Do you know the difference between Champagne & Sparkling Wine? I didn't either - until today. CHAMPAGNE is sparkling wine from the region of France called Champagne. SPARKING WINE is exactly the same, but if it is from any other region besides Champagne, France, then it is called sparking wine. Therefore, it should never be assumed that champagne is better than sparkling wine from elsewhere; that is not the case.
I alos learned that Dom Perignon, a the very fine and expensive champagne is named after, was a blind monk who used to create sparkling wine.
Also, sparkling wine is usually a mix of different grapes, and there are various kinds. As soon as it is put out on the shelves to be sold, it is good to drink. It does not get better with time. In fact, it gets worse, as air seeps in through the cork and the champagne can go rotten. Therefore, there is no reason to hold on to champagne for years hoping it will age - it won't, so drink up!
And my last fun fact we learned today, (I won't get into the difference processes of how they are made), is that people feel the alcohol faster drinking champagne and sparkling wine because the bubbles carry the alcohol to your blood stream quicker.
We tried four different ones in class, ranging in price.
The first was called "Toso", from Mendoza, Argentina. It was a brut (meaning dry), priced at £6.95 ($11), with 12.5% alcohol.
It was very crisp, dry, fresh, and fruity. The bubbles were on the larger side. It wash high in acidity (as all sparking wines are), and very light in taste. I really enjoyed this one, especially for being the cheapest one we tried all day.
The second one was "Prosecco" from Veneto, Italy. Produced by Passaparola, it was £9.95 ($16), and 11% alcohol.
This one was more bubbly, with smaller bubbles. It was light, fresh, and fruity, with a green apple-y taste.
The third one was Miru Miru, from Marlborough, New Zealand. It was more expensive, £13.95 ($22), and 12.5% alcohol.
It had small, delicate bubbles. It had an intense aroma of florals and fruits, and a dry, highly acidic taste. It tasted of peaches and other ripe, stone fruits.
The last one we tried was Pol Roger from Champagne, France. It was a whopping £26.95 ($44), and 12.5% alcohol.
This one had the deepest color, a yellow/gold, and lots of tiny bubbles. It smelled of florals and green apples. It tasted highly acidic, with a fresh fruity taste that was long on the palate.
I hope I have given you some information, if not ideas, of your next champagne/sparking wine purchase, and not just bored you!
XOXO
No comments:
Post a Comment