A quality bottle of bubbly is always accompanied by a good cork 优质起泡与上等软木塞,神仙眷侣

Isabell & 晴格格

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English (Isabell) 英文原声 (伊莎)

Chinese (Qing)中文原声 (晴格格)

China really likes its Bubbles, but then again who doesn’t? the popping sound that the cork makes when it shoots out of the bottle is wonderful – it makes heads turn and brings smiles to everyone’s faces. What a treat it is to toast a cold glass of Champagne whether enjoyed at a celebration or just on a bright afternoon with your loved ones; but have you ever wondered how those bubbles stay perfectly bubbly in the bottle? I think the cork might have something to do with it…

中国人对起泡葡萄酒是真爱,但话说回来,气泡葡萄酒又不是谁的心头好呢?当软木塞从瓶子里射出时发出的砰然声响 – 它、令人转头,并为每一张面庞挂上微笑。无论是在庆祝活动中,还是在与您的爱人共度的一个美好的午后,享用一杯冰镇到恰到好处的香槟都是一种享受。但你有没有想过这些气泡如何在瓶子里保持完美?我认为这可能与软木有关…

A star is born

The bubbles, also known as effervescence, is the main contributing factor to the experience of drinking sparkling wines and champagnes. When a champagne cork is popped, yeasts ferment sugars and form carbon dioxide gas. However, Champagne, prosecco or sparkling wines would not exist without a cork, this seemingly simple invention makes it possible for everyone to enjoy this fizzy nectar, near or far! By the the end of the 17th Century, at a time in Europe when drinking wine or beer was safer than drinking water, using a cork was vital. Cork was first discovered in the Catalonia region in Spain, it was the pilgrims travelling on the Via Francigena, (the historic route from northern Europe leading to the Eternal City [Rome]), on their holy pilgrimages that began to spread the cork across Europe. 

巨星诞生

气泡,也称为起泡(欢乐、喜悦与生命力),是品鉴和饮用香槟及其他气泡葡萄酒的重要因素。酵母发酵糖并形成二氧化碳气体会令香槟的橡木喷出。然而,如果没有软木塞,香槟,普罗赛克或起泡葡萄酒就不会存在。这个看似简单的发明使或远或近的每个人都可以享受这种起泡琼浆!到了17世纪末,在欧洲喝葡萄酒或啤酒比饮用水更安全的时候,使用软木是至关重要的。软木塞最初是在西班牙的加泰罗尼亚地区发现的,是朝圣者在Via Francigena(从北欧通往永恒之城[罗马]的历史路线)上前行,他们的圣洁朝圣之旅开始将软木塞传播到欧洲各地。

When did all this happen?

Pierre Perignon struck gold in 1688 when he started to use corks held in place with wire to seal bottles of his latest creation, Champagne. This bottle stopper was to become more and more vital to the wine and spirits industry from here on out. Up until the mid 1700’s, cork was harvested from trees that grew naturally, but its increasing use led to these Oak trees to being purposefully cultivated; they were harvested when the trees reach 20 years old, and then every 9 years after that. The cork tree is usually viable for about 150 years. For removing the bark from the trees, harvesters use a special hatchet, they cut into the bark vertically and horizontally – and we should mention here that cork farmers are always careful not to hurt the tree. 

这一切是如何发生的呢?

1688年皮埃尔·佩里尼翁(Pierre Perignon)开始使用金属丝固定的软木塞来封印他最新作品“香槟”(Champagne)的瓶子。从那时开始,这种瓶塞对于葡萄酒和烈酒行业越来越重要。直到1700年代中期,软木是从自然生长的树木中收获的,但是它的使用越来越多,使得人们需要有目的地种植这些橡树; 它们在树木达到20岁时开始收获,然后每隔9年收获一次。软木树通常可存活约150年。为了从树上取下树皮,收割机使用特殊的斧头,它们垂直和水平地切入树皮 – 我们应该在这里提到软木塞农民总是小心翼翼地工作以免伤到树。

How do they do that?

The wine industry today is just too big to furnish every bottle with a cork from the cork tree, you can walk into any wine shop and find alternative materials used as a cork; screw tops and cardboard tetra-packs are becoming more and more commonplace for table wines as well. But the cork industry is still very much alive and well for the Champagne, Prosecco and Sparkling wines industry worldwide. Making cork for these bottles happens in a factory nowadays, “…cork is placed in a steam chamber to soften it, then the slabs are cut into strips as wide as the intended bottle stoppers. The corks are then punched from the slab using hollow tubes. If a tapered shape is desired, they will be pared down using a machine with a blade that rotates at a very high speed. The corks washed, bleached and sterilized. They are then dried and stamped with an identifying label and may be treated with paraffin or silicone and then packed…” (https://www.corkway.com/articles/the-story-of-cork/)

他们是怎么做到的?

当今的葡萄酒行业非常庞大,无法为每瓶酒用天然软木塞封口。您可以走进任何一家葡萄酒商店,找到用作软木塞的替代材料; 螺旋盖和利乐包装在餐酒越来越常见。但软木行业仍然是朝阳产业,并且对全球的香槟,普罗赛克和其他起泡葡萄酒有着非常重要的作用。现在这些软木塞正在工厂中被制作,“……将软木塞放在蒸汽室中软化,然后将板坯切成与预定瓶塞一样宽的条带。然后使用空心管从板坯上冲出​​软木塞。如果需要锥形形状,则使用具有高速旋转的刀片的机器将它们削减。软木塞经过清洗,漂白和消毒等工序。随后将它们烘干并贴上标识标签,并用石蜡或硅树脂处理,然后包装……”

The popular kid on the block

Champagne is not exactly new to China, in the late Qing Dynasty (1644-1911) during the reign of Empress Dowager Cixi (1835-1908), the first bottle of Champagne was brought to China by a French ambassador. Cixi was startled when the cork popped off and the liquid sprayed out. This must have undoubtedly caused quite a stir in the court back then, but it seems to have the same effect on people today. This popular drink is becoming more and more popular in China. People associate it with the ambition of seeking a better life, it is seen as the epitomy of modernity and fun. Hong Kong has shown itself to be a larger market for Champagne than the mainland, with 2016 sales reaching 71 million euros ($85 million). Fast forward to 2019 and the market has been more focused on quality rather than quantity. The younger generation in China are will to buy more expensive brands of bubbles to celebrate their important occasions. (http://www.chinadaily.com.cn/cndy/2018-01/10/content_35472406.htm)

本条街上最靓的仔

香槟对中国来说并非是前所未见的。在慈禧太后(1835-1908)统治的清末时期(1644-1911),第一瓶香槟是由法国大使带到中国的。当软木塞弹出并喷出液体时,慈禧太后被吓了一跳。毫无疑问,这在当时的法庭上引起了不小的轰动,但它似乎对今天影响依然有增无减。这种欢乐的酒水在中国越来越受欢迎。人们将其与追求更美好生活的雄心相联系,它被视为时尚和乐趣的代言。香港已经证明自己是一个比大陆更大的香槟市场,2016年的销售额达到7100万欧元(8500万美元)。快进到2019年,市场更注重质量而不是数量。中国年轻一代将购买更多昂贵的品牌起泡葡萄酒来欢庆他们的重要场合。

So keep on enjoying those bubbles, but don’t forget the amazing innovations that go into that bottle of fizz you are holding, especially that cork!!

所以继续享用这些气泡,但不要忘记你持的杯中尤物是惊人创新,尤其是软木!

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