5 Simple Facts about the Bubbly

Here are 5 simple facts about “the bubbly” that you may not know:

1. The Devil’s Juice: Legend has it that the first Champagne was created accidently in France; and the pressure in the bottle, which averages between 70 and 90 pounds per square inch, (twice the average pressure found in your car tire) led Champagne to be called “le vin du diable” or the devil’s wine because of the popping corks and exploding bottles.
2. What’s in a name?: Generally speaking, only sparkling wine produced within the Champagne appellation of France can be legally called Champagne; all others are considered a form of sparkling wine. More often than not you will see the term “Methode Champenoise” when referring to sparklers produced in the same method as Champagne.
3. Blank this and Blank that: Most Champagnes are made from a blend of the white and red Chardonnay, Pinot Noir and/or Pinot Meunier grape varietals. However, a “Blanc de blanc” or “white (wine) from white (grapes)” will be a sparkling wine made from 100% chardonnay grape. The beautiful Blanc de noir or “white from black” is produced from strictly the Pinot Noir grape, the Pinot Meunier grape or a mixture of the two.
4. Don’t take your eye out!: There is no need to exaggerate the popping of the cork and loose that precious bubbly all over the floor or your guests. Open the bottle properly by holding the bottle at a 45 degree angle, hold the cork, and then rotate the bottle. The cork will ease out saving you a trip to either the emergency room or the dry cleaners.
5. Another reason to drink Champagne?: Yes, it is true, several authoritative journals have published studies that show moderate consumption of Champagne may help the brain cope with such illnesses as Alzheimer’s, Parkinson’s and stroke. Apparently, research shows that a high amount of an antioxidant in sparkling wine can help prevent deterioration of brain cells due to oxidative stress. Yes, Dr. Dom!