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Sparkling

Sparkling

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The German term Schaumwein (sparkling wine) was first used by the German poet Wilhelm Hauff (1802-1827) in his novel "Der Mann im Mond" (The Man in the Moon) in 1827 and then first appeared in a dictionary in 1876. It is to be understood as a surpassing or collective term for sparkling wines with a certain proportion of carbon dioxide (colloquially often called carbonic acid ). The higher the proportion and the finer the bubbles, the higher the quality. A good quality is characterised by a pronounced, long-lasting sparkling quality with the finest, i.e. tiny Bubbles. This can be achieved especially in the classic production method by bottle fermentation with longer yeast storage. It is often the sparkling wine itself that turns an everyday situation into a celebratory event. "I drink champagne when I'm happy and when I'm sad. Sometimes I drink it when I'm alone; and when I have company, I can't miss it. When I'm hungry, I let myself enjoy it. But otherwise I don't touch it, except when I'm thirsty." - Lily Bollinger -

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