The expert spoke about the differences between champagne and sparkling wine

On the eve of the holidays, the demand for sparkling wines is growing, but the designations "Champagne", "Russian Champagne", "Soviet Champagne" and "Sparkling Wine" on the labels mean different standards and approaches to production, said Fatima Balikoeva, associate professor of Fermentation Technology and Winemaking at ROSBIOTECH University and head of the Kavista and Sommelier Academy. "Газете.Ru ".

"Champagne" is a legally protected term and can only be used for wines produced in the Champagne region of France using classical bottle fermentation technology. Everything that is done outside of this region is not considered champagne from the point of view of international standards," she said.

The expert explained that "Russian Champagne" is a historically established brand and is produced according to domestic standards, while the production technology can be both classical and reservoir. The quality of the drink depends on the manufacturer, the raw materials and the chosen method. According to her, "Soviet champagne" is not a type of wine, but a trademark and style that originated in the USSR and is aimed at the mass consumer, while the level of products from different manufacturers may vary.

"Sparkling wine" is a general categorical designation for all wines with carbon dioxide content. Sparkling wines can be produced by the classical method (more expensive, more difficult); reservoir method (most often used in Russia); carbonation (the simplest and cheapest method).

"It all depends on the brand, technology and grape variety. The term itself does not speak about quality — it is determined by the manufacturer. The main thing to understand is that the name on the label is not always an indicator of the level of the drink. The real benchmark is the manufacturer, the technology used, and the raw materials. Therefore, when choosing sparkling wine for the holiday, it is important to look not only at the big name, but also at the information about the production method and the brand's reputation," the expert concluded.

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Earlier, on December 11, nutritionist and nutritionist Sofya Kovanova told about the most harmful habit at the New Year's table. She noted that it is difficult to avoid mixing different dishes at the New Year's table, but she called drinking alcohol the most harmful habit.

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