Our well-known and esteemed sommelier Sini\u0161a Kocei\u0107 held a \u201cChampagnes and Sparkling Wines\u201d workshop today for first-year students of International Hospitality and Tourism Management at the University College Aspira.<\/p>\n
He began the workshop by telling a story of how one of the most famous champagnes, Dom P\u00e9rignon, was actually created by accident. Dom P\u00e9rignon was an actual person, a blind Benedictine monk who, contrary to popular belief, did not invent champagne, but rather perfected the way it was made and was the first to start sealing bottles with corks wrapped with wire.<\/p>\n
The name for that \u201coriginal\u201d type of champagne comes from the name of the Champagne region in France. Today, the name \u201cchampagne\u201d is reserved exclusively for sparkling wines from that region and is a geographical indication protected by law. Although other types of sparkling wines are sometimes colloquially called \u201cchampagne\u201d, officially they can be known only as sparkling wines (Vin mousseux).<\/p>\n
A recent trend in Croatia is an increased production of sparkling wines, which have become popular and \u201cin\u201d. We know that Croatia is a \u201cwine country\u201d with many autochthonous varieties, taking seventh place in the world according to grape diversity.<\/p>\n
It is certainly interesting to know that at every moment there are 90 million bottles in the Dom P\u00e9rignon basements. \u201cChampagne\u201d is produced exclusively by using the bottle fermentation method, while sparkling wines are produced in large tanks. The bottle fermentation method ensures a higher quality, but a sort of industrialisation of the process, by way of using tanks, means sparkling wines are becoming cheaper and available to a wider consumer base, which is an important aspect of commercialising a product.<\/p>\n
It is important to pay attention to bubbles when champagnes are concerned, as well as any other sparkling drink. The smaller and more numerous the bubbles, the better the wine. Producers seldom state the age of sparkling wines, that is, the date on which they removed the frozen yeast cork.<\/p>\n
A sommelier will approach tasting by way of a process of elimination. This enables the sommelier to pinpoint the variety, the vintage, etc. with great precision. It is a matter of trial and tasting…<\/p>\n
Some of the students who participated in the workshop showed that they have exquisite taste and that they are able to recognise some ingredients, aromas and tastes that this drink hides.<\/p>\n
Many interesting workshops like this one are scheduled in our 2016 programme… Cheers!<\/p>\n","protected":false},"excerpt":{"rendered":"
Our well-known and esteemed sommelier Sini\u0161a Kocei\u0107 held a \u201cChampagnes and Sparkling Wines\u201d workshop today for first-year students of International Hospitality and Tourism Management at the University College Aspira. He began the workshop by telling a story of how one of the most famous champagnes, Dom P\u00e9rignon, was actually created by accident. Dom P\u00e9rignon was…<\/p>\n","protected":false},"author":1,"featured_media":19628,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[22],"tags":[],"yoast_head":"\n