To be labeled as "True" Champagne, a wine must be made in the Champagne region of France using only Pinot Noir, Pinot Meunier or Chardonnay grapes grown in that region. Further, it must get its bubbles by a double fermentation process; once in the barrels and second in the bottle.
There are approximately 49 million bubbles in a standard size bottle of Champagne.
Drinking Champagne too fast allows the bubbles to cause the alcohol to enter the blood stream too quickly which often leads to a headache. Sip Champagne slowly to savor its taste but, also, to dissipate the bubbles before swallowing.
The classic Champagne coupe was from a wax mold made from the breast of Marie Antoinette.
The pressures in a Champagne bottle (about 90 lbs/sq. inch) is more than the pressure in most automobile tires.
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