Falstaff Specials (Austria)



ECommonly referred to as the »King of Wine«, champagne stands out from other sparkling wines in a variety of ways. Here are some of the key facts. The majority of champagne is made with Pinot Noir, Pinot Meunier and Chardonnay.

Champagne undergoes in-bottle fermentati­on, which is aided by the addition of sugar and yeast. Before the bottles can hit the shelves, the yeast is removed by placing them in riddling racks (image to the left) and twisting them daily. Today, only a few of the 385 million bottles of champagne produced annually are handriddle­d. Champagne must age for a minimum of 15 months, vintage Champagne for at least three years. Standard bottle sizes are 0.75 litres. Magnum bottles (1.5 l) are said to improve the taste as the champagne has more space to age and develop a harmonious profile. Larger bottles have no increased effect. The largest bottle, by the way, is the Midas, with over 30 litres of bubbly goodness. It’s looks great, but be careful. A champagne sabre can be used to behead the top of the bottle in one fluid motion along the bottle’s seam.

At LOISIUM Champagne, guests are taught the proper way to yield a champagne sabre in our »Pop the Cork« course.

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