Which wine do you recommend for dessert?

…Champagne, surely

We could take a cue from the fanciful legend that Dom Pérignon, monk of the Abbey of Hautvillers treasurer to whom we owe the events more ‘important that resulted in the birth of champagne on his deathbed, has revealed a secret to his successor:

“To get a good champagne added to the must sugar candy, you’re pitted peaches, cinnamon and brandy” burned “.

The mixture is very unlikely but it serves to show that without a doubt the champagne was born as a sweet wine, a feature that, since its discovery, it will keep for a long time, thus justifying the presence at the table with cakes and biscuits.

Perhaps not so well known to most that the champagne after his birth (1729 official one) until the mid-nineteenth century, it was a sweet wine, not sweet or sweet, just sweet. Why so did its main estimators: the Russian nobility.

When the technique of the addition of the “liqueur d’expedition” was perfected, the dosages of sugar were adjusted based on the country of destination.

“Per ottenere un ottimo champagne aggiungere al mosto zucchero candito, sei pesche senza nocciolo, cannella e acquavite “bruciata”.

Let me explain: wines for England had a sugar content equal to 30/60 grams per bottle, which, according to the current classification should be considered demi-sec or even sweet.

And the English were the most careful consumers and technology.

Other markets could be considered more drastic and “eager for affection”!

For Americans the dosage ranged from 100 to 150 gr / sugar per bottle, for Germans and French from 250 to 300 g, and, as we said before, in the first position for the request of sweet champagne the Russians, who consumed large amounts of this wine at a dose that easily come to exceed 330 g / bottle.

Different countries, different tastes are!

Will the British to determine the change of habits in old Europe.

Consider that at the beginning of 1900 for the champagne sent to England, the content of sugar in the liqueur d’expedition, merely 5gr/litro, which in the classification corresponds already to a Brut.

The other countries of Europe continued undeterred to prefer that sort of sweet syrup with bubbles.

The decisive factor for the dominance of the English taste, even in the world of champagne, there was at the end of World War I when, defeated empires Prussian, Austro-Hungarian and Russian, to lay down the law he remained only one, the UK ‘s in fact, who imposed their own tastes and preferences even when it comes to champagne.

Continuing to this day the sec or demi-sec champagne has gone a bit ‘out of use, for the benefit of those dessert wines and / or sweets that you can easily find on the market at prices certainly more competitive than the champagne.

The difference, however, is, and feels.

One sec or demi-sec champagne puts you in a situation so unusual and exciting to look like the journey of Alice in Wonderland or the incredible flying around the mammoth Toruk Jack Pandora in the movie Avatar.

There are no half measures and surrender to total pleasure. A bottle of champagne soaked sweet will never run. Owes it to itself and to the great history that accompanies it.

The house, which have continued this tradition are not many of these and I quote some worthy of note:

The current parameters for the sugar content in the liqueur d’expédition of champagne are:

  • Sec 17 to 35 g / l
  • Demi-sec 33 to 50 g / l
  • Doux over 50 g / l

I would say that every now and then we try to give us some sweet cuddle and accompany us throughout our journey of taste from champagne as aperitif from A to Z zuccotto.

Word of Dame …

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