Glossary special champagne

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Different words or phrase to know about the champagne:

The assembly between varietals (types of grapes), raw (Wine various municipalities champagne) and of different vintages (the name) is almost the rule, the aim being to ensure continuity in the qualitys enological and organoleptic. The indication of vintage is possible (but not required) when only Wine In the same year are assembled. This is usually the sign of great quality.

It is a Wine Sparkling maintained under pressure in its bottle a cap having the appearance of a fungus (unlike the cylindrical plugs) held by a capsule and wire cage wire. At the opening, cap tends to skip and champagne springs and foam, which makes the service a little tricky. The bubbles can form on the roughness of the glass (preferably a flute champagne), But arise most often in contact with cellulose fibers or crystals Wine. The peptides resulting from the decomposition of yeast fermentation attract molecules of CO2 and contribute to the delicacy of the excitement, with elegant columns of bubbles rising in various points of Wine.

Blaunched white is a Wine white produced from grapes white for champagne only Chardonnay.

White black who from black grapes (pinot noir and meunier) only.

Keep the champagne can make and keep its aging champagne few years, most vintages it will only get better. This requires a cellar wet (or cellar apartment) and above that bottles are preserved in the light of the enemy Wine.

Brut (BSA) always non-vintage. It is the technical name of champagne first Price created from Wine different years. Currently, the years 2005 to 2007 often enter into the composition of the BSA, which more often called Tradition, Carte Blanche, Reserve. To drink quickly rather as an aperitif.

Temperatures the champagne should be served chilled, between 6 and 8 ° C when young, up to 10 ° C when it is more mature or vintage. We place the bottle for 20 to 30 minutes in a bucket champagne half full of water and ice (no more than a dozen ice cubes). You can also place the bottle the refrigerator (especially not in the compartment and worst ice in the freezer). The service temperature at “Lasserre” which is a great restaurant where the Wine of Champagne is king is 9 ° C. Champagnes oldest beyond fifteen years of age may be offered to 14 or 15 ° C, ie, temperature good cellar. Whether in a bucket champagne or refrigerator, bottle of champagne should not remain in the light and especially not be exposed to neon light, because light gives a quick taste quite horrible – this advice applies to all Wine bubble. It is therefore advisable to cover or wrap the bottle a fine linen or better – more refined – with tissue paper.

The vintages Champagne is the art of assembling thought not to compose vintages. The vintage vintage never exceed more than 5% of sales champagne. They are especially extraordinary vector communication to boost sales and to talk about brands. The brands competing ideas and organize events around their vintage to talk to them. According to the Interprofessional Committee Wine of ChampagneThe vintage “Is a tool of exploitation. Demand is still strong but the vineyard Champagne is not expandable, growth can not be done within the high end. ” A vintage wine is sold on average 30% to 40% more expensive than oil and much more in the case of the prestige brands. The temptation is strong even when the vintage year does not really merit. Between 1945 and 2004, Champagne a vintage 46 times. But vintage is not a safe approach, because according to Olivier Krug, “a vintage is a face free from crude. It reflects the climate of a year, a personality and character. ” For Benedict Gouez home Moet & Chandon, “develop avintageIs upsetting the codes of a house. ”

Cuvee Prestige these special wines of high quality are more related to the choice of houses (some have several) but the market is dominated by a few stars. They are the largest category grouse production and represent about 5%.

The cap corks used in bottles champagne. The cap cork bottles champagne is famous for its mushroom shape, much more complex than cylindrical plugs used for other Wine. In fact, this form is granted him by the neck of the bottle in which he only partially inséré.Il is at the time of bottling, cylindrical and large diameter (31mm). For the cap can enter, it is necessary to put in place by compression (reduction of high 17mm diameter) in the neck of the bottle, About half its length, then crush mushroom-shaped to receive the wire. This capping “in force” ensures that it will not drop all alone under pressure gas content in the Wine. Over time, the cap loses its natural elasticity. Part of cap located at the neck is twisted in the crash needed to set up the wire cage and will dry faster than in contact with the Wine. Where the form at the opening of the bottleNarrower at the neck. This is further supported by the difference in quality cork (increasingly expensive) constituting the cap. In a soaking cap used, it will take part in its original form. It is clearly distinguishable on a capDue to the difference in appearance of cork:

sometimes called sleeve and partially engaged in the neck, consists of an agglomerated cork. This method allows manufacturing of plugs sizes well above what it is now possible to harvest the trees. Lower quality, this part “noble” is not in contact with the Wine.

The body, consists of two slices of cork to massive cross-ply is glued to the base of the head. In contact with the WineThis part seals the vial.

Once assembled, grind and sand, caps are subject to individual selection and are usually surface-treated (solid paraffin) to ensure tightness and facilitate their introduction into the bottle.

Capsule cap of champagne.

Above capA plate of iron -white is maintained with the capBy wire preformed called wire cage. This plate prevents the wire to sink in cap. The wire is shown on the collar of the neck and keeps the cap which can then be ejected by the pressure in the bottle. The plates wire (also called “vignettes” in the parlance) have become collectiblesThe placomusophilie.

There is a chocolate named ” cap of champagne “Having the same form as the cap and flavored marc champagne.

In 2009, a new type of cap of champagne appeared. Appointed Maestro, it opens the bottle with ease, while retaining the characteristic sound of the old plugs.