FOOD TRIVIA: Interesting Facts About Champagne

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.

COOKING TIP: Want to Drink Tea like a Connoisseur?

Most of us have drunk tea using those very convenient teabags that one can find on any grocery market shelf and have enjoyed the experience. However, to TRUE CONNOISSEURS, by doing this, we are really missing the real pleasure of drinking all the various kinds and types of tea available. The following will give you some information about the most widely available types of tea and methods of preparation for you to get the most pleasure out of drinking them.

TYPES OF TEA

All teas are processed to some degree and are classified by the amount(s) of processing they undergo.

WHITE TEAS: The least processed of all the teas. Young leaves are dried, which removes all moisture but retains the natural flavor of the leaves, leaving a light-bodied tea which is naturally sweet

GREEN TEAS: These teas are heated shortly after harvest to halt the oxidation process and retain their green character. Their flavor is lighter than more oxidized black teas and has a clean, refreshing flavor.

OOLONG TEAS: These teas are partially oxidized which imparts a lighter body than the even more oxidized black teas resulting in a highly aromatic, flavorful brew.

BLACK TEAS: These teas are fully oxidized resulting in a rich, full-bodied taste

PREPARATION

1)   It is suggested that you use loose tea purchased from a reliable supplier and freshwater to brew your tea. Tea can be brewed as   an individual cup or in a pot using various sizes of tea infusers or, if you are brewing in a pot, the tea can be poured threw a small strainer to remove the leaves

2)   Use 1-3 teaspoons of tea, depending on how strong a brew you prefer, for each 6 oz cup of water or follow the specific measurements recommended on the tea package.

3)   Steeping times and the ideal water temperature in which to brew your tea varies with the kind of tea you are using.  Use the following table as a guide but experiment with different steeping times to suit your own taste.

STEEPING TIMES

Tea Type            Time/Min           Temp/F

                                                           Green               2-3                 170-180

                                                           White               2-4                  180-190

                                                            Oolong             2-5                      190

                                                            Black                2-5                      212

 

A LITTLE EXTRA TEA TRIVIA

The British add milk to their tea. Traditionally, milk is added to the cup before the tea is poured into it. Why you ask? When tea was introduced into England, it was quite expensive, available only to Royalty and the very wealthy. These people drank their tea from thin, high quality, fine China which would crack if the hot tea was poured directly into it. Therefore, cold milk was added first to cool the tea enough to prevent damage to the cup.

For those who would like more information about tea and its history, see my series of 4 posts about "The History of Tea": Oct – Jan, 2017.