Name of champagne and sparkling wines. Buying good champagne is a tricky business

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 the 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 using the method of double fermentation, the second of which occurs in bottles, are entitled to the name “Champagne”.

In 1882, the Champagne Houses united into a Trade Syndicate, which was engaged in protecting the name Champagne, initiating legal proceedings both in France and abroad.

The trade syndicate prevented the word “Champagne” from becoming a common noun for sparkling wines.

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

French champagne is made using strictly regulated technology from 7 varieties, but most producers limit themselves to three: white Chardonnay, red Pinot Noir and Pinot Meunier.

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


Requirements for the drink

The grapes for elite drinks are harvested only by hand. The contact time between the juice and the skin during squeezing is reduced to a minimum. Only under this condition will you get a clean, light drink without a tannic, astringent aftertaste. Each variety is pressed three times, separately from each other. For elite varieties, only gravity and first-press 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 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 produced during the second fermentation remains in the bottle, a standard pressure of 6 bar is created. To do this, before sealing, add 18 g of sugar and 0.3 g of special yeast to the drink.

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

The play of bubbles is called “perlage”, a concept derived from the word “perle” - 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 intense play of bubbles. The bubbles are small and rise, forming graceful spiral cascades.

Types and classification

The classification of champagne by color looks like this:


Varieties of champagne in the Cuvée de Prestige category of the most elite brands are made from the highest quality grapes. The manufacturer can use a harvest from one year or a mixture of raw materials from different years (vintages).

Elite French champagne is often millesimé - consisting of a single year's harvest. It may not be vintage (NV/Non Vintage) - created from the current year's harvest. 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 brands of gourmet champagne

The best champagne wines are produced by the famous Champagne Houses:


Rating of the best champagnes

Today the Top looks like this:

  1. Philipponnat Clos des Goisses Brut 2004 is a Chardonnay wine. The bouquet includes notes of lemon zest, pears, hazelnuts, mint.
  2. Bruno Paillard Extra Brut N.P.U. 2003 is the brand’s best sparkling wine made from grapes harvested after a hot summer. It has a fresh, bright and multifaceted taste with honey notes.
  3. Clos Lanson Blanc de Blancs Brut 2006 House Lanson, made from Chardonnay from a special vineyard within the boundaries of Reims. This is a limited edition. 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 pearl.
  5. Taittinger Collection Champagne 2008. Despite the name of the champagne, this is a collection Comtes de Champagne from Chardonnay with a light and clean taste.

The best champagne sometimes does not come from leading houses.

The abundance of alcohol in stores in recent decades has baffled its lovers and admirers. For example, the well-known champagne is presented in dozens of bottles, and not just the one with the prefix “Soviet” proudly flying. And that's not counting sparkling wines.

In fact, champagne is sparkling wine, but brought to us from Champagne, the French province where it is produced. All other types of similar drinks should be called wines.

Champagne classification:

Manufacturers of the “ladies’ drink” have long divided it into categories. Varieties of champagne (and types of sparkling wines) are classified according to the level of sweetness, the type of grape berries and the year they were harvested, and the characteristics of alcohol production.

  1. Champagne /sparkling wine/ is distinguished by grape variety:
  • Vintage types (single-varietal) are prepared from one grape variety, “harvested” in one harvest season (i.e., once every 3-5 years).
  • Non-vintage types (assemblage) are prepared by mixing 3 varieties of wine berries (Pinot Meunier and Noir, Chardonnay). Often such alcohol contains from 10 to 40% sparkling wines made earlier - 2-3 years earlier. Moreover, these wines are not of high quality, at best - average.
  1. By sweetness:
  • Doux/Dulce – sweet, dessert, containing more than 50 grams of sugar per liter
  • Demi-sec /Rich/ Semi-Seco – semi-sweet/semi-dry, containing 33-50 grams of sugar per liter
  • Sec /Dry/ Seco – dry types containing 17-35 grams of sugar per liter
  • Extra sec /Extra-dry/Extra Seco - extra - dry champagne containing 12-20 grams of sugar per liter
  • Brut is the driest drink, containing up to 15 grams of sugar per liter
  • Non-dosage - an expensive, natural, sugar-free type that can detect residual sugars, but not more than 6 grams per liter

In addition, sugar is not added to such types of sparkling alcohol as Brut - Nature Extra, Ultra, Sauvage, Zero.

  1. According to the “color” of champagne (sparkling wine) we can distinguish:

The classic shade of champagne is golden, and many do not accept others, “calling” them not real. But this drink can have other shades and at the same time be the most real thing.

  • Blanc de blancs is a “white of white” variety, made only from Chardonnay (white grapes). The color of the drink is golden.
  • Blank de noirs is a “white from black” variety, produced from “pinot noir or meunier” (red grapes). The color of the drink is shades of red.
  • Rose Champagne is a “rose” variety in which the pink color is achieved by macerating the skins of red grapes in white wine must or by mixing white and red wine. The color of the drink is pink.
  • Cuvees de prestige /delux /special – elite vintage champagne originally from the village of Champagne, made from Grand Cru berries. These are Dom Pérignon, Laurent-Perrier’s Grand Siècle, Pol Roger’s Cuvée Sir Winston Churchill, Moët & Chandon’s and Louis Roederer’s Cristal. The color of the drink is golden.

  1. By bottle capacity:

Standard champagne bottles hold 0.75 liters, magnum bottles hold 1.5 liters. The latter are considered ideal for sparkling wines, but bottles of other sizes can be found on sale:

  • 30 liters – Melchizedek (produced only by Drappier)
  • 27 liters – Primat
  • 24 liters – Solomon
  • 18 liters – Melchior
  • 15 liters – Nabuchodonosor
  • 12 liters – Balthazar
  • 9 liters – Salmanazar
  • 6 liters – Mathusalem
  • 4.5 liters – Rehoboam
  • 3 liters – Jeroboam
  • 1.5 liters – Magnum
  • 0.75 liters – Bouteille
  • 0.375 liters – Demie
  • 0.18 or 0.2 liters - piccolo bottle/ split/ quart

  1. By manufacturer:
  • RM – this variety is produced under the full control of the wine house from its own grapes
  • NM - the drink is produced by large producers from purchased grapes (wine materials).
  • ND – the champagne brand belongs to one company, the production belongs to another
  • MA - this variety belongs to restaurants or hypermarkets that themselves do not own either vineyards or production.
  • SR - alcohol is produced by an association that controls a number of brands.
  • RC – the champagne brand belongs to the seller (trader)
  1. By region of production:
  • Italian – Asti, prepared from Moscato vineyards. This is a dessert and light drink. Another variety of sparkling wines from the sunny country is Spumante. They are presented in dessert and semi-sweet varieties. Dry sparkling wines here are called Prosecco. In addition, the lines of sparkling wines Bracchetto, Lambrusco, Franciacorta, Fragolino are considered excellent brands in Italy. The taste of Italian varieties is emphasized by their “youth” (they should not be aged for more than a year).
  • South African - Cap Classique, made from African grapes. The range of varieties allows you to choose a drink of any color and any sweetness.
  • Spanish - Cava, white or pink (Cava Rosado), on the original cork there is an image of a four-pointed star. Only 3 wine houses produce it - Segura Viudas, Freixenet and Codorníu.
  • French, but not from the Champagne region - Crémant. These varieties are Crémant de Bordeaux, Crémant d’Alsace and Crémant du Jura. Other sparkling wines of France are also famous - Champagne, Limoux.
  • German - Sekt, prepared only from raw materials from German vineyards, for example, Riesling. The range of varieties allows you to choose a drink of any color and any sweetness.

There are, of course, other types of champagne - Crimean, Moldavian (Cricova), Portuguese (Bairrada), Russian (Soviet champagne, Abrau-Durso, Tsimlyanskoe), etc. and so on. They are distinguished by taste, aroma, quality, and fame.

We will not describe the ornate play of bubbles in drinks, the tenderness of their taste, the lightness of the aroma and their magical shimmering in the edges of a crystal glass under artificial light - here, the main criterion is still the taste of each person.

But we list the most famous champagne brands in the world: Dom Pérignon (Dom Perignon) with a price from $600 per bottle, Veuve Clicquot Ponsardin (Veuve Clicquot) with a price from $80 - $250 per bottle (depending on the type), Moët@Chandon (Moet and Chandon) with prices from $70-200 per bottle, Louis Roederer (Louis Roederer) with prices from $150 to $1000 per bottle, Piper Heidsieck (Piper Heidsieck) with prices from $50 per bottle, G.H. Mumm (Mumm) with a price from $80 per bottle, Krug (Circle) with a price of 400 - 800 $ per bottle, Pol Roger (Paul Roger) with a price from $80 per bottle, Bollinger (Bollinger) with a price from 100 to 6,000 $ per bottle, Salon (Salon) with prices starting from $400 per bottle.

As you can see, sparkling wine fans have plenty to choose from. But did you know that different types of glasses have been invented for drinking this wonderful drink?

Depending on the material, they can be made of glass or crystal (depending on the price of alcohol and the scale of the celebration).

There are several types of champagne glasses based on their shape:

  • Champagne flute– special glasses for serving drinks. They are shaped like a flute: a thin, elongated stem and a narrow, high bowl. This is a classic glass with a volume of 120-200 ml. It has a variation where the top of the bowl tapers slightly.
  • Coupe champagne– a glass for tasting sweet types of sparkling wines. It has a wider and flatter bowl than a classic wine glass. Its volume is 150 ml. It is inconvenient because the bubbles and aroma quickly disappear. But at buffets, glasses of this type are often used to build towers. This is a spectacular show: a drink is poured into the top glass, which flows down like a waterfall and fills the remaining glasses in the lower tiers.
  • Red wine glasses- can be used for tasting champagne - they better reveal the bouquet of its taste.

You can drink champagne from other glasses - narrow or tulip-shaped (as well as embossed, creative, “broken”, designer), but it is not recommended from martini glasses due to the rapid loss of aroma, although “martins” are quite suitable for some cocktails at Champagne based.

When the word "champagne" comes to mind holiday And clinking of glasses. Meanwhile, the sparkling drink has a 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. Experts say that every real sparkling wine should have several characteristic features.

The main feature of champagne is its sparkling. Carbon dioxide present in wine is added to the drink in different ways:

  • Produced naturally during fermentation in bottled beverages;
  • During secondary fermentation while the wine is in the tank;
  • By artificially adding gas to drinks.

How the manufacturer chose to add CO2 depends on price and, in fact, drink quality. The first two methods are time-consuming, which is why such sparkling wines are more expensive. The last method is the fastest and cheapest. Hence the low cost of such drinks. Wines to which gas is added artificially, are called "sparkling".

Excursion to the origins

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

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

Wine, sealed in a bottle by the ancients, acquired bubbles during fermentation.

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

In the Middle Ages, sparkling wines were still considered a waste when making wine. If the bottle “fermented,” the winemaker not only suffered 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 the sparkling wine “devilish.”

The mysticism came to naught exactly when the world discovered an invention that made winemaking a safer activity. Durable bottle with deformed bottom allowed the drink to ferment without escaping. An innovation was also invented that firmly fixes the cork to the neck. The idea caught on, and the wire retainer is still used today.

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

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

Modern history

The exact origin of the sparkling drink is unknown. Most versions telling about the origins of sparkling wine are more reminiscent of legends than real facts.

But judging by the drinking culture 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 sparkling wine production control committee. According to the rules established by the organization, only wine that was made from those grape varieties that are included in the “permitted” seven can be called Champagne. It must be grown in strictly defined regions of the country. In practice, only a few of these grape types are used.

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

Almost all countries on the territory of the former Union can boast of several, their own brands of champagne. Such “plagiarism” does not bother the consumer, because most citizens will not be able to afford real French sparkling wine.

Champagne classification

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

Grape sort

When making a drink, either one grape variety or several can be used. Those types of champagne in which the fruit is not mixed are called “vintage”.

Experienced French winemakers prefer to make vintage wines in certain successful years, when the grape harvest is the richest. This drink is called “millesim champagne.”

Those wines in which two or more grape varieties are mixed are called non-vintage, or assemblage. The most suitable varieties The following types of wine berries are considered:

  • Pinot Noir,
  • Chardonnay,
  • Pinot Meunier.

Some producers prefer to mix varieties after making the wine. Such products are considered to be of lower quality and are not welcomed by most connoisseurs.

Vintage champagne is considered the most valuable.

Sweetness

Depending on how sweet the finished champagne is, there are certain varieties. Sweetness is key in making a drink. And the sugar content is an important indicator. Champagne names classified by sweetness:

  1. Brut. Today it is the most sold drink among sparkling drinks. 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 Made from strictly controlled products of certain varieties. Random grapes cannot become an ingredient in such a drink. During fermentation, wine releases small amounts of sugars. There are about six grams of sweetness per liter.
  3. Extra Dry. Sweeter and less “dry” booze. The finished product contains from 10 to 20 grams of glucose.
  4. Dry or Seco. On the sweetness scale, this wine falls in the "dry" wine section. Its sugar content exceeds 17 grams per liter. Dry wine boasts as much as 35 grams.
  5. Demi-sec also called 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 no less important than its taste. Most consumers are accustomed to the golden hue. But connoisseurs know that elite drinks come in other colors. List of sparkling drinks:

  • White. It is marked with the word “Blanc” on the bottle and refers to the “light” variety. To make it, Chardonnay grapes are grown. Millesim champagne.
  • Blanc de noirs. This drink is red in color. To make red champagne, winemakers grow red varieties of wineberries.
  • Rose Champagne. Pink has an unusual romantic hue. 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. Real “liquid gold” is 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 imbued with the talent of winemakers. Real varieties of champagne differ from the “traditional” brands. When preparing them, clear rules are followed. The whole process demonstrates respect for the drink and a tribute to tradition.

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

In order to receive the highest quality champagnes, harvesting begins earlier than for making regular wine. Before harvesting begins, winemakers check the amount of sugar in the grapes. There shouldn't be too much of it.

The juice obtained from red or white berries is fermentable. Then the resulting wort can be blended - the liquid is mixed with other types of juice or wine, depending on the desired result.

Next, the raw materials are bottled and placed vertically in cellars. By periodically turning the container over, winemakers prevent the deposition of natural sediment on the walls. Next comes the stage of turning the containers upside down.

After the wine has stood in this position for some time, it is uncorked and cleared of sediment. If the taste of the wine does not meet the requirements, it can be blended again. After the repeated procedure, the product is again closed in the bottle and left to settle. Aging must last for at least a year. Sometimes winemakers age it for three years.

Popularity in different countries

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

France

Thus, France gave the world not only the classic champagne recipe, but also several equally popular varieties in its regions:

  • Cremant. A sparkling drink that gets its name from its creamy taste. This wine is produced using the champagne method.
  • Limu. 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 taking a leading position among “fizzy” producers.

The most popular brands of champagne in 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 its availability, it is beloved by connoisseurs.
  • Lambrusco. Wine made from red grape varieties. It has a persistent aftertaste from a whole bouquet of shades.
  • Franciacorta. Expensive type of champagne. Asti is more popular and more expensive. The quality of the brand is controlled.
  • Oltrepo Pavese. Drink of the elite. It is a national treasure and is very rarely exported from the country.
  • Fragolino. An economical option among sparkling wines. It is not highly valued, but is popularly called sweet strawberry “compote”.

How to drink "gold"

Like any “historical” drink, champagne has its own rules for consumption. 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 full;
  • The ideal temperature for serving champagne is from 6 to 8 degrees;
  • Overcooling champagne means ruining it. Therefore, in addition to ice, the bucket must also contain water;
  • Modern winemakers prefer “quiet” uncorking. Opening wine with a bang is considered bad manners;
  • After the wine is opened, the neck of the bottle must be wiped with a clean napkin made from natural fabrics;
  • Dry champagne is usually consumed with light snacks.

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

Attention, TODAY only!

Any celebration is rarely complete without champagne. And for the New Year, this drink is simply irreplaceable! But to enjoy this wine, you need to choose it correctly. Moreover, you should take into account both quality characteristics and your own preferences. After all, the best champagne is the one that is not only made correctly, but also that you personally like.

To make it easier to decide, it is important to know some secrets and features of sparkling champagne wines.

Choosing the best

Let's start with the fact that we call any sparkling wine champagne. Throughout the world, this name can only belong to those drinks that are produced in France in the Champagne region. It is believed that only in this area the grapes have all the necessary properties to obtain the desired flavor bouquet. For production, only 3 varieties of wine berries are used - pinot meunier, pinot noir and chardonnay.

But this does not mean that sparkling wines not made in Champagne are inferior. If the manufacturing technology was followed and high-quality raw materials were used for production, then the taste and aroma of such a drink is in no way inferior to real champagne.

For example, back in 1900 in Paris, wine produced at the factories of Prince Golitsyn was recognized as one of the best and won the Grand Prix. By the way, it is believed that it was after this event that Russian sparkling wines began to bear the proud name of champagne.

Criterias of choice

So, what to look for when buying a bottle of champagne.

First of all, the price. Remember that it is cheaper than 200 rubles. it doesn't happen!

Also look at the appearance: the label should be glued evenly and neatly. The inscriptions are made clearly and without grammatical errors. The manufacturing date and expiration date must be indicated, all ingredients must be written, etc.

There cannot be any flavors or dyes in the composition! There is also no artificially added gas in real wine.

The bottle itself is always dark, the liquid inside is without sediment.

When buying expensive copies, try to buy those that are made and sold by one company. They are usually marked “N.M.”

How real champagne is made

Real champagne is considered to be one that is produced in accordance with all the strict rules of manufacturing technology. The classic process looks like this:

  • Dry wines are made from grape raw materials;
  • depending on the desired result, the resulting drinks are mixed in certain proportions;
  • pour into special thick-walled bottles and add the so-called edition liqueur (sugar, yeast and some other ingredients);
  • the bottle is well sealed and laid horizontally;
  • liqueur provokes the onset of fermentation, carbon dioxide appears, which saturates the wine.

In this state, the future champagne lies for several months or even years. When the fermentation process ends, sediment falls out - it is this that gives those notes to the drink for which gourmets value it so much. By the way, the taste can vary from bready and fruity to nutty and even cheesy.

After this, the contents of the bottles are cleared of sediment, sugar syrup is added if necessary, and the champagne is ready for sale.

An alternative to this method is tank manufacturing. All processes are the same, but they take place in large containers (barrels, tanks). And the period of such production is shorter. This is exactly how most sparkling wines that are sold on the shelves of our stores are made. But this does not mean that “reservoir” champagne is worse - an ordinary person will not even feel the difference when tasting. But experts say that the bouquet of such a drink is always poorer than that made using classical technology. The difference between a classic and such a wine will be visible only on the label - domestic producers will write “aged” or “classic”, and foreign ones, for example, “Metodo Classico”.

It’s much worse if you come across carbonated champagne. In general, this drink can be called lemonade rather than sparkling wine. Bubbles appear in it after forced carbonation using a siphon. If the label says “sparkling”, “fizzy”, “saturated”, then there is nothing of champagne there. Most likely, there is no natural wine there - dyes, flavors, etc. The prices for such a product are, of course, low.

Types of champagne wines

When choosing, it is important to remember that any champagne is distinguished depending on its sugar content:

  • extra brut (Extra-Brut) – sugar no more than 6 g/l;
  • brut (Brut) – up to 15 g/l;
  • dry (Dry) – 20-25 g/l;
  • semi-dry (Semi-Dry) – 40-45 g/l;
  • white semi-sweet (Semi-Sweet white) – 60-65 g/l;
  • semi-sweet red – 80-85 g/l.

In French terminology, anything containing more than 50 g/l of sugar is called sweet.


Each type of champagne is good in its own way. But true connoisseurs believe that the less sugar, the brighter and more refined the bouquet. In general, there is an opinion that sugar drowns out the real taste and even masks flaws in production. But if you don’t consider yourself a gourmet, then you’re unlikely to like sour brut, and even more so extra-brut. The best option is semi-dry.

French manufacturers

Now that we've sorted out the terminology, let's move on to trademarks. If you want real champagne, then, of course, you should take a closer look at French producers. It’s just important to understand right away that such a purchase will definitely not be cheap. However, it is also affordable - not everywhere you can buy real products from the Champagne region. If you decide to try, then choose only the best brands.

Perhaps the most famous brand, which has been leading the ranking of the best wines in France for hundreds of years, is Veuve Clicquot Ponsardin. The founder of this brand was obsessed with winemaking and improved the production technology to the maximum, reaching unprecedented heights in business. Which is especially surprising for a woman, since all this happened at the beginning of the 19th century. The simplest champagne will cost from 80 USD.

The closest competitor is Moët and Chandon (Moët@Chandon). This champagne was loved by Louis XV and Napoleon Bonaparte. And now it is the Queen of England who prefers it. But thanks to the serious volumes, prices for such royal luxury are quite affordable - from 70 USD. It is this company that has been producing the legendary champagne Dom Pérignon since 1936.

Piper-Heidsieck is a sparkling wine without which not a single Oscar ceremony takes place. Marilyn Monroe loved him. The cost starts from 50 USD.

By the way, this brand’s champagne is the most expensive in the world. We are talking about Hiedsieck Diamant bleu 1907 - the cost of one bottle is more than 275 thousand dollars! This wine was sent to Russia, but the ship sank. Several decades later, the bottles were recovered from the bottom of the sea, and Russian businessmen bought them at auction.

Pol Roger is one of the best champagne houses. This brand produces excellent vintage wine, that is, one that does not lose its quality even after 30 years. Prices start from 80 USD.

Demand for Bollinger champagne exceeds supply. Interestingly, the trademark also owes its fame to the widow. Lily Bollinger did everything to make this champagne one of the best.

Which Russian champagne is better?

And our champagne is quite decent. I am glad that prices for it do not start at such exorbitant figures. Among the huge number of manufacturing companies, it is worth highlighting these:

  • Agrofirm Abrau-Durso (awarded with various medals, received the Grand Prix more than once);
  • JSC "Kornet";
  • OJSC "Moscow Champagne Wine Factory";
  • JSC "Sparkling Wines";
  • LLC "RISP"

Crimean wines are very tasty - unique weather conditions make it possible to obtain raw grapes, which some connoisseurs consider even better than French. For example, I always try to buy Brut from the New World sparkling wine factory. This is a delicious Crimean champagne, one of the best.

What and how to serve it with

It is also important to serve this noble drink correctly. Be sure to choose glasses made of glass or crystal of the correct shape. Ideally, tall “tulip” or “flute” glasses. It is these glasses that allow you to “play” for a long time, presenting them more vividly and giving you the opportunity to experience the fullness of the taste and aroma of champagne.

According to etiquette, “goblet” glasses are also allowed, but such dishes are not suitable if taste and not aesthetics are important to you. Due to the large surface area and shallow depth, the bubbles evaporate very quickly.

Champagne is served with almost any dish, but the variety and type of wine are taken into account. Desserts go with something sweeter. And brut or dry goes well with seafood, cheeses, and some meat dishes.

By the way, it is believed that fruits and chocolate are an excellent addition to champagne. In fact, this is not entirely true. For example, dark chocolate should not be combined at all - it interrupts the exquisite taste of this wine.

Finally, some advice from an experienced sommelier:

This is the Brut "Cristal", my most valuable trophy, but more on that later.

Well, can I start?
Our parents sincerely considered the only real champagne to be “Soviet” with a terrible plastic stopper, consisting of citric acid, carbon dioxide, wine alcohol and water and having nothing to do with winemaking, and about Veuve Clicquot they only knew that it had co Somewhere my husband died.
Now even Our children understand that champagne is produced exclusively in the Champagne region of France and nowhere else. Wines obtained in the same way, but in a different place, are called sparkling wines produced using the champagne method.
There are beautiful examples of champagne wines, which are produced in accordance with all production and aging technologies, as well as entirely from natural ingredients (certain grape varieties - Pinot Meunier, Pinot Noir, Chardonnay). In Ukraine, the best sparkling wines are produced by two wineries - “Novy Svet” in Crimea and Artemovsky in the Donetsk region. Artyomovsk champagne is not to my taste, but I really like Novy Svetsky brut!
Pink pinot noir, I think you all already know.
A Novy Svetsky brut acquaintance from my past hooked me up. A wealthy man, a fan of yachts, hunting, underwater fishing, horses and the best champagne. He could afford everything, but he only drank New World brut on special order - estra-brut. By the way, after he drank the entire ordered limit, the Novy Svet plant put the remainder of my millionaire’s unfinished drink into mass sale and is still selling this type of sparkling wine. Only it no longer says on the labels “Manufactured by special order of Mr. NN "...When I see this extra-brut on supermarket shelves, I always remember it and smile...

But this is so, a lyrical digression.

Types of champagne
Depending on the amount of sugar, champagne wines come in the following types:
Brut (Brut) - less than 15 grams of sugar per liter.
Extra dry (Extra dry), very dry - from 12 to 20 grams of sugar per liter.
Sec (Sack), dry - from 17 to 35 grams of sugar per liter.
Demi-sec (Demi sec), semi-dry - from 33 to 50 grams of sugar per liter.
Champagne Millesime (Champagne Millesime) We are talking about champagne produced from grapes harvested in a certain year (naturally, only one of the best). When producing it, they do not resort to mixing wines from different vintages. However, it is this type of champagne that most producers age the longest. The vintage year on the label is a sign of the special quality of sparkling wines. By the way, in my beloved “New World” all champagne is Millesime.
Champagne Blanc de blancs (Champagne Blanc de Blanc) This champagne, as its name indicates ("white of whites"), is made only from the white grape variety - Chardonnay.
Champagne Blanc de noirs (Champagne Blanc de noir) This champagne, whose name means “white of black”, is produced exclusively from red grape varieties - Pinot Noir and Pinot Meunier.
Champagne Rose (Champagne Rose) Pink champagne is the most refined and gourmet. Its color is formed by briefly soaking the skins of red grapes in must or, less commonly, by mixing red and white wine.

Bottle size.
There are also several types of champagne bottles according to their capacity.
Magnum (Magnum) - 1.5 liters
Jeroboam (Jeroboam) - two magnums, that is, 3 liters
Rehoboam (Reoboam) - three magnums, that is, 4.5 liters
Mathusalem (Matuzalem) - four magnums, that is, 6 liters
Salmanazar (Salmanazar) - contains 6 magnums, that is, 9 liters.
The best champagne comes in large bottles; it is from these that the winners of Formula 1 stages drink each other. This:
Balthazar (Balthazar) - 8 magnums and 12 liters
Nabuchodonosor (Nabyukodonosor) - 10 magnums(15 liters) existed previously,are not currently available, but at Good Wine I saw the Deutz brut rosé in a nobucodonosor bottle. However, this pleasure costs almost two thousand dollars! Nooo, we can't drink that much!

Special designations on labels
- The word must be written in Latin letters Champagne ;
- name of the wine and company, company registration number;
- word Cuvee (cuvee) means that the champagne is made from the best grape juice, the first to emerge from the press after one initial pressing;
- Taille (thai) - the second portion of wort after gravity flow;
- Millesime (milesime) - from grapes harvested one year;
- Brut Reserve (brut reserve) - an assemblage of the best varieties; - Collection (collection) - collectible, limited edition;
- Grand Crus (grandeecru) - from the best vineyards of Champagne;
- Premier Crus (premier cru) - from vineyards of second quality;
- R.D. (recemment degorge) - cleared of sediment immediately before sale.

Champagne storage
1. Champagne, with the exception of a few of the most famous brands, does not make sense to store for a long time, as is the case with wines.
2. Storage temperature must be no lower than +5°C and no more than +15°C.
3. The bottle is stored in a horizontal position so that the cork does not dry out, lose its firmness and elasticity, and does not crumble when uncorked.
4. Champagne is stored in a dark place.
5. If you opened a bottle of champagne, but did not have time to drink it during the evening, you can tightly close the bottle with a special cork and store it in the refrigerator for one or two days, but this is not done with champagne of a certain vintage (Champagne Millesime).

Champagne service

The shape of the glass affects the release of gas bubbles in champagne, its “game”. Foam forms more vividly in glasses with a more pointed bottom. In addition, in an absolutely clean and smooth glass, bubbles do not form well, so some manufacturers cut out a small star at the bottom of their glasses. It is recommended to drink champagne from a narrow, elongated, oblong-shaped glass with a small funnel at the bottom. In bowl-shaped glasses, the wine spreads, the foam does not hold, and the bouquet quickly dissipates. Good wine emits small bubbles for many hours. Large, sparse bubbles indicate low quality sparkling wine.
Detergents can also have a negative effect on foaming. Therefore, if the champagne does not foam, before you say its quality is poor, take a look at your glass. Champagne glasses Not It is recommended to wash using products containing silicones. This primarily applies to dishwasher shampoos. Even after washing with regular soap, the glass must be thoroughly rinsed in running water.

Supply temperature

Champagne is served exclusively chilled to +6-+9°C. We must remember that during use it will have time to heat up to +8-+13°C. Fill the champagne ice bucket halfway with water, which will help cool the drink to the desired temperature faster. This will also help you save ice. It takes about one hour to cool champagne in a bucket to a temperature of +7°C, if before that it had a temperature of +20°C.
Don't forget to add water to the ice bucket. If there is no water in the bucket, then the champagne is either overcooled or not cooled enough, since the ice is not in contact with the entire surface of the bottle. Sometimes champagne bottles etc Just put it in a bowl with a lot of ice. This is a completely useless procedure for cooling. If you need to quickly cool a bottle of champagne, add a handful of salt and a glass of sparkling water to the bucket. Yes, it's that simple!

Uncorking a bottle

We take the bottle of champagne in our hands without tilting it, holding it by the body and supporting the bottom with our thumb.Then carefully turn the bottle over once or twice to mix the cooled part of the drink at its base with the unchilled part in its neck. Place the bottle on the serving table.We release the cork from the foil covering it and the wire bridle.It is necessary to hold the bottle by the body, tilting it 30-45 degrees to avoid foam escaping.Turn the bottle and carefully and silently remove the cork.Wipe the neck and wet bottom of the bottle (after ice) with a napkin. If you pour champagne while holding the bottle with a napkin, it should not overlap the label.Champagne is poured along the side of the glass in order to improve the formation of foam and at the same time prevent it from “escaping”.
If it is necessary to fill several glasses, according to etiquette, this should be done sequentially clockwise from the right side, serving women first, pouring a little champagne into all glasses, in two or three doses, so that the foam disappears before the next portion. This way we will preserve the fullness of taste.
Glasses are filled only half or two-thirds and topped up as needed. An empty glass looks sad, but too full does not look so beautiful. A full glass can quickly overheat, and, Naturally, they don’t drink it in one gulp! This also applies to other wines. There is a rule of wine etiquette: fill a glass only halfway with red wine, and two-thirds with white wine. When drinking champagne, you should not hold the glass by the top of the stem, much less by the body. Professional tasters and winemakers take the glass only by the stand so as not to heat the wine.

What to drink champagne with

Champagne is an aperitif, but can also be served during lunch.
Brut, sek and demi-sek are served with seafood dishes: black caviar, lobster, shrimp, crayfish neck salad, sushi, scallops and, of course, the most powerful aphrodisiac - oysters! Chicken and mushroom dishes are also suitable as an appetizer.
Semi-sweet and sweet champagne is served with desserts: light pies with fruits and berries, shortcrust pastries, macaroons and a classic from the movie “Pretty Woman” - strawberries! This is the most elegant and romantic combination.


CristalChampagne Brut 2002. (There was no other way. Where is the crisis, in Ukraine???)
Louis Roederer(Louis Rodrer)
No. 1 in the world! The history of this brand is closely intertwined with the history of Russia. It was Rodrer who supplied champagne to the royal court before the revolution. The most prestigious champagne of this company - "Cristal" (Crystal) - was created in 1876 (exactly a hundred years before my birth - this is a sign, I think) for the Russian Emperor Alexander II- he ordered a bottle in the shape of a crystal decanter for himself. The creator of this drink was the son of the founder of the house, Louis Roderer - Louis Roderer II. And already in 1909, the Trading House of Louis Roderer became the Official Supplier of the Court of His Imperial Majesty. Subsequently, about 60% of all supplies of champagne from the house of Louis Roderer were intended for the Russian market. Now this is the most elite and one of the most expensive brands.
Varieties: Brut Premier(Brut Premiere), Blanc de blancs Millesime, Brut Millesime, Rose Brut and of course Cristal, Cristal Brut Rose, Cristal Brut Rose Millesime and finally Roeder Rich(Rodrer Rich) with 3% sugar.

Bollinger Rose Brut
Bollinger(Bolanzhe)
The Bollinger company, which respects all the traditions of champagne making, was founded in 1829 by Jacques Bollinger. It is one of the three most prestigious champagne houses and ages its wines on the lees for at least 5 years.
Varieties: Special Cuvee Brut(Special Cu-vee Brut), Grande Annee Millesimee(Grand Anne of a particular vintage), RD Extra Brut(RD extra brut), RD Annee Rare(RD anne rar).


Charles Heidsieck Brut Reserve
Charles Heidsieck(Charles Heidsieck)
This champagne is aged in the most beautiful cellars in the Champagne region, built in Gallo-Roman times. Constant temperature (+9°C) promotes its optimal aging. This champagne ideally accompanies seafood and fish dishes. Varieties of Charles Heidsieck: Brut Reserve(Brut reserve), Brut Millesime Blanc de blancs, Brut Rose.


Deutz Brut Rose, Deutz Brut Classic
Deutz(Deitz)
One of the six best champagne houses in the world (Krug, Lois Roederer, Bollinger, Veuve Clicqout and Riunart). Deutz belongs to the house of Roederer. This company produces 800,000 bottles of champagne per year, while remaining elite. Fermentation takes place in small oak tanks, and the remuage is always done by hand, which is proof of the firm's close attention to the quality of its champagne.
Varieties: Brut, Blanc de blancs, Brut Millesime(Brut of a specific vintage), Rose, Cuvee William Deutz(Cuvée William Dötz) Cuvee ISOieme anniversaire(Cuvée celebrates 150 years since the company was founded).


TaittingePrestige Rose Brut
Taittinger(Tattange)
For the production of ordinary brands, all the latest technological advances are used here: a computer-controlled “fat pallet” machine, an automatic cleaning system. However, for high-quality champagne, everything is still made by hand, following the old rules and traditions. Varieties: Brut Reserve, Brut Millesime, Prestige Rose Brut,Collection Millesime(Coleksion of a specific vintage year), Comtes de Champagne Blanc de blancs(Comte de Champagne Blanc de blanc), Comtes de Champagne Rose.


Drappier Rose Brut. Of all the things we bought, we only tried this brut so far, thought about it and bought more the next day. Very good!
Drappier (Drapier)
The house was founded in 1808 in the city of Urville, in the heart of the Cote des Bar. To this day, the wine estate maintains the champagne production traditions established two centuries ago. In addition, Drappier owns one of the oldest cellars for aging wine. Despite the many prestigious international awards awarded to Drappier champagne, the winemakers of the House consider the love for their drink of General de Gaulle, who preferred exquisite champagne from Urville to all the wines of France, to be the best assessment of their work.

This is what we bought, but there are many more elite types of champagne.
"Krug" (Circle). The Krug brand clearly adheres to all ancient traditions, the observance of which today from the outside may seem like a mania. Fermentation is carried out only in small oak barrels. All wines are aged for at least 6 years, making this champagne one of the most prestigious and expensive in the world.
Veuve Clicquot-Ponsardin(Veuve Clicquot-Ponsardin). The famous orange label of this champagne has long conquered the world. It is one of the most popular champagnes in Europe today. Before that, it was very fashionable in America.
Lanson(Lanson). This company, producing 6 million bottles a year, managed, however, to maintain the high quality of its products.
Laurent Perrier(Lauren Perrier). Another famous name in the world of champagne. One of the largest producers, this company sells 7 million bottles annually.
Moet & Chandon(Moet and Chandon). The history of Moet & Chandon is the story of 250 years of family tradition, the fruit of patience and skillful, painstaking work. Despite the fact that about 20 million bottles of this champagne are sold every year around the world, its quality remains unchanged.The most famous brand name Dom Perignon named after a Benedictine monk. Moët & Chandon merged with Hennessy in 1971, and 1987 - with Louis Vuitton and became LVMN.
Mumm(Mumm). Created by two Germans (one of them was named Peter Arnold de Mumm), then passed on to the French, then purchased by Seagram, this brand truly knows no boundaries and can be found in every corner of the world.
Piper Heidsieck(Piper Heidsieck). With a wonderful harmonious fruity taste, full of freshness, ardor and verve, this champagne is the official champagne of Hollywood. This is what Marilyn Monroe preferred. It is always served at the Cannes Film Festival and at the Oscars.
Pol Roger(Paul Roger). This was Winston Churchill's favorite champagne; he even gave one of his horses the name of this brand. Everything that Pol Roger produces is always distinguished by its nobility, and this attracts connoisseurs to it.
Ruinart(Ruinar). The name Ruinart comes from the name of a priest, a friend of Dom Pérignon, who personally taught him the secrets of making champagne.
I didn’t write the prices for champagne, you understand why. For those interested, everything is written in the search.
I hope it was useful.