The German term sparkling wine was first used by the German poet Wilhelm Hauff (1802-1827) in his novel "The Man in the Moon" in 1827 and then appeared in a dictionary for the first time in 1876. It is a collective name or umbrella term for sparkling wines with a certain proportion carbon dioxide (colloquially often as carbonic acid referred to) to understand. The higher the proportion and the finer the bubbles, the higher the quality. There are three different EU-standardized names:
A sparkling wine with added carbon dioxide is made from wine (formerly table wine ), to which all or at least some of the carbon dioxide has been added. It must have at least 3 bar carbon dioxide pressure at 20 ° C. If the carbon dioxide comes exclusively from a second fermentation (in tank or bottle), the term sparkling wine may be used. The quality sparkling wine with the starting product quality wine is at least 3.5 bar carbon dioxide pressure and an alcohol content of at least 9.5% vol. In addition, he must be at least 60 days lees have been produced.
Good quality is characterized by distinctive Perlfähigkeit with the finest, that is, tiny pearls. This is particularly true with the classic method bottle fermentation reached. A slightly foaming (sparkling) product of lower quality is that Perlwein that has less carbon dioxide pressure and coarser beads. To avoid confusion, the cork not by one Agraffe (Wire basket). This equipment and the carbon dioxide pressure also have an impact on one Sparkling wine tax,
For sparkling wine (quality sparkling wine) there are country-specific names (only champagne is origin protected ): Afrodis Oinos (Greece), Cava (Spain), champagne (France, Champagne), Crémant (outside Champagne), Pezsgő = sparkling wine, Francia Pezsgő = champagne (Hungary), Pjenušca (Croatia), sparkling wine. Sparkling Wine (California, Australia but also in Europe), Spumante (Italy) and Vonkelwyn (South Africa).
The individual steps in sparkling wine...