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      "body": "CHAMPAGNE MER 2016#SEA BOTTLES 2016 \n\nhttps://www.youtube.com/watch?v=6bQ--wJ82ek",
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      "body": "How to refresh Champagne?\n \nTo obtain the ideal temperature Service (between 6 and 8 ° C), place the bottle in an ice bucket for half an hour. Or simplest you place your bottle in the refrigerator the night before.\n\nThe more far-sighted have always a bottle of Champagne André Chemin in their fridge.\n\nWhich glass to choose?\n \nChoose a flute or glass tulip shaped. You will promote and effervescence and concentration of flavors.\n \nAvoid a flared cut. Always rinse and dry the flûte. If traces of washing or rinsing of product remain, the champagne will lose all its excitement. If the bubbles disappear quickly, not to incriminate your Champagne, but looking behind the glass used. Never fill the glass 2/3 beyond the risk of losing part of the aromas.\n\nHow to open the bottle?\n \nAfter removing the top of the cap, keep muselet (small wire) for more grip, slightly tilt the bottle holding the cap while turning the bottle with the other hand. Allow gas to escape slowly.\n\nHow to taste?\n \nStart by observing your Champagne, its color, its color, its effervescence. Then wear the flute to your nose and inhale at length to perceive scents and flavors, and finally take a sip as you keep a few moments in the mouth to discover through its taste, all the personality and the complexity of your Champagne .\n\nHow to store the champagne?\n \nIf you have a good cellar, dark and cool (maximum 15 °), the issue is resolved. Otherwise, a rack of bottles placed in a place with constant temperature and protected from light, can do the trick.\n \nIn all cases, keep your bottles horizontally so that the liquid bathes the cork, otherwise it will dry out and let the gas escape. The champagne comes to maturity and do not benefit from aging in the consumer. However, it may remain a few years in the cellar if it offers good conditions.",
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      "body": "The area of ​​the Champagne vineyards AOC is amounted to 33 500 ha of which almost 21 000 ha on the only department of Marne.\n\nIt owes its wealth to its fragmentation; each village is a thought (the product of a soil and climate). Remember that the vineyards of Champagne is old \n​\n​In 1865, it extended over 65,000 hectares. The appearance of phylloxera in the late nineteenth century and the 1914-18 war will dramatically reduce the surface, it around 12 000 ha at the end of a devastating conflict for the Champagne. \n\nBut in 1927, Champagne was the first French region to fix the limits of its appellation area. It is still fragmented and extends mainly in the departments of the Marne (72% of production areas) and Aube (21%), with 5 main areas (Montagne de Reims, Côte des Blancs, Valley Marne, Côte de Sézanne and Côte des Bar) and on some common Aisne, Haute Marne and Seine et Marne is 319 municipalities.\n\nSome specifics about Champagne\n \nChampagne traditionally assesses harvesting tons of grapes, pieces of unfermented juice and bottle necks, distinguishing bottles sold annually and stocks, while elsewhere the trend is starting in hectoliters. Annual production is thus estimated to 320 million bottles, with stocks of 1.2 billion bottles. With the increased performance today at 10500 kg / ha, the annual production prospects can rise to nearly 400 million bottles.\n\nThe five regions of the appellation area:\n \n- Montagne et Val de Reims: the hills between the plate and the Ardre valley and Vesle south facing with as dominant grape, pinot noir and pinot meunier.\n \n- Vallée de la Marne : the hills that Ayÿ into the Aisne beyond Chateau Thierrysont predominantly clay and limestone with Pinot Meunier as dominant grape variety (62%).\n \n- Côte des Blancs et Sézannais, Kingdom of chardonnay (82%). The chalk is omnipresent. Connect the slopes from north to south slopes of Epernay to Sézannais.\n \n- Côte des Bar entre Seine et Aube, south of Champagne. On chalky marl soils tend, Pinot Noir dominates (87%).",
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      "body": "The cultivation of vines in Champagne dates back to Roman times. Until the 17th century, these wines were highly valued. However at the time these were weakly colored gray wines that were badly aging in bad barrels. To preserve the flavors, they started bottling these early.\n\n​The result was that these wines with low alcohol and whose bottling was held at the spring equinox became naturally sparkling. The winemakers called the wine of the devil or leap-cap bottles because of exploding bottles or popping corks.\n\nDom Perignon, cellarer of the Hautvillers Abbey did not invent the foam in the seventeenth century as believed; he knew by cons in excellent technician and thanks to a rigorous selection of grapes to improve quality. Champagne owes him one of his golden rules, grapes assemblies. He practiced with talent extractions and collages, managing to stabilize the wines and keep their foam. Today, under a single name, there are a multitude of champagne, which the world was often imitated but never surpassed. Champagne is the second French word most known in the world.\n\nThe Champagne has established 6 main rules:\n \n- Use the following grape varieties: chardonnay, pinot noir, pinot meunier\n- Short size (mainly royat, chablis, Guyot)\n- Maximum yield of grapes per hectare (kg / ha) decided each year by the lnterprofession\n- Maximum performance of 102 liters for pressing 160 kilos of grapes\n- Minimum level set each year\n- Conservation in bottle for minimum fifteen months before shipping, 36 months for vintages",
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      "body": "\" ​ONLY THE COMBINATION OF A VERY HIGH QUALITY WINE AND ITS TREATMENT ACCORDING TO THE CHAMPAGNE METHOD WILL TURN IT TO A TRUE CHAMPAGNE.\"\n\nThe harvest\n\nThey are exclusively hand to collect intact clusters. They last between 2 and 3 weeks from September to October.\n\nhttps://www.youtube.com/watch?time_continue=1&v=M2Xyu4QyxCY\n\nPressing\n\nIt is strictly regulated by the designation. Pressing is carried out very quickly after picking grapes, so they do not alter and to prevent the grape skin color juice.\n\nWinemaking\n\nFirst the first fermentation takes place at low temperature in October in temperature-controlled stainless steel tanks (more rarely in barrels) per grape, wines and vintages. This fermentation will transform the must into wine, a still wine, fruity and dry, with a slight acidity that will hold the foam.\n\nThe assembly\n\nIt is the foundation stage of each vintage. The head of House and his oenologist marry still wines of different vintages and years to perpetuate the style and constant quality of the house.\n\nThe draw or bottling\n\nSugar and yeast are then added to the assembly prepared according to the chosen proportions\n\nhttps://www.youtube.com/watch?time_continue=1&v=R59EarGQymI\n\nThe foam\n\nIn 4-6 weeks, under the action of yeasts and low temperature in the cellars (9 to 11), the second fermentation in the bottle makes sparkling wine.\n\nhttps://www.youtube.com/watch?v=8b3IybgT9yA\n\nMaturation on lees\n\nThe aging allows the wines to develop their specific aromas. It is mandatory minimum of 15 months after the draw and 3 years for vintage Champagne. These are obviously minima.\n\nRiddling\n\nGradually lowering the deposit of yeast in the cervix in order to expel, after freezing the cervix, during disgorgement. Long exclusively manual, it is now mainly provided by controllers (Gyropallets).\n\nhttps://www.youtube.com/watch?v=f2bCRHT_1hg\n\nAssay\n\nIt allows, by adding the wine to a small amount of dosage liqueur, return to the cuvée a normal level of sugar in the wine. This is the dosage level that differ Brut, Extra Brut, Dry, half Dry\n\nhttps://www.youtube.com/watch?v=4vJTrh6YLIQ\n\nThe dressing\n\nIt is done by placing a label and an image carrier collar. The cladding must comply with the many rules of the AOC and often the own obligations of importing countries.\n\nhttps://www.youtube.com/watch?v=ydktfqcJpIw",
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