viernes, 15 de marzo de 2013

Champagne Forget-Brimont Grand Cru Brut Rosé NV


CHAMPAGNE FORGET-RIMONT GRAND CRU BRUT ROSÉ NV

"Champagne Forget Brimont Grand Cru Brut Rosé has sweet, red fruits and floral aromas on the nose followed by ripe red fruit (cassis) on the palate. The finish is fresh, clean and elegant. Food & Wine match: This champagne is perfect with grapes, game with blueberries or foie gras". farehamwinecellar. Price: £33.35

CHAMPAGNE ROSE (PINK)

Rose champagne is pink champagne which is distinguished by its slightly red or pink colour. The tint of red can vary from a deep hue of red to a very salmon pink hue, hence the term pink champagne.

The appeal mostly comes from this beautiful colour and the rich and smooth feel on the palate. On the nose is always accompanied by a rich fruity scent, with the most popular ones offering raspberry and strawberry scents.

Spicy food makes champagne rose wine a natural selection. In addition, to its exotic appeal, matches well with exotic cuisine such as Indian, Japanese and Chinese cuisine, but also with some French and Italian cooking.

It is also very popular in parties and events as well as high society gatherings. Also because of the pink appeal and novelty, the pinkish hue allows it to be the perfect choice for romantic dates and helps greatly in the conveying of sexiness in the atmosphere. This means that the pink sparkling wine is perfect for romantic occasions such as Valentine’s Day.

There are two known methods of creating a pink sparkling wine:
– Blending: This is the most popular method of creating the pink sparkling wine. Producers simply ferment red grapes separately and white grapes in another batch, and then blend them to create the perfect bottle of champagne with a pink hue. Traditionally speaking, it really doesn’t take too much red grape wine to create a pink sparkling wine, and it all really boils down to the appearance and preference.
– Rose de Sagniee: This method allows the red grape skins to be in contact with the fermented wine. In a normal process, the fermented wine is not allowed to be in contact with the red grape skins for a long period, allowing the clear white appearance of the sparkling wine to be preserved. In this method of creating the pink variety of the sparkling wine, the skins are allowed to sit for a bit longer, thereby acquiring the red tint of the skins.

GRAN CRU OF CHAMPAGNE

French, literally 'great growth' in French of an official classification, means a wine of the most superior grade, or the vineyard which produces it. There are seventeen villages in Champagne officially rated at grand cru status.

Grand cru (French for great growth) is a regional wine classification that designates a vineyard known for its favourable reputation in producing wine. Although often used to describe grapes, wine or cognac, the term is not technically a classification of wine quality per se, but is intended to indicate the potential of the vineyard or terroir. It is the highest level of classification of AOC wines from Burgundy or Alsace. The same term is applied to Châteaux in Saint-Émilion, although in that region it has a different meaning and does not represent the top tier of classification. In Burgundy the level immediately below grand cru is known as premier cru, sometimes written as 1er cru.

BRUT

The amount of sugar (dosage) added after the second fermentation and aging varies and will dictate the sweetness level of the sparkling wine. Wines produced within the European Union must include the sweetness level on the wine label. For wines produced outside the EU, the sweetness level is not required but if it is included on the label the terms used must conform to EU guidelines.

- Brut Natural or Brut Zéro (fewer than 3 grams of sugar per litre)
- Extra Brut (fewer than 6 grams of sugar per litre)
- Brut (fewer than 12 grams of sugar per litre)

CHAMPAGNE FROM SWEET TO BRUT

Throughout most of the 19th century Champagne was made sweet. The taste was pleasing to most wine drinkers and the added sugar helped winemakers to cover up flaws in the wine or poor quality from less desirable grapes. Champagne houses would use the dosage to tailor the sweetness to whatever style was in fashion in a particular market. The Russians preferred the sweetest level with as much as 250–330 grams of sugar added. Scandinavia was next at around 200 grams followed by France at 165 grams, Germany with slightly more, and the United States preferring between 110–165 grams. The English preferred the driest style at 22–66 grams of sugar. Gradually tastes developed to favour less sweetness and higher overall quality in the Champagne. The first slightly dry Champagne to emerged was labelled demy-sec or "half dry". The success of those wines prompted the introduction of sec or dry wines. Other producers made wines with even less sugar and began to call these wines extra dry. In 1846, the Champagne house Perrier-Jouët introduced a wine that was made without any added sugar. This style was initially ill received with critics calling this wine too severe, or brute-like. But over the next generation, this "brut" style with significantly less sugar than wines labelled extra dry became the fashion for Champagne and today is the modern style that the majority of Champagne is made in.

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