The Game of the taste in champagne

In champagne taste is influenced mainly by the impact of CO ² (carbon dioxide – carbon dioxide) in the cold, by the freshness and flavor that make feel fruity flavors, body and texture, indicative of aromatic finish and balance of all these factors, which determine the fineness of a champagne.

The champagne must be drunk in small sips, without introducing too much air in the mouth, sliding it over the tongue, making it drop to the sides of the mouth, and then “squeezing” against the palate with a smooth motion.

The tasting is the synthesis of heat shock and a touch of a shock in which the pure sensation of acidity (ie the citrus flavor) is favored by the presence of CO ².
The tactile effect of this substance, or the tingling pungency, is the first time that affects the taster tasting.

The CO ² in a champagne can ‘be very strong (not positive), acute (not particularly good) and normal (positive).
The presence of this substance makes us feel more sensations of acidity and hardness of the wine and the perception of cold on the palate.

The acidity is therefore the key factor in the evaluation of a champagne.

Must be balanced, make the freshness of flavor that goes with fresh smell, giving that sense of balance with the other “flavors” of the champagne.
The palate should not be attacked but pleasantly surprised with all the nuances of freshness, the taste of apple, pear, nectarine, a slight feeling sweet, sour-sweet feeling, honey, roasted, boiled, soft, gentle, there must be “aggression” of the palate, just a pleasant harmony.

The same surprise that manages to create a woman in a man tickled his fancy and his feelings hidden. A woman sweet, delicate yet sensual and resolute, that can play with all your senses and keeps them in perfect balance …. In short, the harmony of a dream!

Word of Dame.

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