Popular champagne name. Original French technology

No party is complete without champagne. Light wine creates a mood and sets you up for fun. In order for the celebration to go according to plan and not be spoiled by low-quality alcohol, you should choose good champagne. Everyone has different tastes: someone trusts the time-tested “Soviet”, and for someone the famous “Veuve Clicquot” or “Don Perignon” fall into this category. But you should not limit yourself to these varieties.

Classification of sparkling wines

Champagne is the correct name for drinks produced in the French province of Champagne, from which the wine got its name. At the same time, many varieties of it are produced in other countries using a similar technology.

Italian winemakers are famous for their varieties of good champagne, French winemakers from other regions. Russia does not lag behind European manufacturers. Delicious wine is made in Moldova. Also produced in Germany, Portugal, China, Spain.

It is not necessary that the price for a bottle of sparkling wine "bite". Among the variety offered by manufacturers, there is also an inexpensive good champagne. You should choose not by cost, although this is a significant criterion, but based on your own preferences. Not to get confused and understand which wine is better, will allow minimal knowledge about the producers, what happens in color, sugar content and other characteristics.

By country and region of origin

If we talk about the ranking of the best champagne by the location of the producer, then the wine from Champagne should be at the top. This will be the most expensive dish on your holiday table. But there is confidence in the quality of champagne, because its production is controlled at the state level.

Other regions of France also have champagne houses. The labels of bottles of sparkling wine flaunt the inscription “Cremant” and add the name of the region, for example, Bordeaux, Alsace, Burgundy, etc. They are inferior to the best French champagne in terms of sparkling, but the quality remains at its best, as it is also controlled at the state level.

Italian sparkling wines should be chosen with the label "DOC S" - this guarantees the high quality of alcohol. The drink gets its name from the region of production and / or grape variety. Prosecco, Asti, Fragolino, etc. - this is all champagne from the Apennine Peninsula.

There are also quite a lot of manufacturers in Russia. The quality cannot be compared with the French, but if you take the ratio with the price, they are quite good varieties. "Lev Golitsyn", "Pinot Noir", "Moscow", "Imperial" and some others can be safely called sparkling wine, not a wine drink.

By grape varieties used

Champagne is most often made from a mixture of several wines. There are single-varietal best sparkling wines. If we talk about elite champagne wines, then there may even be material from seven varieties of grapes. To determine how many varieties were used in production, the inscriptions on the bottles will help:

• blanc de blanc - white of whites, or sparkling wine made from white Chardonnay grapes;
• blanc de noir - white from black, or in the composition of good champagne there are two black (red) varieties of Pinot Mignet and Pinot Noir;
• cuvee - cuvee, or the use of several varieties of grapes in the production (Italian Lambrusco, for example, is just that).

The exact answer, which is better - single-varietal or assemblage champagne - to choose, no one will give. You should be guided by your own taste.

by color

Sparkling wine is:

• white. Occurs most often. Despite the name, it can be made from red grape varieties. Lightness is achieved due to the fact that in the manufacture of the pulp and skin of the berries, when squeezing, they contact each other for a minimum amount of time;
• red - champagne from berries that do not differ in color with a hint of the finished drink;
• pink. It is obtained in two ways: by adding red wine or by increasing the contact time of the skin and pulp.

The classification is as follows:

• sweet (indicator: > 65g / l, the label contains doux (fr) or dolce (it));
• semi-sweet (50-65, demi-doux, semi-dolci);
• semi-dry (35-50, demi-sec, semisecco);
• dry (20-35, sec, secco);
• brut (6-15, brut);
• extra brut (no more than 6 g/l, extra brut/brut nature/brut zero).

Since it is believed that sugar negatively affects the aroma and taste of sparkling wine, when choosing which champagne is better to take: brut or semi-sweet, the world will give preference to the first option. The drink is sour and astringent, so not everyone will like it.

Semi-dry and semi-sweet champagnes are classified side by side, so which one is better to buy depends on your own preferences. The taste will not vary as much as with brut.

By quality level

Out of competition in this classification - products from the best houses of champagne wines in France. The famous "Veuve Clicquot", "Dom Perignon", "Moet" - alcohol of the highest quality, which will empty the wallet for a tidy sum.

Elite champagne, made from the best grape varieties, is classified as prestigious or special. If only a vintage of one year is used, such sparkling wine is called vintage or mellizyme. Considering that successful years for winemaking happen 2-3 times in 10 years, the year will certainly be indicated on the bottle.

Good, but unremarkable among other types, champagne without a year with a price of up to 2000 rubles per bottle is the most common category of sparkling wines.

Important! Not always cork, bottle shape, bubbles are indicators of quality sparkling wine. At a price of up to 200 rubles, it will be a carbonated wine drink of the economy segment.

The best brands of champagne

The leaders among the producers of sparkling wines are France, Italy, Russia, Spain, Moldova. It is also possible to single out products from the New World in a separate category - the production of Chile, Argentina, Australia, South Africa. And in each of these countries there are brands that fall under the designation "the best champagne" of domestic production.

Any French brand is good, so the choice between Moet and Veuve Clicquot will be made based on cost and availability at the outlet. To say which of these champagnes is better is just to tell your opinion. The quality of both drinks is impeccable, it is not for nothing that they are included in the TOP-5 brands of champagne in the world. Other houses worthy of attention: Krug, Ayala, etc. Do not forget the wines from France under the general name "Cremant", which will also please with taste and aroma.

The leaders from Italy are Asti Mondoro, Asti Martini, Lambrusco Grasparossa di Castelvetro, Cavicchioli Lambrusco Bianco and others. When buying wine with such sonorous names in our open spaces, you need to be careful. Good Italian-made champagne is unlikely to cost up to 1000 rubles, so there is a chance to run into a fake or a wine drink.

Russian brands that represent wine with good taste: "Abrau-Durso" and "Heritage of the master" Lev Golitsyn ". Individual varieties deserve to be compared which champagne is better. And "Lev Golitsyn" surpasses the carbonated wine drink Bosca.

At the same time, we pay tribute to the manufacturers of the latter, who position their product in this way, without pretending to have a more sonorous name. Bosco is comparable in taste to Santo Stefano champagne, also presented by Russian manufacturers. Which wine is better? Under each brand, varieties are produced from sweet to brut. Both brands are inexpensive drinks, which makes them popular. Bosca will be tastier and better, which is more expensive, but which one to buy, you still need to choose based on your own preferences.

In Moldova, the best sparkling wine is Cricova, in Spain you should look for Cava on the label, which refers to sparkling wine.

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 (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, various 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 (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.

Nothing creates a happy festive mood like sparkling cold champagne poured into thin, elegant glasses. Sparkling wine began to gain popularity in the Middle Ages, and today in many supermarkets and wine boutiques we can perhaps even get lost among a wide range of sparkling wines from various regions of the world.

We tell you how not to make a mistake with the choice and find exactly the champagne that will create the warmest New Year's atmosphere and will not bring a severe headache in the morning.

Champagne, sparkling or sparkling?

First, some simple theory.

Champagne(vin de Champagne) is proudly called exclusively the wine that was made according to traditional technologies in the Champagne region. The most famous wineries in this region are Moët & Chandon and, of course, the legendary brand Veuve Clicquot Ponsardin.

Other sparkling wine do not fall under the category of "champagne", but often they are in no way inferior to the French original, either in quality or taste. Among the best representatives are wines from other French regions called Crémant, Italian Spumante and Asti, German Sekt and Catalan Cava. Among worthy Russian sparkling wines, Abrau Durso boasts the best price-quality ratio, but it is better to refuse from Soviet and Russian champagnes - most of these wines are carbonated artificially, which, of course, affects the quality of the drink.

Read the label and be careful: some manufacturers even produce special sparkling wines(sometimes called carbonated), which are simply artificially saturated with carbon dioxide. As a rule, these are lightly carbonated alcoholic drinks, which can hardly be called a full-fledged sparkling wine.

Read the label and back label

Reading champagne labels is by and large no different from reading wine labels. Champagne labels must include:

• manufacturer's name;
• the name of the wine;
• appellation - classification of quality and place of origin;
• vintage year;
• alcohol content;
• category of wine by sugar content.

On the back label you will find information about the individual qualities of champagne or sparkling wine - about its taste and combination with various dishes.

If you decide to buy real champagne, do not hesitate to ask for help from a consultant in a special wine store - he will help you navigate.

When choosing a good sparkling wine, check whether its label indicates that it is made by the traditional method (méthode classique) - this will give you a guarantee of impeccable quality of the drink.

Sparkling wines of the middle price category, as a rule, are made by a simpler, reservoir method: these are the extremely popular Italian Asti (Asti), Prosecco (Prosecco) and Lambrusco (Lambrusco).

A bad producer can follow all the rules and make bad wine; a good producer produces decent wine in almost any circumstance.

Dry or sweet?

The most popular and traditional variety of champagne is, of course, brut. This is a dry, light, but at the same time full-bodied sparkling wine, suitable for most dishes.

Wine connoisseurs advise choosing brut, because it is this category of wines that best conveys the entire flavor bouquet, and sweetened champagne, most often, is rather inexpressive.

But not a single brut. If you prefer something more desserty, check out the following categories:

• doux (sweet);
• demi-sec (semi-sweet);
• sec (semi-dry);
• extra sec (extra semi-dry).

All of them differ in sugar content and, as a result, calorie content. But no matter which champagne you prefer, wine experts point out the commonalities that both sweet and dry good sparkling wines should have.

A good champagne has a nutty, bready aroma, apple freshness and very fine bubbles. Don't buy the cheapest champagne - it's usually too sour to even drink, let alone enjoy.

White or pink?

Champagne is white or pink: the choice of one or the other depends not only on your personal preferences, but also on the dishes that you are going to serve on the festive table.

All dry sparkling wines, rosé or white, are quite versatile: they pair equally well with seafood, cheeses, poultry and fruit.

The best combination for white brut is red caviar. It's as classic as pineapple. Fish, nuts, cheese plate - all these are excellent companions for white sparkling wines. But pink champagne is recommended to be served with duck and fruit or berry desserts (especially strawberries), but it will look best as an aperitif.

Meat dishes are perhaps the only exception that should not be paired with light wines (and champagne falls into that category). But if the soul asks for both meat and champagne, try Australian sparkling red wines or the legendary Lambrusco red champagne. The juicy, rich taste of this champagne will surely surprise you and will certainly be remembered for its unique velvety richness combined with soft bubbles.

In order to feel good in the morning after a noisy festive night, you need to be able to choose the main drink - champagne. In stores today, the choice of this alcohol is huge, but not everyone knows what should be in the composition, what color is considered right for sparkling wine.

The bulk of sparkling wine, which is produced in our country, is prepared according to a simplified technology. Therefore, the price per bottle is low. But wine artificially carbonated is not true champagne. Although, this is still not as bad a situation as buying a fizzy flavored drink based on sugar, alcohol and water (it has nothing to do with wine at all). What to do.

Value for money

The first sign of a real and correct, high-quality champagne is its production from grapes. At the same time, only three grape varieties that are suitable for this should be noted here - Pinot Noir, Pinot and white chardonnay, growing in the French province of the same name. Only such sparkling wine can rightly be called champagne. Drinks that are sold under this name from a domestic manufacturer are just a good substitute for French champagne, an analogue can be of high quality or not very good, there are also some nuances here.

You need to understand that high-quality French-made champagne is quite expensive: from 3,000 to 50,000 rubles per bottle. But many people who have tried various real sparkling drinks and their analogues say that you can buy a domestic analogue at an affordable price, but you will need to try.

Important! Prices for analogues of champagne from Russian producers depend not only on the grape variety, but also on aging. Here the price range will range from 200 rubles for white semi-sweet sparkling wine to 2300 rubles for white brut wine.

Champagne is divided into different categories not only by the amount of sugar (brut, sweet or dry), but also by the year of production. If the drink is aged for only a few years, then the price for it will be affordable. The cheapest analogues are ready for use already a few months after the wine material has been bottled.

Brut or semi-sweet

Pure taste is considered to be a champagne that contains a minimum amount of sugar. That is, you can safely choose exactly brut. Then comes sparkling dry wine, it goes well with white meat and seafood. But brut is a more dessert type of sparkling wine, it is especially suitable for peaches and pears.

But in our taste tradition it so happened that brut and dry champagne are too sour for many people and people prefer to buy sweet sparkling wines. In fact, even if dry analogues of champagne do not taste much like the original, then what can we say about sweet varieties that lose all the notes inherent in a particular grape variety.

What is the best champagne in Russia, rating:

1. Abrau-Durso is a sparkling wine produced in Russia. The cost per bottle is quite low, but the taste is not particularly versatile either.
2. From the Italian manufacturer Bosca, at a fairly affordable price, you can buy white and sweet sparkling wine, as well as drinks with various flavors.
3. Pleases with the assortment and taste of champagne from the Crimea "New World". It is recommended to pay special attention to Novosvetsky Pinot Noir.
4. Asti Martini sparkling light drinks are distinguished by natural fruity sweetness and delight with a variety of flavors and aromas.
5. Of course, due to the old favorite name, many turn their attention to "Soviet Champagne". It is produced in the classical way and tastes ahead of many leaders in this price category.

It remains only to understand the question of whether the head always hurts after champagne in the morning and why this happens. In fact, the head will hurt a lot either after too much of this drink or because it is not of very high quality and the manufacturer added too much sugar to the sparkling wine. Because studies show that a bottle of inexpensive champagne has three times as much sweet or semi-sweet sugar as a bottle of lemonade. Sugar causes fermentation processes in the digestive tract and inhibits the processing of alcohol by the body. As a result, there is a strong toxic effect and the head may hurt in the morning. Moreover, this happens much more often from sweet champagne than from dry brut. Also read the interesting history of the origin

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 single drop of 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 rely on the price of prestige, so they always work with trusted suppliers, but even at the same time, as a rule, exercising 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 dry white wines, often from different vintages, to maintain consistent flavor and style 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, the so-called secondary fermentation takes place slowly, over a period of one and a half months, and the carbon dioxide released in its process slowly dissolves in the 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, a small amount of sugar liquor (it is called expeditionary) is added (for semi-dry and semi-sweet wines), the bottles are corked with a permanent cork, labels are applied, the bottle neck is wrapped in foil and the wine is sent for sale.

Champagne, obtained in the classical way, is characterized by a complex taste, a 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 the “classic”, in addition to light citrus and berry shades, floral, creamy, cheesy tones, the tone of sunflower, fresh white bread, violets, hazelnuts, notes of ginger or field herbs can be felt.

Classic champagne is considered the best. The complete opposite of it are carbonated, or, as they are also called, saturated wines, that is, ordinary wines, forcibly 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 the sales areas are the result of a certain compromise between the two extremes described above, which is called "reservoir technology" or simply "reservoir". The difference between the "tank" and the "classic" is that the secondary fermentation takes place not in bottles, but in huge stainless steel tanks, which are 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 tones 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 the elite brands of "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. Such a wine will not muffle the taste sensations either from the on-duty “Olivier”, or from king prawns garnished with salmon caviar and 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.

Of the Russian producers, it is also worth highlighting: JSC Tsimlyansk Wines. The best brands: "Onegin", "Victory Bouquet", "Tsimlyansk sparkling wine prepared in the old Cossack way." "Millstream - Black Sea wines" (champagne "South Russian"). 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 Crimea, the Novy Svet factory, founded by Prince Lev Golitsyn and bringing Russia the first Grand Prix back in 1900, currently produces breathtaking quality champagne wines under the brands Coronation, Paradisio, Brut Cuvée and Novy light".

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 champagne wines are made from the best grape varieties, 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 samples 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. Cheese, olives, seafood, white meat and game, fruit desserts, strawberries and, of course, classic pineapples are considered a good snack. 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."