2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Champagne is obtained after a special yeast and a little sugar are added to it after fermentation of the wine. Usually champagne is consumed on special occasions, celebrations and cocktails, but in many other countries it is consumed even at breakfast.
The history of champagne begins with the choice of wine, which will turn into champagne. The selected wine is filled in special containers, then yeast, sugar and alcohol are added. This is primary fermentation.
During secondary fermentation, the carboxylic acid cannot spread in the air and the liquid remains under pressure. The yeast is then removed and mixed with melted sugar.
Champagne is divided into three types depending on the amount of sugar it contains:
1. Traditional Dry - A liter contains 17-34 g of sugar;
2. Demi Sec - this is quite a sweet champagne;
3. Brut or Extra Dry - Contains the least amount of sugar.
When consuming pure champagne you have to choose the quality one, but for cocktails you choose champagne of medium quality.
Champagne is served mostly chilled. As it is a carbonated drink, it should be opened carefully without shaking unnecessarily.
Before open a bottle of champagne, 20-25 minutes before serving put in a bucket of water and ice to cool.
The ideal temperature is between 6-9 degrees.
When serving, fill only 2/3 of the cup. When opening the champagne bottle, first, remove the wire cap, rotate the wire 45 degrees and remove the cap.
It is served in tall glass cups so that it does not get warm when touched by the hand. In no case is ice added to the champagne. This spoils its true taste.
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