who created champagne ? wat r its ingredients&wht r the ingredients of burgundy?

Champagne is usually made of either the chardonnay grape or the pinot noir grape. I believe champagne was first made by munks - the Dom Perignon. Burgundy wine is called so because it comes from the Burgundy region so it can be made of different grapes!

The foremost components of beer are Water, Barley Malt, Hops and Water. The Reinheitsgebot or 1516 German Purity Law as it's extra most often recognized permits for barley malt, hops and water... Notice it does not honestly enable yeast. Brewers might use left overs from the prior batch to leap begin fermentation within the new. Thankfully, the Reinheitsgebot was once repealed in 1987. Now in the event you don't seem to be following the purity regulation you'll upload practically some thing you want. Wheat beers are an instance, they substitute a few if now not the entire barley with unmalted wheat. One of my favourite beers is Oud Beersel Kreik... A combo of recent and ancient lambics brewed with contemporary cherries. Oh so well. Now... in the event you don't seem to be following the Reinheitsgebot and you're Miller Brewing Co. or Anheuser-Busch (Budweiser) you upload corn or rice as a substitute of malted barley to diminish the fee of your beer when you consider that you do not care approximately taste or your shoppers leisure of your product. To reiterate Alesmith's factor... Hops don't seem to be required. They are loved... however now not required. All About Beer had a nice article approximately substitutes for hops within the modern challenge. They indexed distinct herbs, grasses and what nots with their taste profiles.

Answers are here:
http://en.wikipedia.org/wiki/Champagne_%28beverage%29

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PROCESSING THE GRAPES
Now that you understand a little about the adjustments that may need to be made to the juice (see "Getting The Right Mix"), it's time to go through the actual processing of the grapes.

In general red grapes are handled differently than white grapes. Red grapes are destemmed, crushed and fermented with the skin and pulp for several days and then later pressed. White grapes on the other hand are crushed with the stems left on and then pressed immediately. The skin and pulp does not become a part of the fermentation with white grapes.

Destemming & Crushing
How you go about destemming and crushing depends on the amount of grapes you will be dealing with. When making wine from wild grapes you may only be dealing with 20 to 40 pounds to end up with 5 gallons of wine. When making wine with European wine grapes the amount is more in the neighborhood of 60 to 80 pound for 5 gallons. And if you plan on doing 50 or 100 gallons you are then looking at 600 to 1600 pounds to process.

The smaller amounts can obviously be destemmed and crushed by hand, but when you get into larger amounts you may want to consider getting a crusher/destemmer combination or possibly just a crusher if you are only dealing with whites.

Pressing
As stated earlier red grapes are pressed after a few days of fermentation whereas white grapes are pressed prior to fermentation. The size of press you purchase, again, is determined by the size of the job at hand.

A small table-top press is sufficient for handling 50 or 100 pounds of grapes. It can press about 15 pounds at a time. For larger jobs you will want to consider a larger press like the R-25 ratchet style.

The French discovered it by accident.

White grapes and water.

Red grapes and water.

That's three questions !!