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Types of champagne, how to serve and drink champagne

Champagne is extraordinary liquor nietuzinkowo must also be handled. We explain how to do this not only in the New Year's Eve and New Year.
  • Champagne

    Champagne should be given a narrow, tall glasses on a stem.

    Annca (Pixabay.com)

- Celebrate the arrival of the New Year is best to celebrate with champagne - says Jarosław Erdmann with abc-gastro.pl. - Champagne is a wine from the Champagne region of France that is. This wine is produced from a specific type of white grapes. In this special kind of wine we can observe the bubbles served in a tall, slender glasses that further enhance the flavor of the drink.

Glasses should be a capacity of 150-180 ml and have a narrow, long leg. The largest part of champagnes are the dry wines. Wines such served chilled at a temperature of 6-9 degrees Celsius.

The result champagne

The wine is fermented, or grape juice added to the yeast and sugar too frequently. The components interact with each other, resulting in carbon dioxide and ethanol. Then follows the second fermentation, already closed, stoppered bottle. This is where the bubbles are trapped.
Experts drinks can know the effort in the production of champagne. The bubbles in it are smaller, the more work was put into the production of this type of wine. If bubbles are formed also in the glass, and all the time rise to the edge of the glass, a sign that the champagne is of high quality.

See Guide : Storing wine in the house

Champagne generally divided into very dry, dry, semi-dry, semi-sweet and sweet.

Opening champagne

When opening the champagne you need to take special care with these bubbles. Champagne can not be earlier shocked. - This is because the pressure that prevails in the bottle, is about 6 atmospheres, and with a mighty force to push the plug - says our expert. - An additional attraction is the saber, which is opening the wine with the sword, that is to say: cutting cork.

First you have to download or metal foil, cork, pulling so. tongue. Then loosen the braid holding the cork with one hand, you do not fired. With your other hand, hold the bottle to remove the cap. This cap should twist in the opposite direction to clockwise. Only then can gently champagne fire. There are several schools holding a bottle of champagne during the opening. One says that the bottle should be tilted at an angle of about 45 degrees to the air was in the neck of the bottle. Then the excess gases fly away gently in the space of just over champagne.

Sparkling wine instead of the traditional champagne

Erdmann continues: - In addition to champagne on the market are also available Spanish cava, Italian prosecco (currently very trendy) and spumante, German sect. These are excellent sparkling wines. I do not recommend while carbonated wines such Igristoje. This is mostly artificially carbonated wine of poor quality.

Champagne drinks as they can appeal to. - Sparkling wines, including champagne, can also be served in the form of drinks - emphasizes Jarosław Erdmann. - For example: Kir Royal wine and cassis, or blackcurrant liqueur. Another example is the mimosa, and so the wine plus orange juice. Another is the Bellini, or wine and peach mousse.

How to serve champagne

Champagne should be poured down the sides of the glass just before serving. The glass should be filled to about 2/3 of their height. Thanks to high and narrow kieliszkom bubbles will not disappear so quickly. However, they quickly we drink the contents of the glass, the more intense is its taste and smell. Ideally, however, sip champagne in a maximum of two days after the opening, storing it in a cool, dark place. Experts advise against while the freezer, because the champagne loses its advantages, and even turned into ice. More appropriate place is the lowest shelf in the refrigerator. After opening the chilled champagne it should not be left on the table, unless a special dish (eg. A pot or bucket) filled with ice cubes.

Interesting facts about champagne

Trunki produced outside French Champagne officially not allowed to wear the name "champagne", although commonly just so they call these alcohols. In 1911 the name champagne is reserved. Bottles of champagne are normally made of thicker glass than other bottles of alcohol. It therefore, to withstand the high pressure. champagne "label" requires that the champagne bottle during the pouring hold only from the bottom, and not in the middle bottle.

Author : Slawomir Bobbe
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