Sparkling wine or needle wine is dissolved sparkling wine. The gas is obtained by a second fermentation in an airtight bottle (or, in some cases, in an airtight tank of several hundred liters), the CO2 produced dissolves in the liquid since it cannot escape. The second fermentation already in the bottle can be achieved by adding sugar, bottling ...
Sparkling wine or needle wine is dissolved sparkling wine. The gas is obtained by a second fermentation in an airtight bottle (or, in some cases, in an airtight tank of several hundred liters), the CO2 produced dissolves in the liquid since it cannot escape. The second fermentation already in the bottle can be achieved by adding sugar, bottling the wine before the fermentation is complete or by closing the fermentation tank before the end of the fermentation.
Another different case is that of sparkling wine, in which gas is artificially added in the form of carbonated soft drinks. Only when they follow the traditional method (also known as the Champagne method) can Champagne or an equivalent method be considered, and even then, those who designate the origin in the Champagne vineyard are the only ones who can use the name Champagne.
Sparkling wine produced in Spain is also known as cavas, and it also uses traditional production methods. The supremacy of Spanish sparkling wine corresponds to the town of San Sadurní de Noya, which belongs to the Alto Penedés region, where the refining process began and in most cases the highest standards followed by the French region of Champagne-Ardenne (Champagne-Ardenne). countries. Won. Aragon, Castilla y León, Castilla y La Mancha, Extremadura, La Rioja, the Basque Country, Murcia, Navarra and more recently The proportion of sparkling wine in Andalusia is relatively small (in fact, less than 15%). Sparkling wines are highly appreciated as an accompaniment to aperitifs due to their good acidity, but they can also be combined well with seafood or fish.
Champagne is a sparkling wine made according to the Champagne law in the Champagne region of northeastern France. It is protected by the controlled designation of origin.
Champagne is a sparkling white wine or rosé wine made from a blend (mixed or mixed) of Chardonnay, Pinot Noir, Pinot Noir, Greenos, Albane and Petit Messier grapes. Although the name Champagne is unique to the Champagne region protected by the "Controlled Designation of Origin", the term Champagne is widely used to refer to sparkling wine produced in many regions of the world, including cava.
It is recommended to drink champagne in a tulip-shaped wine glass or tall glass at a temperature between 5 and 7 degrees, it is not recommended to use a flat pompadour.
French sparkling wine produced outside the Champagne Wine Region.
Cava is a Spanish sparkling wine made according to the traditional method, also known as Méthode Champenoise (Méthode Champenoise). The cava is protected by the protected designation of origin of the cava.
Cava is made according to the traditional method shared with Champagne (also known as the Champagne method) and requires a double fermentation process. The first fermentation, also called alcoholic fermentation, takes place mainly in large stainless steel tanks with temperature control functions. The second fermentation will take place in the same bottle and then it will reach the consumer.
The main grape varieties used in the production of cava are white grapes: Macabeo, Xarel·lo and Parellada. Other varieties are also used, such as Chardonnay or Pinot Noir, and to a lesser extent the parent Subirat (Malvasía). Garnacha, Monastrell and Trepat black grapes are used for rosé wines. Due to its organoleptic properties, the cava requires almost no dose. Dispensing or expedition wine generally consists of wine and sugar, and a small amount of liquid is lost during the spreading process.
There are many options and possible changes to the exact makeup of each manufacturer's liquor inspection activities. The amount of sugar will determine the type of cava made, the cava ferments are naturally the driest and are made without adding sugar (0-3 grams per liter of natural sugar). The main grape varieties used in the production of cava are white grape: Macabeo, Xarel·lo and Parellada. Other varieties are also used such as Chardonnay or Pinot Noir and, to a lesser extent, Subirat parent (Malvasía). For the rosé cavas the varieties of black grapes Garnacha, Monastrell and Trepat are used.
Sparkling wines made in Spain.
Aguja wine is a young, non-sparkling wine that must be consumed in the same year to fully appreciate its freshness and sparkling charm.
The "needle" wine is not cava, nor sparkling wine. It is precisely because of its origin or production that it retains a small amount of carbon dioxide from the fermentation of sugar. When you open the bottle, these gases will be released as bubbles, but no foam will be produced.
The grape varieties used to make sparkling wine are not special or different from other wines. If they are made from authorized grape varieties, it is due to special production practices. For white wines the same varieties are usually found (Macabeo, Parellada and Xarel.lo) for cava, while for rosé wines there are many similar varieties, such as Garnacha, Syrah, Tempranillo, Merlot, etc. wine. Sometimes the wine turns sweet, for example, it can be made from muscat grapes.
Sparkling wine can also be aerated. This happens when part of the carbon dioxide contained in sparkling wine is added.
For sparkling wine to be best enjoyed, it must be drunk at a suitable temperature and must be strictly restricted to fully appreciate its freshness and sparkling charm. Its operating temperature is between 6º and 8ºC. Sparkling wines are very fresh and fruity wines, they are refreshing.
Moët Ice Impérial is the first and the only champagne specially created to enjoy it with ice. A new experience that combines fun, fresh and free sensations but always faithful to the Moët & Chandon style, which is distinguished by its lively fruit, its seductive palate and its elegant maturity.