Champagne semi-dry

In our country, back in the days of the Soviet Union, wine producers introduced a new technology for producing sparkling wines. The champagne production process provided for a time frame not exceeding only three weeks, but in terms of taste, the finished drink was not inferior to expensive French varieties. Due to the discovery of such technology, champagne was able to afford the broad segments of the population.

Semi-dry champagne is made in the same way - in a tank way. So, for its preparation, such varieties of raw materials are used, that is, grapes such as: Riesling, Chardonnay, Sauvignon, Pinot Blanc, Aligote, Pinot Franc and many others. At the same time, the content of sugars in semi-dry champagne varies within 4-

4. 5 g per hundred cubic centimeters with a volume fraction of alcohol of 10. 5-1

2. 5 percent. The calorie content of semi-dry champagne is about 78 kcal per hundred grams of sparkling drink.

Semi-dry champagne has a golden straw color and a bright, slightly sweet, pleasant taste, which is intensively emphasized by the presence of bubbles. After the first sips, you can feel the harmonious taste of this excellent drink. Champagne semi-dry quickly raises the mood, while it has not a heady, but a pleasant fun effect. Its small bubbles, rising from the bottom of the glass, cling to the walls a little, and then disappear.

Usually, manufacturers of sparkling wines for semi-dry champagne use a classic bottle of emerald color, the neck of which is wrapped in foil of golden or silver color. As for the design of the bottle itself, the style characteristic of "Soviet Champagne" is often used. The correct opening of this drink is always accompanied by light cotton and the appearance of a "haze. "

Champagne semi-dry is undoubtedly a decoration of any holiday. This wonderful drink will appeal to even the most demanding and champagne-aware company. In addition, semi-dry champagne in its pure form can not only be used as an excellent addition to the main dishes, but also used when preparing a wide variety of cocktails.

Culinary experts around the world gladly add semi-dry champagne in the process of preparing their gastronomic creations. Most often, this drink is used in the manufacture of jelly, fruit salads, sorbets, pastry creams, sweet sauces, ice cream and many other delicious dishes.