‘Tis the season to be bubbly!
This week fizzes with facts about the wine, otherwise known as champagne.
1. What did 17th century Benedictine monk, Dom Perignon, say he tasted when he first sipped his creation?
2. What’s this process called?
3. What are the two distinctions that make it champagne and not just sparkling wine?
4. Which is more gaseous, beer or champagne?
5. Which is dryer, ‘Extra Dry’ or ‘Brut’?
6. Does champagne make you get drunk faster?
7. Do the approximately 49 million bubbles in a bottle of champagne that tickle your nose actually have a biochemical function?
8. To drink or not to drink? Does champagne need time to aerate?
9. True or false? America saved the French champagne industry.
As the corks fly this season, remember the saying, “The ear’s gain is the palate’s loss.” Open the bottle carefully, as not to loose bubbles.
i can only try for a few of them…
3. i think one of the distinctions is that it has to be made in the champagne region of france.
4. champagne
5. extra dry
6. no
8. no
9. true
howd i do?
3) One is to be grown in the Champagne region of France.
4) Based on personal experience I’m guessing beer is more gaseous…
5) Maybe it’s the same but in two languages?
6) Yes, adding the bubbles (in any drink, even soda water) delivers the alcohol to your bloodstream faster.
9) True