Prepare the glasses flutes and bubbles fraperas! ... Many fine bubbles, delicate and continuous ... There's always reason to celebrate, so do not expect the holiday season or heat.
There are over hundreds of labels to which consumers can access, different prices and qualities. Obviously few wineries are leading the market and its high production capacity created new consumer niches. This segment is the night, sparkling in and move the world of spirits, with an individual bottle girl and seduce the young audience. The trend is that consumers drink the sparkling wine throughout the year and thus succeed.
In Argentina sparkling wines are produced, which used to call champagne. But wines made in the country, are similar and do not respond to soil or climate in the French region of origin. For this reason it is time to call things by their name. The current rules have ruled that the wines that were formerly distinguished him with the name "champagne" be appointed "sparkling wines", its name from the foaming serving.
These wines with bubbles were discovered in the late seventeenth century by the French region of Champagne. There are wines that were produced a tendency to "needle" and were the Benedictine monks who lived in that area the great winemakers of the time. They thought, how to make the bubbles grow and stay, so was born the process of secondary fermentation. " The wine is the result of fermentation of grape sugar into alcohol and during the liquid reaches high temperatures releases carbon dioxide that is lost in the air. So if bottled and covered tightly, perhaps there were a new fermentation, to be capped the bottle, it will release carbon dioxide and thus the bubbles were born. The monks were who analyzed how to combine the Chardonnay grapes, Pinot Noir and Pinot Meunier, for a good base wine for the second fermentation.
sparkling wine quality depends on the fineness and the persistence of the bubbles from leaving until the demise of the crown. The structure of the foam depends on the constitution of the cuvée and champanización techniques of aging on the yeast and the wine temperature. The foam will improve with age, if the wine releases its carbon dioxide by a blow big bubbles, like sparkling water, is that it has been too rapid fermentation. Cleaning the glass with bubbles is another thing to bear in mind
To Remember:
The Brut and Extra Dry Sparkling are to be served as an appetizer or for lunch. But the dry, demi-sec are served with desserts or cakes.
The glass for serving sparkling wine should be high and piping type, so you can keep longer bubbles and concentrate the entire bouquet.
The champagne should be drunk cool, not ice. Two hours in the refrigerator or 40 minutes in a bucket of ice is enough.
Adding sugar makes for a nice flavor, because the sensation of effervescence on the tongue that characterize these wines, make it very "hard and aggressive" because the palate is joined by two astringent sensations , which produces carbon dioxide Bubbles and low sugar content of dry wine, with which it was developed. For this reason the National Wine Institute, unified and established criteria for different types of sparkling wines, the following limits on total sugar grams per liter:
Nature: Less than 3 g / l
Brut Nature: Under 7 g / l
Extra Brut: less than 11 g / l
Brut: less than 15 g / l
Demi Sec: 15 to 40 g / l
Sweet: More than 40 g / l
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