Fichier de travail (INPUT) : ./DUMP-TEXT/2-43.txt
Encodage utilisé (INPUT) : utf-8
Forme recherchée : шампанское|champagne|champagne
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- Ligne n°172 : How to choose a good champagne
- Ligne n°177 : Doux, brut coup, flute...the world of champagne is simply fizzing with
Ligne n°178 : possibilities ...- Ligne n°194 : That’s what Dom Pérignon reportedly said when he invented champagne and
Ligne n°195 : tasted it for the first time. And few would deny that champagne is one ...
Ligne n°194 : ... That’s what Dom Pérignon reportedly said when he invented champagne and- Ligne n°195 : tasted it for the first time. And few would deny that champagne is one
Ligne n°196 : of life’s greatest pleasures. ...
Ligne n°199 : ... occasion that little bit more memorable, few of us would call ourselves- Ligne n°200 : champagne experts.
- Ligne n°207 : Just like normal wine, you get sweeter and drier champagnes. “Champagne
- Ligne n°207 : Just like normal wine, you get sweeter and drier champagnes. “Champagne
Ligne n°208 : is a dry wine,” Daniel Brennan from Laurent-Perrier told The ...
Ligne n°217 : ... sugar levels (residual sugar) a dosage is added. Demi sec has the- Ligne n°218 : highest amount of residual sugar [of commonly available champagnes].”
- Ligne n°220 : The most common champagne is brut, which is also one of the driest.
- Ligne n°222 : This is how champagne types vary in sweetness, from driest to sweetest:
Ligne n°223 : extra/ultra brut, brut, extra sec, sec, demi-sec, doux. ...- Ligne n°225 : What should you look for in a champagne?
Ligne n°227 : ... “Really what you should look for is the appearance,” Brennan says -- Ligne n°228 : notice the colour of the champagne and size and finesse of the bubbles.
- Ligne n°230 : Younger champagnes will be lighter, older ones will be darker.
- Ligne n°232 : “The smaller the bubbles, the better the champagne, and you get a nice
Ligne n°233 : smooth consistency which means it’s smoother on the palette as you ...- Ligne n°269 : He says it’s also worth looking at the mousse on top of the champagne
Ligne n°270 : when it’s poured - you should see a fine layer of bubbles. ...- Ligne n°275 : How should you serve champagne?
Ligne n°277 : ... From long flutes and tulip glasses to coupes and Gatsby-style saucers,- Ligne n°278 : there are many stylish ways to serve champagne, but which actually
Ligne n°279 : makes it taste best? ...- Ligne n°283 : How you're ruining the taste of champagne without realising it
- Ligne n°290 : It’s essential to chill the bottle for an hour minimum so the champagne
Ligne n°291 : is served at six to eight degrees. ...
Ligne n°297 : ... * More about:- Ligne n°298 : * Champagne
Ligne n°299 : * Wine ...