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Besides wine, there are two other products which in fact start, respectively end a meal. Both of them were discovered in France, and therefore the usage of
their names in other languages is prohibited, although it is done so unofficially. The two products are “champagne” and “cognac” (that is - brandy), named so after the two places where
they were initially produced: the Champagne region and the Cognac town.
The sparkling wine is the Romanian equivalent of champagne (do not mistake it with the frothy wine). Essentially, sparkling wine is obtained from specific
sorts of grapes which produce a higher acidity and contain a higher percentage of residual sugar. After the wine gets clear in casks, the wine is put into special glass bottles that
support pressures of more than 6-8 atmospheres. They are sealed with corks, attached with special clips to the bottle, and having a mechanism for dregs collecting. The bottles are stored
in wine cellars, with their necks downwards, and at a constant temperature of 6-7 degrees Celtius.
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