Which champagne is better than bosco or abrau durso. How to choose champagne for the new year

Sparkling wines worthy of any holiday are also produced by individual Russian producers.

What is good quality champagne and how to choose it

Before heading to the store for a bottle (or crate) celebratory drink of all times and peoples, it’s good to deal with its “origin”.

good old classic

The classic way of making (as they do in Champagne) is a laborious and time-consuming process. Such wine is saturated with carbon dioxide (holiday bubbles) naturally, during secondary fermentation and long-term aging right in the bottle - this takes at least 15 months.

The technology is known all over the world, but only those few companies whose production facilities are located near vineyards use it today. The fact that the drink is made according to the classic French method can be judged by the inscription on the label "Metodo Classico" or in Russian - "Aged", "Classic".

tank production

About a hundred years ago, a method was invented that made it possible to speed up the fermentation processes by dozens of times and, accordingly, reduce the cost of the product. The technology was called “reservoir” due to the fact that wine is saturated with gas bubbles in huge metal containers (tanks), and not in bottles. If the intoxicating drink is made using this method, no marks are put on the labels.

Most of the sparkling wine, which in our country is called "champagne" is the result of such "accelerated" fermentation. The “classics”, of course, have a richer bouquet and more shades of taste. But most often these differences are found only by experts. Whether it makes sense to overpay for something that you cannot appreciate is up to you.

Beware of fake

Much worse if the manufacturer is trying to sell you the usual, sometimes not very good quality, wine saturated with carbon dioxide bubbles artificially (like lemonade).
An indicator that this is a surrogate product will be its low price and adjectives on the back label: “sparkling”, “fizzy”, “carbonated” or “saturated”. Leave this bottle without any hesitation.

How to choose high-quality champagne in a store

We stopped in front of the rows of bottles on the store shelves - pay attention to such signs of the “correct” sparkling:

• Price tag. Good wine, even made in a tank way, cannot be cheap. At the same time, products of famous brands often do not justify the inflated price - get ready that you will pay for prestige, and not for a special bouquet and taste.
• Bottle. For sparkling wine, dark thick glass containers with a volume of 0.75 ml are used, which can withstand a pressure of at least 6 atmospheres. Very rarely it can be found in bottles of 1.5 liters and large - their production requires the special skill of glassblowers. Containers with a volume of 0.2 ml are mainly used by airlines and hotels, 0.375 ml are used by restaurants.
• Cork. Russian producers protect their wine with natural material, not plastic. Cork made from the bark of a cork tree is difficult to see under protective foil, but you can feel it - it is softer to the touch.
• Label and back label. Look for such indicators on them: category, expiration date, grape variety used in production, legal address of the manufacturer and location of production facilities. Pay attention to the composition - there can be no flavors and dyes in a quality product! Carelessly glued labels, fuzzy and blurry inscriptions should also alert.

If you want to protect yourself from buying low-quality champagne, go to buy it not in the nearest small store, but in a wine boutique, in extreme cases, in a hypermarket. Do not buy bottles from a display case where they have been under the light for a long time - most likely, the drink has lost its qualities.

Test purchase - video

How to determine the quality of champagne at home

The cherished bottle is bought and uncorked, now you can determine the correct choice by the appearance of the drink, smell and taste:

• Color. In authentic champagne, it is white, with a hint of light straw, sometimes the drink in the glass shines with golden-greenish reflections. Sparkling wine can also be rosé and red. The color of the drink in the glass must match what is indicated on the label.
• bubbles. Small ones, of the same size, play in a glass for at least 10 hours. They hissed and disappeared after 10 minutes - in front of you is a surrogate.
• Transparency. The drink should not have impurities and sediment.
• Aroma. A subtle and exceptionally natural scent with fruity and citrus notes.

The presence of a yeast or alcohol flavor indicates that the manufacturer does not pay enough attention to compliance with technology.

What to choose champagne for the New Year

When looking for sparkling wine for the festive table, decide on its variety. It all depends on the content (or absence) of sugar liquor in the drink. Look for labels such as:

• Doux - with a high (more than 50 g / l) sugar content, is quite rare.
• Demi-sek, sec and extra sec - respectively semi-dry (semi-sweet), dry and extra-dry, the amount of sugar varies from 50 to 20 g / l.
• Brut and extra brut - with a very low (less than 15 g / l) sugar content and without the addition of sugar liquor.

It is generally accepted that winemakers use sweet liquor to mask material flaws or manufacturing flaws. For this reason, brut wines with their absolutely “clean” taste and aroma enjoy absolute popularity all over the world. This champagne is best to open a feast, it is ideal for seafood, white meat, hard cheese.

Another thing is that in our country they traditionally prefer semi-sweet or even sweet varieties, and brut is considered too sour. In this case, the ideal compromise can be semi-dry, which will be appropriate both for traditional Olivier, and to sandwiches with black caviar. However, semi-sweet champagne New Year's table there is a "company" - it can be served with fruit and cake at the end of the feast.

Russian champagne is tasty and inexpensive - myth or reality

In order to give yourself and your loved ones gastronomic pleasure, it is not at all necessary to decorate the table on New Year's Eve with an elite Dom Pérignon or Moët & Chandon. And it’s really possible to find worthy samples from domestic manufacturers at a very “our” price:

• "Tsimlyansk wines". The factory, located in the Rostov region, produces excellent sparkling wines. The most famous of them is red, according to a unique Cossack recipe - perfect option for any celebration. Well and New Year's feast premium white Onegin is ideal.
• "New World". The plant, founded more than a hundred and twenty years ago by Prince Golitsyn, pleases the consumer with the invariable quality of its "sparkling products". The brands "Collection", "New World", "Paradisio" are ideal for the festive table.
• "Abrau-Durso". The most famous champagne in Russia from a company from the Krasnodar Territory. In its assortment you can find sparkling wine made using reservoir technology (Russian Champagne, ABRAU) and excellent classics (Imperial, Millezim). One thing upsets - Abrau-Durso makes a big markup on a well-known name.

Now it will be easier for you to sort through a large assortment of wine boutiques in the "hoppy" departments of hypermarkets - you know for sure what kind of champagne is good in quality, taste and aroma, how to choose it, and which domestic producers you can safely give preference to.

Champagne is an obligatory and traditional attribute of any celebration or holiday. A wide range of sparkling wines available on the shelves of our stores allows each of us to choose a legendary holiday drink to suit our taste and budget. However, the bulk of the commercially available "champagne" is a drink made from the cheapest raw materials of dubious origin. The most that these drinks are capable of is not to pose a health hazard. There can be no talk of pleasure when using them. In addition, people who buy champagne only once a year (for the New Year) do not make the highest demands on it: to be cheaper, clapping like a cannon and foaming. It is this category of people that is the object of attention of charlatans who counterfeit wine and sell an infernal mixture of chemical powders in champagne bottles. An example of such gross fakes is pseudo-champagne Yves Roche (Yves Rocher), a carbonated mixture of alcohol, water and chemical powders. This potion does not contain a drop grape juice and its use is dangerous to your health.

How to be? How not to spoil your holiday? Where to buy good champagne or good wine? You can buy a good one in a hypermarket or in a wine boutique. Hypermarkets take volumes and try to conclude direct contracts with manufacturers or their official dealers, wine boutiques rest on the price of prestige, so they always work with trusted suppliers, but even at the same time, as a rule, they carry out selective control. This does not mean that you cannot buy bad champagne in a hypermarket or boutique. You can. The point is different - along with the bad, there is also good, which cannot be said about other points of sale, to which standing champagne simply does not get.

Do not forget that the word "champagne" can only be used in relation to sparkling wine produced in France, in the province of Champagne. All other wines are called simply sparkling. In Germany and Austria, sparkling wines are called "sect", in Spain - "cava", in Italy - "spumante", in France - "champagne" (made in Champagne) and "cremant" (made in other French provinces).

How to choose champagne? Specialists would start choosing champagne not from the category “semi-sweet, semi-dry, brut”, but from looking on the label for an indication of the method of production - “classic” or “reservoir”. The most expensive and prestigious type of sparkling wines are wines made using classical technology. "Classic" is almost always made from local grapes. An experienced champagne maker does not need additional risks in the form of unknown qualities of imported raw materials.

The production of classic champagne begins with the blending of several different white dry wines, often different years harvest to keep the flavor and style consistent year after year. A strictly defined amount of special champagne yeast and sugar liquor is added to this mixture, the mixture is bottled (scientifically it is called drawing) into bottles, corked with a temporary cork and placed in a cold cellar. Here in bottles, slowly, over a month and a half, the so-called secondary fermentation, and released in its process carbon dioxide slowly dissolves in wine. After the end of fermentation, the bottles are stacked for long-term (from 1.5 to 3 years) aging, during which the taste and aroma of the wine acquire the special tones of aged champagne. Then the accumulated sediment is removed from the bottles, added (for semi-dry and semi-sweet wines) a small amount of sugar liquor (it is called expeditionary), they cork the bottles with a permanent cork, stick labels, wrap the neck of the bottle with foil and send the wine for sale.

Champagne received the classic way, is characterized by complex taste, delicate unsurpassed bouquet and outstanding sparkling qualities. It is characterized by a very long, for several hours, release of very small bubbles that form a finely porous foam. This is how French champagne is made, which is considered the standard of grace and harmony. It was this technology that was introduced to the world by the monk Pierre Perignon, who remains in history the inventor of champagne. In the taste of "classics" in addition to light citrus and berry shades floral, creamy, cheesy, sunflower, fresh white bread, violets, hazelnuts, notes of ginger or field herbs may be present.

Classic champagne is considered the best. The complete opposite of it are carbonated, or, as they are also called, saturated wines, that is, regular wines forcedly saturated with carbon dioxide of artificial origin. They can be unmistakably recognized by the size of the bubbles - if the wine, after opening the bottle, throws large quickly rising bubbles onto the surface of the glass - this is it, cheap sparkling wine, a surrogate whose closest relative is lemonade, but not real champagne. By the way, anyone can make saturated wine on their own with the help of an ordinary household siphon. Carbonated wines do not have outstanding taste and aroma, which are entirely determined by the quality of the wine that went to carbonation. Saturated wines are quite cheap, their label will necessarily say “carbonated”, “saturated”, “effervescent” or “sparkling” (not to be confused with “sparkling”!). By the way, many buyers believe that most cheap sparkling wines are produced this way, but in fact, this is not the case.

The vast majority of wines presented in trading floors is the result of a certain compromise between the two extremes described above, which is called "reservoir technology" or simply "reservoir". The difference between the "reservoir" and the "classic" is that the secondary fermentation takes place not in bottles, but in huge tanks of of stainless steel called acratophores. The result is a sparkling wine that looks like a classic, but not in years, but in a few weeks. However, the taste and bouquet of these wines, no matter how hard the winemakers try, remains simpler - light fruity and citrus shades, tones of lemon, grapefruit, white currant, sunflower and fresh milk. A bad "reservoir", made carelessly or with violations of technology, may differ in a pronounced yeasty tone, which, of course, does not do honor to champagne.

Distinguishing the "classics" is very simple. On the label of domestic champagne produced according to the classical technology, it will definitely say “Classic” or “Aged”, on imported - “Metodo Classico”, “Methode cap Classique” or something similar, and the price tag will start from 450-500 rubles per bottle. All other sparkling wines, on which there are no such inscriptions, are tank wines. But that doesn't mean they are bad at all. On the contrary, many examples of wines in this category are widely known for their high quality. And only real experts are able to distinguish such a “reservoir” from luxury brands"classics". Basically, these are wines produced directly in the grape growing regions - in the south of Russia, in the Crimea, as well as in France, Italy, and other wine-growing countries.

Thus, the choice of champagne begins with the method of production - "classic" or "reservoir". And then we decide which is better - semi-sweet, semi-dry, dry or brut.

By the way, what do you choose? Semi-sweet, semi-dry, dry or brut? The opinion of experts is as follows: it is best to open a feast with sparkling wine with a low sugar content, brut or dry, which is an excellent aperitif. This wine will not muffle taste sensations neither from the on-duty Olivier, nor from salmon caviar garnished king prawns with mascarpone cheese, as semi-sweet or sweet champagne will surely do.

Semi-dry is a good compromise. Semi-dry is suitable for lovers of semi-sweet, and for fans of brut. Well, semi-sweet is perfect for light desserts, it can be opened closer to the night and served with a cake when the Olivier has already been eaten, but the soul still needs a holiday.

So, summarizing the above, we postulate:

• Buy champagne in a hypermarket or wine boutique.
• Choose champagne without haste, surveying the entire range.
• Brut or dry - for drinking under the Chimes. Semi-dry - to the dishes of the festive table. We choose semi-sweet champagne for dessert.
• If you choose expensive champagne, take the "classic".
• If, after taking the bottle, you find on the label the inscription “carbonated”, “saturated”, “effervescent” or “sparkling” (not to be confused with “sparkling”!), put the wine back. Read the description of the wine on the back label (back label). The description written in small-small print according to the rules of trade is always given in Russian, and if you hold carbonated wine in your hands, this will be indicated on the counter-label by one of the four terms above.
• If the bottle says “Champagne” or “Sparkling wine”, but does not say “Classic”, “Aged” or foreign analogues of these terms, then you have a wine produced by a tank method.

The most important criterion determining the correct choice of champagne is the name of the manufacturer. The most famous Russian companies today:
1. OJSC Kornet. Founded in 1942. (Moscow) The firm was awarded the Grand Prix and gold and silver medals.
2. CJSC "Agrofirma Abrau-Durso". Founded in 1870. Currently, it produces a very worthy "reservoir" under the brands "Russian Champagne Abrau-Durso" and "ABRAU", as well as a magnificent "classic" under the brands Millezim, Imperial, Dravigny.
3. JSC "Moscow Plant of Champagne Wines" (MKSHV). Founded in 1980. Awarded with gold and silver medals.
4. RISP LLC. (Moscow) The enterprise was founded in 1994 on the production facilities of OAO MKSHV. In less than five years of its existence, it has been awarded 4 gold and 12 silver medals.
5. CJSC "Sparkling wines". It was founded in 1945 in Leningrad on the basis of the 5th marmalade factory and the fruit water plant.

From Russian manufacturers It is also worth highlighting: OAO Tsimlyansk Wines. Top Brands: "Onegin", "Victory Bouquet", "Tsimlyansk sparkling wine prepared in the old Cossack way". "Milstream - Black Sea wines"(South Russian champagne"). Fanagoria (brands Fanagoria, NR, Madame Pompadour). "Kuban-Vino" (brands "Chateau Tamagne Reserve", "Chateau Tamagne"). Quite good champagne is also produced by the Myskhako agricultural company. In the Crimea, the plant " New World”, founded by Prince Lev Golitsyn and which brought Russia the first Grand Prix back in 1900, currently produces breathtaking quality champagnes under the brands Coronation, Paradisio, Brut Cuvee and Novy Svet.

Speaking of the quality of domestic sparkling wines, regularly challenged by high professionals from among young people who have completed short-term sommelier courses abroad: along with France, Russia is the owner of Grand Prix cups for champagne wines. The quality of the best samples of Russian champagne has been repeatedly confirmed at the highest international level. . And by the way, not all French champagne can be considered a reference.

There are more than 120 champagne companies in France, and only 16 of them are highly ranked in the world. Among the most famous French companies specializing in the production of champagne are, first of all, Moet & Chandon, Veuve Clicquot, Louis Roederer, Mumm, Laurent-Perrier, Ruinart, whose share is Russian champagne market exceeds 95%. If you prefer French champagne, then you may be interested in: Special - Cuvee special or Prestigious - Cuvee de pretige. These champagnes are made from the best varieties grapes, carefully adhere to the technological process and put a mark on the year of release. There is also a separate one, according to which types of champagne are distinguished depending on the grape variety, sugar content, crop year and characteristics of the drink production.

The most famous brands of champagne:
1. Widow Clicquot (Veuve Clicquot Ponsardin)
2. Moet and Chandon (Moët & Chandon)
3. Dom Pérignon
4. Louis Roederer
5. Piper-Heidsieck
6. Mumm (G.H. Mumm)
7. Circle (Krug)
8. Paul Roger
9. Bollinger
10. Salon

But if the above Top 10 is more likely not a “table of ranks”, but “everyone knows (or should know) them”, then the prestige rating (of flavor and aromatic qualities) may be somewhat different. The most prestigious champagne wines: Dom Pérignon, Veuve Clicquot Ponsardin, Champagne Armand de Brignac (Armand de Brignac, colloquially "Ace of Spades" (Ace of Spades)), Bolinger (Bollinger Champagne), Champagne Crystal (Crystal), Perrier Jouet and Krug champagne.

Of course, all brands of these famous champagne houses are real works of wine-making art, but the prices for high-quality French champagne are usually sky-high - such is the price of prestige. So, "Veuve Clicquot La Grande Dame", depending on the year, can cost from 10-12 to 18-25 thousand rubles. In addition, there is hardly a professional in the world (with the exception, perhaps, of Veuve Clicquot tasters) who would distinguish these wines from the best examples of Abrau-Durso. At the same time, the above-mentioned masterpieces of Abrau-Durso will be an order of magnitude cheaper than elite French champagne. But, as they say, the choice is yours.

In addition to Russian and French sparkling wines, products of Italian winemakers are also presented on store shelves. Sparkling wines "Martini Asti" and "" enjoy special (and well-deserved) popularity among buyers. So "Martini Asti", distinguished by a harmonious sweet taste and inimitable nutmeg aroma, and "Mondoro Asti" - sparkling white wine in the original emerald bottle, have long and deservedly received flattering customer reviews and are an excellent alternative to expensive French champagne.

If you prefer domestic champagne, then in accordance with GOST 13918-88, depending on the method of manufacture and sugar concentration, they distinguish:

• "Soviet champagne collection" (aging for at least three years in a bottle, with a designation on the label, the year of champagne wine): brut, dry, semi-dry;
• "Soviet champagne": brut, dry, semi-dry, semi-sweet, sweet;
• "Soviet champagne of special names": dry, semi-dry, semi-sweet.

Soviet champagne can be made by three methods: classic bottle, reservoir or continuous reservoir.

Russian champagne is produced in accordance with GOST R 51165-98. The difference between Soviet and Russian champagne is that Russian champagne is produced only by the continuous tank method. Russian champagne is divided into brut, dry, semi-dry, semi-sweet, sweet. Russian champagne, depending on the exposure, is divided into

• Russian champagne without aging
• Aged Russian champagne - the aging time after the completion of the champagne process is at least 6 months.
• Russian collection champagne - the aging period is not less than 3 years in a bottle, it marks the year of champagne wine.

How to drink champagne

1. Champagne is supposed to be opened not with a loud pop, but with a quiet hiss. A quality drink should behave quietly and delicately.
2. Champagne should be poured two to three minutes after opening the bottle. It is believed that this will help you better appreciate the taste of the drink. Pour the champagne slowly, slightly tilting the bottle, trying to make the liquid flow along the wall of the glass - this will help reduce the amount of foam. It is customary to fill the glass three-quarters.
3. Sour champagne (dry or brut) is poured into tall elongated glasses with the romantic name "flute" (flute). Sweet champagne is poured into wide glasses that resemble a stemmed bowl. It is believed that the “right” glass will deliver champagne straight to the right taste buds and you will be able to fully experience its taste. Holding a glass of champagne should also be done in a special way. Some, drinking sparkling wine, hold a glass, clasping its upper part with their palms - as if they were drinking cognac. But, unlike cognac, which becomes more aromatic when slightly warmed by the warmth of the hand, champagne loses its taste and sparkling. Therefore, a glass of champagne must be held by the leg.
4. The bottle should lie so that the wine wets the cork, otherwise the drink will stop "playing". However, this applies only to champagne with a cork stopper.
5. Champagne is drunk both before meals (as an aperitif) and during meals - for main courses and dessert. A good snack is cheese, olives, seafood, white meat and game, fruit desserts, strawberries and, of course, classic pineapples. But “snacking” champagne with chocolate is categorically not recommended.
6. To better appreciate the taste of champagne, before swallowing the drink, you need to savor it in your mouth for a few seconds.

Champagne is a symbol of aristocratic fun, a grandiose celebration. They are admonished by ocean liners when launching and celebrate the main stages of human life: birth, wedding, the onset of the New Year. The main thing is to remember the insidiousness of the traditional holiday drink. After all, champagne is often drunk at the beginning of the celebration, and then they drink other drinks. Carbon dioxide, which is contained in the "pop", increases the absorption of alcohol. Therefore, if possible, you should not mix strong alcohol with champagne, as well as other drinks. If you still have to break this iron rule, then you need to do this "without lowering the degree."

Champagne is an indispensable attribute of the festive table. Therefore, the question of which sparkling wine to choose is always important. Buy Russian champagne or buy produced in Europe - it depends on the individual preferences of the person himself.

Champagne rating

Good champagne has always been highly valued. The rating of sparkling wines includes drinks with a variety of tastes and aromas:

1. Sparkling alcohol brand Philipponnat Clos des Goisses Brut 2004 costs about 11 thousand rubles. It is made from a single grape variety and has lemon, pear, nut, and mint flavors.
2. Bruno Paillard Extra Brut N.P.U. (Nec Plus Ultra) 2003 (12 thousand rubles) - wine with a taste of honey, which has a fresh, bright, memorable aroma.
3. Clos Lanson Blanc de Blancs Brut 2006 (13 thousand rubles) - wine from grapes harvested in the suburbs of Reims. Complex mineral shades and fruits are guessed in the taste.
4. Louis Roederer Cristal 2009 (15 thousand rubles) is made from 2 grape varieties according to the principles of biodynamics, which is a mixture of organic products and esoteric techniques. The drink is characterized by the softness and tenderness of the bubbles.
5. Taittinger Collection Champagne 2008 (16 thousand rubles) is a wine made only from Chardonnay. Alcohol, different light taste, is bottled, which is the author's work of the photographer Salgado from Brazil.
6. Dom Pérignon Rosé (22 thousand rubles) has a complex, multifaceted taste. Champagne seems to have been aged for many years, although it was only made in 2005.
7. Piper-Heidsieck Rare Rosé 2007 (29 thousand rubles) has a spicy taste, strawberry aroma and a beautiful pomegranate hue.
8. Salon Le Mesnil Blanc de Blancs Brut 2002 (30 thousand rubles) has a subtle, but at the same time rich taste and floral scent.
9. Krug Clos du Mesnil 2002 (60 thousand rubles) is also made from Chardonnay, so the taste of the drink is complex, you can feel spices and citrus fruits in the aroma.
10. Bollinger Vieilles Vignes Françaises 2002 (70 thousand rubles) is made from Pinot Noir, which was collected from the oldest vines. On the palate you can find notes of different fruits, flowers and even smoke.

It is impossible to determine the most delicious champagne, because each of them has its own amazing properties.

The best champagne in Russia

Sweet sparkling wine has always enjoyed recognition among the Russian consumer.

The most popular is Abrau-Dyurso, which is produced by domestic factories. highly valued sparkling drinks from the Italian manufacturer Bosca. One of the best sparkling wines is the Pinot Noir brand, which is produced by the Crimean company Novy Svet.

A rich fruity palette of taste in the Italian sparkling wine Asti. The domestic buyer appreciated it, since the alcohol of this brand has high sales levels.

Classic Soviet champagne is considered to be of higher quality compared to light sparkling wines, because. it is produced in accordance with the standards of exemplary winemaking.

For the holidays, Russians prefer to take Brut champagne, which contains a minimum amount of sugar (up to 1.5%). It is a good addition to the table with salads, meat dishes and cuts. Whereas semi-sweet wine is often bought in addition to desserts and fruits.

How to choose champagne

The choice of champagne often depends on how much money the buyer is willing to pay for it. Among the budget options you can find quality wine that will delight you with your taste. To do this, you should carefully consider the buying process.

It should be done only in large specialized or chain stores. If the price of a drink that is famous for its quality and cost suddenly turns out to be low, this may become a reason for suspicion of its quality.

On the territory of Russia, champagne is produced only according to the norms of the state standard, so the letters GOST and the numbers 5116 will indicate that the wine has passed the necessary checks.

The label on the bottle should be printed on good paper and glued evenly. The content should provide information about the manufacturer, the expiration date of alcohol and the place of its bottling. If the etiquette has the inscription “seasoned”, then this indicates that the champagne has been infused for at least 3 years before being put on the shelf.

The inscription "carbonated wine" indicates that the carbon dioxide in alcohol did not appear naturally, but was added artificially. Such a drink will lose bubbles after 15 minutes, while in real champagne they can last up to 24 hours.

Sparkling alcohol is produced in bottles with tinted glass. This is explained by the fact that Sun rays reduce the taste of alcohol, and it becomes bitter. Light bottle - indicator poor quality product. If sediment has accumulated at the bottom of the container, then you should not buy such alcohol.

Before choosing a champagne, you should consider the top of the bottle. Plastic stoppers close products of medium and low quality. It is better to look for a bottle with a cork stopper.

Compliance with the temperature, humidity, position of the bottle is a guarantee that its contents will retain their taste properties. Even a high-quality product can become unusable if store employees have ignored the rules for storing it.

How to use

Before serving a bottle of champagne to the table, it should be cooled to + 9 ... + 10ºС. If the temperature is lower, then you will not be able to taste the taste and aroma of sparkling wine.

Champagne is often placed on the table in special buckets filled with ice cubes. You can't shake the bottle. When opening, it should be held at an angle of 45º. It is not the cork that should be twisted, but the container itself. If you follow the technique, then the cork will come out gently. Loud pops do not indicate the skill of the person who opened the champagne.

Glasses are filled slowly, letting a trickle down the wall. If you pour champagne directly to the bottom, then a large amount of foam will appear, which will not fall off quickly. The wine is poured in 2 runs, because after the first foam should settle. When properly filled, the liquid should occupy 3/4 of the glass.

Hold the glass should be by the leg, because. the contact of the top of the glass with the palm will heat its contents, which will affect the taste of the drink.

They drink sparkling wines in sips, after examining the game of bubbles and enjoying the aroma. You can use them both before meals and during meals.

Snacks served with this type of alcohol can be very different. Caviar sandwiches, cheeses, light salads, meat dishes different types, fruits - this is an incomplete list of what can be offered for real champagne.

The consequences of drinking sparkling alcohol depend on what kind of champagne and how much was drunk. Often, headaches haunt a person after glasses of sweet semi-dry. The sugar content in it is higher, so you can drink this wine several times more than dry wine.

Of course, champagnes are one of the most expensive categories. alcoholic beverages. And in the event that you want to try them, you have to choose a worthy option. For those who are not too well versed in the range of champagnes, this can be challenging.
The list below is a kind of reminder for champagne lovers.

Most people use the term “champagne” to include sparkling wines from other regions. In fact, it is fair to call “champagne” only drinks from the Champagne region of France.
Often, when people talk about “champagne” wines that are not related to the Champagne region, they mean sparkling wines made according to the “champagne method” (Méthode Champenoise).

Names of champagnes

Champagne producers tend to produce more than one brand: they are differentiated by cost and style. For example, the world-famous vintage premium brand Dom Perignon (Dom Perignon) is produced by Moët et Chandon (Moet e Chandon), the same house that produces the quite ordinary White Star and the American sparkling wine Domaine Chandon, which is made using the champagne method, but is not champagne.
Within the brand are created different kinds, differing from each other in belonging to a particular crop (vintage or single), sugar content (for example, brut) and the types of grapes used in production (for example, blanc de blancs or pink).
So,

• AR Lenoble (A.R. Lenoble)
  AR Lenoble produces relatively inexpensive champagnes with fairly high ratings. The line contains both single and vintage drinks, there are pink versions and banc de blanc.
  What to try: Try Blanc de Blancs grand cru which is produced from the Chardonnay variety. This champagne costs around $35 and usually has good reviews from critics.
• Circle
  Krug is the name of the most respected champagne producer in France. This brand of champagne belongs to the top brands and is distinguished by its high cost. For example, one of the Krug champagnes is included in the Forbes list of the most expensive champagnes: the cost of a bottle of this producer Clos du Mesnil Blanc de Blancs in 1975 is $750.
  What to try: If you decide to celebrate in full, relatively inexpensive option there will be a Krug NV (non-vintage) Grand Cuveé for just under $200. This expensive wine has the characteristic features of champagne: biscuit aroma, delicate and fresh bubbles.
• Moët et Chandon

  This champagne name is best known for its Dom Pérignon brand. Dom Pérignon are vintage champagne wines that are produced only in those years when the vintages are recognized as good or great. In the mainstream segment, Moet et Chandon produces White Star and NV (non-vintage) champagnes.
  What to try: If you really want to try Dom Pérignon but are on a tight budget, keep in mind that different vintages have different prices: good harvests cheaper than the great years. For example, Dom Pérignon 1998 costs from $150, while the 1996 vintage costs $350.
  

• salon
  Salon is a small manufacturer with a focus on quality. Salon produces exclusively vintage wines from white grape varieties (blanc de blancs).
  What to try: The most famous vintage is 1997. The cost of one bottle starts from $ 250 of the manufacturer. But the harvest of 1996 is no longer so valuable. A bottle of this wine will cost you only $30 per bottle.
• Veuve Clicquot (Veuve Clicquot)
  
  The name "Veuve Clicquot Ponsardin" is another of the most famous brands of French champagne producers. Veuve Clicquot is known for her relatively affordable and high-quality Yellow Labels, as well as her premium line of La Grande Dame wines, which are only made in good and great years.
  What to try:“Yellow Label NV Brut” is a very worthy drink that combines the highest level of taste and not too high cost (for champagne). Price this drink is about $50.
• Louis Roederer (Louis Roederer)
  This producer is known for the names of their expensive vintage wines "Cristal". However, producer Louis Roederer also makes affordable wines such as NV Brut and NV Rosé (about $50)
  What to try:"Louis Roederer Brut Rosé" 2004 - great option for the first acquaintance with excellent high-class pink champagne. Here - flowers, caramel and notes of fried wheat bread. Cost of pleasure: about $65.
• Perrier Jouët (Perrier Jouet)
  Perrior Jouët is a producer known for its Belle Epoque Cuvée (bottled in a floral design) and Fleur de Champagne vintages. The lines also include pink, NV (non-vintage) and blanc de blanc.
  What to try: A very worthy option that will allow you to get acquainted with the wines of this manufacturer is “Perrier Jouët NV Grand Brut”. This drink has good expert ratings, and its cost is about $45. A bottle of this drink appearance is in no way inferior to its contents, and the wine itself will not disappoint you.
• Bollinger (Bollinger)
  
  Bollinger is a heritage of France. While the main producers of champagne fell under the influence of large corporations, Bollinger retains its independence and is still managed by the descendants of the family that created this brand.
  Bollinger offers both affordable NV wines and premium vintages (such as Vieille Vignes Françaises blanc de noirs).
  What to try: Bollinger Champagne Special Cuvée with aroma baked apples and orange blossoms. Cost from $80 per bottle.

The article was updated and supplemented at the end of 2015.

This article from the New Year's Eve series is dedicated to the choice of inexpensive sparkling wine. The word "champagne" in this case is not quite correct, although I indicated it in the title of the article. The fact is that only sparkling wine made according to a strictly defined technology in the French province of Champagne can be called champagne (according to international standards). Of course, many Russians continue to call sparkling wines champagne. There is nothing wrong with this, but in this article I will use the word "champagne" only in quotation marks.

I must say right away that by inexpensive sparkling wine (“champagne”), in this article, I mean drinks worth up to 1000 rubles per bottle of 0.75 liters. Real French champagne in Russia usually costs much more than 2,000 rubles for a bottle of the same volume. Of course, this is expensive, moreover, for most Russians, such prices look simply wild. It is interesting, by the way, that in France itself real champagne is much cheaper (2-3 times).

Of course, the amount of 500, 700 and even more so 1000 rubles per bottle is also rather big, but still, in honor of the holiday, I think you can afford really good wine. Sparkling wine is cheaper than 300 rubles per bottle - usually very, very mediocre; in some cases it is not even sparkling, but sparkling (carbonated).

Most budget options

In supermarkets you can find "champagne" - "Russian" or "Soviet" - even for 99 rubles per bottle. This is, to put it mildly, a terrible drink. In most cases, such wine (usually of the lowest quality) is artificially carbonated, while in real sparkling wine, carbon dioxide (and, accordingly, bubbles) is formed naturally as a result of the fermentation process. Cheap "champagne" can also be flavored and various additives, and its taste and aroma are rough, inexpressive. Sometimes there is even a distinct chemical aftertaste. Well, it's completely disgusting, although many Russians are quite satisfied with this option.

For about 250-300 rubles you can buy a bottle of "champagne" Lev Golitsyn, Tsimlyanskoye. Bosca is not actually sparkling wine, but "carbonated wine drink"; I wrote more about it. That is, it is clear that this is only a semblance of a good sparkling wine (to be specific, Bosca is made like a semblance of Italian Asti wines, and a rather pathetic semblance at that). Lev Golitsyn and especially Tsimlyansky wines are higher than Bosca, but at a price of around 200-300 rubles, there is nothing to expect from them.

True, it is worth adding that for a large noisy company, "champagne" for 250-300 rubles is in most cases a suitable option, since it is unlikely that anyone from this company will carefully study the taste and aroma of wine. But for a more intimate (let's say) atmosphere, it is better, of course, to buy better sparkling wines.

Russia: sparkling wines Abrau-Dyurso

In my opinion, Russian sparkling wines Abrau-Durso have a good price-quality ratio. But no more. The cost of one bottle is from 300 to 1000 rubles, and sometimes more (depending on the specific variety). Expensive Abrau-Durso sparkling wines (they cost from 500 rubles) have a much better taste, aroma and game than cheaper options. This is a very good "champagne", but only in its price segment. Again, this only applies to expensive options- Imperial and Victor Dravigny; cheap ones have a much simpler taste and aroma.

Abrau-Durso produces semi-sweet sparkling wines (for those with a sweet tooth), semi-dry and brut wines (for those who prefer dry wine). Expensive sparkling wines Abrau-Durso (for example, "") differ from cheap options (for example, "Abrau") in a more multifaceted bouquet because they are made according to classical technology (with secondary fermentation in bottles), and cheap ones - by the tank method. Accordingly, if possible, it is better to buy Victor Dravigny or Imperial.

Sparkling wines

The Artyomovsk winery produces relatively good sparkling wines Krim, however, they cannot be called brilliant. The cost of one bottle is from 350 rubles. Under the brand name "Krim" rosé, white and red sparkling wines are produced; semi-sweet, semi-dry and brut (=dry). If compared with the expensive sparkling wines of Abrau-Durso, then "Krim" is clearly worse, despite the use of classical technology. And the lower line of the same manufacturer (the Artyomovskoye brand) definitely leaves much to be desired.

Moldova: Cricova sparkling wines

I myself, to be honest, have not tried Cricova “champagne”, but, judging by the reviews, its price-quality ratio is normal. It looks like it's even better than Krim's. And the price is low, from about 300 rubles per bottle. Well-known Russian wine blogger Denis Rudenko speaks well of Cricova wines in particular (see, for example, this post of his).

Italy: Lambrusco sparkling wines

Sparkling wine made from Lambrusco grapes (more precisely, from several variations of this variety) differs markedly from Abrau-Dyurso and Krim: as a rule, it is light, refreshing, and very drinkable. In my opinion, however, many Lambrusco wines are primitive and boring; this is especially true for cheap varieties. Lambrusco is produced by the simplified ("reservoir") method of Sharma.

The cost of a bottle of Lambrusco is from 300 to 1000 rubles, and sometimes more. Of course, the more expensive, the richer the taste and aroma. There are many manufacturers of Lambrusco, a good price-quality ratio, in particular, Lambrusco Dell’Emilia differs from Chiarli. Prices - about 400-500 rubles per bottle.

You can buy Lambrusco sparkling wines sweet, semi-sweet, semi-dry and brut; red, pink and white. I will say right away that red sparkling wine is an amateur wine.

Read more about Lambrusco in

Italy: Asti sparkling wines

Many of the fair sex are very fond of the Italian sweet sparkling wine Asti, made from Muscat White grapes (Muscat Bianco). It costs not so little, but it differs very much pleasant taste, sweet, slightly honeyed, harmonious and refreshing. A lot of beautiful bubbles, rich fruity-floral aroma. Drinks easily and intoxicates imperceptibly. Like Lambrusco, it is produced by the Charmat method.

Perhaps the most famous, but it costs a lot - from 700 rubles per bottle, and in terms of quality and bouquet, it is rather ordinary. Another popular option is, which some people like more (including me). It costs about 550 rubles per bottle (the cheapest is in Auchan). Other budget options: Santero, Tosti, Toso; but I don't recommend the last two. Very good wines Asti releases Canti.

I talked in detail about Asti wines in.

Italy: sparkling Prosecco wines

Prosecco sparkling wines, which are very popular in Italy, should also be mentioned. The cost of one bottle of Prosecco (many manufacturers) - from 500 rubles. Prosecco are white dry and semi-dry wines, they are produced by the Sharma method (that is, "reservoir"). The taste is "light", harmonious and refreshing, with fruity and sometimes floral notes. Great option for those who like dry and semi-dry sparkling, but not sweet and semi-sweet. Prosecco is very popular in its homeland - in Italy.

Among the best producers of Prosecco, I would mention Nino Franco, Ruggeri; Valdo and Carpene Malvolti produce very worthy options. Good Proseccos at Gancia and Casa Defra; slightly weaker (in my opinion; in terms of level, not fortress) by Zonin; Tosti is even weaker (I do not advise). I talked more about Prosecco.

Be careful: recently, the production of Prosecco has been mastered by ZAO Sparkling Wines from St. Petersburg. Apparently, this company is engaged in bottling very cheap sparkling wine imported from Italy in large quantities.

Spain: Cava sparkling wines

Among Spanish sparkling wines, Cava (Cava), which are produced classical method(secondary fermentation in bottles). They cost from 500 rubles, but basically their prices start at about 900 rubles per bottle. Generally good value for money. There are semi-dry/semi-sweet varieties (demi-sec) and dry varieties (brut, brut nature/brut zero). The largest and most reliable cava producers are Freixenet and Codorniu, but very decent drinks other companies do (for example, Muga).

I talked more about Cava in .

Portuguese sparkling

The Portuguese also make sparkling wines according to the classical technology. One good example is Santo Isidro de Pegoes Brut, which I talked about in detail. It costs about 1000 rubles per bottle.

France: Cremant sparkling wines

It so happened that French wines are more expensive than not only Russian and Ukrainian, but also Spanish and Italian wines. Yes, you can buy French "champagne" for 300-400 rubles per bottle, but it will be a very mediocre drink; in my opinion, it is better to buy Abrau-Durso for this money.

More or less decent French sparkling wines cost from about 800 rubles per bottle and are designated by the word Cremant (Kremant). All of them are made by the classical method (with secondary fermentation in bottles). There are varieties of Cremant de Bourgogne (Burgundy), Cremant d'Alsace (Alsace), Cremant de Bordeaux (Bordeaux) and others. The production of all Cremant wines is controlled and complies with strict rules set for each region. The result is consistent quality.

The sugar content should be dealt with separately. In France, the following designations are adopted:

• Brut Nature (Natural), Brut Zero - there is no sugar in sparkling wine at all
• Extra Brut - sugar from 0 to 6 grams per liter
• Brut - sugar from 0 to 12 grams per liter
• Extra Sec - sugar from 12 to 17 grams per liter
• Sec - sugar from 17 to 32 grams per liter
• Demi-Sec - sugars from 33 to 50 grams per liter
• Doux - more than 50 grams of sugar per liter.

The French drink mainly sparkling wines Brut (Brut), this is the most common option, real classic. For many Russians who are accustomed to the “Soviet semi-sweet”, brut seems too sour / tart, dry, tasteless. Therefore, sweet tooth can be advised the Demi-Sec option (in fact, an analogue of semi-sweet in terms of sugar content). Demi-Sec sparkling wines are produced in France (albeit in much smaller quantities than brut), and it is real to find them on sale.

I talked in more detail about one of the French cremans in.

Happy shopping and bon appetit!

P.S. Of course, I cannot know about all brands and varieties of sparkling wine; in this article I have mentioned only the most popular ones, those with which I myself am familiar. This does not mean that all other sparkling wines are rubbish; among them there may well be very good specimens.