The first champagne was tasted only about 350 years ago. The invention is attributed to the monk Perignon of the French province of Champagne. And since then, real champagne is produced only in this province. In the Cretaceous rock at a depth of thirty meters tart wine is transformed into a light sparkling drink.
By the way, although the discovery belonged to the French, the British prepared the first bottles of champagne for sale.
The fact is that the British bottles turned out to be stronger and withstand the pressure of the gas without exploding. The French willingly sold them raw materials, especially since without gas champagne is a rather sour and unpleasant wine. But in the end, and the French managed to pour champagne into bottles without fear of an explosion.
Each bottle of champagne was accompanied by a label. It was a piece of work, as there were no copying machines. It is authentically known that even the great Picasso had a hand in the work on labels for champagne.
By the beginning of the XVIII century, new sparkling wines from Champagne became popular at the luxurious banquets at the French royal court in the glorious Versailles. By the beginning of the XIX century, champagne conquered the whole of Europe.
Alexander II was also among the passionate fans of champagne. At the end of the XIX century, he ordered to plant vineyards in the town of Abrau-Durso. They dug caves, invited French masters and loaded the first 16 thousand bottles of our Russian champagne. Somehow, our craftsmen managed to unravel the secret of making champagne, although the French did not reveal secrets.
To the bitterness of the French in 1970, the Abrau-Durso champagne won the Grand Prix at an international tasting. The French were second. For the first time in three hundred years.
Real champagne should ripen in bottles for three years. And sweetness is not given to him by sugar, but by a special blend based on grape liqueur. The one and only place in our country where they remember and try to comply with all the winemaking laws, - Abrau-Durso.
Champagne drink beautifully, in accordance with the ritual. Before serving, a bottle of drink is usually put in a shiny silver ice bucket. This is not only very elegant, but also necessary for the desired cooling. Open the bottle without taking it out of the bucket. Champagne is poured into the highest and most beautiful glasses that can be found in the house. The best form of the glass for him is a tulip-shaped, elongated, with narrowed edges. The glass can be decorated with light vignettes or gold rims. These glasses are designed for special occasions.
When pouring champagne into glasses, you should not pour it to the brim, otherwise you will have to sip it straight from the glass on the table, fearing to pour it over or spill it on the table.
So, after the toast for health, it is customary to drink champagne to the bottom, having previously clinked glasses with the closest guests, to slightly nod his head, who said the toast, and to distant sitting just to greet, raising a glass.
From the full bottle first pour yourself. It can be assumed that this custom originated during the time of the first bottles, since those champagne samples had an unpleasant aftertaste. Nowadays, thus prevent the pieces of cork from entering the guest's glass.
In a restaurant or cafe, the waiter first of all pours the so-called test sip of champagne into the ordering glass, which must check and approve the taste of the wine and its temperature. Only after an approving nod of the “taster” champagne is poured into the glasses of the others present.