The difference between sparkling wine and champagne + types and how to choose
Sparkling wine - it is a wine saturated with carbon dioxide, which gives the drink its effervescence, with many sparkling bubbles. The drink can be made using both the classic champagne method and the Sharma method. Artificial carbonation is not applied to sparkling wines, the drinks obtained as a result of this technology are called sparkling.
In medieval times, sparkling wine was considered to be a significant drawback that they tried to combat. This problem was most pressing for the northern regions of France, as the winter frosts characteristic of these places suspended the fermentation of wine in cellars, and in the spring this process resumed.
The first to appreciate the sparkling wine was the British. They also explained the reason for the drink's sparkling from a scientific point of view, proving that any wine will become fizzy if sugar is added to it.
In the eighteenth century, Champagne already exported tons of sparkling wine to customers from England, and in the second half of the nineteenth century, winemakers from other European countries, after an internship in Champagne, tried to produce sparkling wine in their homeland. Later, sparkling wines, regardless of the region and region of origin, were called champagne, which offended the French winemakers of the Champagne province. As a result, at the end of the XIX century, a law was passed that strictly defines the concept of "champagne". Now, sparkling wines produced in other regions of France simply did not have the right to be called champagne.
What is the difference between sparkling wine and champagne?
Champagne is produced exclusively by the champagne method, while sparkling wine can be made using the same technology and the Sharma method.
The champagne method
Only the best grape varieties are used for production, which is then fermented naturally. First, a "quiet" wine is obtained. Then wines of different varieties are added, as a result, the drink acquires its unique taste, after which it is bottled, yeast and sugar are added, which create excellent conditions for secondary fermentation, already inside the bottle.
The wine is moved to the cellar, where the bottles should be stored only in a horizontal position. After some time, the yeast precipitates and must be removed. To do this, the bottle is gradually turned over. In a few days, all the sediment moves to the neck of the bottle. The wine is kept together with the sediment for 15 months. After that, the bottle, turned upside down, must be opened and, if the technology is followed correctly, the cork and yeast sediment will fly out under the pressure of carbon dioxide.
Since part of the drink is lost during this process, the required amount of wine is added to the bottle and corked with a permanent cork with wire (muslin). Only in this labor-intensive way is real champagne produced.
The Sharma method
The technology is based on the fact that secondary fermentation takes place in large pressure tanks, not in bottles.
The main differences between sparkling wine and champagne:
Production technology Champagne is produced only according to the classical method, while both production technologies can be used in the production of sparkling wine.
Grape variety Most often, only three grape varieties are used to create champagne: chardonnay, pinot noir, pinot meunier, and more of them are suitable for making sparkling wine.
Aging Sparkling wine is aged for at least 15 months, and real champagne - from 2-6 years.
Color Unlike sparkling wine, champagne cannot have a deep red color, only white or pink.
Tips on how to choose the best sparkling wine
Brut is most often produced using classical technology. In this case, the sugar content in sparkling wine does not exceed 1.5 g per 100 ml. In dry wine, this figure ranges from 2 to 2.5 grams, in semi-dry wine from 4 to 4.5 grams, and in sweet wine it is the highest, within 10 grams.
The color of sparkling wines can be: white, pink, red.
Drinks can be collectible and aged, it depends on the period of aging.
When choosing alcohol, you should pay attention to where it is produced. If it is Italy, then the abbreviations "DOC" and "DOCG" will indicate the highest quality of the drink. Good Spanish wines are sold under the CavaDO brand. Undoubtedly, the leader in the production of sparkling wines is France. A huge variety of varieties is united under the name "Cremant". High-quality German wines are labeled as Sekt, and are not inferior to French wines in terms of taste.
It is important to know that the strength of classic champagne varies from 10.5 to 12.5%, while in sparkling wines it is 11-13.5%. In rosé wines, the strength is slightly lower than 10.5 - 12.5%.
Update: 11.08.2018
Category: Wine and Vermouth