ARCHIVEMillion "plop" for a better year to Corona

Million “plop” for a better year to Corona

New Year will also be celebrated more quietly this year.


GERMANY (Berlin) – Due to the Corona pandemic, gatherings are banned in Germany on this day and on New Year’s Day. Municipalities can impose a ban on fireworks for certain places. The sale of pyrotechnics is prohibited anyway. Behind the doors, however, it will again make a million “plopp” to toast a better year to Corona. The different sparkling wines at a glance:

SPARKLING WINE AND CHAMPAGNE

All quality sparkling wines are twice fermented wine with a minimum pressure of 3.5 bar. The sparkle is created by the carbonic acid from the fermentation. While sparkling wine – called “Crémant” in France, “Cava” in Spain, and “Spumante” in Italy – can be produced in different processes, bottle fermentation is mandatory for Champagne.

Above all, however, the trademark-protected name “Champagne” may only be used for sparkling wines in which the base wines used for production come from the French region of Champagne. For sparkling wine, on the other hand, no specific growing region is prescribed.

However, in the case of so-called Rebsortensekt, 85 percent of the wines used must come from grapes of the specified grape variety, such as Riesling. If a specific growing region (b.A.) is specified on the label, all grapes must come from there. Grape variety sparkling wine is similarly priced to champagne.

SUGAR CONTENT

Sparkling wine or champagne labeled “dry” or “sec” or “dry” contains up to 32 grams of residual sugar per liter. Beverages labeled “extra dry” (“extra dry”) contain up to 17 grams of sugar. Sparkling wine or champagne labeled “brut,” on the other hand, may only contain a maximum of twelve grams of sugar per liter.

By comparison, dry wine has a maximum of nine grams of residual sugar. Those who prefer to sip semi-dry sparkling wines must reckon with up to 50 grams of sugar – converted to a 0.75-liter bottle, that’s a good twelve sugar cubes.

ALCOHOL

A minimum alcohol content of ten percent is prescribed for quality sparkling wines.

PRODUCTION

In addition to the base wines used, the production process is decisive for sweetness and aroma. There is traditional bottle fermentation and fermentation in tanks. Inexpensive sparkling wines usually mature in the tank and are then decanted – but this does not necessarily harm the taste, as tests by consumer experts have shown. With bottle fermentation, on the other hand, all steps such as fermentation, riddling and de-fermenting take place in the same bottle – it is therefore considered to be of particularly high quality.

VALUE FOR MONEY

Good sparkling wine does not have to be expensive. In a study conducted by Stiftung Warentest three years ago, three brands of sparkling wine from tank fermentation also scored well, with a price of less than four euros. Even some inexpensive drops from discount stores turned out to be “surprisingly good” according to the testers.

Good sparkling wines from traditional bottle fermentation are naturally clearly more expensive. However, those who prefer to pop the champagne corks on New Year’s Eve don’t necessarily have to dig deep into their pockets.

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