Champagne (wine)

Champagne is a sparkling wine, which is produced in the area of the same name in France. White champagne is the best known but there is also a rosé champagne. Only sparkling wine from this region, made according to the méthode traditionnelle (known as méthode champenoise for 1994) may bear the name champagne. The term "French champagne" is thus a pleonasm, since champagne comes from France by definition.

Outside of this region is called the vinification méthode traditionnelle. In France, the "crémant" wines made by this method. In the Baltic EU States (especially Latvia) are despite the EU ban yet sparkling wines under the name Sovjetskoje Sjampanskoje (Soviet-champagne) sold. They claim that the French Government the Tsarist Government (at the time of Lev Golytsin) an ' infinite ' right to keeping the name ' champagne ' has granted.

In most Western countries is traditionally drunk by special events, such as champagne with new year's Eve, at the christening of a ship, at an anniversary or after a birth. Apart from the sparkling wine is there in the Champagne region on very limited scale also white, red and rosé wines made, that since 1974 the AOC label coteaux champenois-wear.The best known of these is the rosé des Riceys, from the extreme south of the Champagne region. This is the only wine that may carry three nominations: champagne, rosé des Riceys coteaux champenois-et.

The region also produces red wine that is made to the rosé champagne are pink colour.



Content
[hide] *1 the grapes  ==The grapes[ Edit] == Champagne cave near Reims. The slanted wooden signs drawn up in which the bottles are placed are called "become in pupitres"Lithograph by Mucha-Heidsieck and CoChampagne is often made from a mixture of the juice of blue and white grapes. There are 6 grape varieties allowed, but 3 of those are most commonly used. Only 1% or 92 acres of the 30,000 hectare vineyard of the AOC champagne with other grapes planted than those "big three".
 * 2 the harvest
 * 3 The presses
 * 4 The vinification
 * 4.1 the first fermentation and Lees
 * 4.2 The malolactic fermentation
 * 4.3 the Assembly
 * 5 The champagne label
 * 5.1 Topcuvées
 * 6 Taste sorts
 * Cork and uncorking 7
 * 8 see also
 * 9 external links

Most used white grape variety:

Most used blue grape varieties:
 * Chardonnay

Less common varieties used:
 * Pinot noir
 * Pinot meunier

Since 1927, the Gamay Noir could no longer be used already houses and wine growers for years use of transitional arrangements. The last gamay was only in 1945 for wine for the Assembly of champagne delivered. In the 19th century, there was great freedom for optional ingredients and grape varieties in wines, and therefore also in champagnes, to process. From the West of France was even brought to the Champagne cider . The Apple "wine" was mixed with wine from grapes and used as the basis for champagne. The defaults of the champagnes or what are considered had to go with lots of sugar in the dosages were gemamaskeerd. In the currently so beloved brut champagne and unsweetened brut-nature can the cellar master no longer camouflage his mistakes with a sweet taste. The verification of compliance with the law and the rules are always tightened ever since.
 * Pinot blanc
 * Disappeared Arbane
 * Petit meslier

The commonly used pinot noir is strongly subject to mutations and in the 19th century did it is not a precise description of the pinot noir to make because the properties could differ from village to village. The grape was called differently everywhere it even harder to make. All are in the champagne pinot noirstokken allowed. This also includes the so-called "pinot blanc vrai", a grape that produces a clear most. In the 19th century the ampelografen had not yet have knowledge of DNA and the varieties of grapes could not differentiate.

The arbanne is never completely out of the Champagne gone. In Buxeuil is in the Côte des Bars on a single vineyard since 1952 a plot of ten are planted with arbanne. The arbanne is late harvested. The lovers of arbanne indicate that the grape sugar in many save what Champagne is a great advantage.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Most champagnes are a blend of mostly pinot noir, chardonnay and pinot meunier. The hanngt of the House wondering what grape plays the leading role. In Reims was that traditionally the pinot noir and the champagne houses in Reims are where it affects their pinot noir-style houses. The pinot noir grows close to Reims and in time before the tankers could be brought quickly to the cellars with most gave preference to working with grapes in the immediate vicinity.

<p lang="en" len="211" style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The champagne houses from Épernay are, thanks to their location at the areas planted with chardonnay Côtes des Blancs often typical "chardonnayhuizen" with a light and elegant wine, especially a apéritif, placing on the market.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Also wine of especially pinot meunier has qualities. Such a wine matures might not be as good, but such a young vintage or a Brut Sans Année, an excellent, fruity champagne can be drunk young. Also wines with primarily pinot meunier belong sometimes to the medal winners on professional wine tasting.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The pinot noir has a relatively low yield, but gives a full, long-lasting taste. Pinot meunier is little prone to frost, easier-to-grow and fruity. The white contains component of many sparkling wines fresh acids and completes the composition off. The disadvantage of champagne which was assembled with pinot meunier is that which wine will mature as well.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Champagne is made exclusively from white grapes is called blanc de blancs . Champagne with just blue grapes is called blanc de noirs. Most champagne is white, rosé is a minority. Red champagne will not be created. Champagne in a according to Wina Bornmost suitable glass.==The harvest<span class="mw-editsection" len="331" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == <p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">When by the end of september the harvest date is released, pull the countless grape pickers vineyards in order to get the grapes gently by hand. Mechanical harvesting is prohibited. The grapes must not in any event be bruised because one wants to avoid the blue skins the most discolor. After arrival of the grapes at the presses of the winery the grapes are pressed immediately. ==The presses<span class="mw-editsection" len="333" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == <p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The large champagne houses in the Champagne here and possess their own wine presses. This "vendangeoirs", there are approximately 1800 of these houses, filled with one or more presses are working 24 hours a day at harvest time. The House Moët assumes that half the quality of champagne by carefully pressing is determined. That House has multiple private wine presses that are near the vineyards where their fruit is picked.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The first pressing with light pressure the cuvée on. That is the best pinot noir and pinot meunier at the most. May 2050 litre from 400 kilos of grapes must be pressed. After that, the pressure increased and the grapes still 500 litres withdrawn from waist . That is especially in the pinots richer in the tannin and acid in champagne unwanted content is too low. Only the waist of the chardonnay has qualities that houses like Louis Roederer to get this most to use. The waist of chardonnay is richer and less acidic and therefore will ripen faster. The pressing process takes all in all between three and four hours a "marc", a party of 2000 kilos of grapes.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The sugar content of the must is with a special instrument, the sucre-oenomètre, measured. Because the Champagne free Northern is and not all vines on southern slopes grow the sugar content is sometimes too low to after the alcoholic fermentation to achieve the required 10.5 percent alcohol. The average annual temperature of only 10 degrees Celsius, the wind and the hard lime rich soil make life of the vine is not easy.At vines, the stick that has a fine wine will bring it hard. That explains the quality of champagne, the chablis, the vin jaune and the growing vines on slate along the Moselle. When the grapes contain insufficient sugar beet sugar is added, a process that is called chaptalisation and by law.

<p lang="en" len="111" style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The won most is as quickly as possible to the wine cellars and production centers of the champagne houses brought. ==The vinification<span class="mw-editsection" len="337" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == ===The first fermentation and Lees<span class="mw-editsection" len="354" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] === <p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The must is after arriving in large stainless steel tanks pumped. Very picky champagne makers use decided no pump but only gravity. During the "débourbage statique" the dregs in the must for 10 to 48 hours to the bottom of the tank bags. Then it's time to the champagne to new and clean stainless steel or oak barrels (in Champagne that traditional "pièces" of 205 litres) about to pump. Also here want some winemakers decided no pump use.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">In the weeks following the harvest takes the alcoholic fermentation controlled place. This takes at room temperature (18 to 20 degrees) about ten days. At wineries that the barrels cool or have as in the cool crayéresthe Billecart-Salmonchampagne House, it takes at a temperature of 8 degrees about a month.

<p lang="en" len="104" style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The last months of the year and the first months of the new year the young wine in the barrels. ===The malolactic fermentation<span class="mw-editsection" len="347" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] === <p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Whether or not admitted after the second (malolactic) fermentation in the spring one has the quiet dry basic wine obtained for the Assembly of the champagne. Not every house let those second fermentation happen too. By cooling the young wine is the naturally occurring prevent second fermentation. The malolactic fermentation gives the wine more structure and character, if the wine is cooled and when in of very ripe fruit wine is made without malolactic fermentation also remains. A more fruity wine. It is up to the assemblers and the cellar masters staff. They will be the cherished through the years to maintain "style" of the House. The champagne is not a natural product but the result of careful vinification.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Large champagne houses as Charles Heidsieck, Laurent-Perrier, Mumm, Perrier-Jouët, Pol Roger, Veuve Clicquot and Pommery swear by the melkzure fermentation. Lactic acid is milder than Malic acid. The deeper and more harmonious champagne is their "house style". Bollinger and Billecart-Salmon making wines with and without the malolactic fermentation and then have more more basic wines from which they can choose at the Assembly. The House Louis Roederer choose a fruity champagne and prevents the malolactic fermentation. At houses that want to run risk to their very ripe grapes pluken join a malolactic fermentation not on because the sweeter wine little Apple acid. ===The Assembly<span class="mw-editsection" len="336" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] === <p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">In the spring after the harvest begins the production of champagne. The famous monk Dom Pérignon is supposedly the first those champagne made according to this specific method of preparation which was described as process méthode champenoise. This monk was cellar master of the Abbey of Hautvillers and developed the art at the end of the 17th early 18th century. Different wines from different years are assembled into a cuvée (mixed) and are then bottled. Sometimes a wine of a single vintage bottled. This is then a millésime. Before the bottle with a temporary Crown CAP, sometimes one uses a real cork that is held with a bracket, it shuts down, a bit of tirage liqueur (a mixture of sugar or cane sugar (24 g/l), matured wine and yeast) when done. Within eight to ten weeks is the prise the mousse, the fermentation in the bottle. In the bottle has formed carbonic acid that makes for a sparkling wine. The yeast cells die and fall, making them the wine in general more aromatic, riper and fuller of flavor make. Dosing machine for the

liqueur d'expédition<p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">A champagne no vintage should remain so at least 15 months and at least three years with vintage champagnes. They usually leave much longer maturing sur lattes in the cellars before the bottles cant explains in "become in pupitres" and becoming a battle turns so that the contaminants are moving to the neck. This process is called theremuage . When the remnants of the yeast itself have accumulated in the neck of the bottle, it follows the degorgeren. The necks in a brine bath freeze, after which the Crown CAP is removed mechanically. By the pressure of the carbonation is the ijsprop with the contaminants out of shot.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Rosé champagne one can make in two ways. One can make an ordinary quiet first rosé (as also happens elsewhere in France) and then the second fermentation in the bottle let. Another method is to a red to add tirage liqueur . In fact, one makes a rosé by mixing a little red wine with white wine. Outside the Champagne region, this method is not allowed in Europe.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The dosage with the liqueur d'expédition (with sugar blended wine with which one fills the bottles before closing with the final Cork) determines the type of champagne. If there are only dry wine is added, there will be a champagne non dosé, Brut Nature, ultra brut, extra brut or brut intégrale. The more liqueur there is added, the sweeter the champagne of brut (dry) to doux (sweet). For the big champagne houses is the brut no vintage BSA (Brut Sans Année) important because they derive their fame to the unchanging character and the constant quality of this wine. ==The champagne label<span class="mw-editsection" len="343" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == <p lang="en" len="512" style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Apart from the origin, the AOC, it mentions the name of the brand or trading house, the type that can range from dry to sweet, the name of the producer, the contents of the bottle, the alcohol content and possibly the special cuvée ' millesimé ' with the vintage year.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">There is also a number on the label with two letters before. These indicate who the wine has bottled. Every bottler has its own badge,

<p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">In addition, also the quality of the champagne on the label are mentioned. Champagne knows for the origin of the grapes three categories. This Division is done on the basis of the origin from municipalities in theéchelle des crus are rated. The highest scale is the municipality followed by the grand cru- premier cru-municipalities.
 * NM: négociant-manipulate. This merchant or Winery harvest or buy grapes, most of basic wines and processed them in his cellars to champagne.
 * RM: récoltant-manipulate. A wine farmer who of his own harvest in its own Champagne cellars makes.
 * RC: récoltant-coopérateur. A wine grower who is a member of a society of which he takes back to the wine to sell him to his own customers.
 * CM: coopérative de manipulation. A society of winegrowers, that of the grapes of champagne makes own cellar and let its members in mature.
 * SR: société de récoltants. An Association of independent winegrowers, that of the harvest of its members makes and bottles of champagne.
 * ND: négociant distributor. A wine merchant or trading company which buys and provides bottled champagne label.
 * R: récoltant. A wine farmer let a négociant-manipulate grapes make wine are employed and get the champagne bottled his back.
 * MA: marque auxiliaire. Literal translation from French is help brand, which stands for trademarks that are made on behalf of a reseller and are labelled are.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Other than, for example, is not that the Burgundy grading for a vineyard but for all grapes from a municipality. The bottom and the location of the slope make no difference. Because most champagnes-sometimes the result of the Assembly of dozens of wines of Champagne here and there are grand or premier cru-Champagne is an exception. Some houses only grand cru-champagne but most grapes disappear along with other grapes from underestimate municipalities in the assemblies of the great champagne houses.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The term cuvée de prestige is an addition which a winery gives to its best wine. Which cuvées include harvesting of old vines, harvesting from grand cru-municipalities, a mono-cru made from grapes grown in a particular vineyard, winemaking of the must and ripening in oak barrels, a vintage or a very prolonged maturation sur lie making a cru a cuvée a cuvée de prestige. . ===Topcuvées<span class="mw-editsection" len="332" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] === <p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Most champagne houses make various cuvées and have a "cuvée de prestige", some of which are assemblies of wine from various vineyards. The prestige cuvées are well-known Dom Pérignon , Moët & ChandonHouse La Grande Dame of the House Veuve Clicquot and Cristalof the House Louis Roederer. Also the rosé champagnes are costly. The best municipalities are classified in the Champagne in the Échelle des crus.

<p lang="en" len="485" style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The champagne houses also sell millésimés, wines that were produced with the grapes of a single vintage year.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">In addition, there are so-called "vintage" champagnes, wines from one highly rated vineyard. Such wines were into oblivion but recently makes a champagne Bollinger label Vieilles Vignes Françaises. The House the precious bottles Krug Clos des Mesnil and the Clos d'Ambonnay. Billecart-Salmon House came on the market with champagne from their Clos Saint-Hilaire .


 * <p lang="en" len="15" style="margin-top:0.5em;line-height:inherit;">Piper-Heidsieck
 * <p lang="en" len="17" style="margin-top:0.5em;line-height:inherit;">Charles Heidsieck


 * <p lang="en" len="5" style="margin-top:0.5em;line-height:inherit;">Irroy


 * <p lang="en" len="13" style="margin-top:0.5em;line-height:inherit;">Perrier-Jouët


 * <p lang="en" len="11" style="margin-top:0.5em;line-height:inherit;">St Marceaux

==Taste Sorts<span class="mw-editsection" len="336" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == <p lang="en" len="240" style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Champagnes get their unique character by operations in the basement but also the origin of the grapes, the pressing, the relationship between the used grape varieties and the year of harvest will affect the final product.
 * <p lang="en" len="9" style="margin-top:0.5em;line-height:inherit;">Bollinger

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">The champagnes are especially are distinguished primarily by their their sweet taste. The French law dictates how the relationship between the taste types and the dosages should be:

<p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">On bottles is also the designation Brut Nature or Extra-brut used. This type of champagne is also called "ultra brut", "brut zéro" and "brut intégral" called. There is no added d'expédition liqueur and naturally contains less than 2 grams/liter of residual sugar.
 * Brut, with a dosage of less than 15 grams per litre.
 * Extra Sec, with a dosage of less than 20 and more than 12 grams per litre.
 * Sec, with a dosage of less than 35 and over 17 grams per litre.
 * Demi-Sec, with a dosage of less than 50 and more than 35 grams per litre.
 * Doux, with a dosage of more than 50 grams per litre.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Most of the produced bottles are labelled Brut Sans Année also called "BSA" or "Brut sans millésime"-this is a brut no vintage and the bottle is the business card of each champagne House. The brut millésime makes up 80% of the turnover from sans. The wine varies by champagne House of character. ==Cork and uncorking<span class="mw-editsection" len="341" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == Used corks of a Champagne bottleThe "muselet", a loop of wire that the Cork locks on the pressurized bottle of sparkling wine<p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">When the wine has had his last addition, the bottle with the final Cork closed. An extra thick Cork is compressed and for heavy-duty two-thirds into the neck of the bottle stopped. To prevent the Cork can still shoot, it is secured with a piece of iron wire, the muselet. Only the protruding part of the Cork can turn it off. This is how the "champagne Cork" after uncorking the bottle to its typical mushroom shape.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">Before the invention of the muselet was rope used to secure the Cork. A method that in 2014 by a single champagne House still was applied.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">To open a bottle of sparkling wine must be after the first capsule iron wire removed. Through the loop that can easily be done 6 to unscrew succeed. Meanwhile, one keeps the thumb on the Cork so that it stays in place. If the wine is covered and slightly chilled will quiet the Cork not directly streaking. One holds the bottle cant fixed at an angle of about 45 degrees and will try to push the Cork just to gently so that a soft hiss is heard. The wine remains in the bottle and can be poured out quietly. As well as the glass a bit cant be held will be less subject to flooding by quickly pouring.

<p lang="en" len="152" style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">If one pop the Cork when opening by the reaction, will let the wine from the bottle spray and will quickly lose the remaining wine are carbonic acid.