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How to choose a sparkling wine or champaign? When purchasing sparkling wine before the holidays or at the turn of the year, we are faced with a dilemma: which of the many options to choose from? To buy something cheaper or more expensive in the hopes that it would get better and better, to give a country’s product, and so on. The fundamental enchantment and power of sparkling wines, of course, lies in the magical bubbles and drink froth, which may put you in a joyous mood even on the gloomiest of days. The secret to their success lies in their unique techniques of application. Jnis Kais, the President of the Latvian Sommelier Association, discusses how to select a high-quality sparkling wine for the festival.

Is it carbonised?

To begin with, it is important to understand that the more labor-intensive the way of employing wine, the more expensive and high-quality the drink will be. The most cost-effective method is to carbonize the wine or add carbon dioxide. These sparkling wines are inexpensive (about 3 euros) and frequently available in special offers. The Charmat method, which generates roughly 70-80 percent of all sparkling wines in various nations from various grape varieties, is the second and most prevalent method of employing sparkling wine.

Charmat wines

Producers normally make or buy their own wine, which is subsequently fermented in a big, closed metal tank, resulting in light, simple drinks. However, sparkling wines aren’t made for that purpose. They must have a richer, more complex flavor. Italian Prosseco will be one of the Charmat wines.

Is it a Champagne?

Champagne, made according to the so-called methode champenoise, also known as methode traditionalelle or methode classico, holds a distinct place in the category of sparkling wines. The re-fermentation of wine in the bottle is the method’s key secret. It’s worth noting, however, that not all champagnes are sparkling wines, and not all sparkling wines may be termed champagnes.

If the bottle says Champagne, it means the drink was manufactured in Champagne, France, with Chardonnay (white), Pinot Noir (red), and Pinot Meunier as the predominant grape varieties (red). They’re utilized to manufacture a variety of champagne varieties. Rose Champagne, for example, is a blend of white and red wine. The name Blanc de Blancs denotes that the drink is created entirely from white grapes, and Blanc de Noirs means that the drink is made from one or both dark grapes. Vintage or Millesime is made using one vintage grape, which is indicated.

Sparkling wines

Traditional sparkling wines will be referred to as Cava, Franciacorta, Spumante, Cremant, Sekt, and so on elsewhere. Depending on the type of wine, grape varietals used, age time, and other criteria, they will have a pleasant and richer taste. Consider the following factors when selecting sparkling wine: -Cava is a Spanish sparkling wine that is always created using the traditional method.
-Cremant is a sparkling wine manufactured in various areas of France using the most common grape varietals in each appellation. On the bottles, the Cremant region will always be visible. Cremant de Alsace, Cremant de Bourgougne, or Cremant de Bordeaux, for example. The traditional way of use is the only one that is used.

-Spumante is an Italian wine. For this phrase, use the terms of usage. Prosseco, who employs the Charmat technique, is the brightest representative. This drink will always be light, fruity, and straightforward, which explains its widespread appeal.
-Sekt is a German wine made primarily from Riesling grapes. Although the Charmat process is used to make bulk of the Sekt, there are some good samples manufactured using the traditional approach. Look at the labels of the bottles for information.
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New Zealand, Australia, and other New World countries produce excellent fruity sparkling wines from a variety of grape varieties.

Sugar in wine

It’s also worth noting that the wine’s name can give you an idea of how it’ll taste. Brut Zero, Zero Dosage, Brut Nature (whose sugar content is frequently close to zero), Extra Brut, Brut, Sec, Demi Sec, and Doux (the sweetest of them) are listed in sequence from the driest to the sweetest.

Wine connoisseurs would strongly advise sparkling wines from the Georgian collection. Along with white, red, and orange wines, we also have sparkling wines prepared using the traditional Georgian method of production – kvevros – which you can buy from us in specialized stores.

Remember that sparkling wine has a serving temperature of 6-8 ° C and can be served immediately after being removed from the refrigerator to get the full bouquet. Sparkling wines are also versatile when it comes to pairing with food. Light nibbles pair nicely with light sparkling wine, whereas meat meals benefit from a longer-lasting beverage. However, sparkling wine is not recommended for sweet desserts, but it is appropriate for fruit and fruit desserts.

Approximately 300 species have been designated as edible. If a tenth of a mushroom is edible, the ordinary mushroom knows it. I’d venture to say that among the few known species is the common chanterelle (Cantharellus cibarius).

It has a familiar appearance

If not talking about visual appearances, chanterelles are abundant in temperate zone forests all across the globe. However, due to urbanization in Central European countries, this fungus has become rare in many places, and has completely vanished in other areas. Thankfully, our country has not yet reached the level of developed countries. For the time being, we have a lot of chanterelles!

Adaptable

Chanterelles can be found practically anywhere in Northen areas if the conditions are perfect. They’ve evolved to a variety of forest types, including mixed, coniferous, and deciduous woods. Many tree species, preferably birch, spruce, oak, and pine, live with it (create mycorrhiza). It can be found growing under a dead ground cover, on bare ground, in grass, moist mosses, and even in sandy areas. Chanterelles are unaffected by acidic soil. Yes, however these mushrooms have a hard time settling in recently developed woods, such as tree stands on agricultural grounds. These mushrooms strive to preserve the old forest’s vestiges beneath the new forest.

Chanterelles are typically grown in clusters, and in enormous numbers. These groups are typically chaotic, although they can also be arranged in circles (witch circles) or rows.

Early-season mushrooms

The agaric corporation is indisputably the owner of chanterelles. It’s possible to locate a chanterelle in the middle of the summer, but major growth normally begins in mid-July (if there’s enough moisture and heat). It will last until the end of the season. Even if the air temperature dips below zero for a few nights, chanterelles can be found (in October, early November). I can’t tolerate it any longer if I don’t get an answer: what mild winter did I find fresh chanterelle fruit in January?

Galma is a delicatessen in Galma, Spain

The common chanterelle was reported to have been employed in cooking under the Roman Empire. However, in the 17th century, it was elevated to the status of a high-quality edible mushroom (and a court delicacy!). In France, to be precise. Today, opinions on the worth of chanterelles are extremely divided: some compare it to mushrooms, while others dislike it as much as birch leaves.

I’m one of those mushroom connoisseurs who thinks chanterelles are a nice (but not great) eating mushroom. It has a sour, slightly spicy flavor, yet the aroma is similar to that of unripe nuts, as if sour exotic fruits.

It has a long shelf life

Chanterelles grow slowly compared to many other edible fungi, and once grown, they stay undistributed for a long period. Chanterelles that have been cut (picked by mushrooms) are similarly long-lasting and can be preserved without treatment for a long time. Mushrooms are in agreement!

The popular idea that chanterelles, unlike other mushrooms, do not accumulate radioactive elements, is unfounded. Researchers discovered that it accumulates, albeit not in extremely high concentrations.

Calorie-conscious

Chanterelles are not a particularly filling dish. Fresh chanterelles have roughly 16 grams of protein, five grams of fat, and two grams of carbs per kilogram. They don’t have a lot of energy to begin with (11.5 kcal per 100 grams). Furthermore, the human digestive system is unable to process these mushrooms completely. As a result, chanterelles should not be consumed in big amounts. Food that is heavy.

Chanterelles, on the other hand, are toxin-free. True, they can be harmful if they are moldy or rotting. Intact, immature chanterelles, on the other hand, can be consumed without pre-cooking.

It is preferable to dry

Of course, you can boil it, but dry or freshly baked (or just fried!) is preferable. When chanterelles are boiled, they lose their unique flavor, become softer, and lose all of their healing properties (there are some!). When mushrooms are frozen, they undergo minor changes: their consistency becomes rubbery, their flavor becomes bitter, and their medicinal potential falls significantly. The salted chanterelles have almost nothing valuable left, nothing at all – pickled. As a result, it is recommended that they be dried prior to long-term storage (winter). It’s simple at home: soak the mushrooms on a thread and hang them to dry at room temperature, preferably in the dark; once they’re dry, place them in a glass container, cover, and keep in a dark spot. Of course, such selecting is not appropriate if you need to prepare a significant quantity of mushrooms for preservation. In the case of industrial chanterelle processing, drying is replaced by artificial drying, and storing in containers is replaced by powder processing.

Properties that aid in healing

Wild chanterelles, particularly those picked in Latvia, have established a steady presence on Riga restaurant menus as well as the global market. Until further notice. These mushrooms can theoretically be grown under controlled conditions. However, hardly no endeavor has yielded meaningful results. For the time being, chanterelles are devoted to the natural world.

They keep for a long time after harvesting and are easy to transport when compared to other mushrooms. This is one of the reasons why chanterelles are the most commonly purchased mushrooms in Latvia for export. The second reason is that certain mushrooms have medicinal characteristics. In fungotherapy, chanterelles are employed. They can also be used as a preventative measure (fresh or dried chanterelles or mushroom infusions).

Chanterelle polysaccharides containing the active compounds ergosterol and tramethanoic acid are thought to be beneficial (including several other mushrooms). Fungi are utilized to treat liver disorders because of these compounds (hemangiomas, fatty liver degeneration, even viral hepatitis). However, quinomannose, a chemical that is particularly unfavorable to internal worms (worms, ticks), their eggs, and larvae, is the most effective and hence, of course, the most valuable component of polysaccharides in chanterelles from a therapeutic standpoint. There have even been pharmaceutical formulations (concentrated extracts from chanterelles) developed for the treatment of helminthiasis. However, the fact that chanterelles are rarely wormy (inhabited by fungal larvae, cracklings) and have little to do with snails has little bearing on the occurrence of quinomannosis. It’s more likely that chanterelles, like most bats, don’t have enough nutrients to sustain them.

What makes chanterelles so special?

Trace elements and minerals (potassium, selenium, phosphorus, magnesium, calcium, iron, sodium, zinc, copper). Vitamins C, D, folic acid, carotene (provitamin A), B2, and E, to name a few. There are a number of important amino acids. chemicals that are antibiotics (this increases the ability of chanterelles to resist all microbes, first of all, trees).

In 1909, the Japanese invented sodium glutamate. Its full name is the sodium salt of glutamic acid, and it was originally derived from soy. It is currently synthesized chemically. E621 turns out to be a white, flavorless powder that dissolves easily in water and improves the taste and aroma of meat, fish, and vegetables, as well as the aroma of tobacco.

This miraculous material masks the flavor of the spoiled goods and imitates freshness long after it has vanished. Not just sausages, but all meat products are heavily flavored.

Researchers began to believe that the flavor enhancer E621 could induce allergies, asthma, and other diseases in the late 1960s.

E621 is addictive in not only young children but also adults, and it will be passed down to the next generation.

These assertions, however, have been debunked, and numerous studies have shown that E621 is not dangerous.

Glutamate, it turns out, is naturally present in every human organism. It is made naturally from glutamic acid, an amino acid whose production is controlled by our genes and whose roles in the body are well-known.

Man, on the other hand, absorbs synthetic glutamate from foods such as cheese, soy sauce, various preserves, dry soups, and a variety of other items, resulting in significant amounts.

E621 is applied to products during the manufacturing process

• Canned and semi-finished meat and fish products: dried sausages, liver pies, shashlik, dumplings, crab sticks

• Tomato sauces and ketchups, canned veggies, salad dressings and pastes

• Mushrooms marinated

• Additive-laced cheese

• Jars of ready-to-eat meals

• Dry soups, cereals, and broth cubes flavored with beef, mushrooms, and other ingredients

• Cereals for breakfast

• Spice blends and marinades