Champagne that is equally good for everyone does not exist. There are six types of this wine, which differ in sweetness:
- Non-dosage (Brut nature) - sugar less than 6 g / l.
- Brut - brut, sugar up to 15 g / l.
- Extra sec (Extra-dry) - sugar 15-20 g / l.
- Sec (Dry) - dry (semi-sweet), sugar 20-35 g / l.
- Demi-sec (Rich) - sweet, sugar 33-50 g / l.
- Doux - dessert, sugar more than 50 g / l.
The more sugar in the wine, the worse the taste of the drink. The most valuable and expensive wines are low in sugar.
To please everyone at a small holiday table, buy brut. You can approach the tastes of a large company more individually and choose champagne of different sweetness.
How to choose good champagne
- Buy wine in a dark bottle. In transparent it quickly deteriorates.
- The foil should literally be glued beautifully - neatly, evenly, without glue drips.
- The words "Spumante" and "Asti Mondono" (carbonated, effervescent or sparkling) mean that the wine has not gone through the natural fermentation cycle. For its production, wine materials of low quality were used, which were saturated with carbon dioxide. That is, they made lemonade, but alcoholic.
- Quality champagne should be free of sediment.
- The rule “champagne only gets better over the years” applies only to collectible beverages. Average price champagne has a shelf life of less than one year.
Read: "Table setting - how to properly and beautifully set on holidays and weekdays"
How to open champagne
French winemakers advise not to open champagne that has just been taken out of the refrigerator. To enjoy the taste to its fullest, let it warm up a little.
- Peel off the foil around the cork. If you have not found the "tongue", use a knife.
- Unscrew and remove the muselé (wire bridle) while holding the cork with your thumb.
- Rotate the bottle slowly while holding the stopper with your hand. Internal pressure in the bottle will "help" push it out. If the champagne is cool and has not been chatted before, you are not in danger of a foamy eruption.
- Pour the drink along the side of the glasses, tilting them slightly. This will make the head of the foam thin.
After opening the bottle, place it in an ice bucket so that the wine does not heat up and lose its taste.
Depending on the variety, the champagne in the glass has a light golden or straw color. Settled openwork foam forms a stable ring around the glass. The "playing" bubbles in the drink should be small, like beads, and appear within 24 hours after the bottle is uncorked.
Happy shopping and happy holidays!
Tips: "How to Cook Duck: 3 Best Holiday Recipes"
Watch the video on how to open champagne correctly
