SPARKLING WINE
Sparkling wines, sparkling wines are needle or wines with dissolved gas. The gas is achieved in that there is a...
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Champagne - France
The champagne or champagne, French champagne, is a type of sparkling wine with designation of origin, prepared under the champenoise method in the region of Champagne, France. It generally consists of a white wine, although there is also a pink champagne, which is made from various types of grape, most inks. Drinking champagne is associated with celebrations. It is customary to open a bottle of large format for the trophy in sports competitions. The first motorsport where the champagne was used in 1907 in the Peking-París.1 career as the only prize winners received a bottle of champagne. Later Moët & Chandon champagne offered to the winner of the 1950 French Grand Prix, played in the province of Champagne-Ardenne. Dan Gurney started the tradition of bathing the public and other drivers to celebrate his victory in the 24 Hours of Le Mans in 1967, although Graham Hill had done the same with sparkling wine at the Grand Prix of Australia in 1966. It is also traditional crash a bottle of champagne against the hull at its launch to show their strength; ominous is that the bottle does not break. It is also traditional uncorking a bottle in celebration of the new year. Method champenoise The method has two phases of fermentation. A first in Cuba (as all wines) and a second bottle. To re-fermentation in the bottle it is added sugar and yeast in your case. CO2 produced as fermentation and the bottle is closed, the gas dissolves in the liquid. This involves adding either the amount of sugar because if you can not break the bottle. This process is similar to that used in certain types of beer. Renowned Reims Champagne. This second fermentation produces sediment. To achieve remove the bottles with the neck downwards and at an angle of about 45 degrees in some desks are positioned. For several weeks every quarter turn bottle is rotated a couple of times a day, so that the sediments from building up on the bottle neck, near the cap. To remove sediment, the neck of the bottle is frozen, uncorked and gas ejects the frozen fringe (where the sediment). After the bottle with the liquor issue, which gives the desired sweetness (brut, semi dry, etc.) and re-cover with a special cap is filled.
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