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Champagne - the nobility and elegance in a glass

This aristocratic drink has long become a symbol of the New Year. However, any other celebration is rarely complete without champagne. On August 4, everyone who is thirsty for the celebration seems to have a completely legitimate reason to uncork a bottle of sparkling wine - the Birthday of Champagne.

Defect - the main advantage

Even the most convinced sobriar knows that the famous sparkling wine comes from the French province of ShamPan. Magnificent vineyards grew here in the 3 century, but they began to master them professionally only a thousand years later. Initially, only red wines were produced in the region. Their fruity bouquet was amazing in its versatility, and the taste in its refinement and depth. True, there was one major drawback. By spring, the wine in the barrels began to ferment again, as a result, gases were accumulating inside and the barrels exploded. The bewildered wine-makers suffered tremendous losses, and the spiteful critics called them drunk the devil's drink.    

Turn it into the noblest wine was able to a monk and a talented winemaker Pierre Perignon in the 17 century. At least, many experts in the history of wine attributed the invention of champagne to him. He tried to use several varieties of grapes to make champagne and re-ferment the so-called quiet wine. Varieties of selected grapes varied every year, depending on the harvest. In addition, Perignon was the first to pour champagne into special bottles of very durable thick glass, and wrap their plugs with a special oiled rope so that the vessels would not explode.

Soon the fame of this unusual drink spread throughout France, and it gained unheard of popularity. Perignon's competitors tried in vain to recreate a unique recipe. However, he was not going to give out his secrets to anyone. So would-be winemakers determined the composition of the champagne, mixing various ingredients at random, not disdaining even pigeon droppings. Alas, no matter how hard they tried, all the subtleties of the recipe became public only after the death of Perignon.     

The birth of perfection

The technology of making champagne has remained unchanged for a long time. And only in the 19th century, new methods and special units appeared, which made it possible to improve the production process. Winemakers mastered the process of disgorgement, thanks to which they finally managed to get rid of sediment in champagne.

The modern technology of making sparkling wine has become even more perfect, but its principle has remained unchanged. Champagne is a blend made up of three different varieties of grapes: usually red pinot beans and pinot noir, as well as white chardonnay. Grapes are invariably collected by hand, separating ripe berries from spoiled. Then they are placed in special presses, and the juice is poured into barrels, where it is transformed into a calm wine at a temperature not exceeding 25 degrees. Different types of wines are mixed in certain proportions in order to obtain a cuvé, that is, the harvest of one vineyard. Sometimes this wine is added to the old wine to maintain the high quality of the drink. This process is called primary fermentation.

Secondary fermentation with the release of sediment proceeds already in bottles made of thick dark glass. At the end of nine months, the bottles are placed on special music stands at an angle of 45 degrees with a neck down. In order for the sediment to completely move to the plug, it is periodically shaken slightly and turned a quarter turn. Then the bottles are carefully opened, placing the neck with the accumulated sediment in liquid nitrogen, after which they are removed together. At the final stage, a dosing liquid is added to the beverage - a mixture of champagne and sugar, after which the bottle is tightly clogged with a natural cork stopper.

Drink for the powerful of the world and mere mortals

Perhaps the most famous brand of champagne is still Veuve Clicquot Ponsardin, known to us as the "Widow Clicquot". Her story began at the dawn of the 19 century, when a young Madame Clicquot inherited from a deceased spouse a seedy winery. In just a few years, she turned him into a thriving business. An energetic woman studied all the subtleties of wine production and proposed a unique method of cleaning champagne to crystal transparency, which is successfully used today. And inventive Clicquot invented a metal bridle for a cork, thanks to which the bottle maintains high pressure. Today, "Widow Clicquot" is drunk all over the world, giving an average of at least 100 $ for a bottle of champagne. More exquisite variety Grande Dame will cost already 350 $.

Equally popular is the Moët & Chandon champagne, which has an elegant black bow on the label, sealed with a round seal at the neck. For 250 years, the company has been supplying a noble drink for the royal people of Europe. Among the fans of Moët & Chandon champagne were Louis XV, Napoleon Bonaparte and Edward VII. And today Elizabeth II does not mind drinking a glass of sparkling wine. The flagship of the brand is Moet & Chandon Dom Perignon, an exclusive $ 250 vintage champagne produced since 1936.

The most prestigious champagne in Russia is considered to be tacitly Crystal Louis Roederer, often referred to as the king's drink. And all because it was made in 1876 year specifically for the Emperor Alexander II. The name "Crystal" is also not accidental, as delivered to the court in exquisite bottles of pure crystal. Ever since this drink is a true epitome of luxury, success and excellence. At the auction, which was held in the US in the year 2002, Louis Roederer Cristal Rose bottle was sold for $ 12000. In ordinary life, the price of champagne this brand ranges from $ 400 1000 before.

To get a taste of the holiday, you don't have to go broke on such chic purchases. A bottle of ordinary champagne will be a worthy decoration for any celebration. 

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