began experiments on the production of sparkling wines. In 1804, a winemaking school was opened there. It is known that only a part of white wines was used to make champagne. In 1812, the first winery was founded, dealing only with sparkling wines, a little later the second - the economy of Krieg, who received an award for his work at the Simferopol exhibition of 1846. Since the 40s of the 19th century, champagne has been produced in Russia under the brand name "Ai-Danil", produced in the estate of Prince Vorontsov. Champagne connoisseurs assured that its quality was not inferior to the most eminent French brands. In the middle of the 19th century, the Crimean War (1853-1856) crippled the production of sparkling wines for a long time. The British and French cut down all the vineyards in the Crimea, and destroyed the equipment and documentation on technological processes. Almost half a century lasted for the restoration of former craftsmanship. One of the main devotees was Prince Lev Sergeevich Golitsyn. In his own Crimean estate Novy Svet, the prince, through lengthy experiments, trial and error, created a base for the production of sparkling wines. The crown of this work was a circulation of 60,000 bottles, released in 1899. Wine from the Golitsyn estate was served at the coronation of Emperor Nicholas II. And in 1900, wine from this batch was presented at the World Industrial Exhibition in Paris. Russian champagne became the undisputed winner, taking the Grand Prix of the exhibition. Such an assessment of the work of the Russians, headed by Prince Golitsyn, was given by experts who came to Paris from all over the world! Since then, the inscription "Russian Champagne" flaunted on Golitsyn bottles. Later, the phrase was changed to "Soviet champagne", but the quality of the wine remained high for many years. Long before the exhibition, the Russian government, in the person of the corresponding official, decided that the Crimean champagne wines were ordinary, and instructed Golitsyn to find a new area for the production of sparkling wines. The last print run of wine from the New World was made in 1905, followed by a long 30-year break.
In 1870, Prince Golitsyn and a specially invited specialist from France, the champagne Thiebo, chose the lands located near Lake Abrau and the Durso River. In these places, a special estate was created, which belonged to the royal family. For the next ten years, the soil was prepared and vineyards were planted. It was decided to limit the varieties to Aligote, Cabernet, Riesling, Sauvignon, Chardonnay and Pinot. Already the first harvests amazed everyone with their qualities. The wine turned out magnificent in aroma, taste and color and was undoubtedly of the highest quality. From 1890 to 1895, deep tunnels were built in Abrau-Dyurso, in which the first 16,000 bottles of wine from the first harvest were placed. At the beginning of production, the technologists at the plant were French. In 1916, they hurriedly leave Russia, and for 3 years the Abrau-Dyurso winery did not produce circulations. Already in 1919, the production of champagne was headed by A.M. Frolov-Bagreev, who restored and adjusted not only the entire technological process, but also declassified the secret records of the French, who, for obvious reasons, did not want to share wine-making knowledge. Frolov-Bagreev completely reorganized production, attracted the most advanced scientists to work, selected the most suitable varieties for the production of champagne, and optimized the composition of blends. In addition, Frolov-Bagreev developed and implemented a system for champagne wine in large tanks, for which he received the Stalin Prize in 1942. The quality of Soviet champagne was high for many years, and this is the merit of hardworking and talented Russian winemakers.
Champagne could not have appeared without the invention of the cork, which tightly clogs the neck of the bottle and retains the gas. Cork is made from the bark of the cork oak. It has a cylindrical shape, with an expanding lower part. In order for the cork to enter the bottle, in past centuries hot water vapor was used to soften the bark. Cooling down, the cork pressed tightly against the walls of the neck and did not release gas. From above, the cork was fixed with twine, and subsequently with steel wire “musle”. Modern filling machines use special cork cappers that compress the cork up to 17 mm and push it into the neck with a pressure of more than 2 tons.
In order for the taste of champagne to please with its fullness and harmony of color, aroma and playing gas bubbles, you must follow simple rules when opening the bottle. The famous clap when uncorking a bottle of champagne actually spoils the taste and reduces the amount of gas in the drink, and even a shot with foam can ruin its taste. In order not to spoil the taste of the wine, hold the cork until you remove it, then, without removing the bottles from the ice bucket, carefully turning the bottle (not the cork) from side to side, let the cork come out of the neck. Hold the bottle at a 45° angle by turning the bottle, but keep the cork tightly and still. In this case, light smoke and mild cotton are possible. This is how professionals open bottles of champagne.
Champagne before opening must be cooled to a temperature of 7-9 ° C. At the same time, the wine does not like rapid cooling. Do not bury in the snow, put in the freezer or on the top shelf of the refrigerator. It is enough just to put the right amount of champagne the day before the planned holiday (better with a margin - there is always not enough wine on the holiday!) On the bottom shelf of the refrigerator and get chilled bottles at the appointed hour. There is an opinion that champagne should be poured by tilting the glasses at an angle, however, sommeliers recommend filling glasses in an upright position, without touching its walls. Glasses for sparkling wine should be made of transparent smooth glass, oblong, resembling a tulip in shape. This is an ideal form for sparkling wine, however, as well as for many other wines.
And in conclusion, a few words about fakes. Traditionally, scammers try to fake the most expensive brands, such as Veuve Cliquot and Cuvier Dom Perignon. In order to distinguish the original champagne from the fake, sometimes a forensic specialist is required. But ordinary buyers can also protect themselves from unwanted purchases, or they can immediately recognize a fake by available signs. For example, French high-grade expensive champagne wines are never corked with a plastic stopper, this is typical only for ordinary varieties or “Soviet Champagne”. Labels must be evenly pasted, must not have ink stains, glue or printing defects. The overall condition of the bottle should be close to perfect. The foil on the neck is neatly folded, and the cork is made from cork oak bark. If scratches are visible, circumferential stripes on the glass are signs of a fake. It is better to refrain from a dubious purchase than to risk your health and wallet.
Inexpensive relative to French brands, Russian varieties of champagne are faked much less frequently. Here, in addition to all of the above, a thick-walled bottle specific to Soviet Champagne can be considered signs of a benign product. It has been noted that the largest amount of fake champagne appears in the last 2 weeks before the New Year holidays. To protect yourself, and save money in this case, you can buy in advance. Happy holidays and stay healthy!
Sparkling wine, light and intoxicating, has served as an invariable decoration for many years. holiday table, pleases with the harmony of color and the bewitching play of bubbles. This elegant drink gives pleasure and joy, winning many fans with a unique grape-fruity aroma.
Sparkling wine is sparkling wine that contains carbon dioxide, which enters the drink in three ways:
- natural fermentation in the bottle;
- secondary fermentation in a sealed tank;
- by artificial saturation with carbon dioxide (in the process, “sparkling wine” is obtained).
Excess carbon dioxide is released when uncorking the bottle, which is confirmed by a loud pop and a beautiful flicker of bubbles on the walls of the glass.
For making sparkling wine It is allowed to use seven grape varieties, the names of which are clearly spelled out in the rules of appellations, developed in 2010, and list:
- Pinot Noir;
- Pinot Meunier;
- Chardonnay.
Others - Arban, Pinot Blanc, Petit Mellier and Pinot Gris are extremely rarely grown and have been listed in the rules for historical data. Each variety complements the drink with its own unique characteristics. Reds - create the structure of sparkling wine, white varieties bring acidity and a pleasant aftertaste.
The grape harvest is done by hand yu and earlier than the period of its ripening, since at this stage it has high acidity, and little sugar. Spoiled berries are not added to production. The process of squeezing the juice takes place very quickly so that the wine remains white and does not stain from the skin of red varieties.
By grape variety, wines are:
- varietal (made from one variety);
- sepazhnye (produced by mixing different varieties during processing);
- blended (prepared from two or more batches of wine).
Sparkling wine is divided by quality and aging time:
Different changes in weather conditions lead to different yield characteristics, even within the same variety. For example, the Pinot Noir vine thrives, acquiring a sweet and full flavor, in cool climates but does not like heat. In order to maintain the corporate style of manufacturing, a blend is used.
When blending (mixing) wines from different years, the main volume should be the wine of the current year's harvest. This combination will help balance fluctuations in tastes, improve quality and ensure the release of homogeneous batches of wine in terms of organoleptic characteristics.
Champagne or sparkling wine
The classic example of sparkling wine is champagne, but not every wine can be called champagne. This right belongs only to wines produced in the north-east of France in a province with richest history and traditions in winemaking - Champagne.
The name "champagne" has been protected by law since 1891 in accordance with the Madrid Treaty on the International Registration of Marks, attested by the Treaty of Versailles in 1919, and can be applied to sparkling wines produced in accordance with established standards and in the region of the same name in France.
Wine is made using the champagne method or otherwise, "champenoise". The essence of the method is that already in a closed bottle, secondary fermentation begins, which lasts for eighteen months. This method is used all over the world, but the wine produced cannot be called champagne.
Under the guidance of the "Interprofessional Committee of Champagne Wines", a collection of rules and regulations has been prepared, the implementation of which will allow the production of high quality products. The list of rules includes the best varieties for further processing, the most suitable area for growing grapes is determined, and the aging periods, the degree of extraction and the organoleptic characteristics of the berries (taste and smell) are clearly prescribed. However, a wine made to the specified standards and meeting all requirements, but outside the province of Champagne, may be called "wine produced according to the champagne method."
History of Champagne
The history of the development and improvement of this amazing drink is quite extensive, and the very origin of champagne is described in some sources as an accidental phenomenon. Grapes in the French province Champagne has been cultivated since the third century, but wine began to be made after a thousand years. At the beginning of production, only red wines were made, which turned out to be tasty, but slightly carbonated.
An unpleasant moment during the storage of a fruit drink was secondary fermentation, as a result of which the barrels burst. Even after the spill, the processes were repeated, and this led to large losses of wine. The main reason for the re-fermentation was the unstable climatic conditions in Champagne. In autumn, a sharp cold snap stopped fermentation, and with the onset of heat, unfermented sugar started this process again.
According to history, a monk from the Abbey of Otvillers, winemaker Dom Perignon knew about the existence of effervescent wines from a young age. The brothers from the Catholic monastery of Saint-Hilaire were engaged in the winemaking craft and did not hide the method of preparing this drink. According to their recipe, young white wine was mixed with sugar and bottled for further fermentation.
But this process could not be controlled and many bottles simply exploded. The losses from the battle sometimes amounted to almost 40%, and in general - the drink became sour with a pronounced taste of yeast. As a result, there were only a few copies with a truly divine wine, where the fermentation process went well. The St. Hilaire brothers gave up trying to pursue such an unreliable trade, stopping production.
But the noble and unusual taste of wine conquered Dom Perignon and he decided to bring the recipe to perfection. The winemaker conducted experiments with varieties and tastes of wines, studied the fermentation process, observed the stages of production, and almost half a century later shared one of his results with the abbot of the monastery. His creation was a wine made from white grapes with a delicate aroma and tiny gas bubbles.
So, at the end of the 17th century, real champagne was invented in the province of Champagne, which became the main attraction of the region and became famous throughout the world for its elegant and pleasant aftertaste.
Dom Perignon is not the creator of champagne, but he played an important role in the history of the drink. The work of the winemaker helped to improve the process, creating the perfect balance between taste and aroma. Since then, wine from the belly rykami began to be called champagne.
The monk did not disclose the secrets of success, and many important moments of production remained unknown. The skill of the winemaker was in the correct mixing of different batches of wine materials taken from several plantations. A valuable invention of Dom Perignon was cork, made from cork oak bark. She was the best at corking glass bottles and did not release air.
But in history there is another version about who invented champagne. According to the documents of the Royal Society of London in 1662, the Champagne method was described in detail by the British. They tried sparkling wine back in the 16th century, which was supplied to them from the Champagne region. At that time, it was a green drink with added sugar and molasses to start the fermentation in the bottle. To slow down this process, the British invented reliable glass containers and stoppers. Due to additional firing in a coal furnace, the glass became strong. The French also did not give up trying to give the airy drink the perfect taste. And only in 1876 modern dry technique (brut) was brought to perfection.
After the method of making champagne became known, France launched its mass production. To preserve the quality of wines special decrees were adopted that described in detail the "state standard" for the production of the drink. The control of its implementation was carried out by the royal inspectors.
Bubbles in champagne
In the era of the birth of the production of delicious wine, there were many opinions about the appearance of bubbles in the bottle. Some winemakers associated this process using immature raw materials, others believed that this was the result of poor workmanship. However, no one could cope with the uncontrolled loss of flavored drink during bottle explosions.
The taster Dom Pérignon devoted a lot of time to studying the process of bubble formation, trying to prevent it. Subsequently, the winemaker became the first who was able to "tame" naughty wine. He came up with the idea of pouring champagne into containers made of durable glass and tying corks with a rope soaked in oil.
Where do bubbles come from
After yeast and sugar are poured into the drink, bubbles form: the yeast, absorbing sugar, releases carbon dioxide, which will slowly accumulate in a corked bottle, after which pressure is formed and the wine is champagne. It is impossible to observe the bubbles in the bottle, but as soon as the cork is removed, the pressure drops sharply and hiss appears.
In the production of sparkling wine, bubbles considered a side effect. However, they play an important role in confirming the quality of the drink: the longer the movement of bubbles in the glass continues, the better the wine. Also bursting bubbles create the flavor of the drink and spread it faster.
The development of champagne production in the XIX century
It is during this period that the improvement of methods for the production of sparkling wine falls. The masters of the wine business have more experience in making the drink. They began to understand the varieties and select special high-grade raw materials. Deep cellars were built to store products where the same temperature is maintained throughout the year.
In 1825, a pouring machine was put into production. Two years later, the winemaking business was replenished with the first cork machine, and in 1846 - a machine that fixed corks with string. An important introduction to production was a machine for cleaning bottles and for dosing expedition liquors.
There was a disgorgement operation, which is used in bottled champagne. Disgorging is necessary to extract the yeast sediment from the bottle after the remuage. From the master degorger required great experience and accuracy in the process. He had to pay attention to all the smallest leftovers, determine the quality of the wine by the taste and smell of the foam, and also reject bottles with spoiled products.
The disgorgement operation was carried out very quickly: the master uncorked the bottle turned upside down, and under the pressure of carbon dioxide, the sediment, together with the cork, was thrown out of the container. In the process of sediment ejection, there was a loss of champagne wine and carbon dioxide pressure, so ice began to be used during disgorgement. Henry Abele was the first to do this in 1844.
A huge success in the production of sparkling wines was the method of determining the amount of sugar in circulation. This method was developed by François, which made it possible to ensure the necessary pressure in the bottle and eliminate the fight.
Since 1850, scientists have become interested in methods for making champagne wines. Chemistry professor Monmenet released theoretical and practical advice for the manufacture of products, and also proposed to change the solubility of CO2 in wines. He owns the development of the afrometer, with which the pressure in the bottle was measured and an afrophore - a cylinder silvered from the inside for champagne.
Winemaker Victor Lambert worked on fermentation technology, as a result of which he managed to achieve the conversion of malic acid into lactic acid. This is how brut was born - the most popular variety in the world - a very dry champagne.
When France fully recovered from revolutions and wars, champagne again gained popularity in its homeland. For the people, an era of beautiful social life began, accompanied by the clink of glasses and splashes of champagne.
The fame of wine with bubbles spread rapidly throughout Europe. For the first time in Russia, it appeared in 1780 thanks to the winemaker Monsieur Philippe Clicquot. He sent a trial batch of wine to Moscow. After that, revolutionary unrest began in France, followed by the long Napoleonic Wars, so negotiations on permanent supplies were postponed. Trade relations with Russia were resumed only by 1814.
The well-known wine house "Clicquot", which was then already called "Widow Utiko", was engaged in deliveries. The leadership of the Clicquot house was taken over by the young widow Nicole Clicquot, and production immediately began to prophesy an imminent collapse. But the lady was smart and enterprising, well versed in the intricacies of winemaking, able to solve any business issues.
A fortunate turn in Madame Clicquot's career became a trade agreement with Russia. France was devastated by wars, and champagne was hardly sold there, but in rich Russia this drink was taken with delight, instantly conquering the people with unusual flavor notes. Champagne quickly conquered the Russian market, becoming the national drink. Dozens of hussars drank it at magnificent parties, merchants celebrated profitable trade deals with them, and Russian poets dedicated hundreds of laudatory lines to sparkling wine. The volume of sales was huge - almost 90% of the total production of the House "Veuve Clicquot".
In 1814, the Clicquot house sends a batch of champagne to Russia. Sparkling wines were collected from surviving and not plundered cellars (20 thousand bottles). The goods are idle for a long time in Koenigsberg and reach the borders of Russia with long delays. After the opening of the entrance, Madame Clicquot ships the next batch of champagne, which enriched her production by 73,000 rubles. This huge sum for those times was able to restore stability, recoup all costs and create a solid foundation for the further development of the company.
In Russia, the cost of Veuve Clicquot champagne was high - 12 rubles per bottle, but true connoisseurs of noble taste paid any money just to enjoy the finest wine in the world.
Interest in the excellent taste of sparkling wine did not subside, and by the end of the 19th century, production was launched in many cities of Russia. One of the famous wine estates of that time belonged to Lev Golitsyn. The plantations were located in the Crimea and were called "New World". French winemakers were invited to the prince's factory, who created original recipes from different varieties of grapes grown in the Crimean lands.
The sparkling drink was produced according to classical technology developed by Pierre Pérignon. The products of Prince Golitsyn were sent abroad and throughout the Russian Empire. The excellent quality of champagne was appreciated at the Moscow and Paris exhibitions, where he was awarded gold medals. When revolutions began in France, the masters hastily left Russia, and took the recipe for the drink with them. In the same period, the factory of Prince Golitsyn was plundered.
Restored the production of champagne Anton Frolov-Bagreev. Also during this period, mass production was launched on the orders of the Soviet authorities. The production time for the drink was 26 calendar days. Products were produced under the name "Soviet champagne".
Champagne is often an element of the festive table.
Origin and history
Around the end of the 17th century. the method of producing sparkling wine became known in Champagne along with special production procedures (soft pomace, dosing ...) and stronger bottles invented in England that could withstand additional pressure. Around 1700, sparkling champagne was born.
The British fell in love with the new sparkling wine and spread it around the world. Brut, a modern champagne, was made for the British in the city. The Russian imperial court also consumed a lot of champagne, preferring the sweeter varieties.
Protection of the name "Champagne"
It is interesting to note that Dom Pérignon was initially instructed by his Hautvillers abbey to remove bubbles from the champagne he supplied.
It is believed that in a glass of good champagne, bubbles form within 10-20 hours after the bottle is uncorked.
Champagne serving
"Champagne Tower"
Special champagne flute "flute"
Champagne is usually served in special
If one day, telling a Frenchman about how Russians celebrate New Year, you inadvertently mention champagne, the Frenchman will not fail to inquire about which brand is preferred in Russia. And if you frankly admit that you usually fill your glasses with "Soviet champagne" or Italian, or anything but real - French, beware ... They are very jealous of their national symbol. Therefore, let's not upset the French, let's better learn from them the ability to understand and appreciate this truly royal drink.
I bring to your attention interesting article, which tells about many interesting facts and legends. So:
The most festive of all the wines in the world, probably, was destined to be born in France. Refined, light, elegant, a little frivolous - those epithets that are usually awarded to the French are quite applicable to the legendary drink, which bears the name of its small homeland - the province of Champagne. However, it is unfair to attribute the invention of sparkling wines to the French in general. Foaming wines were probably known in ancient Rome: during excavations, elongated glass goblets were found - it is in these that it is still customary to serve champagne. The fizzy drink inspired Homer and Virgil, Shota Rustaveli, Omar Khayyam… Medieval travelers mentioned sparkling wines common in Burgundy, Piedmont, Colchis, Sudak and Kachinskaya valleys of Crimea. And the wine prepared in Champagne itself did not always play and foam. Slowly and gradually, the experience of obtaining that drink, which today is called champagne, was developed.
Viticulture has been practiced in Champagne since time immemorial. Even in the Gallo-Roman era, local winemakers produced still (not sparkling) wines, mostly red ones. The Roman legions stationed at the gates of the Durocortorum (as Reims was once called) had time to repel the barbarian raids to appreciate the taste of the local wine. But either out of fear that active tastings would lull the vigilance of the soldiers, or out of a desire to protect Roman winemakers from possible competitors, but in 92 Emperor Domitian ordered the champagne vineyards to be cut down. And only in 280, the Roman ruler Probus, sensitive to the needs of his subjects, allowed viticulture to resume in Champagne.
With the development of Christianity in winemaking, a new era begins - church wines were needed, and the Church began to acquire its own vineyards. For a long time, until the XVIII century, red non-sparkling Champagne wines were a success and were even supplied to the court of the French king. And yet, due to the fault of the capricious climate of the north-east of France, they did not always turn out to be successful. Champagne winemakers have long noticed that wine in barrels begins to ferment and foam in the first days of spring, as soon as the cold recedes. For a long time no one could explain the reason for the appearance of playing bubbles, and only at the end of the 17th century they realized that carbon dioxide was formed in the wine - a by-product of fermentation. According to a famous legend, it was this phenomenon that attracted the attention of a Benedictine monk from the abbey of Oville, the house of Pierre Pérignon (domus from Latin domus - “master” refers to a clergyman in France), who is credited with discovering the champagne method of the so-called secondary fermentation.
The abbey of Oville, founded in 662, had vast estates, and a significant part of them was occupied by vineyards. Pierre Perignon, being the steward of the abbey, was responsible for the exploitation of the land, the supply of provisions, and paid special attention to wines. It is generally accepted that, by observing the behavior of wines and having spent a lot of experiments, Dom Perignon taught champagne to “correctly” foam. The essence of the method consisted in adding sugar with yeast to still wine and then aging the wine in thick-walled bottles; the sugar begins to ferment, and the resulting carbon dioxide dissolves in the wine. Pierre Pérignon had the brilliant idea of selecting and blending wines from grape varieties harvested from different vineyards in the region. This most important technological stage for the production of champagne was called "assemblage". Dom Perignon also took care of a more reliable corking of bottles, offering to close them with strong cork stoppers (such as the British were already using at that time) instead of archaic pieces of oiled cloth or wooden corks tied to the neck with a rope. And finally, the outstanding monk preferred to taste champagne from narrow elongated glasses in order to enjoy the intelligent hiss of light foam and the bewitching play of bubbles. In old age, Perignon lost his sight, but the experience of the winemaker did not let him down until the end of his life: he could accurately determine the grape variety and its origin.
However, the role of Pierre Perignon as the inventor of the champagne method is often questioned. Many are convinced that the foaming drinks were created by the ancient Romans, and the French monk simply took advantage of existing recipes. Some even deny the very existence of Pierre Perignon, considering him a fictional character, especially since the dates of his birth and death coincide in an incomprehensible way with the dates of birth and death of the Sun King Louis XIV (1638-1715). And the World Encyclopedia of Champagnes and Other Sparkling Wines, published in England at the end of the 20th century, refers to a copy of a document that describes the technology for making champagne. The document was drawn up in 1662, that is, before the house of Perignon allegedly introduced his method. But be that as it may, it was the French who developed and perfected the technology for the production of a golden sparkling drink with delicate foam. Despite the fact that the superiority of bottles over barrels was practically proven, champagne continued to be bottled in barrels until 1728, when Louis XV issued a decree decreeing that champagne should be bottled. At the same time, large champagne merchants and the first large Houses appeared. Champagne came into vogue, becoming the favorite drink of the Royal Court, driving the nobles crazy, who bought it in large quantities and for very considerable money. At the same time, it was produced in modest volumes, and primarily for technical reasons: almost half of the bottles could not withstand the pressure of the gas and exploded. This attack could not be overcome for a long time. And finally, the pharmacist Jean-Baptiste Francois from Châlons-on-Marne established a relationship between the amount of sugar in wine and secondary fermentation.
The result of his labors unspeakably delighted winemakers and merchants: the bottles with the precious drink stopped exploding. In addition, the technology for manufacturing bottles was improved - they began to be made more reliable. The closure also becomes more solid: the rope for fixing the cork was replaced with a muzzle (wire bridle).
Another legendary figure in the history of champagne - the widow Clicquot - made her share of improvements in technology: she came up with music stands, on which bottles were placed at the last stage of exposure. Thus, by the middle of the 19th century, the refinement of the champagne method was almost completed.
No wonder that after the success of champagne production, fakes began to appear on the market. In this regard, in France, in 1927, a law was passed to guarantee the authenticity of champagne and fixing the geographical areas for growing grapes for the production of a drink called champagne.
How to apply
Champagne has two main enemies - light and air. High-quality cork and dark bottle glass protect the wine, but true connoisseurs of this drink know that champagne should be stored in a dark place at a temperature not exceeding 12-15°C.
It is no coincidence that champagne is served at the table in a bucket of ice and water - this way it remains chilled until the bottle is uncorked. The amount of ice and water in the bucket should be approximately the same. Before uncorking, the bottle in the bucket can be turned over to mix the drink cooled at the bottom of the bottle with the warmer one at the neck. Champagne can also be cooled in the refrigerator (laying it horizontally) to a temperature of 6-9 ° C, but it cannot be placed in the freezer.
It is customary to uncork the bottle in front of the guests, carefully so that the cork does not fly out and the foam does not splash out. Shooting at the ceiling and fountains of champagne is by no means a sign of good taste. Moreover, when fired, the drink loses a lot of gas, and with it the taste.
Open the bottle in the opposite direction from the guests. Holding it at an angle of 30–45 °, remove the foil from the neck, holding the cork with your finger, release it from the muzzle (the wire loop on the muzzle should be rotated counterclockwise), and then carefully remove the cork, holding it. If a hiss is heard when opening, wait until it stops and slowly remove the cork, without popping. The glass is about two-thirds full.
Champagne is drunk, as a rule, on solemn occasions, however, many of his admirers are ready to complete their everyday lunch with it, as the French often do, apparently knowing that a few sips of champagne can relieve heaviness in the stomach after dinner.
Rose champagne and millesime brut are served with meat and game dishes. Brut varieties and dry champagne made from Chardonnay grapes, designated blanc de blancs, are excellent aperitifs that go well with seafood starters, with fish dishes. Rare prestigious cuvees are accompanied by delicacies such as caviar. Semi-dry and semi-sweet champagnes are suitable for not too sweet desserts. It is not recommended to serve champagne with fatty dishes and, contrary to the tradition that has taken root in our country, to eat it with chocolate - such combinations will only spoil the perception of good wine.
The most famous widow
It may seem strange, but it was the vintners' widows who played a special role in the history of champagne. Having inherited the business of their late husbands, they, with enviable perseverance and perseverance, won a place for themselves in the entrepreneurial world, where it was not customary to reckon with the opinion of women. Widow Clicquot-Ponsardin, widow Laurent-Perrier, widow Pommery, widow Enriot ... Their names became trademarks. This is what they say about these women in France - the famous Widows of Champagne.
Nicole Ponsardin was 21 when she married François Clicquot in 1798. Thus, as often happened, two families owning vineyards united. After 6 years, the young woman became a widow and took over the enterprise started by her late husband. Nicole Clicquot-Ponsardin, who had an extraordinary entrepreneurial talent and imagination, was destined to glorify the name of her husband all over the world.
While Europe was engulfed in the fire of war, Madame Clicquot managed to arrange the supply of champagne to other countries, where this festive drink at that time was much more appropriate. After the end of hostilities, her wine was a huge commercial success. The Russian guns had barely stopped when Madame Clicquot had already ordered that 10,000 bottles of the festive fizzy drink be sent to the victors of Napoleon in St. Petersburg. Royal and imperial courts were subdued by champagne from Madame Clicquot. A regular client of the House of Clicquot-Ponsardin, the Prussian ruler Frederick William IV, was nicknamed "King Clicquot" by his subjects for his passion for the famous "Widow".
However, as for many founders of large champagne houses, for Clicquot-Ponsardin wine production was not the only source of income, she was engaged in commerce in other areas. So, in 1822, she created a wool trading company. But the list of her talents did not end there. Madame Clicquot is also known as an inventor. She monitored the entire technological process of making champagne: she bought plots in the best vineyards and controlled the quality of the grapes, went down to the cold cellars at night to visit bottles with her precious cuvees, and finally she came up with music stands for remuage and tried them herself for the first time. Nicole Clicquot-Ponsardin died in 1866 at the age of 89. She left behind a large house that bears her name and is true to the traditions of impeccable quality, which in our time gives birth to masterpieces of champagne winemaking.
The territory of champagne vineyards occupies 30 thousand hectares - only two and a half percent of the area of all vineyards in France. This territory is located between the 48th and 49th parallels, and its northernmost part is the "extreme" north of all French vineyards. The climate here is special and rather severe: severe frosts occur in winter, cold days a year - from 60 to 80, the average annual temperature is 10.5 ° C. Only here Nature has created unique conditions for growing grapes from which champagne is made. And only sparkling wines produced in this area, prepared by the traditional, bottled, champagne method, can be called champagne and belong to the Appellation d`Origine Controlee (AOC) category - “appellation of origin”. The AOC category means a state guarantee that the wine is produced in a certain region, from certain grape varieties grown in this region, and according to a regulated technology. Wines made according to the champagne method, but territorially "not falling" into the AOC area, can only be called sparkling.
Champagne vineyards grow on hillsides made up of chalk, silica and limestone. Such soil allows you to avoid excess moisture and at the same time retain enough moisture so that the vine has enough to drink. The roots of grape bushes, contrary to the classical rules of French viticulture, do not go deep into the earth, but are located in the upper layers of the soil, enriched with alluvial deposits and fertilizers.
The choice of grape varieties for making champagne in France is strictly regulated. Three main varieties: Pinot Noir, a noble black grape with colorless juice, white Chardonnay and black Pinot Meunier with colorless juice, although less subtle in taste, but adapts remarkably to changing climates. White Alban and Petit Meslier, as well as Black Gamay - little cultivated varieties, but they are considered worthy representatives of champagne vineyards.
The grape harvest takes place in late September - early October. Whole bunches are harvested by hand, machines for harvesting grapes in Champagne are prohibited, since the berries must arrive intact for pressing.
Classic champagne technology complex, unusually ritual and expensive. And we can say that since the time of Pierre Perignon, it has undergone only minor changes.
1. They try to start pressing after harvesting as soon as possible so that the grapes do not deteriorate and the skin of black grapes does not have time to color the flesh. Most often, grapes are pressed in an old-fashioned vertical-type champagne press that can hold 4 tons of berries. Pressing, despite the name, is a gentle process - with it, the skin of the berries is not even frayed, which makes it possible for the grape must not to turn black and remain light. From 160 kg of grapes as a result of pressing, no more than 102 liters of colorless must are obtained. This number is determined by a special law. It is forbidden to use the last fraction of the wort for making champagne. After pressing, the wort is cleaned of foreign inclusions (earth, scraps of leaves, twigs) so that it becomes transparent and does not have foreign odors.
2. The first fermentation is most often carried out in stainless steel vats or in enameled tanks. Some producers, like many years ago, use 205 l oak barrels. Fermentation lasts from one to two weeks, resulting in a still white dry wine.
3. At the end of fermentation, in February-March, they begin to assemblage, or to prepare a cuvée. This procedure consists in blending wines from different grape varieties taken from different Champagne vineyards. Often, so-called reserve wines, that is, wines from previous vintages, are used to compose cuvees. A cuvée can be made from over fifty components. It is the assemblage that determines the quality of the drink, its taste and belonging to a certain category. The composition of the cuvée is the pride and secret of every Champagne House.
Then the wines are bottled, adding the so-called circulation liquor - yeast and sugar dissolved in wine (23-24 g / l), and natural clarifying agents. The bottles are corked and sent to the chalk cellars. Even in the Gallo-Roman era, limestone was mined in Champagne, and the mines that remained from that time later became cellars with a constant temperature of 9-12 ° C. The largest, literally many kilometers long, cellars exist in the cities of Reims and Epernay. In the darkness and silence of the dungeons, bottles of wine are stored in a horizontal position. Under the action of the circulation liquor, the process of secondary fermentation occurs, foam and carbon dioxide are formed. At the end of fermentation, a bottle of wine contains less than 1 g / l of sugar, and the strength of the wine rises to 12-12.5 °. After secondary fermentation, sediment accumulates on the bottle wall, which is subject to subsequent removal. The so-called aging of wine on the lees is carried out for 15 months. It is this process that allows champagne to "ripen" and acquire sophistication and sophistication.
4. A remuage lasts for several weeks - the bottles are placed on music stands. Every day or every two days, the rider gradually tilts down the neck and vigorously turns each bottle around its own axis, shaking it slightly. Bottles of champagne intended for general sale are mounted on rotating and tilting mechanical blocks. Gradually, the sediment separates from the wall and sinks to the cork, and the champagne becomes completely transparent after about 6 weeks. The necks of the bottles are placed in a saline solution with a temperature of about -30 ° C and proceed to a stage called disgorgement. The bottle is uncorked, and an ice of frozen sediment under the influence of gas pressure flies out of the bottle. To make up for a small amount of lost wine, dose (or expeditionary) liquor is added to the bottle - sugar dissolved in reserve wine. The amount of sugar depends on what kind of champagne they want to get - brut, dry or semi-dry.
5. The bottles are corked with Champagne branded cork stoppers, the name of the manufacturer and the name of the House, and then kept in the cellars for 2 to 6 months so that the expedition liquor is completely dissolved in the wine, and the cork “falls into place”. The last stage of production, prior to going on sale, is labeling and packaging on the bottle.
"Reading" the label is not easy, but fascinating. On many labels of champagne, unlike wine labels, the designation Appellation d`Origine Controlee (AOC), confirming its origin from the Champagne region, is absent. The word CHAMPAGNE speaks for itself. In addition, the label is equipped with a considerable number of "special" concepts informing that you have a bottle of a famous French drink in front of you.
After reading just a few French words, you can understand what the dignity and, accordingly, the price of champagne are.
So, in addition to the name of the drink - Champagne, the label of genuine champagne contains: the brand of champagne, the name of the company that released it, the type of champagne depending on the sugar content (brut, dry, semi-dry), bottle volume, alcohol content, manufacturer's address, city and country (France).
Often the year is indicated on the label. This is the so-called millesime - millesime champagne, that is, champagne of one year, exceptionally successful for the production of wine. Such champagne is stored in cellars from 3 to 6 years. However, some manufacturers, in an effort to improve quality, keep millesime champagne longer than the prescribed period. Millesime champagne is highly valued not only because it is made from grapes of a very good harvest, but also because its properties are unique. Over the past half century, the most successful years are considered: 1947, 1949, 1952, 1953, 1955, 1959, 1962, 1964, 1966, 1970, 1975, 1982, 1985, 1988, 1990, 1996. The last harvest - grapes harvested in Champagne in 2002.
Recemment degorge (RD) - very vintage champagne good year subjected to disgorging after 7-12 years of aging. A variety of RD is Degorgement tardif (DT).
Sugar
With the advent of semi-dry champagne in France, a legend is connected that tells that Madame Clicquot ordered to add more sugar to the wine, allegedly especially for Russian hussars. The French themselves most value bruts, extra-bruts and ultra-bruts. Fans of this drink know: champagne should contain as little sugar as possible. Sweet champagne is hardly acceptable, not only because sugar can kill any taste, but also because, as a rule, with its help, they hide the flaws of the wine.
Brut zero, ultra brut, brut absolu, brut de brut, brut non dose, brut integral - this is the champagne that does not add expeditionary liquor during disgorgement, it contains a minimum of sugar (about 2 g / l).
Extra Brut - the driest
Brut - very dry
Extra sec (extra dry) - dry
Sec (dry) - semi-dry
Demi-sec (semi-dry) - semi-sweet (from 33 to 50 g/l of sugar)
The presence of the word "CUVEE" on the label may indicate a special batch of champagne. So, cuvee prestige, or cuvee speciale, or cuvee de luxe is really an outstanding champagne made from the best wines and very expensive. The highest status of this champagne can be determined not only by the label, but also by the design of the bottle and packaging. The phrase "vin de cuvee" means that champagne is made from the must of the first pomace.
The label may also contain concepts such as GRAND CRU and PREMIER CRU. The fact is that in Champagne there is a special classification of communal vineyards. The most valuable, grown in the best communes, the grapes are defined as grand cru (grand cru), and the grapes harvested from the vineyards of the communes, following the second in quality after the best, are classified as premier cru (premier cru), the grapes of the remaining communes are classified as category of "simple" AOC.
Compound
Often the label characterizes the composition of the cuvée according to the grape varieties from which the champagne is made.
Blanc de Blancs is a champagne made from white Chardonnay grapes.
Blanc de Noirs is a champagne made from black Pinot Noir and Pinot Meunier grapes, or only from Pinot Noir.
Brut millesime - brut made from wines of one year (the year is indicated on the label).
Brut sans millesime is a short-aged, non-millesime brut, a champagne for the mass consumer. From the sale of this common wine, Champagne Houses receive the highest profits. The label of such brut does not indicate the year of harvest, they are not included in wine ratings, but the quality of these particular wines indicates the level of the producer.
Champagne Rose is a rosé champagne made from white champagne with a small amount of local red still wine Coteaux Champenois (Coteau Champenois).
Manufacturer
At the bottom of the label or on the side vertically, in small print, the status of the manufacturer (letter abbreviation) and its registration number are indicated.
RM (recoltant-manipulant) is a small manufacturer that produces champagne only from its own grapes.
NM (negociant-manipulant) - a company that produces champagne from its own or purchased grapes or from grape must.
RC (recoltant-cooperateur) is a member of a cooperative that unites vineyard owners, which produces its own champagne separately and sells under its own label.
CM (cooperative de manipulation) - a cooperative that produces wine from grapes harvested by all members of the cooperative and sells champagne under its own brand.
SR (societe de recoltants) is an association of independent winegrowers that produces champagne from grapes harvested by its members. Often such associations include close relatives.
ND (negociant-distributeur) - a trading company or trading company that buys ready-made champagne in bottles and sells it under its own label.
MA (marque auxiliaire) is a brand owned not by a champagne manufacturer, but by its client (both an individual and a company) who ordered wine under his own label.
Russian roots
Champagne surrounds a lot beautiful legends. One of them, connected with Russia, amuses the French a lot...
Inspired by the victory over Napoleon, the Russian troops, having entered Reims in 1815, found the cellars of the House "Veuve Clicquot" full of champagne. The brave warriors had a reason to uncork more than one bottle, and the alarmed citizens turned to Madame Clicquot herself with the question of what to do with the unbridled Russians, she calmly replied: “Let them drink, and all of Russia will pay.” The far-sighted woman, not without reason, hoped that after that the Russians would become her regular customers. Most likely, the warriors did not miss the opportunity to taste the famous champagne, but this did not mean at all that they had never tried this drink in their homeland.
For the first time, champagne appeared in Russia during the time of Peter I. Even then, the drink of the French kings had a reputation in St. Petersburg as the most expensive and prestigious wine. In the port tariff of 1724, among the wines subject to the highest duty, there was also champagne. Like other expensive wines, champagne was subject to a duty of 5 rubles per oxofta (from 240 bottles), while other wines were charged from 1 to 4 rubles. By 1782, the duty increased to 144 rubles for oxosoft. By the end of the 18th century, champagne had become the measure of luxury. Catherine II, by decree of 1793, tried to ban the import of luxury goods into Russia, including French wines, and the supply of champagne was also under threat. But Paul I, who soon ascended the throne, relaxed the bans and champagne was still brought to Russia. At the time of participation in the war with Napoleonic France, the import of champagne to Russia was officially stopped, but a few years after the war it was resumed, and by the 40s of the 19th century it increased markedly. The duty on its import increased even more. As a result, “Russian champagne” made its way to the market, which for a long time was disguised as real, pouring into French bottles and sticking French labels.
The founder of "Russian champagne" is considered to be Prince L.S. Golitsyn, who founded the production of sparkling wine by the classic bottle method in his Crimean estate "New World" in 1878-1899. When the New World champagne of the 1899 harvest received the Grand Prix at an exhibition in Paris, it was respected at home. The world recognition of Russian sparkling wines is also associated with the name of Golitsyn. Their production was based on exactly the method practiced by the oldest French firms, but "Russian champagne" had its own unique flavor.
After the revolution, champagne winemaking in Abrau-Durso was headed by Professor A.M. Frolov-Bagreev, who became the founder of the Soviet "champagne" school. He independently developed a recipe for champagne blends and invented a new champagne technology in devices high blood pressure. After the introduction of the reservoir method, Soviet winemakers came up with the idea of champagne wine in a continuous stream. The method of continuous champagne, widely used by domestic factories since the mid-50s, has gone even further from the classical technology than the reservoir method. In fact, this method of "accelerated" preparation of a sparkling drink cannot be called champagne, not to mention the fact that plastic corks are most often used to seal bottles, which is incompatible with the quality of champagne itself. However, for many years, sparkling wines produced in this way have been stubbornly called "champagne" in our country. The French have long been seeking a ban on the use of the name "champagne" to refer to Russian domestic products. And perhaps, in connection with the adoption by the State Duma of the law “On Trademarks, Service Marks and Appellations of Origin”, the situation will change and labels with the inscription “Soviet Champagne” will remain only in the collections of collectors.
However, in Russia, and in the territory of the former Soviet Union, and in other countries there are wonderful samples of sparkling wines made using the classic champagne technology. Sparkling Novy Svet and Abrau-Durso have always been valued, Moldovan Cricova and Spanish Cava, Californian and Italian bruts, as well as Italian Muscat Asti and Moscato Spumante are very good.
Hello! The whole history of the creation of champagne sparkling wine is so deep that I decided to reveal it to you in a separate article dedicated only to this topic. About how champagne came to be, and Interesting Facts Read more about this drink below.
Intoxicating, sparkling, magical! Without it, no solemn event is unthinkable. Madame Pompadour's favorite drink is champagne.
History of appearance
In 1668, Abbé Godinot wrote of it thus: "Wine of light color, almost white, full of gases." This is the first mention of a sparkling drink.
Who and how invented sparkling wine is unclear. Some say they were British. However, the regions considered to be the birthplace of wine are:
Mont de Chalot and Champagne.
At the time of widespread use of champagne, the presence of bubbles was associated with various factors. Some believed that something was added to the wine, others said that it depended on the lunar cycles, others argued that it was all about unripe grape berries.
According to legend, the Champagne region has long been famous for its red wines. The monks kept vineyards and made wine for church sacraments. Kings especially appreciated such wine and sent it as a gift to the rulers of neighboring states as a sign of respect.
By the 19th century, red wines from this province had become popular throughout Europe. But fashion is changeable, and aristocrats gradually began to give preference to wines made from white grapes.
To please the monarch, Hauteviller Pierre Perignon, a talented winemaker, taster, monk of the Benedict order, began to look for a way to make white wine from dark varieties.
The berries were crushed, and the resulting juice was poured into barrels and fermented. Due to the cold climate in the province, wine was poured into barrels late, and it did not have time to ferment until spring.
With the advent of heat, fermentation began again, which led to the formation of carbon dioxide and the appearance of bubbles. The wine was considered spoiled and was poured out. By pure chance, part of the "marriage" was bottled and reached the customer. He was able to appreciate the taste of wine.
Random passage version:
This is a legend, but the accidental appearance of champagne is quite possible. Winemakers were familiar with the features grape wines, which began to ferment again in the spring, and the result of such fermentation is the release of carbon dioxide. Indeed, for a long time such wines were considered defective. Technological improvement in the production of sparkling wine began at the end of the 17th century.
Dom Perignon did not invent it, but only improved production. Namely:
- came up with plugs from cork oak bark;
- combined juices of various grape varieties;
- came up with the idea of pouring wine into bottles of more durable glass so that they do not explode.
The monk himself noted that the wine has a "taste of stars" due to stinging bubbles. A winemaker from the neighboring region of Mont-de-Chalos, Jean Oudart, noticed that bright light, falling on the wine, negatively affects its color and taste, so he came up with the idea of bottling it in dark glass.
In 1800, Francois Clicquot, a pharmacist living in Chalons, invented the container, taking into account not only the color, but also the shape and thickness of the glass.
Winemakers fought hard against cloudy color and sediment. Only in 1805, under the leadership of Barba Nicole Clicquot-Ponsardin, the widow of Francois, did they develop the process of rumuage, which made it possible to get rid of it.
In 1874, another talented winemaker, Victor Lambert, invented a special fermentation that allows malic acid to become lactic. This is how the Brut variety, beloved by many, appeared.
Since the 19th century, various sugar liqueurs and different types of musts have been used to make wine. In order for the wine to ripen better, it was placed in cellars with special air humidity and temperature.
Do you know?
— August 4 celebratory drink birthday.
- The pressure in a bottle of sparkling wine is 3 times the pressure of a car tire.
- The record flight of a champagne cork was 54.2 meters.
- There are 250 million bubbles in one bottle of champagne.
- According to tradition, sailors break a bottle of champagne on the ship when it is first launched.
- In 1814, Madame Clicquot offered 20,000 bottles of the drink to Russia for sale in order to save a company that had suffered from the war between France and Russia. Madame received 73,000 rubles, which improved her situation, and champagne became a fashionable drink for officers and hussars.
Experts advise you to open the bottle slowly, so that when the cork is removed, a subtle sound, similar to a whisper, appears. Sparkling wine is served, having cooled it to 6-15 degrees, in large glasses. It is not necessary to completely fill the glasses. The taste of champagne is the taste of joy and victory. Enjoy.
