Sovetskoye Shampanskoye

Sovetskoye Shampanskoye is a sparkling wine made from various grape varieties using an accelerated tank method. It originated in the Soviet Union and typically has an alcohol content of 10.5-12.5%.

History

After the repeal of prohibition in 1924, the Soviet government tasked winemakers with creating a sparkling wine that would be accessible to the general population. Chemist A.M. Frolov-Bagreyev developed an improved apparatus called the 'Akrafor system Frolova-Bagreyeva' for producing sparkling wines. In 1936, a resolution was passed to build champagne production facilities in major Soviet cities. The first bottle of Sovetskoye Shampanskoye was produced in 1937 at the Don champagne wine factory in Rostov.

How it is made

Most Sovetskoye Shampanskoye is produced using the continuous fermentation method developed in 1953 by Professor G.G. Agabalyants. This method involves secondary fermentation in a system of 7-8 sequentially connected large metal tanks at a constant speed and pressure. This method reduced the cost of each bottle by 20% and improved the quality, making the wine more sparkling and resistant to cloudiness. The wine is typically bottled with special corks and the bottle necks are wrapped in foil.

Types and styles

Sovetskoye Shampanskoye can be white or red. White champagne ranges from light straw with greenish tints to golden in color, with a delicate, fruity aroma featuring 'sunflower and hemp' notes. Red champagne has a pomegranate color and expresses the varietal aroma of the grapes used, such as Cabernet, Madrasa, Tavkveri, or Areni. The most popular style is semi-sweet, preferred by about 50% of consumers, followed by semi-dry (30%) and brut (20%).

How it is served

Sovetskoye Shampanskoye should be chilled to +10°C before consumption. The brand name 'Soviet Champagne' was developed in 1928 and applied to all products of champagne factories in the former Soviet Union. The trademark is owned by the Federal State Unitary Enterprise 'Soyuzplodoimport'.