According to F. Scott Fitzgerald, “Too much of anything is bad, but too much Champagne is just right.” We couldn’t agree more! There’s something special about a glass of bubbles. It feels celebratory and kind of fancy.
On this week’s podcast we talked about the difference between “Champagne” and other sparkling wines. In order to be called Champagne, it actually has be from the Champagne region of France. Yep, that’s right! Other types of sparklings that you’ll find from around the world are Prosecco (from Italy), Cava (from Spain) and Sekt (from Germany).
The sparkling wine making process is really interesting. Check it out!
First Step – They pick the cuvee, or base wine.
Second Step – There’s some blending.
Third Step – There’s a SECOND FERMENTATION. This is the key to the sparkling wine making process!
Fourth Step – The aging process begins.
Fifth Step – Riddling – the bottles are turned just the right amount to move the dead yeast cells into the neck of the bottle
Sixth Step – Disgorging – The neck of the bottle is frozen so a plug of frozen yeast cells can be removed.
Seventh Step – Dosage – wine, brandy or sugar is added to adjust the sweetness
Eighth Step – Cork it!
Unsophisticated Tips:
Opening a Bottle
- Cover the cork with a towel and twist the cork.
- Always face the bottle away from you.
- Never shake the bottle of bubbles first!
Ideal Temperature for serving: 45-48 degrees
“There comes a time in every woman’s life when the only thing that helps is a glass of champagne.”
― Bette Davis
The Unsophisticated Palate 