Interesting Fact - Champagne
When you're drinking your bubbly to see in the New Year the following notes might help to choose and then describe the taste and bouquet (smell).
(Brut Zero & Brut Sauvage, are sugar free and extremely dry. These are also the best option for diabetics.
Brut is dry.
`Extra Dry' is actually slightly sweeter than Brut.
Demi sec translates as 'half dry', which is a good choice for those who prefer medium wines.
Doux and Rich are very sweet.
Biscuity - a biscuit smell to the bouquet that denotes maturity and integrated flavours.
Creamy - obvious tastes of vanilla or cream.
Fresh - Champagne has a higher acidity compared to other white wines and usually features traces of lemon and green apple for a refreshing taste.
Nutty - this flavour usually derives from age and points to maturity of the Champagne.
Toasty - a bready smell to the bouquet that denotes maturity and integrated flavours.
Yeasty - Champagne is made using a secondary fermentation process to create the fizz and it is the extent of the enzymatic breakdown of the yeast cells that create this particular flavour.
Complexity - the very best wines have greater maturity and integration of flavours which last longer in the mouth and have a more defined bouquet. This range of qualities in Champagne is termed complexity, in contrast to more one dimensional varieties.
Length/persistence - refer to how long the flavour of the Champagne remains after swallowing. Most great wines have good length of flavour.
Happy New Year)
(Brut Zero & Brut Sauvage, are sugar free and extremely dry. These are also the best option for diabetics.
Brut is dry.
`Extra Dry' is actually slightly sweeter than Brut.
Demi sec translates as 'half dry', which is a good choice for those who prefer medium wines.
Doux and Rich are very sweet.
Biscuity - a biscuit smell to the bouquet that denotes maturity and integrated flavours.
Creamy - obvious tastes of vanilla or cream.
Fresh - Champagne has a higher acidity compared to other white wines and usually features traces of lemon and green apple for a refreshing taste.
Nutty - this flavour usually derives from age and points to maturity of the Champagne.
Toasty - a bready smell to the bouquet that denotes maturity and integrated flavours.
Yeasty - Champagne is made using a secondary fermentation process to create the fizz and it is the extent of the enzymatic breakdown of the yeast cells that create this particular flavour.
Complexity - the very best wines have greater maturity and integration of flavours which last longer in the mouth and have a more defined bouquet. This range of qualities in Champagne is termed complexity, in contrast to more one dimensional varieties.
Length/persistence - refer to how long the flavour of the Champagne remains after swallowing. Most great wines have good length of flavour.
Happy New Year)
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