NEW YEAR'S MAGIC OF CHAMPAGNE, Gold Stars and Artists in Exhibition 
DRINKING THE STARS (The Champagne)
Venez vite, je les étoiles goût! (Come soon, I'm drinking the stars!,) Dom Perignon
is said that the history of champagne was born in Hautevillers Abbey, where a blind Benedictine monk, Dom Pierre Perignon, to try a grape vineyard knew immediately what appropriate. On one occasion a wine bottled without fermenting and forgot to finish the bottles until they began to explode, to open one of them to try it called all-star exclaiming that he was drinking. However
delicacy and thoroughness with which he prepared his royal drink Perignon, the champagne it was not clear and fine as it is today. The method and the golden color that you currently owe it to Madame Veuve Cliqcuot Margarite, who also gives its name to one of the most prestigious champagne.
Caterina Capurro, wine specialist writes:
"Al uncork champagne, cava or prosecco, we discover a world of passion and magic. It's a life experience, full of luxury and distinction, a must in times of joy and celebration. It is an aristocratic drink and fun, enjoyed since its invention, by czars and the major European courts.
The origin and some technicalities blowing them apart, but have in common, that bubble vibrant, invigorating tingling, which amuses the palate, making it the ideal aperitif, wine of a thousand possibilities in matters of marriage, and if it is sweet in the final finishing touch to a lunch or dinner.
France Champagne is the most famous appellation of origin, ie the beverage of that name can only be produced in that region of France. He is recognized as one of the best brands developed in the last 200 years based on the legend of Dom Perignon. The real contribution of the Abbot of Hautvillers, was the use of thicker glass bottles fitted with cork stoppers better withstood the pressure of carbon dioxide. Two very important contributions also were made by a winemaker Veuve Clicquot House, who invented the desk removed and the determination of the exact dosage of sugar for the second fermentation.
is made by the Champenoise method, ie, with a second fermentation in the bottle, made of 3 types of grapes: Pinot Noir, Chardonnay and Pinot Meunier. According
residual sugar content have the champagne Extra Brut, Brut, Extra Sec, Sec, Semi-dry, and Doux, which is the sweetest.
currently traded over 300 million bottles a year, and consumption is increasing. 56% is consumed in France, 20 million go to the U.S. and 8 million in Japan. Bestsellers Bruts are non-vintage (no vintage), while Millesime (with year of harvest) achieve higher prices. SPAIN
Cava has its own history and tradition. Born in the late nineteenth century in Barcelona, \u200b\u200bby Josep Raventos, who after studying in France the delicate process of developing a Champagne, presented its first sparkling wine in 1872.
Also created by the Champenoise method, the variety of grapes used in Cava includes Macabeo, Parellada, Xarello, and the newly authorized, Chardonnay. Used in Cavas Pink Garnacha, Carignan, Tempranillo and Monastrell. Consider that depending on the sugar content can be Brut Nature, which is quite dry, going through the Extra Brut, Brut, Dry, Semi-dry to sweet. Today
, Cava production reaches 144 million bottles, making Spain the second largest producer of sparkling wines. Italy
In the Veneto, northeastern Italy, there is a base of sparkling Prosecco white grape, and owes its success to Antonio Carpenter, who in the late nineteenth century founded the association that it undertook to promote foaming. Today production is estimated that over 20 million bottles. Unlike Champagne and Cava, Prosecco is made under the Charmat method, which is distinguished by a second fermentation in stainless steel tank, to a pressure of 3 atmospheres. The result is bottled as spumanti, otherwise only achieve more frizzante. ROSES
To make a sparkling Rosé wine base must be a rosé, which is achieved by fermenting las uvas tintas en contacto con sus hollejos durante un período de tiempo determinado, sin permitir que la pigmentación sea total. Otro método, es vinificar las uvas blancas y tintas por separado, y después preparar una mezcla ó cuveé mediante la combinación de ambos. Además de adquirir color, el vino logra obtener cierta cantidad de tanino, por lo cual el espumante Rose, posee más cuerpo que el espumante blanco.
A partir del vino base, se prosigue con cada uno de los pasos indispensables para un buen espumante, de acuerdo a dos métodos principales: El Champanoise y el Charmat.
ELABORACIÓN
Para lograr un buen Champagne, Cava o Spumanti, es necesario un buen vino base. Cada tipo de grapes is vinified separately, and after tasting many trials, we select the best combination (cuvee). When you have the final cuvee, add a tirage, which is a combination of yeasts and a certain amount of cane sugar, in order to generate a second fermentation. In the Champenoise method, this is done in the bottle, in the Charmat method is carried out in a stainless steel tank.
yeast feed on sugar, making alcohol and carbon dioxide. During this process the bottles are kept face down on desks and are turned by hand 1 / 8 of a turn to prevent sediment stick, and instead, go down to the neck of the bottle, forming a plug that must be eliminated. Sparkling quality in this process has a duration of 3 years. After this period, the bottle is submerged upside down in a brine ice bath, to freeze the sediment. The bottle is turned and fired in a kind of ice, leaving the wine clear. This process is called disgorgement.
After this procedure, you must compensate for the loss of fluid in the bottle, vintage champagne is added above and sugar cane liquor called dosage. Place the cork, secured with wire, covered by the capsule, and have ready the foaming. SERVICE
Serve in glasses flute to protect the bubbles and admire them because they are a very important quality factor. Analyze the size, duration, amount of foam and length of stay. The operating temperature is 5 ° - 8 °, and is essential to have a Champagnere ice.
Al uncork a bottle of bubbly, we must resist the temptation of which cork corkage noisy shoots hard, and that right is the Uncorking subtle and quiet, with a gentle twist of the bottle. SAVE
A non-vintage sparkling wine does not improve with care, only those with an indication of crop year (Millesime) can be stored for a long period. MARRIAGE
The sparkling wines are the ultimate snack and marriage is extremely broad, and accompanying seamlessly from oysters, caviar, salmon, foie gras, to various cheeses, poultry and pigs, and more character, Maridan perfectly with red meats.
Eastern food, thailandesa, China or Japan, is in the range of sparkling rosé ideal mate.
Their versatility is essential in buffet style services, where we could hardly choose a wine that matches all the dishes. So this Christmas, a good sparkling wine will be our ideal partner for highlight our dinner. "Caterina
Thanks Melanie Pérez-Cartier Gardella
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