Brut types. What is the difference between champagne and sparkling

Champagne is a sparkling wine, produced in the French province of Champagne, from where its name comes from. Unlike others alcoholic beverages goes well with any dish. Today, many types of champagne are found on store shelves, distinguished by dozens of manufacturers, grape varieties, and sugar content. To understand why several hundred rubles are asked for one bottle, and another is valued at thousands of dollars, you should understand the intricacies and features of the product.

By country and region of origin

Russia. On the territory of the Russian Federation, champagne is produced at the only Abrau-Durso plant. The success of the products was marked by domestic and international exhibitions. The company's portfolio includes over 180 awards, including 12 bronze medals, 89 silver, 83 gold and 6 Grand Prix. These are very popular wines in Russia among ordinary citizens who purchase a bottle of champagne for every New Year celebration, wedding or other types of significant events in life.

Italy. IN sunny Italy Asti sparkling dessert wines are produced from Moscato grape varieties and semi-sweet or dessert Spumante. Among other manufacturers sparkling drinks countries - Fragolino, Franciacorta, Lambrusco, Bracchetto and dry Prosecco. Products are distinguished by youth and endurance up to a year.

Africa. A very wide line, which contains an almost complete classification of champagne for every taste and pocket, from the South African Cap Classique line. Representatives of the brand not only different sweetness but also colors.

Spain. In Spain, original sparkling wines are produced only wine house Codorníu, Freixenet and Segura Viudas. On original Cava Rosado pink and Cava corks white drink depicts a star with 4 symmetrical rays.

France. Crémant du Jura, Crémant d'Alsace and Crémant de Bordeaux are French drinks under the common Crémant brand that do not originate in the Champagne region. Limoux and Champagne sparkling wines are no less famous in this country.

Germany. The raw materials from German vineyards give life to the German drinks Sekt. The most famous representative of Riesling, and in the line there are many products of different sweetness and color.

Even if the drink was not produced in France, it can surprise you with popularity, quality, aroma and taste. Among foreigners there are popular Tsimlyanskoye, Abrau-Dyurso, Soviet from Russian factories, Bairrada from Portugal, Cricova from Moldova, Crimean playful wines.

The cost of wines is very different, since everything depends on the production technology, the method of growing raw materials, their processing and preparation, aging and other important criteria. The most popular representatives of the world of champagne with their cost per bottle are shown in the table below for comparison.

Name	Cost of one bottle, $
Piper Heidsieck	From 50
Moët@Chandon	70 to 200
Paul Roger	From 80
G.H. Mumm	From 80
Veuve Clicquot Ponsardin	80 to 250
Bollinger	From 100 to 6,000
Louis Roederer	From 150 to 1,000
salon	From 400
Circle	400 to 800
Dom Perignon	From 600

By quality level

First of all, the drink is classified according to the method of collecting and preparing raw materials, methods of growing grape varieties. According to this criterion, all champagne wines are divided into 2 large categories:

1. Vintage champagne is made from the only variety of grapes grown under favorable climatic conditions. Producers can count on "special" harvests up to 2-3 times per decade. A special list is compiled by winemakers about this, reporting on the highest quality and most expensive bottles of wine.
2. Non-vintage wine is a cheaper and simpler version of the product, since it allows the mixing of Meunier, Pinot Noir and Chardonnay raw materials. In low and medium quality groups of wines, it is allowed to add in the range of 15–30% of the total volume of berries from the harvests of the last 2–3 years.

According to the type of producer, sparkling wines are classified:

• RC - the manufacturer is a member of a cooperative that sells products under its own brand;
• SR - products are produced under the control of the association of winegrowers, which unites several brands of wines;
• MA - most often found in supermarkets and restaurants that own their own brand, which does not belong to the producer or the owner of the vineyards;
• ND - the sale of champagne under its own brand without production;
• RM is an integrated approach to the production and sale of products by a wine house under its own brand. The process is controlled from the moment of growing berries to bottling;
• NM - the majority of large producers who make their own wines, but buy products in the form of wine materials or grapes.

In every a separate variety sparkling drink contains a certain amount of sugar. With the help of this indicator, you can choose the most successful type of wine for a particular meal. Distinguish:

• Doux is a dessert, very sweet wine that contains sugar at a concentration of over 50 g per liter;
• Demi-sec - sweet wines containing from 33 to 50 g per liter of sugar;
• Sec - semi-sweet champagne with the amount of sugar from 17 to 35 g per liter;
• Extra sec - sugar contains from 12 to 20 g per liter, while today, due to the low popularity of champagne falling into this classification, the product is practically not manufactured;
• Brut - is considered the most common type of sparkling drink, since it contains up to 15 g per liter of sugar. Brut is used as an addition to any dish;
• Non-dosage - sugar is not used at all in the manufacture of the drink, since manufacturers are confident in leveling with this compound true taste and the aroma of champagne. For the production of wines in this category, only the best wine materials are required. Due to fermentation in the drink appears a small amount of(up to 6 g per liter) of residual sugar.

IMPORTANT: Champagne Non-dosage is the most expensive and sought after drink.

By grape varieties used

• Rose or rose champagne is a drink that is obtained by mixing white and red wine. The acquisition of a characteristic pink shade achieved by adding red grape skins in the initial must;
• Blank de noirs - only raw materials from the Pinot Noir and Pinot Meunier vineyards of red berry varieties are used for production;
• Blanc de blancs - only Chardonnay grapes, white, are suitable for the production of the drink;
• Cuvees de prestige - these drinks are considered the most prestigious and expensive, for their production the berries must meet the Grand Cru standard. For a variety of representatives of this category of champagne, a longer exposure is provided, which makes them vintage.

by color

Everyone is used to the classic "golden" color of this sparkling drink. Therefore, any deviation is perceived as fake or in violation of technology. But today, among the most real champagnes, there are other shades that are different from the classics.

• Golden is the drink Cuvees de special / delux / prestige, which comes from Champagne. For its production, Grand Cru berries of the category are used, making the product vintage. The brightest representatives are the wines of Louis Roederer's Cristal, Moët & Chandon's, Pol Roger's Cuvée Sir Winston Churchill, Laurent-Perrier's Grand Siècle and Dom Pérignon. Among inexpensive products the same color in the Blanc de blancs variety due to the production of grapes from Chardonnay.
• Pink colored drinks Rose Champagne achieved by blending red and white wines with pre-soaking in the must of the peel of red varieties of berries.
• Red sparkling wines of shades of this range of colors have varieties Blank de noirs, which is required for manufacturing champagne red Meunier or Pinot Noir grapes.

Classification of champagne by containers

For a sparkling drink are used classic bottles 0.75 l or double capacity 1.5 l (magnum). The latter are the most suitable for sparkling wine, but today there are other packaging on the market. To figure out what kind of champagne is, what bottles for sparkling wine exist, you should familiarize yourself with the table below.

Name	Bottle volume, l	Magnum
piccolo quart / split / bottle	0.18 or 0.2
Demie	0, 375
Bouteille	0, 75
Magnum	1,5	1
jeroboam	3	2
Rehoboam	4,5	3
Mathusalem	6	4
Salmanazar	9	6
Balthazar	12	8
Nabuchodonosor	15	10
Melchior	18	12
Solomon	24	16
Primat	27	18
Melchizedek	30	20

IMPORTANT: Volumes of 30 liters in one bottle are produced only by Drappier.

Among all the above volumes, the 15 liter bottle is not used today, as well as wines in large spills only by special order. It is noteworthy that non-standard bottles, the volume of which is more than 1.5 liters, are all multiples of this indicator, which is called magnum.

Despite the fact that champagne wines go well with all sorts of dishes, it is recommended to drink them from special glasses. If these are designer, broken, tulip-shaped or narrow products, then the preservation of the aroma is guaranteed. But wide martinkas are only suitable for cocktails containing a sparkling drink as one of the ingredients.

According to the above classification, it is clear that the price of wine is not at all accidental and is formed due to the many qualities and indicators of champagne, as well as origin and aging. If the cost in the store differs significantly from the generally accepted one, then the product is artificially overestimated or they are trying to sell a fake. It is better to refrain from such an acquisition.

Attention, only TODAY!

Natural champagne from the French province of Champagne is one of the most common alcoholic drinks in the world. Elite champagne occupies a special position in a wide range of brands and varieties. These are masterpieces of winemaking, which experts call "liquid gold", emphasizing its status and price.

What drink can be called champagne

Only sparkling wines made in the Champagne region from standard grape varieties by double fermentation, the second of which takes place in bottles, are entitled to the name "Champagne".

In 1882, the Houses of Champagne united in the Trade Syndicate, which was engaged in the defense of the Champagne name, initiating lawsuits both in France and abroad.

The trade syndicate prevented the transformation of the word "Champagne" into a household term for sparkling wines.

Today, the interests of producers and merchants of the Champagne region are carried out by the Interprofessional Committee of Champagne created in 1941.

French champagne is made according to a strictly regulated technology from 7 varieties, but most manufacturers are limited to three: white Chardonnay (Chardonnay), red Pinot Noir (Pinot Noir) and Pinot Meunier (Pinot Meunier).

Types of champagne are distinguished by the amount of sugar in the final product:

Drink Requirements

Grapes for elite drinks are harvested only by hand. The contact time of the juice with the skin during the extraction is reduced to a minimum. Only under this condition will it turn out clean light drink no tannic astringent aftertaste. Each variety is pressed three times, separately from each other. For elite varieties, only gravity and first-pressed juice are used.

The taste and quality of the future drink largely depend on the correctness of the second fermentation in bottles. They are initially placed in a horizontal position, and then gradually, day after day, they are lowered with their neck down, changing the angle of inclination. The container is constantly rotated around its axis. This process is called remuage. It is necessary to clarify the drink.

If the carbon dioxide formed during the second fermentation remains in the bottle, a standard pressure of 6 bar is created. To do this, before corking, 18 g of sugar and 0.3 g of special yeast are added to the drink.

At the maximum angle, the bottles are kept from 2 to 8 years. An elite variety of champagne must be aged for at least 4 years. The precipitate is then removed by freezing the neck of the bottle. After that, dosage is carried out - adding ingredients to restore volume - sugar with (“expeditionary”).

The game of bubbles is called "perlage", the concept is derived from the word "perle" - a pearl. In a bottle of natural champagne of a standard size of 0.75 liters, there should be at least 100-250 million of them. Drinks produced by Méthode Champenoise are distinguished by a long (more than 15 minutes, and sometimes 20 hours), but not an intense game of bubbles. At the same time, the bubbles are small, rising, forming graceful spiral cascades.

Types and classification

The classification of champagne by color looks like this:

The highest quality grapes are used to produce varieties of Cuvée de Prestige champagne (Cuvée de Prestige) of the most luxury brands. Producer can use one year's crop or mix of raw materials different years(vintages).

Elite French champagne is often millesimal - consisting of a vintage of one year. It may not be vintage (NV / Non Vintage) - created from the current year's crop. A cuvée made from grapes from a particularly successful year is called vintage. The label of such a drink indicates the year of harvest and sometimes labels the drink as "Millésime".

Popular Gourmet Champagne Brands

The best champagnes are produced famous houses Champagne:

Rating of the best champagne wines

Today the top looks like this:

1. Philipponnat Clos des Goisses Brut 2004 - wine from Chardonnay. The bouquet includes notes of lemon peel, pears, hazelnuts, mint.
2. Bruno Paillard Extra Brut N.P.U. 2003 - the best sparkling wine of the brand from grapes harvested after a hot summer. It is fresh, bright and multifaceted, with honey notes taste.
3. Clos Lanson Blanc de Blancs Brut 2006 House of Lanson, made from Chardonnay from a special vineyard within Reims. This is a limited edition. It is characterized by a bright fruity taste with a mineral aftertaste.
4. Louis Roederer Cristal 2009. This is a grand cru blend. Characterized by a satin texture with a delicate perlage.
5. Taittinger Collection Champagne 2008. Despite the name of champagne, this is a collection Comtes de Champagne from Chardonnay with a light and clean taste.

The best champagne sometimes does not belong to the leading Houses.

The word "champagne" comes to mind holiday And clink glasses. Meanwhile, the sparkling drink has long history, which every admirer of aromatic alcohol simply must know.

To begin with, it should be noted that not all drinks that have such a name on the label have the right to be called champagne. Connoisseurs say that every real sparkling wine should have several characteristic features.

Main Feature champagne is his sparkling. The carbon dioxide present in wine is added to the drink different ways:

• Produced naturally during fermentation in a bottled drink;
• During secondary fermentation at the stage of finding wine in a tank;
• With the artificial addition of gas to booze.

How the manufacturer chooses to add CO2 depends on price and, in fact, drink quality. The first two methods are lengthy, so these sparkling wines are more expensive. The last method is the fastest and cheapest. Hence the low cost of such a drink. Wines to which gas is added artificially called "sparkling".

Excursion to the origins

Like any elite alcohol, champagne has its own history, long and saturated with the atmosphere of winemaking.

There is an opinion that champagne wines began their procession through the centuries in antiquity.

Wine bottled by the ancients took on bubbles during fermentation.

The "winemakers" of that time could not explain this phenomenon logical arguments, so the appearance of bubbles in bottles was attributed to the elements and external forces. There were beliefs that wine acquired "sparks" due to the phases of the moon. Also, the ancients believed that the tricks of the gods were to blame.

In the Middle Ages, sparkling wines were still considered a "marriage" in the manufacture of wine. In the event that the bottle “wandered”, the winemaker suffered not only losses, but also risked his own health. Containers with rebellious booze often exploded not only on the shelves of the cellar, but also in the hands of the master, which gave rise to calling sparkling wine “devilish”.

Mysticism came to naught exactly when the world got to know the invention that made winemaking a safer occupation. Sturdy bottle with a deformed bottom allowed the drink to ferment without escaping. An innovation was also invented that firmly fixes the cork on the neck. The fiction caught on, and the wire retainer is used to this day.

The origin of the bubbles themselves was "unraveled" in 1662. Exactly then Christopher Merret, a native of England, stated that the cause of gas formation is the sugar in the composition of wines. Since then, the sparkling of the drink has ceased to be attributed to some higher powers, but has completely “submitted” to human hands.

Be that as it may, champagne has the same long history as winemaking itself. But what is champagne V modern world?

Modern history

Exact origin sparkling drink unknown. Most of the versions that tell about the origin of sparkling are more reminiscent of legends than real facts.

But judging by the culture of drinking and respect for alcohol, the birthplace of champagne is most likely France. Sparkling alcohol is loved and revered here. The French also created a special committee for the control of the manufacture of sparkling wines. According to the rules established by the organization, only the wine that was made from those grape varieties that are included in the “allowed” seven can be called Champagne. It must be grown in strictly defined regions of the country. In practice, only a few of these types of grapes are used.

Despite the clear framework for the production of champagne, sparkling wines are also produced in other countries. Producers borrowed the idea and the name, however, each winery has its own recipe.

Almost all countries on the territory of the former Soviet Union can boast of several, their own, brands of champagne. The consumer is not embarrassed by such “plagiarism”, because the majority of citizens will not be able to afford real French sparkling wine.

Champagne classification

Depending on the variety of grapes used, as well as the taste and appearance, there are different kinds sparkling wines.

Grape sort

In the manufacture of a drink, both one grape variety and several can be used. Those types of champagne in which the fruit does not mix are called "vintage".

Experienced winemakers France prefers to make vintage wines in certain, successful years, when the grape harvest is the richest. Such a drink is called "millesime champagne."

Those wines in which two or more varieties of grapes are mixed are called non-vintage, or asamblage. The most suitable varieties wine berry the following types are considered:

• Pinot Noir,
• Chardonnay
• Pinot Meunier.

Some producers prefer to blend varieties after the wine has been made. Such products are considered of lower quality and are not welcomed by most connoisseurs.

The most valuable vintage champagne is considered.

Sweetness

Depending on how sweet the finished champagne will be, there are certain varieties of it. Sweetness is key point in the manufacture of drinks. And the sugar content is an important indicator. Champagne names classified by sweetness:

1. Brut. Today it is the most sold drink among sparkling booze. According to the rules, Brut must contain no more than 15 grams of sugar per liter of liquid.
2. brut nature. A more refined variety. Elite champagne produced from strictly controlled products of certain varieties. Random grapes cannot become an ingredient in such a drink. During fermentation, the wine releases a small amount of sugars. There are about six grams of sweetness per liter.
3. Extra Dry . Sweeter and less "dry" booze. IN finished product 10 to 20 grams of glucose is present.
4. Dry or Seco. On the sweetness scale, this wine is in the "dry" section. The sugar content in it exceeds 17 grams per liter. Dry wine boasts as much as 35 grams.
5. Demisec also referred to semi seco. Semi-sweet sparkling wine, in which you will find an average amount of sweetness - from 30 to 50 grams per liter.
6. Duxe or Dulce. Dessert wine from the "sweet" category. The most "sugar" variety - sweet champagne contains 50 grams of glucose per liter. It is considered the driest variety.

Color

The color of champagne is as important as its taste. Most consumers are accustomed to the golden hue. But connoisseurs know elite drinks there are also other colors. List of sparkling drinks:

• White. It is marked with the word "Blanc" on the bottle and belongs to the "light" variety. For its production, Chardonnay grapes are grown. Millesime champagne.
• blanc de noirs. This drink is red. To make red champagne, winemakers grow red grape varieties.
• Rose Champagne. Pink has an extraordinary romantic connotation. It is produced by mixing two varieties of grapes: white and red.
• Cuvees de prestige. The most "elite" color. Golden is considered the most refined drink. The present " liquid gold"produced in the province of Champagne, the birthplace of the drink.

Production and its secrets

Making wine - sacrament. And the production of sparkling wine is a mystery, shrouded in the magic of centuries and saturated with the talent of winemakers. Real varieties of champagne are different from the "running" brands. When preparing them, observe clear rules. The whole process demonstrates respect for the drink and a tribute to tradition.

All varieties of champagne have their own recipe. But there are common features of any production.

In order to receive best quality champagnes, harvesting starts earlier than for cooking ordinary wine. Before harvesting, winemakers check the amount of sugar in the grapes. It shouldn't be too much.

Juice obtained from red or white berries is fermented. Then the resulting wort lends itself to blending - the liquid is mixed with other varieties of juice or wine, depending on the desired result.

Next, the raw material is bottled and stacked vertically in the cellars. Periodically turning the container over, winemakers prevent the deposition of natural sediment on the walls. This is followed by the stage of turning the containers "on the butt".

After the wine has stood in this position for some time, it is uncorked and cleaned of sediment. If the taste of the wine does not meet the requirements, it is blended again. After the second procedure, the product is again closed in bottles and left to settle. Exposure must last at least a year. Sometimes winemakers keep it for three years.

Popularity in different countries

Each country where viticulture is popular boasts its own original wine. And the most respected winemakers are distinguished by the production of "bohemian" - sparkling - wines.

France

So, France gave the world not only classic recipe champagne, but also several varieties that are no less popular in its regions:

• Creman. A sparkling drink that got its name from creamy taste. This wine is produced by champagne.
• Lima. This drink is produced in Languedoc.

Italy

The production of sparkling drinks in Italy began much later than in France. However, this did not prevent the wine country from becoming a leader among "effervescent" producers.

Most popular brands champagne italy:

• Asti. Italian wine with French roots. It is considered the "business card" of Italian sparkling winemaking. A very popular champagne both at home and abroad.
• Prosecco. The most "budget" sparkling wine. Despite the availability, it is dearly loved by connoisseurs.
• Lambrusco. Wine made from red grapes. It has a persistent aftertaste from a whole bouquet of shades.
• Franciacorta. Expensive champagne. More popular and more expensive is Asti. Brand quality is controlled.
• Oltrepo Pavese. Elite drink. Is national treasure and very rarely exported from the country.
• Fragolino. Economy option among sparkling wines. It is not highly valued, but is popularly referred to as a sweet “compote” of strawberries.

How to drink "gold"

Like any "historical" drink, champagne has its own rules for drinking. Connoisseurs remember and honor sparkling "laws":

• Flute-shaped glasses - with an elongated stem and a pointed bottom;
• There are also requirements for washing wine glasses: after rinsing, the glasses are wiped with a natural napkin;
• The glass must be filled exactly two-thirds;
• The ideal temperature for serving champagne is between 6 and 8 degrees;
• To overcool champagne is to spoil it. Therefore, in addition to ice, there must be water in the bucket;
• Modern winemakers prefer "silent" uncorking. Opening wine with cotton is considered bad form;
• After the wine is opened, the neck of the bottle must be wiped with a clean napkin made of natural fabrics;
• Dry champagne is usually consumed with light snacks.

Champagne is the centuries and experience of winemakers, bottled and saturated with many years of tradition. And no matter how physicists explain the presence of bubbles, winemakers know that magic is involved. Don't believe? Sip some good sparkling wine!

Attention, only TODAY!

.:: 05.01.2016

As you remember, the word Champagne is used to refer only to sparkling wine made in France in the Champagne region, these are the rules of the World Trade Organization.

But this applies only to the international market of alcoholic products. In the domestic market of our country, the word champagne is traditionally accompanied by the words Russian or Soviet.

By the way, in all regions of France, except Champagne and others European countries, sparkling wines obtained by the Champenoise method are called Cremants Cremant. It can be cremant of Burgundy, Loire or Alsace. In Italy, this drink is called Asti Asti, in Spain - Cava Cava, in Germany and Austria - Sect Sect or Sect. And I must say, in quality they are not inferior to a real drink from Champagne.

Champagne classification

Champagne is classified according to its sugar content. Here is what information you can read on the bottle label:

Initially, European varieties of champagne were produced only dry or semi-dry. But over time, sparkling wine producers realized that the population has very diverse preferences and there are many fans of sweet wines, so they expanded the choice by adding sweetness. By the way, Dokes wines contain up to 50 grams of sugar, which is equivalent to just over two teaspoons of sugar per glass.

And yet, Europeans drink semi-sweet or sweet champagne many times less than Russians.

What regulates the production of champagne in Russia

Until recently, there were two GOSTs for Secular and Russian champagne, but now all requirements are combined into one document.

GOST R 51165-2009 - National standard of the Russian Federation, applies to Russian champagne.

GOST R 51158-2009 - National standard of the Russian Federation, applies to sparkling wines and sparkling pearl wines.

GOST 31731-2012: Sparkling wine, including champagne - Interstate standard (countries: Belarus, Kazakhstan, Kyrgyzstan, Russia, Uzbekistan).

What is the difference between champagne and sparkling wine

Sparkling wines are made from many grape varieties and in various combinations. Champagne is made only from certain grape varieties. So real French is only out of six:

• Pinot Noir Pinot Noir
• Pinot Meunier Pinot Meunier
• Chardonnay Chardonnay
• Pinot Blanc Pinot Blanc
• Petit Meslier
• Arbane

Of these, only the first three varieties are popular.

But for Russian champagne, it is allowed to use wine materials not only from champagne grape varieties, but also from others, as long as they provide the established level of quality:

• Chardonnay Chardonnay
• Pinot black Pinot Noir, Pinot Franc
• Pinot Meunier Pinot Meunier
• Pinot white Pinot Blanc
• Pinot gray Pinot Gris
• Sauvignon Sauvignon
• Aligote Aligote
• Traminer pink Traminer Rose
• Silvaner Silvaner
• Riesling
• Cabernet Sauvignon Cabernet Sauvignon
• Kokur white
• Pukhlyakovsky
• Champagne

However, the difference between sparkling wine and champagne is not only in varieties, but also in manufacturing technology.

1. Sparkling wine is a drink saturated with carbon dioxide as a result of complete or incomplete alcoholic fermentation in sealed vessels of grape must or secondary fermentation of fermented grape must and/or table wine material. The share of alcohol from 10.0% to 13.5%,
2. Russian champagne is a sparkling wine saturated with carbon dioxide as a result of only secondary fermentation in hermetic vessels of table wine materials produced from established grape varieties. The share of alcohol is from 10.5% to 13.0%.

Sparkling wine can be white, rosé and red. Champagne - only white and pink.

Russian champagne is available in three varieties:

• Russian geographical indication champagne (made from certain varieties, or from a regulated mixture of grape varieties grown and processed in a specific geographical area)
• Russian champagne aged (6 months - fermentation in tanks or 9 months - in bottles)
• Collection Russian champagne (aged after the end of fermentation in bottles for at least 3 years)

Soviet champagne is also Russian champagne, white, of the traditional name, saturated with carbon dioxide as a result of secondary fermentation in sealed vessels of table wine materials. The share of alcohol is from 10.5% to 12.5%.

Thus, under the name Soviet champagne, the most budgetary variation of Russian champagne is produced and it is more correct to call it not champagne, but sparkling wine - it is produced by champagne in special metal containers. Under the name "Soviet" can not be collectible or aged champagne, which is obtained by champagne directly in the bottle.

It is noteworthy that the official standards allow not to use the words "Russian champagne" when labeling Russian champagne with the traditional name "Soviet champagne".

What is the best champagne

In Russia, champagne is created at many enterprises, the most famous and worthy:

• Moscow Champagne Winery
• Factory of champagne wines "Abrau-Durso"
• Factory of champagne wines "New World"
• Rostov factory of sparkling wines
• Tsimlyansky factory of sparkling wines
• Fanagoria - winery

Many of them managed to show the quality of their products to the whole world. At prestigious international competitions"Soviet Champagne" won more than two hundred medals, and the Moscow factory of sparkling wines in 1969 and Abrau-Durso winemakers in 1970 won the Grand Prix at international competitions and remain true to tradition.

But you need to understand that each manufacturer has a wide choice of assortment - there are inexpensive ones, but more often criticized, and more prestigious, but expensive ones.

What to look for when choosing champagne

• The fame of the manufacturer and his reputation, how bad or good the winemakers were highlighted in various examinations.
• Production technology - the best champagne is produced by bottled champagne.
• Type of champagne - the best, which is aged for at least 9 months or collection.
• Certification - the best champagne complies with GOST RF (GOST R 51165-2009) and is produced from high-quality champagne grape varieties (for example, Aligote, Chardonnay, Riesling).

Real French champagne, or its Spanish counterpart cava, is never found in chain hypermarkets, you need to look for them in wine stores or boutiques. Prices for branded drinks on average from 4000 rubles. The price usually depends on aging, the lowest price for champagne without a year, for example, Ruinard Blanc de Blanc can be purchased for 6,500 rubles, and Dom Perignon Blanc 2003-2004 for 15,000 rubles, and Krug Vintage Vintage 1998 for 25,000 rubles .

Russian champagne can be bought in abundance conventional stores, but you need to understand that the price for sparkling wine of acceptable quality starts from 300 rubles and more. By the holidays, sales of champagne appear, at a price of 120-150 rubles per bottle. However, it is worth warning - numerous examinations of such sparkling wines showed them not from the best side - the content of an unacceptable amount of microbes; excess mass concentration of volatile acids (in terms of acetic acid) - which indicates a violation of the temperature regime during fermentation; inconsistency in the amount of sugar, etc.

Spirits experts say that European and Russian technologies in the production of champagne they are so different that when choosing a drink, the rule applies: the more mature, the better and nobler the French champagne, produced in Russia, the fresher, less stored, the better.

This is because carbon dioxide, which contributes to obtaining delicious bubbles, is a strong oxidizing agent. At the slightest violation of technology, it gradually decomposes the wine material in the drink. That is why, the longer sparkling wine has lain, the more oxidized it will be.

By the way, if you haven’t tried it yet, I recommend Chilean champagne, it’s called Chilean Sparkling Wine, Chileans don’t have a special name like Cava or Sect, but sparkling wines from champagne grape varieties: Pinot Noir, Chardonnay, Riesling, Sauvignon grown in the Central Valley , Colchagua or Maule Valley, are of high quality. The price is higher than for Russian champagne, but lower than for French or Austrian.

For example, Sparkling white dry Undurraga Undurraga, Brut costs about 1000 rubles, alcohol 12.5%. But for girls, a pink sweet Sparkling wine Fresita Fresita will be a pleasant surprise - it costs about 1200 rubles, and differs in that it is surprisingly not sugary for a sweet drink, it contains 8% alcohol.

In addition to Chilean, a very worthy choice is champagne produced in South Africa. Sparkling wines marked on the label Methode Cap Classique (MCC - Method Cap Classic). Wineries appeared in South Africa in the 17th century, champagne technologies are more modern, but have been worked out for decades.

I recommend trying Sparkling wine from Simonsig "Kaapse Vonkel" Brut, aged 2012, worth about 1300 rubles, made from Pinot Noir, Chardonnay, Pinot Meunier. Why this particular champagne? Because according to the rating of Robert Parker (one of the most respected and well-known American critics of wine products), this sparkling wine received 86 points on a scale from 50 to 100. In this rating, wines with a score of 90 points and above are considered the most excellent in terms of palatability. According to other experts - no less authoritative Wine Spectator magazine, this wine received 84 points.

Nadezhda Kovtunova

Almost no holiday is complete without sparkling drinks, be it New Year, wedding or birthday. And sometimes you just want to drink a glass of champagne without any important reason. But how to choose sparkling wine among the variety of white and rosé, dry and sweet options? From this article, you will learn how real champagne differs from other sparkling wines, how much sugar is contained in brut, what grape varieties and technologies are used by manufacturers, and much more.

Which countries produce sparkling wines

Over the past decade, the consumption of sparkling wines has increased by a third, and production - by 40%. Over 2 billion bottles are produced annually in the world.

Sparkling drinks are produced by countries such as:

• France (champagne and cremant)
• Italy (franciacorta, prosecco, asti)
• Spain (kava)
• Germany and Austria (zekts)
• Great Britain (sparkling according to the classical method)
• Russia (specimens from the Krasnodar Territory and Crimea)
• Israel (including kosher sparkling)
• New World countries (USA, Australia, New Zealand, Chile, South Africa and others)

Each producing country and each type of sparkling wine has its own characteristics, which will be discussed further.

What is the difference between champagne and sparkling

According to the laws of the European Union, only sparkling wines that are made in the French province of Champagne can be called champagne, subject to a number of rules:

• traditional, or classical method of production of "champenois" (with secondary fermentation bottled)
• use of certain grape varieties (main: chardonnay, pinot noir and pinot meunier)
• aging on lees for at least 15 months

The production process of champagne is quite laborious and includes several strictly regulated stages. Read more about the technology in the article.

Sparkling wines produced outside of Champagne cannot be labeled Champagne, even if they are made using the same classical technology as champagne. Such sparkling wines in the European Union receive other names: in Burgundy, Languedoc-Roussillon, Alsace, the Loire Valley and some other regions of France they are called cremans, in Italy - franciacorta, in Spain - cava.

Alternative production method for sparkling

In addition to the copies produced traditional way, in many countries sparkling wines are produced using the Sharma method, it is also called the Italian or reservoir method. The main difference between this technology and the "classic" is that the secondary fermentation takes place not in bottles, but in large vats. The reservoir method significantly speeds up and reduces the cost of production, which, however, does not detract from the merits of the resulting drink. Most sparkling wines in the world are produced using the Charmat method. These include, among other things, the popular Italian prosecco.

Please note: Outside the EU, not all countries follow the rules regarding the use of the word "champagne". For example, in Russia, producers are not forbidden to call any sparkling wine champagne, regardless of the production technology. Hence the confusion in terms and the habit of many Russians to call all sparkling drinks champagne. Next, we will dwell in more detail on the most popular varieties of sparkling wines.

What is champagne

In Champagne, sparkling wines are divided into several main categories:

• non-vintage (basic brut)
• vintage, or millesime (champagne of one vintage)
• prestigious cuvees, or Cuvee de Prestige (top champagne)

In addition, there are two special categories: Blanc de Blancs (white champagne made from white grapes) and Blanc de Noirs (white made from red grapes). Connoisseurs and collectors often prefer blancs de blancs for their ability to long-term storage(30 years or more).

According to the degree of sweetness, champagne is divided into the following levels:

• Brut Nature, or Zero (0 - 3 grams of sugar per liter)
• Extra Brut (0 – 6 g/l)
• Brut (up to 12)
• Extra Sec (12 - 17)
• Sec (17 - 32)
• Demi-Sec (32 - 50)
• Doux (over 50 g/l, sweet versions are very rarely produced today)

In addition, champagne wines are distinguished by the type of manufacturer: large Negociant Champagne houses or boutique recoltans (vine growers who make champagne from their own grapes). More than 55% of all champagne is produced by large merchants who buy grapes for their production. Read more about champagne in the article.

Cremany, franciacorta and cava

All of these sparkling wines are produced using the same traditional method, but outside of Champagne. Cremant is made in large quantities in such regions of France as Alsace, Bordeaux, Burgundy, Jura and Languedoc-Roussillon (Limu). Among cremantes there are very good millesim specimens that can compete with champagne.

Italian franciacorta from Lombardy is the closest "relative" of champagne in terms of grape varieties used. It is produced by the classical method from Chardonnay and Pinot Nero (Italian Pinot Noir), but instead of Pinot Meunier in the Pinot Blanc varietal composition. The soils in Lombardy are also similar to the terroir of Champagne. That is why at blind tastings, a ten-year-old vintage franciacorta is often confused with champagne.

Cava appeared in the middle of the 19th century as a Spanish analogue of champagne. Currently, 90% of cava is produced in the Penedès region (Catalonia). This sparkling wine is made according to the traditional champagne technology. At the same time, the range of varieties allowed for use is wide: Macabeo, Charello, Parellada, Chardonnay, Pinot Noir, Malvasia, Cabernet Sauvignon, Garnacha and others.

Italian sparkling wines: Prosecco, Asti and Lambrusco

90% of Italy's sparkling wines are produced using the Charmat method, including prosecco. This popular sparkling wine is made from the Glera variety in the Italian wine-growing area, spread over two regions at once - Veneto and Friuli-Venezia Giulia. By law, prosecco can have any percentage of sugar, but in fact it is almost always dry. The popularity of the wine is largely due to the syringe-aperol cocktail (composed of orange liqueur, prosecco and tonic). Today, in almost every Italian bar, and not only Italian, you can meet vacationers with an orange glass in their hand.

For lovers of sweet wines in the Italian region of Piedmont, sparkling Asti and effervescent Moscato d "Asti are made. For their production, the aromatic Muscat variety and spumanization technology (a modification of the Sharma method) are used. Largely thanks to these two sparkling drinks, Italy today ranks second in the world in terms of the volume of sparkling production. Fans of Asti and Moscato d "Asti love them for their delicate aroma with hints of flowers and a low percentage of alcohol.

In the Italian region of Emilia-Romagna, another popular type of sparkling wine (slightly sparkling) is produced - lambrusco. It is made from the grape variety of the same name, which was originally wild. By color, the wine is red, white or pink, and by the level of sweetness - dry, semi-sweet or sweet. Lambrusco is a light, uncomplicated sparkling, but at the same time very gastronomic.

Russian sparkling wines

Before the revolution, sparkling wines were made in Russia using traditional champagne technology. In the 1930s, in order to save money, domestic manufacturers switched to the Sharma method, or rather, to its modification, in the 1960s - to even more economical technology"champagne in a continuous stream".

Unfortunately, today the majority of Russian sparkling wines are produced in the cheapest way - by artificially adding carbon dioxide V still wine(gasification). However, even today you can find worthy Russian samples, such as "Balaklava" from the Crimean manufacturer "Zolotaya Balka".

How to choose the right champagne or sparkling wine

Real champagne from Champagne, as a rule, is more expensive than other sparkling wines. This is due not only to the marketing component, but also to the high cost. For the production of champagne, the world's most expensive grapes are used and the work of graduates who strictly comply with numerous rules and regulations. Thus, the consumer pays not only for prestige, but also for a guaranteed level of quality.

When choosing champagne from Champagne, carefully read the label. It usually indicates the appellation ( wine zone), brand, sugar type (Brut Nature, Brut and others), champagne category (non-vintage, vintage or prestige cuvée), cuvée name, producer type (NM for negotiators and RM for recoltans). In addition, it is allowed to indicate Premier Cru on the label of sparkling Champagne if the wine contains 100% grapes from the communes of Premier Cru or Grand Cru, as well as Grand Cru (100% grapes from the communes of Grand Cru).

Also pay attention to the volume of the bottle. It is believed that champagne in big bottles(1.5 liter magnums and above) develops more slowly and therefore retains a fresh aroma longer. In addition, a bottle of impressive size in itself is able to impress guests.

Cremant AOC must be indicated in the name of cremans. This is important, as not all "non-champagne" sparkling wines from France are cremants. On labels the best options from Spain there will be the inscription Cava DO, on the bottles of the Italian franciacorta - Franciacorta DOCG, prosecco - Prosecco DOC, asti - Asti DOCG.

Dark glass bottles are generally preferred. Wine, both sparkling and still, is subject to the so-called light disease. Because of this, in bottles made of light glass, the oxidation process is a little faster. Therefore, a green or dark bottle is better for sparkling wine, although there are exceptions, such as the iconic Cristal champagne in a transparent bottle commissioned by Russian Emperor Alexander II.

When choosing democratic sparkling wines, pay attention to the color of the drink. If you suddenly see that an inexpensive wine has an amber or dark color in the glass, this is usually not very good. Democratic sparkling wines should be light in color, young, bright and fresh.

sparkling dictionary

Vintage (millezim) - the year of harvest, indicated on the bottles of millesim champagnes and sparkling wines.

Classic or traditional champagne method- technology for the production of sparkling wines, involving secondary fermentation in bottles.

Crément is a French sparkling wine that is made in the traditional way outside of Champagne.

The Sharma method, or reservoir method, is a technology for the production of sparkling wines, which was developed at the beginning of the last century in Italy. Unlike classical method the second fermentation takes place not in separate bottles, but in large tanks (acratophores).

Negotiators (negociant-manipulant, NM) - producers who make champagne mainly from purchased grapes. On the labels of bottles from such champagne houses there is an inscription NM.

Recoltans (recoltant-manipulant, RM) are small Champagne farms that produce champagne from grapes from their own vineyards.

Perlage is the play of bubbles in a glass.

Sabrage - opening a bottle with a saber or other object with one even edge.

Champagne - according to the laws of the European Union, this is a sparkling wine produced only in Champagne by the traditional method with secondary fermentation in bottles.