Champagne is an obligatory and traditional attribute of any celebration or holiday. A wide range of sparkling wines available on the shelves of our stores allows each of us to choose a legendary holiday drink to suit our taste and budget. However, the bulk of the commercially available "champagne" is a drink made from the cheapest raw materials of dubious origin. The most that these drinks are capable of is not to pose a health hazard. There can be no talk of pleasure when using them. In addition, people who buy champagne only once a year (for the New Year) do not make the highest demands on it: to be cheaper, clapping like a cannon and foaming. It is this category of people that is the object of attention of charlatans who counterfeit wine and sell it in champagne bottles. hellish mix chemical powders. An example of such gross fakes is pseudo-champagne Yves Roche (Yves Rocher), a carbonated mixture of alcohol, water and chemical powders. This potion does not contain a drop grape juice and its use is dangerous to your health.

How to be? How not to spoil your holiday? Where to buy good champagne or good wine? You can buy a good one in a hypermarket or in a wine boutique. Hypermarkets take volumes and try to conclude direct contracts with manufacturers or their official dealers, wine boutiques rely on the price of prestige, so they always work with trusted suppliers, but even at the same time, as a rule, exercising selective control. This does not mean that you cannot buy bad champagne in a hypermarket or boutique. You can. The point is different - along with the bad, there is also good, which cannot be said about other points of sale, to which standing champagne simply does not get.

Do not forget that the word "champagne" can only be used in relation to sparkling wine produced in France, in the province of Champagne. All other wines are called simply sparkling. In Germany and Austria, sparkling wines are called "sect", in Spain - "cava", in Italy - "spumante", in France - "champagne" (made in Champagne) and "cremant" (made in other French provinces).

How to choose champagne? Specialists would begin to choose champagne not from the category “semi-sweet, semi-dry, brut”, but by looking on the label for an indication of the method of production - “classic” or “reservoir”. The most expensive and prestigious type of sparkling wines are wines made using classical technology. "Classic" is almost always made from local grapes. An experienced champagne maker does not need additional risks in the form of unknown qualities of imported raw materials.

The production of classic champagne begins with the blending of several different dry white wines, often from different vintages, to maintain consistent flavor and style year after year. A strictly defined amount of special champagne yeast and sugar liquor is added to this mixture, the mixture is bottled (scientifically it is called drawing) into bottles, corked with a temporary cork and placed in a cold cellar. Here, in bottles, the so-called secondary fermentation takes place slowly, over a period of one and a half months, and the carbon dioxide released in its process slowly dissolves in the wine. After the end of fermentation, the bottles are stacked for long-term (from 1.5 to 3 years) aging, during which the taste and aroma of the wine acquire the special tones of aged champagne. Then the accumulated sediment is removed from the bottles, a small amount of sugar liquor (it is called expeditionary) is added (for semi-dry and semi-sweet wines), the bottles are corked with a permanent cork, labels are applied, the bottle neck is wrapped in foil and the wine is sent for sale.

Champagne received the classic way, is characterized by complex taste, delicate unsurpassed bouquet and outstanding sparkling qualities. It is characterized by a very long, for several hours, release of very small bubbles, forming a finely porous foam. This is how French champagne is made, which is considered the standard of grace and harmony. It was this technology that was introduced to the world by the monk Pierre Perignon, who remains in history the inventor of champagne. In the taste of the “classic”, in addition to light citrus and berry shades, floral, creamy, cheesy tones, a tone of sunflower, fresh white bread, violets, hazelnuts, notes of ginger or field herbs may be present.

Classic champagne is considered the best. The complete opposite of it are carbonated, or, as they are also called, saturated wines, that is, ordinary wines, forcibly saturated with carbon dioxide of artificial origin. They can be unmistakably recognized by the size of the bubbles - if the wine, after opening the bottle, throws large quickly rising bubbles onto the surface of the glass - this is it, cheap sparkling wine, a surrogate whose closest relative is lemonade, but not real champagne. By the way, anyone can make saturated wine on their own with the help of an ordinary household siphon. Carbonated wines do not have outstanding taste and aroma, which are entirely determined by the quality of the wine that went to carbonation. Saturated wines are quite cheap, their label will definitely say “carbonated”, “saturated”, “effervescent” or “sparkling” (not to be confused with “sparkling”!). By the way, many buyers believe that most cheap sparkling wines are produced this way, but in fact, this is not the case.

The vast majority of wines presented in the sales areas are the result of a certain compromise between the two extremes described above, which is called "reservoir technology" or simply "reservoir". The difference between the "tank" and the "classic" is that the secondary fermentation takes place not in bottles, but in huge stainless steel tanks, which are called acratophores. The result is a sparkling wine that looks like a classic, but not in years, but in a few weeks. However, the taste and bouquet of these wines, no matter how hard the winemakers try, remains simpler - light fruity and citrus shades, tones of lemon, grapefruit, white currant, sunflower tones and fresh milk. A bad “reservoir”, made carelessly or with violations of technology, may differ in a pronounced yeasty tone, which, of course, does not do honor to champagne.

Distinguishing the "classics" is very simple. On the label of domestic champagne produced according to the classical technology, it will definitely say “Classic” or “Aged”, on imported - “Metodo Classico”, “Methode cap Classique” or something similar, and the price tag will start from 450-500 rubles per bottle. All other sparkling wines, on which there are no such inscriptions, are tank wines. But that doesn't mean they are bad at all. On the contrary, many examples of wines in this category are widely known for their high quality. And only real experts are able to distinguish such a "reservoir" from the elite brands of "classics". Basically, these are wines produced directly in the grape growing regions - in the south of Russia, in the Crimea, as well as in France, Italy, and other wine-growing countries.

Thus, the choice of champagne begins with the method of production - "classic" or "reservoir". And then we decide which is better - semi-sweet, semi-dry, dry or brut.

By the way, what do you choose? Semi-sweet, semi-dry, dry or brut? The opinion of experts is as follows: it is best to open a feast with sparkling wine with a low sugar content, brut or dry, which is an excellent aperitif. Such a wine will not muffle the taste sensations either from the on-duty “Olivier”, or from king prawns garnished with salmon caviar and mascarpone cheese, as semi-sweet or sweet champagne will surely do.

Semi-dry is a good compromise. Semi-dry is suitable for lovers of semi-sweet, and for fans of brut. Well, semi-sweet is perfect for light desserts, it can be opened closer to the night and served with a cake when the Olivier has already been eaten, but the soul still needs a holiday.

So, summarizing the above, we postulate:

• Buy champagne in a hypermarket or wine boutique.
• Choose champagne without haste, surveying the entire range.
• Brut or dry - for drinking under the Chimes. Semi-dry - for dishes holiday table. We choose semi-sweet champagne for dessert.
• If you choose expensive champagne, take the "classic".
• If, after taking the bottle, you find on the label the inscription “carbonated”, “saturated”, “effervescent” or “sparkling” (not to be confused with “sparkling”!), put the wine back. Read the description of the wine on the back label (back label). The description written in small-small print according to the rules of trade is always given in Russian, and if you hold carbonated wine in your hands, this will be indicated on the counter-label by one of the four terms above.
• If the bottle says “Champagne” or “Sparkling wine”, but does not say “Classic”, “Aged” or foreign analogues of these terms, then you have a wine produced by a tank method.

The most important criterion determining the correct choice of champagne is the name of the manufacturer. The most famous Russian companies today:
1. OJSC Kornet. Founded in 1942. (Moscow) The firm was awarded the Grand Prix and gold and silver medals.
2. CJSC "Agrofirma Abrau-Durso". Founded in 1870. Currently, it produces a very worthy "reservoir" under the brands "Russian Champagne Abrau-Durso" and "ABRAU", as well as a magnificent "classic" under the brands Millezim, Imperial, Dravigny.
3. JSC "Moscow Plant of Champagne Wines" (MKSHV). Founded in 1980. Awarded with gold and silver medals.
4. RISP LLC. (Moscow) The enterprise was founded in 1994 on the production facilities of OAO MKSHV. In less than five years of its existence, it has been awarded 4 gold and 12 silver medals.
5. CJSC "Sparkling wines". It was founded in 1945 in Leningrad on the basis of the 5th marmalade factory and the fruit water plant.

Of the Russian producers, it is also worth highlighting: JSC Tsimlyansk Wines. Top Brands: "Onegin", "Victory Bouquet", "Tsimlyansk sparkling wine prepared in the old Cossack way". "Millstream - Black Sea wines" (champagne "South Russian"). Fanagoria (brands Fanagoria, NR, Madame Pompadour). "Kuban-Vino" (brands "Chateau Tamagne Reserve", "Chateau Tamagne"). Quite good champagne is also produced by the Myskhako agricultural company. In Crimea, the Novy Svet factory, founded by Prince Lev Golitsyn and bringing Russia the first Grand Prix back in 1900, currently produces breathtaking quality champagne wines under the brands Coronation, Paradisio, Brut Cuvée and Novy light".

Speaking of the quality of domestic sparkling wines, regularly challenged by high professionals from among young people who have completed short-term sommelier courses abroad: along with France, Russia is the owner of Grand Prix cups for champagne wines. The quality of the best samples of Russian champagne has been repeatedly confirmed at the highest international level. . And by the way, not all French champagne can be considered a reference.

There are more than 120 champagne companies in France, and only 16 of them are highly ranked in the world. Among the most famous French companies specializing in the production of champagne are, first of all, Moet & Chandon, Veuve Clicquot, Louis Roederer, Mumm, Laurent-Perrier, Ruinart, whose share is Russian champagne market exceeds 95%. If you prefer French champagne, then you may be interested in: Special - Cuvee special or Prestigious - Cuvee de pretige. These champagnes are made from the finest grape varieties, carefully adhered to technological process and put a mark on the year of issue. There is also a separate one, according to which types of champagne are distinguished depending on the grape variety, sugar content, crop year and the characteristics of the production of the drink.

The most famous brands of champagne:
1. Widow Clicquot (Veuve Clicquot Ponsardin)
2. Moet and Chandon (Moët & Chandon)
3. Dom Pérignon
4. Louis Roederer
5. Piper-Heidsieck
6. Mumm (G.H. Mumm)
7. Circle (Krug)
8. Paul Roger
9. Bollinger
10. Salon

But if the above Top 10 is more likely not a “table of ranks”, but “everyone knows (or should know) them”, then the prestige rating (of flavor and aromatic qualities) may be somewhat different. The most prestigious champagne wines: Dom Pérignon, Veuve Clicquot Ponsardin, Champagne Armand de Brignac (Armand de Brignac, colloquially "Ace of Spades" (Ace of Spades)), Bolinger (Bollinger Champagne), Champagne Crystal (Crystal), Perrier Jouet and Krug champagne.

Of course, all brands of these famous champagne houses are real works of wine-making art, but the prices for high-quality French champagne are usually sky-high - such is the price of prestige. So, "Veuve Clicquot La Grande Dame", depending on the year, can cost from 10-12 to 18-25 thousand rubles. In addition, there is hardly a professional in the world (with the exception, perhaps, of Veuve Clicquot tasters) who would distinguish these wines from the best samples of Abrau-Durso. At the same time, the above-mentioned masterpieces of Abrau-Durso will be an order of magnitude cheaper than elite French champagne. But, as they say, the choice is yours.

In addition to Russian and French sparkling wines, products of Italian winemakers are also presented on store shelves. Sparkling wines "Martini Asti" and "" enjoy special (and well-deserved) popularity among buyers. So "Martini Asti", distinguished by a harmonious sweet taste and inimitable nutmeg aroma, and "Mondoro Asti" - sparkling white wine in the original emerald bottle, have long and deservedly received flattering customer reviews and are an excellent alternative to expensive French champagne.

If you prefer domestic champagne, then in accordance with GOST 13918-88, depending on the method of manufacture and sugar concentration, they distinguish:

• "Soviet champagne collection" (aging for at least three years in a bottle, with a designation on the label, the year of champagne wine): brut, dry, semi-dry;
• "Soviet champagne": brut, dry, semi-dry, semi-sweet, sweet;
• "Soviet champagne of special names": dry, semi-dry, semi-sweet.

Soviet champagne can be made by three methods: classic bottle, reservoir or continuous reservoir.

Russian champagne is produced in accordance with GOST R 51165-98. The difference between Soviet and Russian champagne is that Russian champagne is produced only by the continuous tank method. Russian champagne is divided into brut, dry, semi-dry, semi-sweet, sweet. Russian champagne, depending on the exposure, is divided into

• Russian champagne without aging
• Aged Russian champagne - the aging time after the completion of the champagne process is at least 6 months.
• Russian collection champagne - the aging period is not less than 3 years in a bottle, it marks the year of champagne wine.

How to drink champagne

1. Champagne is supposed to be opened not with a loud pop, but with a quiet hiss. A quality drink should behave quietly and delicately.
2. Champagne should be poured two to three minutes after opening the bottle. It is believed that this will help you better appreciate the taste of the drink. Pour the champagne slowly, slightly tilting the bottle, trying to make the liquid flow along the wall of the glass - this will help reduce the amount of foam. It is customary to fill the glass three-quarters.
3. Sour champagne (dry or brut) is poured into tall elongated glasses with the romantic name "flute" (flute). Sweet champagne is poured into wide glasses that resemble a stemmed bowl. It is believed that the “right” glass will deliver champagne straight to the right taste buds and you will be able to fully experience its taste. Holding a glass of champagne should also be done in a special way. Some, drinking sparkling wine, hold a glass, clasping its upper part with their palms - as if they were drinking cognac. But, unlike cognac, which becomes more aromatic when slightly warmed by the warmth of the hand, champagne loses its taste and sparkling. Therefore, a glass of champagne must be held by the leg.
4. The bottle should lie so that the wine wets the cork, otherwise the drink will stop "playing". However, this applies only to champagne with a cork stopper.
5. Champagne is drunk both before meals (as an aperitif) and during meals - for main courses and dessert. A good snack is cheese, olives, seafood, white meat and game, fruit desserts, strawberries and, of course, classic pineapples. But “snacking” champagne with chocolate is categorically not recommended.
6. To better appreciate the taste of champagne, before swallowing the drink, you need to savor it in your mouth for a few seconds.

Champagne is a symbol of aristocratic fun, a grandiose celebration. They are admonished by ocean liners when launching and celebrate the main stages of human life: birth, wedding, the onset of the New Year. The main thing is to remember the insidiousness of the traditional celebratory drink. After all, champagne is often drunk at the beginning of the celebration, and then they drink other drinks. Carbon dioxide, which is contained in the "pop", increases the absorption of alcohol. Therefore, if possible, do not mix strong alcohol with champagne, as well as other drinks. If you still have to break this iron rule, then you need to do this "without lowering the degree."

Tests of household appliances are carried out in conditions as close as possible to the conditions of its use in everyday life.

The test program is formed by the Customer

WHAT A GOOD CHAMPAGNE

AiF conducted an examination of a fizzy drink in Rostest-Moscow

Which semi-sweet champagne is better.
We bought 5 bottles of semi-sweet champagne of Russian and Ukrainian production and sent it for examination to the Rostest-Moscow Testing Center for Food Products and Food Raw Materials.

Champagne can only be called white wine. And sparkling wines (often confused with champagne) can be white, rosé or red. At the same time, the foamy properties of these drinks are ensured by the fact that carbon dioxide appears naturally in them during fermentation. If it is added artificially, it is a cheap drink! “Sparkling, that is, the presence of small bubbles, fountains and a beautiful white cap (mousse) in a glass, shows that the drink is of high quality,” explained Rostest experts who conducted the study. The most long-playing was champagne "Novosvetskoye". And the bubbles from the Crimean sparkling wine evaporated the fastest.

The next indicator is the concentration of sugars. We checked it to understand whether our samples correspond to the declared “semi-sweet” category. “Among winemakers, it is believed that added sugar corrects the shortcomings of the wine. That is why professionals especially appreciate brut varieties, where there is very little sugar and its level corresponds to the grape variety from which sparkling wine is made,” explains Roman Gaidashov, expert of the OZPP "Public Control". By the way, if the manufacturer adds more sugar than necessary (to make champagne, sugar and cognac alcohol are added to wine), the drink may not have time to ferment - such champagne will turn out to be tasteless. In all samples, the concentration of sugar was normal. But we found the most sugar in the Novosvetskoye sparkling wine, and the least in Abrau-Dyurso.

An important indicator of the quality of champagne is the mass concentration of titratable acids. It depends on how the technological process was followed during production. If the concentration is below the norm, you have an unnatural low-grade wine in front of you. If it is higher, then the drink has gone bad. Among our subjects, all were within acceptable limits.

By the way, if you think that wine is a natural product without preservatives, then you are mistaken. In the production of any wine, including champagne, preservatives can be added to prevent bacteria from multiplying in the bottle. “Sulfur dioxide is the oldest and, one might say, the most harmless of them,” says Roman Gaidashov. - Domestic producers, as a rule, do not exceed the norm, but foreign wines often contain more sulfur dioxide. The point is in a stricter framework: in Russia the norm is no more than 200 mg / dm³, in the West - no more than 300. In our samples, the Silver Age champagne manufacturer turned out to be the most caring - he did not put a lot of preservative. But in the “Fires of Moscow” there was the most dioxide. True, the experts immediately rehabilitated it and noted that this sample pleased them with the price-quality-taste ratio.

The fullness of the wine, its taste, bouquet and saturation are determined, among other things, by the mass concentration of the given extract. This is exactly the “component” that depends on the raw material - grapes.

The higher the concentration, the fuller the taste of the drink. Usually in champagne from white grapes (white sparkling wines), this indicator is close to the lower limit of the norm. But in red, saturated wines, it is high. Among the tested bottles, Silver Age champagne has the most complete taste - the high price is justified. But the price of Novosvetskoye champagne is the same, but the saturation is much less.

WAITER, CHAMPAGNE!!

“Never ask for champagne... It's vulgar. Only wine! The waiter, by your appearance, should understand that you drink wine only champagne! - according to the memoirs of a contemporary, V. Mayakovsky taught good manners.
The poet knew what he was saying: champagne is not just good wine, but a kind of symbol. A sign of exclusivity, elitism. sign good taste and respectability.
“Not everyone likes it, not everyone can afford it ... But there is no strength to overcome the desire to bark at the whole hall: “Man, champagne!”. Know ours! - this is from the book by V. Gilyarovsky "Moscow and Muscovites".
Well, how not to remember “in the subject”: in the mornings, either aristocrats or degenerates drink champagne! Be that as it may, but there are days, there are events (and there are many of them) when we cannot do without champagne. Whether we love it or not so much. Which one, let's say New Year without champagne? Well, how not to raise a foaming glass for the happiness of the newlyweds? Or for the health of the esteemed hero of the day? And with the wishes of seven feet under the keel on the side of the ship they break not vodka, not French cognac or whiskey - only champagne! Champagne is the drink of the day. Such already this wine - champagne!

Buying champagne should be approached responsibly. After all, it can decorate a holiday, or maybe, if not spoil it, then seriously overshadow ... Not champagne, of course, but a burda that you can easily buy in a champagne bottle. It will hiss for about five minutes in large bubbles and run out of steam, calm down forever and ever before the eyes of the astonished public. Soda!
Not all champagne that sizzles and foams! The first officially registered scam had a shameful place back in the reign of Nicholas I. Someone Krich, who arrived in Russia even “not for ranks and awards”, but with one goal - to get rich as quickly as possible, being in the position of director of the Crimean State School of Winemaking, without philosophizing for a long time over grape varieties and methods of making wine, launched the trade in Crimean wine under the label of the French "Rederer". For counterfeiting, as we would now qualify this act, the unscrupulous foreigner was expelled from Russia in disgrace by the emperor, who was quick to be punished.

Let's talk about what real champagne is and how not to be deceived when buying it, as well as about Russian traditions in the production of sparkling wines

Champagne, according to international law, can only be called wine produced in France, in the province of Champagne. This is a white or rosé sparkling wine, the saturation of which with carbon dioxide occurs during the secondary fermentation and subsequent aging.
In the manufacture of champagne, the strict rules stipulated by the country's legislation for this category of wines are strictly observed, regarding, in particular, the vine pruning and grape harvesting system, yield per hectare. The whole process from picking berries to bottling is under the strict supervision of both the producers themselves and the French controlling organizations.
For the production of champagne wines, three grape varieties are used: Chardonnay - white, Pinot Noir - red, Pinot Meunier - red. Champagne made only from Chardonnay is called "white of whites". If champagne is made from red grapes, then it is called "white from black".
Grapes are harvested by hand, while unripe, damaged and rotten berries must be removed from the bunch with tongs. They are delivered for processing in special plastic baskets with holes in the bottom so that the grapes can “breathe”, and the juice from the damaged berries flows out and cannot be used for the production of champagne, since it inevitably oxidizes during transportation.
The premises where the presses are installed are built near the vineyards. Pressing is a very crucial moment. The main thing at this stage is to separate the skin and seeds from the must (grape juice) as soon as possible so that the dyes and tannins contained in the skin of red varieties do not get into it. Pressing takes place in several stages. The result is two wort fractions. The first is called cuvee. The best champagne wines are made from cuvée: they are distinguished by their special sophistication, freshness and the ability to have a longer life in the bottle.
The second fraction of the wort is called thai. Squeezed juice (wort) is kept for 12 hours at a low temperature. So it undergoes primary fermentation. It turns out the base wine for champagne. Part of it is left in reserve, sent to be stored in large tanks at a temperature of 10 ° C under an inert gas. This ensures maximum freshness of the wines until their use in subsequent years. The other part is assembled (mixed) with wines from different regions of Champagne, different grape varieties (and we already know that there are three of them) and, most often, different vintages. The most typical champagne is just such a mixture. It is based on the wine of the new vintage and plus reserve wines, that is, wines from previous vintages. The composition of such an assemblage can include up to 200 wines. This Champagne is fundamentally different from other wine-growing regions of France, the best wines which almost always come from the same vineyard and are made from grapes from the same vintage.
Features of winemaking in Champagne are predetermined by climatic conditions. In this region, depending on the weather, the wines of one vineyard, but of different years, can vary beyond recognition. Grapes in Champagne rarely ripen completely, and assemblage allows you to compensate for the shortcomings of the grapes of a particular vineyard.
The purpose of the assemblage is not only to disguise, level out the shortcomings, but also to strive to ensure that the sum becomes better than any of its components. A master winemaker in Champagne is often compared to an artist, and the reserve wines he uses are compared to a palette. In particular good years producers produce millesimal champagnes or vintages from grapes of the same vintage.
To achieve the typicality and recognizability of the style of his champagne, the master "winemaker conducts numerous tastings and mixing wines, after which he proceeds to assembling. After creating an assemblage mixture, the wine is bottled. Since the sugar content in it is usually less than 1 gram per liter, then to provoke the second fermentation (fermentation) in the bottle add the tirage liquor, which consists of cane sugar dissolved in reserve wine, yeast and additives containing gelatin or bentonite.
Bottles are sealed with special “working” corks equipped with metal staples. After corking, the bottles are placed in a horizontal position in the cellars. Under the influence of the circulation liquor in the bottle, secondary fermentation begins, lasting from one to two months.
This time, the carbon dioxide formed during the fermentation process cannot escape and begins to dissolve in the wine. From time to time, the bottles are shaken slightly so that the resulting sediment (yeast decomposition products) does not stick to the walls.
After the completion of fermentation, a long exposure of champagne on the lees begins. During this period, the bottles are not touched at all. It is the long aging on the lees that gives champagne sophistication, richness and complexity. By law, non-vintage champagnes must age for at least 15 months, and vintage champagnes must age for at least three years.

At the end of the soak, the next process begins - remuage. The essence of this operation is to reduce the formed sediment to the cork. Traditionally, this operation is carried out on wooden music stands, resembling a sliding ladder with two boards, in which holes are made at a certain angle, allowing you to give the bottle any angle of inclination. The bottles are first exposed in a horizontal position, then daily rotated around the axis by 1/8, gradually tilting down the neck, gradually giving the bottle an almost vertical position.
It is believed that the idea of ​​remuage belongs to Madame Clicquot (whose name is one of the most famous champagnes), who for a long time was looking for a way to get rid of the sediment in the bottle, until she found an original solution by sacrificing a dining table in which bottle holes were made at her order. Much later, tables were replaced by music stands, which took up much less space.
When the sediment reduced to the cork is sufficiently compacted, the stage of disgorgement begins, that is, the sediment is removed. The neck of the bottle is placed in a coolant at -20°C, the sediment turns into an ice floe and literally “shoots out” when the bottle is uncorked.
Before finally corking the bottle, dosing (or dosing) liquor is added to it - sugar dissolved in wine, the amount of which varies depending on the type (from completely dry to sweet).
The champagne is corked under strong pressure with a cork stopper, which is always provided with the marking of the champagne house. A metal cap is put on the cork, which protects it from rubbing with a muzzle - a wire structure that protects the cork from spontaneous flight.

The classic bottle method of champagne is complex and time-consuming, but guarantees high quality wine. Using this method, at the end of the 19th century they began to prepare champagne in Russia, in the Crimea, under the guidance of Prince Golitsyn, who is called the founder of the production of Russian champagne. Having deeply studied the winemaking of France, Golitsyn boldly set about organizing the production of champagne in his Novy Svet estate near Sudak, where he planted vineyards. According to his project, first-class cellars were built.
After ten years of experience in making sparkling wines using champagne, in 1890 Golitsyn began commercial production of champagne. In 1896, Golitsyn champagne appears at a ceremonial dinner during the coronation celebrations of Nicholas II. In the same year, Golitsyn organizes the production of sparkling wines in AbrauDyurso. In the spring of 1900, at the Paris World Exhibition, Lev Golitsyn presented the 1899 edition of Novy Svet champagne from Russia. Russian champagne was unanimously recognized by experts and was awarded the highest award of the competition - the Grand Prix Silver Cup.

At the beginning of the 20th century, Academician Frolov Bagreev, the founder of the production of "Soviet Champagne", developed the acratophore method of champagne, in which secondary fermentation is carried out in special metal tanks - acratophores, which made it possible to reduce the duration of the technological process by 30 times.
A variation of this method is the continuous method of champagne, when the primary fermentation wine material is pumped through a system of 7-8 huge hermetically sealed tanks and turns into sparkling wine in 20 to 30 days. This is a cheaper, democratic wine, but it meets the main, “generic” feature of sparkling wine: it is saturated with carbon dioxide in an absolutely natural way.
The bulk of the wine, which, calling champagne, we drink "for life", is produced using this simplified technology. Sparkling wines "in champagne" are made in many countries. In Italy they are called "spumante", in Spain - "cava", in Germany - "zekt" ... Sparkling wines produced according to the "champagne method" are obtained in all wine-growing provinces of France, but they are called "crema". got accustomed - "champagne". But we have to say goodbye to this name, so beloved by us. Alien Brand!
In 1997, Russia recognized the exclusive right of France to this trademark and assumed the obligation not to use the designation “champagne” (as well as “cognac”) for Russian exported drinks in the future. Within 20-25 years, the name “champagne” should be replaced by “sparkling” on the domestic market as well. Assuming champagne, we will drink sparkling!

Today, the market for sparkling wines is large and diverse. True connoisseurs can, if funds allow, treat themselves to a bottle of real French champagne "Veuve Clicquot"...
Or Moet and Chandon. There are many other famous brands as well. This class of drinks, frankly, is not available to everyone. But this is not a reason for frustration if you are driven not by snobbery (“certainly French!”), but by a natural desire to give yourself gastronomic pleasure with wine of excellent quality. There are many worthy wines in the shops, made by us or our closest neighbors and sold, as they say, at our prices. Some of them still continue to be called champagne for the time being. Others establish themselves in the minds of consumers under the correct designation "sparkling".

Classic sparkling wine is produced by our Abrau Durso, Novy Svet in the Crimea, Artemovsky in Ukraine, Cricovo in Moldova. Red sweet sparkling wine with a fruity aroma is produced by the old Cossack method at the Tsimlyansky factory located in the Rostov region.
Wineries located far from the climatic zones of grape growth operate on wine materials purchased in the south of Russia, in Moldova, Spain, Italy, Argentina.
Champagne has a very subtle, unique bouquet and taste. Color - light straw or golden with a greenish sheen. The alcohol content is not more than 12.5%. The smaller the bubbles, the longer they play in the glass, resembling a rosary or a string of beads, the better, the better the quality of the wine.
Left in an uncorked bottle for the night, real sparkling wine will not run out of steam, will not calm down, and will play in the morning. When buying, carefully study the information on the label, which should indicate the manufacturer, his address and the trademark of the enterprise, as well as the designation taste characteristics: absolutely dry to sweet.

Without reading the label, you run the risk of buying sparkling wine instead of champagne, at worst, a flavored sparkling drink made from alcohol, water, sugar, flavoring, which is artificially saturated with carbon dioxide. At the same time, the prices are such that it really is champagne, and not a liquid that promises heartburn.
It happens that on the label, cleverly made in the usual style of “Soviet champagne”, it is written in large size “Soviet semi-sweet”, and on the back label, which not everyone bothers to read, “Semi-sweet carbonated wine”. "Sparkling" is not "Sparkling". Probably, everyone understands that this is not the same thing, but in a hurry, and due to lack of experience, you can not get a grasp and instead of noble sparkling wine, buy artificially carbonated sparkling wine. Poppy!
If you bought real champagne, then you should know:
Champagne is usually served at a temperature of 8-10°C, which best contributes to the perception of the aroma and taste of the drink. To cool the wine, you can put it in the refrigerator (but not in the freezer) for about an hour or use a special ice bucket to cool it. Keeping champagne in the refrigerator for more than two days is not recommended - the cold kills the aroma and game of the drink. In general, champagne should not be stored for more than 2-3 years: the quality is lost. Champagne glasses should be washed with cold water without any detergents.

On the eve of the New Year, it's time to talk about a wonderful sparkling drink, without which most Russians simply cannot imagine the chiming clock. Of course, we will not in any way diminish the merits of Veuve Clicquot or Dom Perignon champagne, but we will take into consideration products that the average Russian can afford. Our champagne rating will help you choose the best and tell you what ingredients should be present in it.

New World

This is real champagne, made in the Crimea by the bottle method. The first place in our ranking of champagnes is deservedly given to this brand.

More than a century and a half ago, Prince Golitsin himself had a hand in ensuring that Russian champagne could compete with French. These traditions have survived to the present day.

Champagne is produced from Pinot Noir, Aligote, Chardonnay and Riesling grapes, according to the classical canons, with aging from 9 months to 3 years. All processes are done manually. Champagne "Novosvetskoye", "Pinot Franc" and "Crimean Sparkling" have long been loved by customers for their exquisite taste and rich aroma. And it's cheaper than French.

CJSC Sparkling wines, St. Petersburg

CJSC "Sparkling Wines" St. Petersburg

"Russian champagne" has been produced according to classical technologies for more than 80 years. Raw materials are delivered to them from all over the world, including from the Crimea.

All alcohol complies with GOST standards and is made by three common methods, and an innovative recipe for continuous fermentation in a stream was even sold to the French at one time.

The company produces only 3 types of white sparkling wines: brut, semi-dry and semi-sweet.

The brand "Lev Golitsin" was created in memory of an outstanding winemaker. The fame of the prince was so great that the St. Petersburg brand decided to use his name to create a new brand.

Cricova

Moldovan champagne with an optimal price-quality ratio (from 500 rubles). All products are created by the classical method, the drink is aged in oak barrels and stored in cellars.

In "Soviet champagne" there is little foam, bubbles play in the glass for a long time, the aftertaste is wonderful. And there is also “Muscat”, “Rose”, “De Luxe” - the choice of drinks is quite worthy.

Collection drinks are offered in rock crystal bottles.

Golden Beam

Sevastopol company, one of the oldest on the market, occupying a significant segment of the sparkling wine market. All products are created exclusively from our own grapes, harvested by hand.

To date, the tastes of consumers have changed - semi-sweet champagne occupies most of the produced, and the second half is divided among themselves by brut, semi-dry and dry.

The basic collection is made according to the Sharma method (from 350 rubles). They don’t really bother with the names here, so everything becomes immediately clear from the label - white or nutmeg.

The premium line is monovarietal, aged from 6 to 9 months.

Tsimlyansk wines

Tsimlyansk wines

The Don steppes gave birth to this champagne, which is produced mainly in the tank way. But there are also three brands produced according to the classic champagne recipe - Bouquet of Victory, Onegin and Tsimlyanskoye Sparkling.

Today, the vineyards occupy more than 1,000 hectares used specifically for sparkling wines. At one time it was another Russian response to the French.

The main range: a series of "Soviet champagne", aged for at least 6 months and "Tsimlyanskoye Gold" with a high content of nutmeg.

ABRAU-DURSO

Production is located in the Caucasus, at the same latitudes as the famous Champagne province. Sparkling drink is produced in several ways - bottled and in tanks.

The first involves the classics: aging and infusing the drink in glass containers - the Victor Dravigny and Imperial brands (from 600 rubles). But the tank method produces "Russian Champagne" and "Light", which is with a black label (from 500 rubles).

Phanagoria

These are Taman wines of the brand of the same name, including the "Number Reserve" and "Madame Pompadour" lines. Drinks are easy to drink, pleasant enough, and at a ridiculous price (from 200 rubles).

Brut "Madame Pompadour" for lovers of dry unaccustomed seems sweetish, but "Fanagoria", which has the best reviews, is produced by secondary fermentation in tanks and aged in bottles.

Asti

Asti is the territory of the same name in Piedmont (Italy), which served as the name for this fragrant champagne. “Asti Martini” is a light and pleasant drink made only from white nutmeg. It has no sugar at all, just the natural sweetness of grapes.

At its core, Asti is a sparkling wine with one stage of fermentation, since the secondary fermentation takes place in steel vats, and not in bottles. That is the only reason why it occupies the penultimate place in our ranking of champagnes.

Nevertheless, the floral-fruity fragrance is liked by all the fair sex without exception. “Cinzano Martini” and “Mondoro” are famous and popular lines.

The price of the product starts from 700 rubles. for a bottle.

Bosca

Inexpensive sparkling wines from an Italian manufacturer. The brand has more than 15 items, but in the vastness of Russia, white and sweet ones, on which “carbonated wine drink” is written, are especially popular. The alcohol content of the Anniversary brand is 7.5% - due to the fact that sugar is replaced by malt. Foaming is moderate, without carbonic acid hitting the nose. Price - from 300 rubles.

Stronger drinks - "Chardonnay", "Red label", "Asti". They are produced according to classical technology, and the price is correspondingly more expensive (from 400 rubles).

There is also a premium segment - Verdi spumante, Classic, Anniversary double and Moscato.

According to the results of the study of tasters, the champagne “Heritage of the master. Lev Golitsyn ”- according to the results of the examination, it scored 85 points. Bourgeois is in second place with 80 points, Abrau-Durso is the third with 77 points.

“The examination showed that the tested samples of champagne are not counterfeit, as they meet the requirements of the standard specified in the label in terms of quality. The markings also correspond to the name. Four out of six samples have good organoleptic properties, and all wines can be considered safe.”

To distinguish one drink from another, look for the corresponding inscriptions on the labels.

Sparkling wine - means that you are holding wine naturally saturated with gas.

- "Wine drink", "Carbonated drink", "Champagne sparkling" and their derivatives - means that this wine is produced using a cheaper technology, when bubbles are obtained by injecting carbon dioxide into the bottle.

The GOST marking, of course, is a good guide, which means that the drink is prepared in accordance with the interstate standard using the traditional reservoir method.

According to the results of a study by Roskachestvo, in a quarter of cases, wine artificially saturated with gases is sold under the guise of real sparkling wine.

It's not against the law at this time and doesn't have to be labeled, but non-natural gases can make you feel bad.

That is why last year Roskachestvo carried out an examination, according to the results of which 10 samples of semi-sweet sparkling wines made using the Charmat method received the Quality Mark.

If you have not yet decided which champagne to put on the table, you can choose a drink from this dozen:

The price of champagne on the store shelf most often starts at 3,000 rubles, and you can find real champagne for less money on a promotion or during sales. You can safely buy sparkling wines in the region of 500 rubles, and I would not recommend going below 200 rubles per bottle - the chance of running into low-quality products is too high. It is worth noting that now the vast majority of sparkling wines are produced correctly: not artisanal and without falsifications, so it is unlikely to buy a fake in a decent store.

“In each batch of sparkling wine, 2-3% of the bottles, for whatever reason, usually reach the consumer of poor quality.

Perhaps a separate bottle was frozen, this is especially true now, in December, - then there will be a violation of acidity and precipitation of cream of tartar.

Perhaps it turned out bad quality capping, bad cork. There is no clear answer as to what exactly happened; you need to look at the path and history of each bottle. But things at the level of "pleasant - unpleasant" can be felt by any person.

If you open champagne, and it smells like rotten apples, then there are no comments. Sparkling wine should have a neat, clean, fresh fruity tone, without extraneous shades, ”advises leading Russian wine critic Denis Rudenko.

Champagne is the world's most famous sparkling wine, which is sold under the protection of the Champagne AOC appellation and is produced in the Champagne region of France, according to the traditional champagne method. The main grape varieties used to create the drink are Chardonnay, Pinot Noir, Pinot Meunier.

Therefore, Russian champagne does not exist by definition, there is only sparkling wine Russian production, but for convenience we will use the term "Russian champagne".

Popular brands of Russian champagne

Champagne with a bright golden color with a perceptible straw tint. On the palate there are mineral shades and bright acidity. Created with bread nuances & hints of citrus. The aroma of sparkling wine is fresh, fruity, it combines touches of pear, apple and quince, and a floral motif appears at the end. A great . Serve well with oysters, light seafood dishes and creamy soups.

White sparkling wine of semi-sweet type. Color - light straw with sparkling sparkles. The taste is balanced, it has moderate acidity and sweetness. Contains notes of yellow apple, banana, apricot, which are complemented by touches biscuit cookies and honey. The composition ends with a long aftertaste with citrus nuances. The aroma gives the fragrance of garden fruits: apricot, pear, apple, peach. Complementing the palette of scents nutmeg and cinnamon. Used as, and also served with fruits, desserts, pastries, nuts, sweets.

Sweet champagne of a beautiful ruby ​​​​color. Taste: tart and sweet at the same time. It combines motifs of red berries, cherries, chokeberry, cinnamon, cloves, bird cherry, tea rose. Has a creamy texture. The aroma is restrained at first, but then begins to reveal notes of blackcurrant, plum, cherry and grapes. The drink is good as a digestif. Used with berry, fruit and chocolate desserts.



Dry white champagne. It has a straw color with a flesh tint. The taste is incredibly bright and fresh, with moderate acidity, where notes of pear and quince come to the fore. There is a creamy aftertaste. The aroma combines hints of citrus nectarine and brioche. Excellent or addition to seafood, cheeses, fruits, desserts.



Semi-sweet sparkling wine of intense ruby ​​color. Berry taste is characterized by velvety and astringency in the aftertaste. The aroma is bright, with hints of pomegranate juice and blackcurrant motifs. Good with desserts.



Red sparkling wine of sweet type. It has a red color, turning into ruby, a purple hue is inherent. In a harmonious taste, hints of cherry and black currant are perceptible. The drink perfectly complements a variety of desserts.

Champagne with a pleasant refreshing taste with a delicate acidity. Its aroma is delicate with strawberry-creamy nuances and touches of wild rosemary. The wine goes well with caviar appetizers and salted fish, pates, seafood dishes, hot dishes with berry sauces.

Dry type sparkling wine. The color is changeable - from light pink to pink-coral. The seductive taste is full of fruity notes. The aroma is delicate with a floral-fruity bouquet. The drink will perfectly emphasize the taste of smoked fish and seafood, it is good in quality.