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<\/p>\n\nWhy do only white champagne and pink, while two of the three main varieties of grapes \u2013 red?<\/p>\n
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\nRed wine less suitable basis for sparkling because of its greater density, alkoholtest and tannins, it does not fit with the style and pattern of consumption of the sparkling wine. <\/p>\n
\nThe fact that there are no red champagne is a consequence of historical preference. In the late 17th \u2013 early 18th centuries, when the champagne began meaningful production of sparkling wines, they are valued not for the power, and subtlety, lightness and purity of flavor. To achieve this, winemakers have made enormous efforts. In particular, the legendary Dom Pierre Perignon — definitely not invent champagne \u2013 he made a significant contribution to improving the production of white wines from black grapes, in striving to achieve the elegance of the wines of the region.<\/p>\n
\nThe irony is that Dom Perignon, like others, sought the production of quality still wines and in a cool climate such as in champagne \u2013 white wine grapes are more prone to “hristoski”, leading to the loss of bursting in the cellars of the bottles. Therefore, for purely practical reasons, in all conducted experiments with the production of light white wines from red-skinned berries (see champagne Blanc de Noir).\n<\/p>\n
\nSparkling wine from champagne with time turned out to be popular thanks to its festive nature and refreshing taste. Besides, to many it seemed preferable to red as an aperitif and in total, their effect on the body. In those times there was the legend about the ability of red wine cause gout, which is also played in favor of white.\n<\/p>\n
Although champagne does not make a sparkling red, a “champagne method” in Burgundy. Cm. Bourgogne Musso\n<\/p>\n
\nSo champagne was a strong trump card in its longstanding rivalry with Burgundy as its own style of wine. And to this day is dominated by the idea of champagne as a living, elegant and relatively easy drink. And Burgundy has released the antithesis of light sparkling from champagne in the form of tart red for sparkling “champagne technology”.\n<\/p>\n
\nAlthough some samples of pink champagne, such as Larmandier-Bernier, Leclerc-Briant or Piper-Heidsieck, have such rich color that will almost go for red, it’s still the exception. And even manufacturers are trying to get maximum color with minimum tannins and keep the dominant style of champagne. <\/p>\n","protected":false},"excerpt":{"rendered":"
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