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The fourth lesson .... Sparkling

Wow it's been a month since I published the post dedicated to the third lesson of the course.

Now is the time of the sparkling !!!!!

The lesson I really liked because in the end, we accompanied our three sparkling a slice of cheese seasoned 36 months and two mini fruit tarts and chocolate ... .. and considering that the course starts at 8pm and I'm always on an empty stomach I'd say there were really good!

Sooner or later I also create a page all about the tastings we do during the course ...

Happy reading and I recommend the glass is always full ... ... .. ready to empty it of course!

• Definition of sparkling wine according to EU legislation
• Sparkling natural and man-made sparkling
• What varieties are used for the production of champagne?
• The Classic Method

for the time I posted these topics ...... soon (I hope) will publish the Martinotti method etc ....

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SPARKLING NATURAL AND ARTIFICIAL SPARKLING

(fourth class)

The wines are classified as:

• S pumanti Natural: in which carbon dioxide is produced by fermentation. They will therefore be the two main methods used for the production of bubbles and that is the classic method and Martinotti Method (or Charmat) ignoring the Method Marone-Cinzano , now almost deserted;

• Sparkling Artificial in which carbon dioxide is added. These are products of lower quality than the natural ones .... and which by the way we have not covered during the lesson.

now forward then you will speak only of natural sparkling !!!!!!!!!!

Substitute For An Egg For Salmon Patties.

VINES WHICH ARE USED FOR THE PRODUCTION OF CHAMPAGNE?

(fourth class)

The vines for the production of sparkling wine are divided into:

• Semiaromatic Aromatic and i (white or yellow Moscato, Malvasia Prosecco, Gewurztraminer, Brachetto)
• not Aromatic (Chardonnay, Pinot Noir, white and gray).

I aromatic grapes are those in which we can find the aromas , that the aromas that nell'acino present, then we find in the wine. Sparkling wines are produced in most cases with the Martinotti method that rewards their fragrant spontaneity.

I varieties most suited for the production of classic method sparkling are mainly non-aromatic. addition to those mentioned above, other grapes used to produce classic method sparkling wines are Verdicchio in the Marches, the peat in Sardinia, Sicily inzolia and more.