Thursday, December 31, 2009

Celebrating and Toasting with a C....Sparkling Wine!

Will that be a Champagne, a Cava or a Crémant you will be drinking to celebrate the new Year? All of them made of course in the traditional method. Crémants are produced by adding a smaller dosage for the second fermentation, resulting in less carbon dioxide and thus a lower bottle pressure.This lighter effervescence creates a creamy texture to the wine and hence the term Crémant which means "creamy". Crémants have 2-3 atmospheres of pressure instead of 5-6 in wines from Champagne. My friend Philippe Durst, the Export Manager at Dopff Au Moulin in Alsace sent me this picture of a Crémant having some fun with a waitress.
But no matter what sparkler you will be celebrating with ( and I will be celebrating with a bubbly made here on Vancouver Island called
Célébration Brut from Starling Lane Winery.) it turns out that it is actually good for your heart.
My friend Nick Stephens over at Bordeaux-Undiscovered did a great post on that. And of course we all know that we should continue to drink our favourite beverage in 2010 because it is good for our health. Decanter has done a nice summation of the beneficial effects of wine. But only look at the green column. The researchers in the red column will be drinking and celebrating with a cup of decafinated tea.
Wishing you all a very Happy and Healthy 2010!!

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