For centuries sparkling wines  ae a  part of gllamourous commemorations and appreciated as a symbol of status.  Perhaps, I ask you. Do you know the difference between the many bubbles served in your glass?

sI made trips to Napa Valley, Asolo in Northern Italia and France, where I learned a bit about sparkling wines, So I can share with you some curiosities about one of my favourite drinks..

Quick History Facts:

Many believe a gloucester doctor called Christopher Merret recorded a recipe for a Champagne-style drink some 20 years before the French Benedictine monk and cellar master, Dom Pierre Perignon, who is officially recognised as the drink’s father. Dom may not have invented this delicious drink, but he is still to credit for advances in champagne production. One of his most important contributions to the wine world was inventing the wire collar (called a muselet) which was strong enough to withstand the fermentation pressure. No more shooting your eye out.

CHAMPAGNE OR SPARKLING WINE

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Sparkling wines from the Champagne region of France have become so popular that the name “Champagne” is often used to describe any sparkling wine. In truth, not all sparkling wines are Champagne. Champagne only describes those wines that come from the Champagne region.

In other parts of the world, sparkling wines have their own titles:

  • Cava, bubbly wine from Spain
  • Cremant, sparkling wine from other areas of France outside Champagne
  • Sekt, sparkling wine from Germany
  • Spumante, Prosecco and Frizante, bubbly wine from Italy.

TRADITIONAL METHOD /CHAMPENOISE

When alcoholic fermentation is complete, the wine is bottled. Sugar and yeast are added to it to begin a second fermentation. The carbon dioxide they create remains in the bottle. This method creates wines of great elegance with a fine and persistent bubble. Champagnes, Crémants (Loire, Bourgogne, Alsace, Jura, Bordeaux, de Die, de Limoux) and Cavas are made this way.

RURAL OR ANCESTRAL METHOD

This involves interrupting fermentation in the vat to complete it in the bottle. The sugar remaining produces carbon dioxide that is imprisoned in the bottle. The Clairette de Die (Dioise method) and the Blanquette de Limoux (ancestral method and Gaillac sparkling – Gaillac method) are made this way.

CLOSED TANK METHOD : Sugar and yeast are added to wine, triggering a second fermentation. This time it doesn’t occur in the bottle, but in hermetically sealed tanks that retain the carbon dioxide.

CARBONATION METHOD: Addition of carbon dioxide (CO2) to a dry or sweet wine in the bottle or closed tank. A cheaper method, but one with less elegant results.

THE RIGHT TEMPERATURE

White sweet and aromatic sparkling wines can be served at a temperature of about 46°F.  Example of the white sweet sparkling wine is Asti Spumante.

Red sweet sparkling wines can be stored at a temperature of about 50°-53°F. Example for red sweet sparkling wine is Brachetto d’Acqui.
Tannic sparkling wines should be served at 57°F

Dry sparkling wines like Prosecco should be served at a temperature of about 46° – 50°F.
Wines that are produced by “Classic Methods” and “Methode Champenoise.”

should be served at a temperature of about 46° – 50°F,

Special vintage wines are served at a temperature of about 53°F.

Non-vintage sparkling wines can be served at a temperature of about 4° to 6°C.

CURIOSITIES

” In victory, deserve it. In defeat, need it”-Napoleon Bonaparte about Champagne

Many famous people in the World made many follower not just because their persona or historical importance but also on influence by what they drink.

Crystal the Drink of  Tsar of Russia Alexander II  to Hip Hop Stars :louis-roederer-cristal-brut-champagne-2009
It was the year 1867 – a time when Tsar of Russia, Alexander II, asked the house of Louis Roederer Champagne commissioner  a Flemish glassmaker to create a clear crystal ‘Cristal Champagne’ was born. It wasn’t until 1945 that Cristal Champagne became available on a commercial basis, but the drink really hit the headlines in the decadent years at the end of the 20th and beginning of the 21st century. Seen as one of the drinks of choice of such famous names as Puff Daddy, Jay-Z and B.I.G, the popularity of Cristal Champagne literally went through the roof, although subsequent bad feelings saw it fall from grace in the world of hip-hop music.

 

Girls Second Best Friend 

Marlin Monroe was famous for the phrase ” diamonds are girls best friend”

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Photo by Lawrence Schiller

but her Passion For the Classic Dom Perignon Champagne came up when, On August 4th 1962 she drove with Lawrence Schiller (one of the only photographers allowed during her nude swim scene in the unfinished “Something’s Got To Give”) to purchase 2 bottles of Dom Perignon, and a red grease pencil which she would use to cross out the negatives of pictures taken of her which she did not feel projected her image.

 

 

James Bond influence Lifestyle inspiration on Real Life

james-bond-and-champagne

Scene of Live and let die

Bollinger and Bond is one of the most enduring marketing partnerships in motion picture history. Champagne Bollinger is featured in almost every Bond movie since Live And Let Die. The literary James Bond first encounters Bollinger in the book Diamonds Are Forever, when Tiffany Case sends a quarter-bottle to his cabin on the Queen Elizabeth.

 

 

 

Pol Roger  and Sir Winston Churchill

churchill1_custom-a85e5f8cab0bd7de2b6d07b415353f4c69913b01-s1200-c85Churchill’s relationship with Pol Roger dates back to 1945 when, during a luncheon given by the British ambassador to France after the liberation of Paris, Churchill met the charming and captivating Odette Pol-Roger and began a friendship, indulged by his wife Clementine, which lasted until Sir Winston’s death in 1965. Each year on his birthday, Odette would send him a case of vintage champagne. So close was his relationship with the family that, on Churchill’s death, Pol Roger put black-bordered labels on the bottles destined for the UK. In 1975, Pol Roger went one step further and named their prestige cuvée after him, making it in the robust, mature style that he liked so much.

FOOD PARING

  • For Champagne and Sparkling WineTriple cream (Brie-style) cheese, buttered popcorn, butter cream sauce, shrimp and shellfish, salami, veggies, smoked salmon, stuffed mushrooms, caviar, fried calamari, egg dishes, foie gras, oysters, sweet bread and marscapone cheese, fruit-based desserts, shortbread cookies (really fun pairing combo. as the acidity in Champagne cuts through the rich butter of the cookie).
  • For Rose Sparkling Wine consider:Brie, prosciutto, smoked salmon, chocolate, raspberries, chocolate covered berrie
  • Cava(Spain’s Sparkling Wine) calls for: Manchego cheese, olives, almonds, potato chips, fried fish, smoked salmon, prosciutto, Serrano ham, sushi, tapas
  • Italy’s sweeter spritzer, Moscato d’Asti, pairs perfectly with: Toasted almonds, cheesecake, raspberries, ginger snaps, lemon sugar cookies, lemon meringue, fruit sorbet, peach cobbler
  • Italy’s other popular bubbly, Prosecco, carries: Almonds, antipasto, Asian fare, asparagus, sushi, smoked salmon, shrimp cocktail and honey themes

 

Now you know few more things about our bubbles, let Cheers! and DRINK WITH MODERATION

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