What delicious and inexpensive Russian champagne. Abundance of modern manufacturers

Champagne brut is a dry sparkling wine with a minimum sugar content. Despite the fact that today this species is considered the most popular, until relatively recently things were quite different. Until the middle of the 19th century, even wine connoisseurs preferred sweeter drinks, so the technology prescribed the mandatory addition of sugar to champagne after the second fermentation.

Only about 150 years ago, the tradition was broken by the producer Perrier-Jouet, who decided to introduce sparkling wine to the market without additional sugar. However, it took at least 30 years before the new style became popular.

Sparkling wine brut is distinguished by notes of apple, pear and citrus. Sometimes peach and apricot are also felt in the bouquet. After the second fermentation, tones of freshly baked bread and cream appear in the taste.

Today there are 6 types of champagne:

Extra Brut (depending on the manufacturer, it may also be called ultra brut, brut nature, brut zero). 0-6 g of sugar per liter;
Brut. 6-15 g of sugar per liter;
Extra Dry (extra sec). 12-20 g of sugar per liter;
Sec. 17-35 g of sugar per liter;
Demisec. 33-50 g of sugar per liter;
Doux. More than 50 g of sugar per liter.

How to drink brut

Dry champagne goes well with a wide variety of dishes, especially caviar, seafood, salty snacks, smoked salmon. It is often served as an aperitif. Like any champagne, brut is cooled to 10-12°C and poured into special flute glasses.

Flute - the right glass

In the post-Soviet space, it is believed that sparkling wines are best suited for solemn situations and holidays, but in Europe and the USA it is quite everyday wine, so no one forbids drinking a bottle at dinner.

Production technology

Only three grape varieties are used for real Champagne: Chardonnay, Pinot Noir and Pinot Meunier. Of course, other sparkling wines do not fall under this rule.

The berries are harvested, pressed, fermented and aged in exactly the same way as in the production of still wine, but in order for the drink to become “sparkling”, it must undergo a second fermentation. To do this, yeast and sugar are added to bottles of already blended still wine. As a result of secondary fermentation, carbon dioxide is released, which makes champagne fizzy. Over time, yeast sediment forms at the bottom, then the bottle is tilted so that the sediment collects in the neck and can be easily removed.

After the sediment is cleared, the manufacturer measures the sugar level in the drink and decides what to do next. If you need to get brut or extra brut, it does nothing, but if sweeter champagne is required, the amount of sugar established by the technology is added to the drink.

Brut sparkling wine producing regions

Real champagne, of course, is produced only in France (and only in specific zones), everything that is made outside of them is called sparkling wine.

Champagne region

Spain. Famous - "pink champagne", brut and not only. The average cost of a bottle is 9-15 dollars.

USA. Famous manufacturers: Mumm Napa, Chandon, Roeder Estate, Gloria Ferrer. Bottles start at $20.

France. If French sparkling wine is not made in the Champagne region, then the drink is called Cremant. Alsace is especially famous for its brut. Prices range from $18 to several hundred dollars per bottle.

Of course, the most expensive is real brut champagne. Prices for it start at $30, and for this money you can buy only the simplest wine with minimal aging. The cost is influenced by many factors: terroir, manufacturing company, vintage, brand reputation.

famous brands

Dom Perignon, Perrier-Jouet, Cristal, Krug, Laurent-Perrier, Bollinger and others. Domestic producers: Abrau-Durso, Zolotaya Balka, CJSC Sparkling Wines.

Tests of household appliances are carried out in conditions as close as possible to the conditions of its use in everyday life.

The test program is formed by the Customer

The test results (expert assessment) characterize only those specific samples that are presented in the tests (examination), and do not apply to similar products of these manufacturing enterprises (brands)

WHAT A GOOD CHAMPAGNE

AiF conducted an examination of a fizzy drink in Rostest-Moscow

Which semi-sweet champagne is better.
We bought 5 bottles of semi-sweet champagne of Russian and Ukrainian production and sent it for examination to the Rostest-Moscow Testing Center for Food Products and Food Raw Materials.

Test protocols th"Rostest-Moscow"
The name of the semi-sweet champagne	Manufacturer. Price	The share of ethyl alcohol*	Concentration sugars, g/dm3	Concentration titratable acids**	Concentration of total sulfur dioxide, mg/dm3***	Concentration of reduced extract, mg/dm3****
"Abrau-Durso". Fortress - 10.5-12.5%	Novorossiysk. 389 rub.
"Lights of Moscow". Fortress - 10,5-13%	Moscow. 239 rub.
"Crimean sparkling" (sparkling wine). Fortress - 11.5%	Sevastopol, Ukraine. 239 rub.
"Silver century” (aged sparkling wine). Fortress - 10.5-13.5%	Artyomovsk, Ukraine. 459 rub.
"Novosvetskoe" (sparkling wine aged). Fortress - 10-13,5%	Artyomovsk, Ukraine. 459 rub.
* Norm - 10-12.5; norm - 5.5-8; * norm - no more than 200; **** norm - not less than 16.

Play everyone!

Champagne can only be called white wine. And sparkling wines (often confused with champagne) can be white, rosé or red. At the same time, the foamy properties of these drinks are ensured by the fact that carbon dioxide appears naturally in them during fermentation. If it is added artificially, it is a cheap drink! “Sparkling, that is, the presence of small bubbles, fountains and a beautiful white cap (mousse) in a glass, shows that the drink is of high quality,” explained Rostest experts who conducted the study. The most long-playing was champagne "Novosvetskoe". And the bubbles from the Crimean sparkling wine evaporated the fastest.

The next indicator is the concentration of sugars. We checked it to understand whether our samples correspond to the declared “semi-sweet” category. “Among winemakers, it is believed that added sugar corrects the shortcomings of the wine. That is why professionals especially appreciate brut varieties, where there is very little sugar and its level corresponds to the grape variety from which sparkling wine is made,” explains Roman Gaidashov, expert of the OZPP "Public Control". By the way, if the manufacturer adds more sugar than necessary (to make champagne, sugar and cognac alcohol are added to wine), the drink may not have time to ferment - such champagne will turn out to be tasteless. In all samples, the concentration of sugar was normal. But we found the most sugar in the Novosvetskoye sparkling wine, and the least in Abrau-Dyurso.

Not sour?

An important indicator of the quality of champagne is the mass concentration of titratable acids. It depends on how the technological process was followed during production. If the concentration is below the norm, you have an unnatural low-grade wine in front of you. If it is higher, then the drink has gone bad. Among our subjects, all were within acceptable limits.

By the way, if you think that wine is a natural product without preservatives, then you are mistaken. In the production of any wine, including champagne, preservatives can be added to prevent bacteria from multiplying in the bottle. “Sulfur dioxide is the oldest and, one might say, the most harmless of them,” says Roman Gaidashov. - Domestic producers, as a rule, do not exceed the norm, but foreign wines often contain more sulfur dioxide. The point is in a stricter framework: in Russia the norm is no more than 200 mg / dm³, in the West - no more than 300. In our samples, the Silver Age champagne manufacturer turned out to be the most caring - he did not put a lot of preservative. But in the “Fires of Moscow” there was the most dioxide. True, the experts immediately rehabilitated it and noted that this sample pleased them with the price-quality-taste ratio.

The fullness of the wine, its taste, bouquet and saturation are determined, among other things, by the mass concentration of the given extract. This is exactly the “component” that depends on the raw material - grapes.

The higher the concentration, the fuller the taste of the drink. Usually in champagne from white grapes (white sparkling wines), this indicator is close to the lower limit of the norm. But in red, saturated wines, it is high. Among the tested bottles, Silver Age champagne has the most complete taste - the high price is justified. But the price of Novosvetskoye champagne is the same, but the saturation is much less.

“In general, experts noted the worthy quality of inexpensive champagne,” sums up Roman Gaidashov. “If you can’t afford a bottle from French cellars, don’t be upset - choose domestic.”

WAITER, CHAMPAGNE!!

“Never ask for champagne... It's vulgar. Only wine! The waiter, by your appearance, should understand that you drink wine only champagne! - according to the memoirs of a contemporary, V. Mayakovsky taught good manners.
The poet knew what he was saying: champagne is not just good wine, but a kind of symbol. A sign of exclusivity, elitism. A sign of good taste and respectability.
“Not everyone likes it, not everyone can afford it ... But there is no strength to overcome the desire to bark at the whole hall: “Man, champagne!”. Know ours! - this is from the book by V. Gilyarovsky "Moscow and Muscovites".
Well, how not to remember “in the subject”: in the mornings, either aristocrats or degenerates drink champagne! Be that as it may, but there are days, there are events (and there are many of them) when we cannot do without champagne. Whether we love it or not so much. What, say, New Year without champagne?! Well, how not to raise a foaming glass for the happiness of the newlyweds? Or for the health of the esteemed hero of the day? And with the wishes of seven feet under the keel on the side of the ship they break not vodka, not French cognac or whiskey - only champagne! Champagne is the drink of the day. Such already this wine - champagne!

Buying champagne should be approached responsibly. After all, it can decorate a holiday, or maybe, if not spoil it, then seriously overshadow ... Not champagne, of course, but a burda that you can easily buy in a champagne bottle. It will hiss for about five minutes in large bubbles and run out of steam, calm down forever and ever before the eyes of the astonished public. Soda!
Not all champagne that sizzles and foams! The first officially registered scam had a shameful place back in the reign of Nicholas I. Someone Krich, who arrived in Russia even “not for ranks and awards”, but with one goal - to get rich as quickly as possible, being in the position of director of the Crimean State School of Winemaking, without philosophizing for a long time over grape varieties and methods of making wine, launched the trade in Crimean wine under the label of the French "Rederer". For counterfeiting, as we would now qualify this act, the unscrupulous foreigner was expelled from Russia in disgrace by the emperor, who was quick to be punished.

Let's talk about what real champagne is and how not to be deceived when buying it, as well as about Russian traditions in the production of sparkling wines

Champagne, according to international law, can only be called wine produced in France, in the province of Champagne. This is a white or rosé sparkling wine, the saturation of which with carbon dioxide occurs during the secondary fermentation and subsequent aging.
In the manufacture of champagne, the strict rules stipulated by the country's legislation for this category of wines are strictly observed, regarding, in particular, the vine pruning and grape harvesting system, yield per hectare. The whole process from picking berries to bottling is under the strict supervision of both the producers themselves and the French controlling organizations.
For the production of champagnes, three grape varieties are used: Chardonnay - white, Pinot Noir - red, Pinot Meunier - red. Champagne made only from Chardonnay is called "white of whites". If champagne is made from red grapes, then it is called "white from black".
Grapes are harvested by hand, while unripe, damaged and rotten berries must be removed from the bunch with tongs. They are delivered for processing in special plastic baskets with holes in the bottom so that the grapes can “breathe”, and the juice from the damaged berries flows out and cannot be used for the production of champagne, since it inevitably oxidizes during transportation.
The premises where the presses are installed are built near the vineyards. Pressing is a very crucial moment. The main thing at this stage is to separate the skin and seeds from the must (grape juice) as soon as possible so that the dyes and tannins contained in the skin of red varieties do not get into it. Pressing takes place in several stages. The result is two wort fractions. The first is called cuvee. The best champagne wines are made from cuvée: they are distinguished by their special sophistication, freshness and the ability to have a longer life in the bottle.
The second fraction of the wort is called thai. Squeezed juice (wort) is kept for 12 hours at a low temperature. So it undergoes primary fermentation. It turns out the base wine for champagne. Part of it is left in reserve, sent to be stored in large tanks at a temperature of 10 ° C under an inert gas. This ensures maximum freshness of the wines until their use in subsequent years. The other part is assembled (mixed) with wines from different regions of Champagne, different grape varieties (and we already know that there are three of them) and, most often, different vintages. The most typical champagne is just such a mixture. It is based on the wine of the new vintage and plus reserve wines, that is, wines from previous vintages. The composition of such an assemblage can include up to 200 wines. In this Champagne is fundamentally different from other wine-growing regions of France, the best wines of which almost always come from the same vineyard and are made from grapes of the same vintage.
Features of winemaking in Champagne are predetermined by climatic conditions. In this region, depending on the weather, the wines of one vineyard, but of different years, can vary beyond recognition. Grapes in Champagne rarely ripen completely, and assemblage allows you to compensate for the shortcomings of the grapes of a particular vineyard.
The purpose of the assemblage is not only to disguise, level out the shortcomings, but also to strive to ensure that the sum becomes better than any of its components. A master winemaker in Champagne is often compared to an artist, and the reserve wines he uses are compared to a palette. In especially good years, producers produce vintage champagnes or vintages from grapes of the same vintage.
To achieve the typicality and recognizability of the style of his champagne, the master "winemaker conducts numerous tastings and mixing wines, after which he proceeds to assembling. After creating an assemblage mixture, the wine is bottled. Since the sugar content in it is usually less than 1 gram per liter, then to provoke the second fermentation (fermentation) in the bottle add the tirage liquor, which consists of cane sugar dissolved in reserve wine, yeast and additives containing gelatin or bentonite.
Bottles are sealed with special “working” corks equipped with metal staples. After corking, the bottles are placed in a horizontal position in the cellars. Under the influence of the circulation liquor in the bottle, secondary fermentation begins, lasting from one to two months.
This time, the carbon dioxide formed during the fermentation process cannot escape and begins to dissolve in the wine. From time to time, the bottles are shaken slightly so that the resulting sediment (yeast decomposition products) does not stick to the walls.
After the completion of fermentation, a long exposure of champagne on the lees begins. During this period, the bottles are not touched at all. It is the long aging on the lees that gives champagne sophistication, richness and complexity. By law, non-vintage champagnes must age for at least 15 months, and vintage champagnes must age for at least three years.

At the end of the soak, the next process begins - remuage. The essence of this operation is to reduce the formed sediment to the cork. Traditionally, this operation is carried out on wooden music stands, resembling a sliding ladder with two boards, in which holes are made at a certain angle, allowing you to give the bottle any angle of inclination. The bottles are first exposed in a horizontal position, then daily rotated around the axis by 1/8, gradually tilting down the neck, gradually giving the bottle an almost vertical position.
It is believed that the idea of remuage belongs to Madame Clicquot (whose name is one of the most famous champagnes), who for a long time was looking for a way to get rid of the sediment in the bottle, until she found an original solution by sacrificing a dining table in which bottle holes were made at her order. Much later, tables were replaced by music stands, which took up much less space.
When the sediment reduced to the cork is sufficiently compacted, the stage of disgorgement begins, that is, the sediment is removed. The neck of the bottle is placed in a coolant at -20°C, the sediment turns into an ice floe and literally “shoots out” when the bottle is uncorked.
Before finally corking the bottle, dosing (or dosing) liquor is added to it - sugar dissolved in wine, the amount of which varies depending on the type (from completely dry to sweet).
The champagne is corked under strong pressure with a cork stopper, which is always provided with the marking of the champagne house. A metal cap is put on the cork, which protects it from rubbing with a muzzle - a wire structure that protects the cork from spontaneous flight.

The classic bottle method of champagne is complex and time-consuming, but guarantees high quality wine. Using this method, at the end of the 19th century they began to prepare champagne in Russia, in the Crimea, under the guidance of Prince Golitsyn, who is called the founder of the production of Russian champagne. Having deeply studied the winemaking of France, Golitsyn boldly set about organizing the production of champagne in his Novy Svet estate near Sudak, where he planted vineyards. According to his project, first-class cellars were built.
After ten years of experience in making sparkling wines using champagne, in 1890 Golitsyn began commercial production of champagne. In 1896, Golitsyn champagne appears at a ceremonial dinner during the coronation celebrations of Nicholas II. In the same year, Golitsyn organizes the production of sparkling wines in AbrauDyurso. In the spring of 1900, at the Paris World Exhibition, Lev Golitsyn presented the 1899 edition of Novy Svet champagne from Russia. Russian champagne was unanimously recognized by experts and was awarded the highest award of the competition - the Grand Prix Silver Cup.

At the beginning of the 20th century, Academician Frolov Bagreev, the founder of the production of "Soviet Champagne", developed the acratophore method of champagne, in which secondary fermentation is carried out in special metal tanks - acratophores, which made it possible to reduce the duration of the technological process by 30 times.
A variation of this method is the continuous method of champagne, when the primary fermentation wine material is pumped through a system of 7-8 huge hermetically sealed tanks and turns into sparkling wine in 20 to 30 days. This is a cheaper, democratic wine, but it meets the main, “generic” feature of sparkling wine: it is saturated with carbon dioxide in an absolutely natural way.
The bulk of the wine, which, calling champagne, we drink "for life", is produced using this simplified technology. Sparkling wines "in champagne" are made in many countries. In Italy they are called "spumante", in Spain - "cava", in Germany - "zekt" ... Sparkling wines produced according to the "champagne method" are obtained in all wine-growing provinces of France, but they are called "crema". got accustomed - "champagne". But we have to say goodbye to this name, so beloved by us. Alien Brand!
In 1997, Russia recognized the exclusive right of France to this trademark and assumed the obligation not to use the designation “champagne” (as well as “cognac”) for Russian exported drinks in the future. Within 20-25 years, the name “champagne” should be replaced by “sparkling” on the domestic market as well. Assuming champagne, we will drink sparkling!

Today, the market for sparkling wines is large and diverse. True connoisseurs can, if funds allow, treat themselves to a bottle of real French champagne "Veuve Clicquot"...
Or Moet and Chandon. There are many other famous brands as well. This class of drinks, frankly, is not available to everyone. But this is not a reason for frustration if you are driven not by snobbery (“certainly French!”), but by a natural desire to give yourself gastronomic pleasure with wine of excellent quality. There are many worthy wines in the shops, made by us or our closest neighbors and sold, as they say, at our prices. Some of them still continue to be called champagne for the time being. Others establish themselves in the minds of consumers under the correct designation "sparkling".

Classic sparkling wine is produced by our Abrau Durso, Novy Svet in the Crimea, Artemovsky in Ukraine, Cricovo in Moldova. Red sweet sparkling wine with a fruity aroma is produced by the old Cossack method at the Tsimlyansky factory located in the Rostov region.
Wineries located far from the climatic zones of grape growth operate on wine materials purchased in the south of Russia, in Moldova, Spain, Italy, Argentina.
Champagne has a very subtle, unique bouquet and taste. Color - light straw or golden with a greenish sheen. The alcohol content is not more than 12.5%. The smaller the bubbles, the longer they play in the glass, resembling a rosary or a string of beads, the better, the better the quality of the wine.
Left in an uncorked bottle for the night, real sparkling wine will not run out of steam, will not calm down, and will play in the morning. When buying, carefully study the information on the label, which should indicate the manufacturer, its address and the trademark of the enterprise, as well as the designation of the taste characteristic: from absolutely dry to sweet.

Without reading the label, you run the risk of buying sparkling wine instead of champagne, at worst, a flavored sparkling drink made from alcohol, water, sugar, flavoring, which is artificially saturated with carbon dioxide. At the same time, the prices are such that it really is champagne, and not a liquid that promises heartburn.
It happens that on the label, cleverly made in the usual style of “Soviet champagne”, it is written in large size “Soviet semi-sweet”, and on the back label, which not everyone bothers to read, “Semi-sweet carbonated wine”. "Sparkling" is not "Sparkling". Probably, everyone understands that this is not the same thing, but in a hurry, and due to lack of experience, you can not get a grasp and instead of noble sparkling wine, buy artificially carbonated sparkling wine. Poppy!
If you bought real champagne, then you should know:
Champagne is usually served at a temperature of 8-10°C, which best contributes to the perception of the aroma and taste of the drink. To cool the wine, you can put it in the refrigerator (but not in the freezer) for about an hour or use a special ice bucket to cool it. Keeping champagne in the refrigerator for more than two days is not recommended - the cold kills the aroma and game of the drink. In general, champagne should not be stored for more than 2-3 years: the quality is lost. Champagne glasses should be washed with cold water without any detergents.

Of course, champagne wines are one of the most expensive categories of 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 (Moët 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, different types are created, 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 the Blanc de Blancs Grand Cru, which is made from Chardonnay. 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, a relatively inexpensive option is the 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 vintages are cheaper than great ones. 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). The cost of 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 - a great option for a first acquaintance with excellent high-end rosé 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 is in no way inferior to its contents in its appearance, 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 the aroma of baked apples and orange blossoms. Cost from $80 per bottle.

According to the results of the study of tasters, the champagne “Heritage of the master. Lev Golitsyn ”- according to the results of the examination, it scored 85 points. Bourgeois is in second place with 80 points, Abrau-Durso is the third with 77 points.

“The examination showed that the tested samples of champagne are not counterfeit, as they meet the requirements of the standard specified in the label in terms of quality. The markings also correspond to the name. Four out of six samples have good organoleptic properties, and all wines can be considered safe.”

To distinguish one drink from another, look for the corresponding inscriptions on the labels.

Sparkling wine - means that you are holding wine naturally saturated with gas.

- "Wine drink", "Carbonated drink", "Champagne sparkling" and their derivatives - means that this wine is produced using a cheaper technology, when bubbles are obtained by injecting carbon dioxide into the bottle.

The GOST marking, of course, is a good guide, which means that the drink is prepared in accordance with the interstate standard using the traditional reservoir method.

According to the results of a study by Roskachestvo, in a quarter of cases, wine artificially saturated with gases is sold under the guise of real sparkling wine.

It's not against the law at this time and doesn't have to be labeled, but non-natural gases can make you feel bad.

That is why last year Roskachestvo carried out an examination, according to the results of which 10 samples of semi-sweet sparkling wines made using the Charmat method received the Quality Mark.

If you have not yet decided which champagne to put on the table, you can choose a drink from this dozen:

The price of champagne on the store shelf most often starts at 3,000 rubles, and you can find real champagne for less money on a promotion or during sales. You can safely buy sparkling wines in the region of 500 rubles, and I would not recommend going below 200 rubles per bottle - the chance of running into low-quality products is too high. It is worth noting that now the vast majority of sparkling wines are produced correctly: not artisanal and without falsifications, so it is unlikely to buy a fake in a decent store.

“In each batch of sparkling wine, 2-3% of the bottles, for whatever reason, usually reach the consumer of poor quality.

Perhaps a separate bottle was frozen, this is especially true now, in December, - then there will be a violation of acidity and precipitation of cream of tartar.

Perhaps the quality of the capping turned out to be poor, a bad cork. There is no clear answer as to what exactly happened; you need to look at the path and history of each bottle. But things at the level of "pleasant - unpleasant" can be felt by any person.

If you open champagne, and it smells like rotten apples, then there are no comments. Sparkling wine should have a neat, clean, fresh fruity tone, without extraneous shades, ”advises leading Russian wine critic Denis Rudenko.

Sparkling wines, which we traditionally call “champagne” (although this is not true, this name can only be real) is an indispensable attribute of any holiday. Understanding the huge existing range of sparkling wines is not easy. We offer a brief overview of popular brands.

In the article:

Sparkling wine Lambrusco (Lambrusco)

Wine Lambrusco is made in Italy from the grape varieties of the same name. Translated from Italian, lambrusco is a wild grape. One of the oldest grape varieties known to Virgil. Due to the nature of care and cultivation of the vine, the taste of the drink may vary in different areas.

Unlike classic and standard varieties such as Chardonnay, Pinot Noir and others, Lambrusco is a freely pollinated grape with many varieties. With an untimely harvest of this variety, the wine greatly loses its color and aroma. In this case, it is corrected by the addition of Ancelotta grapes. The drink has a pronounced aroma of strawberries, cherries, raspberries. Using the reservoir production method in production, it is recommended to drink it young, up to 2 years of aging.

The name "Lambrusco" is not patented, which affected the production of wine. Very often under the brand name Lambrusco you can find wine of various qualities. And although Italian winemakers have achieved the use of the name only within Italy, not all produced wine brands have gained access to the DOC - the classification of wines with a protected and guaranteed designation of origin.

Currently, the Lambrusco brand is going through hard times. The peak of fashion for it and the boom in consumption remained in the 70s of the last century, when sweet and semi-sweet varieties of wines were popular. Not everyone knows that dry, semi-dry versions and still wines (vino fermo) are produced under the same name. Among sparkling wines, “frizante” are noted - slightly sparkling, frothy, the label of such wines says frizzante, or "spumante" ( spumante) - drinks with a lot of bubbles.

This wine is produced according to the Sharma method, by secondary fermentation in huge, hermetically sealed steel tanks. This reduces the cost of the production procedure, but does not allow the production of complex sparkling wines, which are obtained as a result of long exposure. Lambrusco Can be white, pink, red.

Of the wide variety of wines produced under the Lambrusco brand, only a few types have received the DOC category:

Lambrusco di Sorbara.

Lambrusco di Sorbara

Red, pink frothy sparkling. Dry or semi-dry. Drink of high quality, rich color and aroma. Made from the grape variety of the same name. Leaves a violet aftertaste, with strawberry and cherry notes. Pairs well with meat dishes.

Lambrusco Salamino di Santa Croce (Lambrusco Salamino di Santa Croce).

Lambrusco Salamino di Santa Croce

Red, pink frothy sparkling. Dry, semi-dry, sweet. A wine made from the Lambrusco Salamino variety, with minor inclusions of Brugno and Ancelotte. Drink this wine young. It, like the previous drink, contains a high content of acids. Served with meat.

Reggiano

Red, white, still, frothy sparkling, produced from Lambrusco varieties, Reggio Emilia province. It has a delicate fruity tint with hints of grape skin flavor. A wonderfully balanced wine. Suitable for cheese and ham.

Lambrusco Grasparossa di Castelvetro.

Lambrusco Grasparossa di Castelvetro

Red, rose, foamy, sparkling. Dry, semi-dry, sweet. Produced from Lambrusco Grasporossa grapes with minor inclusions of other types of Lambrusco. It has a rich purple color. Burgundy foam. Contains a large amount of tannins.

Lambrusco Mantovano.

Lambrusco Mantovano

Foamy, sparkling red, rose, dry, semi-dry. It is made from Lambrusco Viadanese grapes with a slight addition of Anchalotta or Grasparossa. A fairly simple ruby-colored drink with a traditional fruity-violet aftertaste.

Sparkling Prosecco (Prosecco)

This wine is made using the Sharma method, which means that it is drunk young, no older than 2 years of aging. It is produced from a grape variety called Glera, which received its name only in 2009 after Prosecco wine passed a quality selection and received the right to display the DOC badge on the labels, indicating the legality of the geographical origin and the strict control of the grape varieties used and the methods of production of this wine. Prior to this, the grape variety was also called Prosecco.

This wine is produced only in "white" vinification. Initially, it was made sweet to hide taste defects. After 1960, production technology improved, and Prosecco began to be produced in brut, extra-dry - extra dry, dry - dry, Demi sec - semi-dry version. According to the degree of carbonation, the drink can be frisante - frothy, spumante - strongly sparkling or trangule - calm.

Wines from the Glera variety are light, with aromas of citrus and peaches, tropical fruits, apples, pears. Sometimes there is a biscuit aftertaste, mineral notes. The minimum fortress is from 8.5%. Served as an aperitif or with seafood. Used as the main component in alcoholic cocktails.

Valdo Marca Oro, extra dry.

The wine is produced in the northern Italian region of Valdobbiadene from the famous grapes from the Cartizze hill. Classical, fresh with a floral aftertaste, with hints of linden, acacia.

Nino Franco, brut.

Nino Franco

Produced there. More stringent wine, with mineral notes, citrus aftertaste.

Ruggeri Giall Oro, extra dry.

Ruggeri Giall Oro

Wine from the same region. Well balanced, juicy, with a fruity-floral aroma.

Tenuta Ca Bolani, brut.

Tenuta Ca Bolani, brut

Wine from the Veneto region. Not a very elegant wine, bright, fruity-floral.

Bacio della Luna, extra dry.

Bacio della Luna

Wine from the Veneto region. Balanced, calm, classic wine with sweet citrus-floral notes.

Botter, extra dry, produced in the Veneto region.

Balanced wine with smooth taste, floral-fruity aftertaste.

Belstar, extra dry. Produced there.

Classic, stylish wine, soft, with juicy acidity and delicate taste.

Danzante, extra dry. Wine from the Veneto region.

Graceful, unobtrusive wine with a barely perceptible note of melon and citrus aftertaste.

Col di Luna, extra dry, produced in the Treviso region.

Balanced, full structured, elegant wine with mixed aromas of citrus and floral-fruity tones.

Prosecco Colfondo

Prosecco Colfondo, a unique drink with lees, is made according to the classic "rustic method" with unfiltered spent yeast.

Sparkling wine Asti (Asti)

In Piedmont, one of the northwestern regions of Italy, Asti is made from white Muscat grapes. It contains very little alcohol. It is noticeable against the background of all other wines with a bright, floral-honey aroma. It is produced according to the Sharma method, or a modified method, in which, already during the first fermentation, the wort is placed in sealed autoclaves. The yeast from this wine is filtered out before it has had time to process all the sugar, which is why it is so sweet. Microfiltration and bottling of the drink takes place in a chilled state, when the strength of the wine reaches 7 degrees.

Asti is rightfully considered one of the most popular Italian wines. This drink is the national brand of the country, so the cost of some brands is somewhat overpriced and is not inferior to the price of expensive aged wines. If the prefix with “d Asti” is found in the name of the wine, then this is a slightly different drink, also produced in the Piedmont region, but not wearing the D.O.G.G mark, which means there is special control and a guarantee of origin. The production process is laborious, streamlined, standardized, which gives a constantly high result.

Asti has three popular brands - Martini (Martini), Mondoro (Mondoro).

Martini Asti has been produced since the 1860s.

The owner of many medals, it was supplied to many royal courts in Europe. Pale yellow color, sparkling, spumante, semi-sweet with a mild taste, with hints of pear, strawberry, pineapple. Serve chilled with fish dishes.
Mondoro Asti (Mondoro Asti)

A specially blended drink, deservedly appreciated at many international competitions and festivals. Golden color, with a hint of pineapple, pear, sour apples. Sparkling wine 7-8 degrees of fortress.

Asti Cinzano (Cinzano Asti), sparkling, spumante, made from Muscat Bianco grapes, light straw drink, with a bright and thick apple and peach aroma, aftertaste of saffron.

Lesser known drinks:

Sparkling wine Bosca (Bosco)

First appeared in Italy in 1831. Produced according to the original recipe. It is an inexpensive analogue of elite brands of sparkling wines, with the addition of beer malt instead of sugar, fruit extracts, spices, citric acid. Over time, he became in demand among the Italian aristocracy. He gained European fame in the 20th century. In 1960, the descendants of Bosco patented several new types of Bosco wine drink. To date, there are about 15 varieties.

Until now, disputes have not subsided whether this wine can be attributed to alcoholic beverages and sparkling wines. In fact, this is an artificially carbonated wine drink. Thanks to a successful recipe, it does not leave a hangover. It is also called ladies' wine.

In 1990, the company launched an original marketing move - it released wine in a gift version. It was accompanied by wine glasses. By 2015, 1 million of these packages had already been sold.

Inexpensive carbonated wine with a consistent taste and fruity aroma. Served as an aperitif, with desserts, pastries.

Line of sparkling wines Bosca Aniversari:

The company also produces a whole line of wines: Chardonny, Red Label, Asti. As well as premium wines: Verdi spumante, Classic, Anniversary double, Moscato.