Archive for January 2014

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[trx_audio title=”It’s Not Goodbye” author=”Laura Pausini” url=”https://okapiwines.com/wp-content/uploads/2017/11/Laura%20Pausini%20-%20It%27s%20Not%20Good-bye%20%28Lives%20Miss%20Suomi%202003%29.mp3″ image=”https://okapiwines.com/wp-content/uploads/2015/01/s3.jpg” controls=”show” autoplay=”off” width=”100%” bottom=”0″]

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[trx_dropcaps style=”4″]Champagne corks built from several sections are referred to as agglomerated corks. Mushroom shape is a result of the bottom section, which is in contact with the wine, being composed of two stacked discs of cork, cemented to the upper portion which is a conglomerate of ground cork and glue. Prior to insertion, a champagne cork is almost 50% larger than the opening of the bottle. They start as a cylinder and are compressed prior to insertion into the bottle.[/trx_dropcaps]

[trx_dropcaps style=”1″]Pouring sparkling wine while tilting the glass at an angle and gently sliding in the liquid along the side will preserve the most bubbles, as opposed to pouring directly down to create a head of “mousse”, according to the study On the Losses of Dissolved CO2 during Champagne serving. Colder bottle temperatures also result in reduced loss of gas. The industry is also developing Champagne glasses designed specifically to reduce the amount of gas lost.[/trx_dropcaps]

[trx_dropcaps style=”2″]On 18 April 2007, the Journal of Agricultural and Food Chemistry published the results of a recent joint study by the University of Reading and University of Cagliari that showed moderate consumptions of Champagne may help the brain cope with the trauma of stroke, Alzheimer’s disease, and Parkinson’s disease. The research noted that the high amount of the antioxidant polyphenols in sparkling wine can help prevent deterioration of brain cells due to oxidative stress.[/trx_dropcaps]

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[trx_quote author=”Graham Greene” link=”#”]Champagne, if you are seeking the truth, is better than a lie detector. It encourages a man to be expansive, even reckless, while lie detectors are only a challenge to tell lies successfully.[/trx_quote]
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[trx_section dedicated=”no” bottom=”-10″]There are many causes for the perception in wine faults including poor hygiene at the winery, [trx_highlight type=”1″] excessive and/or insufficient exposure of the wine to oxygen [/trx_highlight], excessive or insufficient exposure of the wine to sulphur, overextended maceration of the wine either pre- or post-fermentation, faulty fining, filtering and stabilization of the wine, the use of dirty oak barrels, over-extended barrel aging and the use of poor quality corks. Outside of the winery, other factors within the control of the retailer or end user of the wine can contribute to the perception of flaws in the wine. These include poor storage of the wine that exposes it to [trx_highlight type=”1″ color=”#eb413e” backcolor=”#f2f5f8″] excessive heat and temperature fluctuations [/trx_highlight] as well as the use of dirty stemware during wine tasting that can introduce materials or aromas to what was previously a clean and fault-free wine.[/trx_section]