EXAMPLE PAGE - MAGAZINE - LOVE NOSH - Flipbook - Page 17
REGION
Champagne, France
PROCESS
Méthode Champenoise
First fermentation takes place in barrels or vats.
Second fermentation in the bottle.
GRAPE VARIETIES
Pinot Noir, Pinot Meunier, Chardonnay
To create a vintage champagne,
bottles must rest on a rack called
a ‘pupitre’ for at least 3 years
REGION
Catalonia, Spain ( 95% of production )
PROCESS
Methode Tradicional
First fermentation takes place in barrels or vats.
Second fermentation in the bottle.
GRAPE VARIETIES
Macabeu, Parellada, Xarel·lo
Freixenet and Codorniu dominate
the Cava market in Spain
REGION
Veneto, Italy
PROCESS
Charmat Method
Fermentation takes place in steel vats.
GRAPE VARIETIES
Glera - formerly known as Prosecco
( also Perera, Bianchetta, Verdiso )
Prosecco being produced in
the Italian ‘Charmat’ method
REGIONS
Alsace ( more than 50% made in this region )
Bourgogne, Jura, Savoie, Die,
Limoux, Bordeaux, Loire ( also Luxembourg )
PROCESS
Same as Champagne
GRAPE VARIETIES
Various to region
Pinot Noir, Pinot Meunier and
Chardonnay grapes used in the
production of Champagne
The classifications you will see on a bottle’s label relate
to the amount of sugar contained in the final drink.
SWEET
OR DRY
If you enjoy a glass of the fizzy stuff
every now and then, but are also
conscious of counting the calories,
here’s some guidance for choosing
the best drink to suit your diet plan.
SIZE MATTERS
Half Bottle
375 ml
Standard Bottle
750 ml
Magnum
2 Bottles
1.5 ltr
Jeroboam
4 Bottles
3 ltr
EXTRA BRUT
Very dry - no added sugar
BRUT
Dry - no more than 1.5% sugar
BRUT EXTRA SEC Slightly sweeter - up to 2% sugar
Champagne
x1 125ml glass
86 Calories
Cava
x1 125ml glass
77 Calories
BRUT Champagne
x1 125ml glass
65 Calories
Prosecco
x1 125ml glass
86 Calories
Crémant
x1 125ml glass
95 Calories
SEC
Can contain up to 4% sugar
DEMI SEC
Sweet - contains up to 8% sugar
DOUX
Very sweet ! Up to 10% sugar
Balthazar
16 Bottles
12 ltr
Methuselah
8 Bottles
6 ltr
Salmanazar
12 Bottles
9 ltr
Nebuchadnezzar
20 Bottles
15 ltr
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