SOMMELIER
Winemaking, despite its venerable age, continues to develop tirelessly: preserving traditions, technologies are being improved, new recipes and terms are emerging. All this contributed to the emergence of new professions…

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Cup of greed, from which it is impossible to get drunk: the ancient prank of Pythagoras
Pythagoras was one of the greatest thinkers of his time and one of the greatest mathematicians in history. And he, apparently, was all right with a sense of humor, because…

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VINOGRAD
If earlier it was believed that the discovery of grapes belonged to the Phoenicians, today it is reliably known that the origin of this plant occurred much earlier and the…

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SPARKLING WINE

To date, the selection of sparkling wines is quite large. In order not to “get lost” in front of a shop window in a store, consider the differences between seemingly identical sparkling drinks.

First of all, it should be noted that not all sparkling wines are champagne. Champagne is considered only sparkling wine produced in the French region of Champagne. By the way, you cannot find such a drink on the shelves of supermarkets; these “representatives” should be looked for in wine boutiques. Well, the price, of course, will be appropriate. If you have a more modest budget, then the best alternative is sparkling wine. And here rely only on your preferences: for lovers of Italian wine, Prosecco (northeast of Italy), Lambrusco (from the Italian grape varieties Lambrusco) and Franciacorta (Italian Lombardy), Spanish – Cava, French Cremant (made using the same technology that and champagne, only in another method).

In the production of sparkling wines, one or several grape varieties can be used. Often, each wine region chooses “its own” (Prosecco is made only from Gler).

Another difference is the production method: champagne / classic (now this term is assigned to the Champagne region) and the “charm” method.

During the classical primary fermentation method, cane sugar and yeast are added to the finished “calm” drink. The fermentation process is already in the bottle. Although the yeast dies during the infusion, they continue to give all their aroma to the drink. Wine produced by this method should be infused for at least 1 year, ideally 2-3 years.

“Sharma” is simpler: the whole fermentation process takes place in hermetic tanks (acratophore). Here, the concentration of yeast is less, but the wine is infused faster – within 25 days. One should not think that sparkling wines produced by the “charm” method are worse than those produced by the classical method. This wine will be easier and less sour.

To choose a champagne of good quality, you need to forget about the eminence of the brand and be guided only by the information on the label: grape variety, production method, country.

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WINE CRITICISM
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