"SAUTE-BOUCHON" - at the beginning of its history, champagne was called the devil's wine or the devil's drink.
Carbon dioxide is formed in champagne as a result of the natural aging process in the bottles. New wine is poured into the bottles and then stored slightly tilted towards the cork at a temperature of 3-5 ° C. The aging bottles exploded and the corks popped out under the influence of high pressure, which gave winemakers a lot of trouble.
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