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PROPER SERVING of CHAMPAGNE
PROPER SERVING of CHAMPAGNE
CHAMPAGNE
Presented by: Christian G. Pidut
How to Serve a Champagne?
Geber (Jabir Ibn Hayyan, 721-815) – invented the alembic still, from the which he
observed heated wine released a flammable vapor, which he described as “of little use,
but of great importance to science”. Not much later the A1-Razi (864-930) described
the distillation and its use in medicine.
The terms “alembic” and “alcohol”, and possibly the metaphors “spirit” and aqua vitae
(“life water”) for the distilled product, can be traced to Middle Eastern alchemy.
Names like “life-water” have continued to be the inspiration for the names of several
types of beverage, like Gaelic whisky, French eaux-de-vie and possibly vodka.
EUROPE
D. Irish – a triple distilled from mash of barley malt and aged for at least four years in
wood.
2. Gin – a spirit distilled from a fermented mash of cereal grains. The distinct
flavor of gin comes from exposing the vapour to juniper berries and other plant
products
Gin is usually unaged and is generally bottled at 40% alc/vol. like vodka.