absinthe champagne cocktail
In order for sparkling wine to be called champagne, it must meet at least two requirements. First: to come from the province of Champagne, in the north of France. Second: produced in a special way that winemakers call Method Champenoise (secondary fermentation in a bottle). And although many people use the term “champagne” as a generic term for all sparkling wines, the French, at the level of international treaties, secured the exclusive right to this name in 1891.
But still, what is the province of Champagne unique for winemaking? Geographical location affects the climate of the province: there is a little colder than in other wine-making regions of France. As a result, the grapes in Champagne have the most correct acidity for the production of sparkling wines. In addition, the porous chalky soil of northern France (formed as a result of large earthquakes millions of years ago) contributes to the proper drainage of the quality of Chardonnay, Pinot Noir and Pinot Meunier grapes, which also affects the taste of ripe berries.
Champagne from France is already a brand that has been tested for centuries. But there are many wine regions in the world where they produce equally tasty sparkling beverages. For example, wines from California, Italy, Spain, Australia are highly valued, so it’s not always justified to lay out huge money for Dom Perignon.
By the way, contrary to popular belief, the namesake of a famous brand did not invent champagne. But the Benedictine monk Pierre Perignon, who was in charge of the cellars in the abbey near Epernay in the 17th century, made a huge contribution to the development of winemaking. In fact, during the time of Perignon, bubbles in wine were considered a flaw, and the production of such a drink in ancient times was dangerous. If during the fermentation one bottle could not stand and exploded, a chain reaction was started in the basement.
Perignon standardized wine production methods. He introduced thicker glass bottles that withstand the pressure during secondary fermentation, as well as rope fixers for corks that prevented unwanted “shots”.
absinthe champagne cocktail
HOW TO MAKE A PLAIN?
The life of sparkling drinks begins exactly like other wines. The grapes are harvested, pressed and carried out the primary fermentation. Then the product of fermentation is mixed with a small amount of sugar and yeast, bottled, where the drink passes the stage of secondary fermentation. It is due to secondary fermentation bubbles appear in sparkling drinks. Bottles of wine stored in a horizontal position for 15 months or longer. Then the winemakers turn the tare “upside down” so that the dead yeast can settle. At the final stage, the bottles are uncorked, the drink is cleared of yeast, some sugar is added (to impart a certain sweetness to champagne) and corked.
Champagne is usually made from a mixture of several grape varieties: Chardonnay and red Pinot Noir or Pinot Meunier. Only Champagne Blanc Blanc is produced exclusively from Chardonnay (thanks to citrus notes it is ideal for aperitifs). And only red varieties of berries are used for Blanc de Noir (this drink has a more pronounced aroma of cherries, strawberries and spices). For pink sparkling wines use light red fruits and slightly unripe strawberries.
absinthe champagne cocktail
CHAMPAGNE SWEET: HOW TO CHOOSE
The color of sparkling drinks can be from pale golden to rich apricot. The taste is also very wide ranges. As for the sweetness of the drink, this characteristic is probably the main one when choosing a drink and is always indicated on the label.
absinthe champagne cocktail
The level of sweet sparkling wines are:
doux – very sweet, dessert (more than 5% sugar);
demi-sec – sweet, dessert (3.3-5% sugar);
sec – slightly sweet (1.7-3.5% sugar);
extra sec – dry (1.2-2% sugar);
brut is very dry (less than 1.5% sugar).
Sometimes brut wines are divided into 3 subgroups: brut, extra brut and brut naturel (the driest wine).
HOW IT IS CORRECT TO OPEN A BOTTLE
They say that champagne cork can fly out at a speed of 100 km / h, so you have to be extremely careful when opening a sparkling wine. Here are some tips on how to open champagne properly:
Remove the foil.
Loosen the wire, but do not completely remove.
Hold the bottle with one hand at a 45 degree angle and the other with a cork.
Rotate the bottle gently and hold the stopper in a stable position.
Holding the cork, open the bottle without loud cotton and pour it into narrow tall glasses (prevent rapid loss of bubbles).
Loud “shots” of champagne, according to winemakers, is not only moveton, but also a sure way to destroy the structure of wine.
HOW TO STORE
Non-marketable champagne, like any other sparkling wine, is not intended for long-term storage. The fact is that for the production of these beverages a special method is used, thanks to which wines are already ideal for consumption. Therefore, sparkling beverages are usually stored in a cool dark place (not a refrigerator). An open bottle can be placed in the refrigerator, but no longer than 24 hours, if it is sealed with a special stopper. And yet, champagne does not belong to drinks that become better with age.
Did you know that if champagne has lost its sparkling, there is a chance to “resurrect” the bubbles? To do this, throw in the bottle of wine zest. Dried grapes “start” the process of producing bubbles. And by the way about the bubbles. They indicate the quality of sparkling wine. The better the drink, the smaller the bubbles in the glass.
HOW TO COOL A DRINK
Sparkling wines must be chilled before serving. The only correct way to cool a bottle of champagne is to immerse it in a bucket of ice water (1: 1 ratio) 15-20 minutes before use. Alternatively, for 3-4 hours, place a bottle of wine on the bottom shelf of the refrigerator. But in no case for faster cooling resort to the services of the freezer. Sharp temperature drops will destroy the aroma and taste of the drink.
According to many wine connoisseurs, champagne is not the best choice for alcoholic cocktails. For such purposes, it is better to choose any sparkling wine or any other alcohol. And real champagne is created to enjoy in its pure form. Adding strawberries or other fruits to the glasses, according to wine connoisseurs, cannot improve the taste of the drink, although it cannot worsen it either.
As for the combination of champagne with food, the determining factor is the type of wine. So, Blanc de Blanc is especially good with clams, while Pinot Noir or Blanc de Noir goes well with feathered game.
FOOD VALUE OF CHAMPAGNE
One glass of sparkling wine contains about 70 kilocalories, 1 g of protein, 5 g of sodium, and in general there is no fiber, fat or cholesterol.
USEFUL PROPERTIES OF SPIRITUAL DRINKS
It turns out that champagne is not only a traditional drink of New Year’s Eve or other celebrations. Sparkling wines are good for the heart, skin, and also have many other benefits for the body. And research shows that to get the benefits of champagne, it is enough to drink one glass of drink a week. If more, you get the effect, like from any other drink – instead of a useful one, it will turn into a health hazardous drink.
Six reasons to open a bottle of champagne:
Improves skin condition.
Champagne carbon dioxide can help tighten the skin. Also in this drink contains polyphenols – substances of plant origin with antioxidant properties that prevent skin redness.
In addition to ingestion, to improve the condition of the skin, you can resort to baths of champagne. Of course, inheriting Merlin Monroe is very expensive. The actress, according to some sources, at least once took a bath of champagne, which took more than 350 bottles of sparkling drink. But this procedure can be made cheaper, but no less effective.
For a champagne bath, you will need 1 cup of powdered milk, half a cup of sea salt, 1 cup (and if you prefer, more) a sparkling drink (you can take cheap options) and 1 tablespoon of honey. All components are thoroughly mixed and poured into a bath with warm water. And to finally feel like a fairy tale, add rose petals to the water. It is not only romantic, but also beneficial for the skin – its tone improves. And of course, how in such a setting not to indulge yourself with a glass of sparkling?
Tough day? Feeling annoyed? A glass of champagne will help relieve tension and improve mood. Studies have shown that sparkling beverages contain trace elements that moderately improve the condition of the nervous system.
It is possible to enhance this effect if you prepare a fish dish together with champagne. It is best if it is salmon or mackerel rich in omega-3 fatty acids. They also know how to improve mood.
Does not contain calories.
Champagne is the best alcoholic drink for weight-lifting people. A small glass of drink is only 78 kcal. By the way, this is one of the most dietary products. For comparison: a glass of red or white wine contains about 120 kilocalories.
Studies conducted by British scientists in 2013 showed that 3 glasses of sparkling wine a week help prevent memory loss, protect the brain from diseases, including Alzheimer’s and dementia. The researchers also found that grapes grown in the province of Champagne (Pinot Noir and Pinot Meunier) contain high levels of phenolic compounds that affect the cerebral cortex, thereby enhancing memory and learning ability.
Good for the heart.
A glass of good champagne is good for the heart, as is a portion of red wine. This is because the sparkling drink is made from grapes of red and white varieties. Consequently, the product contains raveratrol, an antioxidant that prevents damage to blood vessels, reduces cholesterol levels, and prevents blood clots.
Reduces blood pressure.
Antioxidants found in grapes from Champagne, slow down the excretion of nitric acid from the blood, which leads to a decrease in blood pressure.
But again, it should be recalled: these advantages are possible only with the consumption of moderate doses of the drink. After all, as Churchill used to say: “One glass of champagne enthralls, a bottle causes the opposite.” Keep this in mind, and a sparkling drink will never harm you.
INTERESTING FACTS FROM THE HISTORY OF CHAMPAGNE
Myuzle (a bridle of wire that holds a champagne cork) was invented in 1844 by the French winemaker Adolphe Jackson. Although there is an assumption that the Frenchman invented not the mycelet, but a plate to it, which, however, today is an optional element of the “bridle”. According to another legend, the muse is the “brainchild” of Madame Clicquot, who pulled a 52-centimeter wire out of the corsage and secured the cork with it. To loosen the muzle, 6 turns are enough.
Winston Churchill once said: “In life there are 4 essentials: a hot bath, cold champagne, fresh peas and old brandy.” The story goes that the British Prime Minister drank a glass of champagne Paul Roger every day at 11 am
Today you can not win in Formula 1 and do not spray champagne on fans. This tradition was introduced in 1967 by Dan Henry, who, after his victory, made the “rain” of the Moet brand wine. By the way, in Muslim countries where alcohol is prohibited, the tradition of champagne is also supported, but instead of sparkling drink they use sparkling rose water.
Bottles for champagne are made from glass, much thicker than for other drinks, so that the container can withstand the pressure during fermentation. By the way, the pressure inside the corked champagne bottle is about 3 times the pressure in automobile tires.
In order to build the perfect cascade of champagne will need 105 glasses. Optimum design:
basic level: 60 glasses;
level 1: 30 glasses;
level 2: 10 glasses;
level 3: 4 glasses;
level 4: 1 glass
Champagne has long been synonymous with festivals, elegance and beautiful life. But in addition to the beneficial properties that this drink carries, it is important to remember that it is alcohol. And alcohol, even the most refined, in extreme portions is extremely dangerous.
Champagne and Caviar: Love in French
When Europeans recognized black caviar as a delicacy (and it happened at the beginning of the last century, of course, Champagne became the “legitimate” companion of black caviar. Since then, champagne and black caviar are perceived as a classic wine-gastronomic union and a symbol of luxury. Speaking of ideal compatibility wines with food in general, two most successful options can be noted: a) champagne and food are ideally combined in their characteristics and seem to melt into each other; b) everything works in contrast, i.e. characteristics are opposite, but complement each other perfectly. Again, a classic example is black caviar. For its fatty and brackish taste, champagne adds acid and freshness. A spoon of caviar – a sip of Krug, another of caviar – more champagne … Endless pleasure: you take one sip with bubbles – and your palate is again ready to accept the caviar. To achieve the perfect balance of balance between champagne and caviar, full-bodied wine should be served, which maintains its salty taste. Only the best wines will be an ideal partner of caviar: Cuvee Dom Perignon (Moet & Chandon), La Grande Dame (Veuve Clicquot Ponsardin), Krug Grande Cuvee, Cristal (Louis Roederer), Sir Winston Churchill (Pol Roger), Grand Siecle (Laurent- Perrier), Clos de Goisses (Philopponnat) and other special cuves and millezyme.