Tiny Bubbles create exciting drinks
By Amy Hynds | Posted: Wednesday, December 17, 2008
Tiny bubbles in the wine, make me happy, make me feel fine,
tiny bubbles make me warm all over
with a feeling that I’m gonna love you
’til the end of time.
n “Tiny Bubbles” by Leon Pober, ©1966-67 Granite Music Corp.
To many Americans, champagne -- or sparkling wine -- is a special occasion drink used to mark celebrations: weddings, births and even the new year. The French, however, treat this bubbly potion as an everyday friend. The overall U.S. consumption of champagne and sparkling wines has continued to rise over the years but will never catch up to France, the homeland of champagne. But what is the difference between champagne and sparkling wine? To understand the difference between champagne and sparkling wine you must first understand the history and process of making this wine.
History of champagne
In the 17th century, Benedictine monks were charged with the task of making wine and maintaining vineyards in the northern region of France. One monk, Dom Prignon, is credited with perfecting the method of producing sparkling wine and helped develop the thicker glass bottles and corks to help keep the bottles from exploding from the natural carbonation.
While all champagnes are considered sparkling wines, the opposite is not the same. Sparkling wine may only be labeled as "champagne" if it is produced in the Champagne region of France.
How it is made
The traditional process for making champagne is called mthod champenoise. The most common varieties of grapes are Chardonnay, Pinot Noir and Pinot Meunier. Sparkling wines are usually made with a single variety or blend of these three grapes. Asti, the sweet Italian bubbly is made from Muscat or Moscato grapes. The steps for making sparkling wine are as follows:
1. Pressing: The extraction of the juice from the grapes.
2. Fermentation: Yeast is added and allowed to convert sugar into alcohol for three weeks. The carbon-dioxide produced by the yeast is allowed to escape into the air.
3. Blending: Three types of grapes are blended together to produce a unique mix of flavors. Some champagnes are pure forms of one type of grape. A vintage brand uses grapes from one particular year.
4. Bottling: The liquid is placed in a heavy bottle and sugar and yeast are added to begin the second fermentation.
5. Second fermentation: The yeast continues to consume the sugar creating the by-products of alcohol and carbon dioxide (bubbles). The yeast eventually dies off and become a sediment in the bottom of the bottle.
6. Riddling: The bottles are placed in racks with the necks pointing towards the floor. The bottles are quarter-turned every day for the next 6 to 8 weeks. The sediment moves to the neck of the bottle for easier removal.
7. Aging: Champagne will be kept in the bottle at least one year.
8. Degorgement: Process of removing the sediment from the bottle. The neck of the bottle is frozen and the cap removed allowing the sediment to be forced from the bottle by the carbon dioxide.
Demystify the label
The mystery of sparkling wine can easily be solved by understanding the label. Some sparkling wines are sweet and some are dry. Here is a quick breakdown of the terms so you may pick the bubbly that suits you best:
Appellation: This is the region where the grapes where grown. The words Appellation d’Origine Controle indicates this is a product of the Champagne region in France.
Brand: Different names of wines by different producers
Degree of sweetness: Most sparkling wines are brut or very dry and contain less than 1.5% sugar. Extra-brut (1.2-2 percent sugar) is the driest style while Doux (5 percent sugar) is the sweetest style of sparkling wine. Falling in the middle are sec (sweet - 1.7-3.5 percent) and demi-sec (very sweet - 3.3-5 percent).
Alcohol content: The minimum for vintage dated wines is 11 percent but most will vary between 10.5 and 13 percent.
Volume: Listed in millimeters, the bottle sizes are a half bottle (375ml) or a bottle (750 ml). Larger format bottles have these Biblical names:
Magnum (2 bottles)
Jeroboam (4 bottles)
Methuselah (8 bottles)
Salmanazar (12 bottles)
Balthazar (16 bottles)
Nebuchadnezzar (20 bottles)
Other label indications may include the vintage year and grape variety used.
Opening the bottle
A dramatic way to open a bottle of champagne, which harkens back to the days of Napoleon, is cracking open the neck of the bottle with a blow from a sabre. This method is not suggested for the amateur but makes a spectacular show when done by an experienced swordsman. For the average champagne drinker, the following steps should be followed:
1. Wrap the bottle with a towel or cloth to guard against breakage. Remove the foil wrap.
2. Maintain pressure on the cork with your thumb while firmly placing your hand around the neck of the bottle. Remove the wire cage by twisting counter clockwise.
3. Tilt the bottle at a 45 degree angle away from you and others in the room. The cork is under 70 to 90 pounds of pressure so slowly twist the bottle - not the cork.
4. Allow the cork to slowly ease out of the bottle while maintaining pressure with your hand. A small sigh’ will be heard if done correctly. A "popping" sound indicates the cork was released too quickly.
How to drink it
Chill it: Champagne is best served at 43 to 48 degrees F. Refrigerate for 3 to 4 hours or place unopened in an ice bucket for 20 to 30 minutes. Champagne should not be kept in the refrigerator for long periods of time and should never be placed in the freezer.
Glassware: The bubbles and aroma of champagne are best enjoyed when served in fluted or tulip-shaped stemware. The saucer-shaped glasses are popular but the bubbles will quickly escape and leave the wine flat. Crystal stemware is the most ideal since it has a rougher texture than glass and more bubbles will form.
Serving: The proper way to pour champagne is to hold the bottle with one hand. Your fingers should be splayed around the bottle and your thumb should be in the punt, or bottom indentation, of the bottle with your palm facing up. Pour an inch into the each glass and let the froth settle before continuing filling each glass two-thirds full.
The right price
Locally available sparkling wines can range from $5 to $160 and up so we’ve compiled a list of brands, their country of origin and their price range to help you find the wine for your celebration. Prices are based on the inventory available at Miller Liquor Store in North Sioux City and Charlie's Wine & Spirits in Sioux City.
$10 or less
Andr, Calif.
Cook's, Calif.
Cristalino, Calif.
$11-$50
Korbel, Calif.
Mot & Chandon, France
Chandon, Calif.
$50-$100
Veuve Clicquot Ponsardin, France
Taittinger, France
Pop, France
$100 +
Dom Prignon, France
Perrier Jout, France
La Grande Dame, France
Sources: bubblelounge.com, about.com, cutlerytogo.com
tiny bubbles make me warm all over
with a feeling that I’m gonna love you
’til the end of time.
n “Tiny Bubbles” by Leon Pober, ©1966-67 Granite Music Corp.
To many Americans, champagne -- or sparkling wine -- is a special occasion drink used to mark celebrations: weddings, births and even the new year. The French, however, treat this bubbly potion as an everyday friend. The overall U.S. consumption of champagne and sparkling wines has continued to rise over the years but will never catch up to France, the homeland of champagne. But what is the difference between champagne and sparkling wine? To understand the difference between champagne and sparkling wine you must first understand the history and process of making this wine.
History of champagne
In the 17th century, Benedictine monks were charged with the task of making wine and maintaining vineyards in the northern region of France. One monk, Dom Prignon, is credited with perfecting the method of producing sparkling wine and helped develop the thicker glass bottles and corks to help keep the bottles from exploding from the natural carbonation.
While all champagnes are considered sparkling wines, the opposite is not the same. Sparkling wine may only be labeled as "champagne" if it is produced in the Champagne region of France.
How it is made
The traditional process for making champagne is called mthod champenoise. The most common varieties of grapes are Chardonnay, Pinot Noir and Pinot Meunier. Sparkling wines are usually made with a single variety or blend of these three grapes. Asti, the sweet Italian bubbly is made from Muscat or Moscato grapes. The steps for making sparkling wine are as follows:
1. Pressing: The extraction of the juice from the grapes.
2. Fermentation: Yeast is added and allowed to convert sugar into alcohol for three weeks. The carbon-dioxide produced by the yeast is allowed to escape into the air.
3. Blending: Three types of grapes are blended together to produce a unique mix of flavors. Some champagnes are pure forms of one type of grape. A vintage brand uses grapes from one particular year.
4. Bottling: The liquid is placed in a heavy bottle and sugar and yeast are added to begin the second fermentation.
5. Second fermentation: The yeast continues to consume the sugar creating the by-products of alcohol and carbon dioxide (bubbles). The yeast eventually dies off and become a sediment in the bottom of the bottle.
6. Riddling: The bottles are placed in racks with the necks pointing towards the floor. The bottles are quarter-turned every day for the next 6 to 8 weeks. The sediment moves to the neck of the bottle for easier removal.
7. Aging: Champagne will be kept in the bottle at least one year.
8. Degorgement: Process of removing the sediment from the bottle. The neck of the bottle is frozen and the cap removed allowing the sediment to be forced from the bottle by the carbon dioxide.
Demystify the label
The mystery of sparkling wine can easily be solved by understanding the label. Some sparkling wines are sweet and some are dry. Here is a quick breakdown of the terms so you may pick the bubbly that suits you best:
Appellation: This is the region where the grapes where grown. The words Appellation d’Origine Controle indicates this is a product of the Champagne region in France.
Brand: Different names of wines by different producers
Degree of sweetness: Most sparkling wines are brut or very dry and contain less than 1.5% sugar. Extra-brut (1.2-2 percent sugar) is the driest style while Doux (5 percent sugar) is the sweetest style of sparkling wine. Falling in the middle are sec (sweet - 1.7-3.5 percent) and demi-sec (very sweet - 3.3-5 percent).
Alcohol content: The minimum for vintage dated wines is 11 percent but most will vary between 10.5 and 13 percent.
Volume: Listed in millimeters, the bottle sizes are a half bottle (375ml) or a bottle (750 ml). Larger format bottles have these Biblical names:
Magnum (2 bottles)
Jeroboam (4 bottles)
Methuselah (8 bottles)
Salmanazar (12 bottles)
Balthazar (16 bottles)
Nebuchadnezzar (20 bottles)
Other label indications may include the vintage year and grape variety used.
Opening the bottle
A dramatic way to open a bottle of champagne, which harkens back to the days of Napoleon, is cracking open the neck of the bottle with a blow from a sabre. This method is not suggested for the amateur but makes a spectacular show when done by an experienced swordsman. For the average champagne drinker, the following steps should be followed:
1. Wrap the bottle with a towel or cloth to guard against breakage. Remove the foil wrap.
2. Maintain pressure on the cork with your thumb while firmly placing your hand around the neck of the bottle. Remove the wire cage by twisting counter clockwise.
3. Tilt the bottle at a 45 degree angle away from you and others in the room. The cork is under 70 to 90 pounds of pressure so slowly twist the bottle - not the cork.
4. Allow the cork to slowly ease out of the bottle while maintaining pressure with your hand. A small sigh’ will be heard if done correctly. A "popping" sound indicates the cork was released too quickly.
How to drink it
Chill it: Champagne is best served at 43 to 48 degrees F. Refrigerate for 3 to 4 hours or place unopened in an ice bucket for 20 to 30 minutes. Champagne should not be kept in the refrigerator for long periods of time and should never be placed in the freezer.
Glassware: The bubbles and aroma of champagne are best enjoyed when served in fluted or tulip-shaped stemware. The saucer-shaped glasses are popular but the bubbles will quickly escape and leave the wine flat. Crystal stemware is the most ideal since it has a rougher texture than glass and more bubbles will form.
Serving: The proper way to pour champagne is to hold the bottle with one hand. Your fingers should be splayed around the bottle and your thumb should be in the punt, or bottom indentation, of the bottle with your palm facing up. Pour an inch into the each glass and let the froth settle before continuing filling each glass two-thirds full.
The right price
Locally available sparkling wines can range from $5 to $160 and up so we’ve compiled a list of brands, their country of origin and their price range to help you find the wine for your celebration. Prices are based on the inventory available at Miller Liquor Store in North Sioux City and Charlie's Wine & Spirits in Sioux City.
$10 or less
Andr, Calif.
Cook's, Calif.
Cristalino, Calif.
$11-$50
Korbel, Calif.
Mot & Chandon, France
Chandon, Calif.
$50-$100
Veuve Clicquot Ponsardin, France
Taittinger, France
Pop, France
$100 +
Dom Prignon, France
Perrier Jout, France
La Grande Dame, France
Sources: bubblelounge.com, about.com, cutlerytogo.com
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