This is the first time that the Research Institute Viticulture and Oenology of the University of Pécs has made champagne. The product will be on the market from autumn. According to Turizmus Online, the name of the new champagne will be Nadír 63, and the university’s wine estate is going to sell it. The most important ingredient of the new drink will be the Zenit, a wine type that has been grown on the wine estate for 70 years. This is how the champagne got its name since Nadír (Nadir) is the opposite point of the Zenit (Zenith) on the celestial globe. Furthermore, the cellar is 63 metres below the estate, so that is how the second part of the new champagne’s name was born. The green-yellow-coloured champagne contains soft bubbles, has a fruity scent, and its aftertaste is long.

One can buy the research institute’s selected wines and the new champagne in wineries and webshops. Furthermore, starting from autumn, there will be some restaurants in Pécs and in Baranya county where one can taste the drinks with the dishes fitting them the best.

The research institute started to operate in 1949, and its main goal is education, research, and consultancy, within which there are projects from wine-growing technology to genetic or oenological research. There are 30 hectares of grapes, a 1,600-square-metre and 300-year-old cellar, and an accredited laboratory. The institute has the 6th biggest grapevine gene bank in the world, consisting of more than 1,800 items, 18 state-acknowledged types of grapes, and 20 clones. Furthermore, Pécs is the only place in Hungary where researchers are working on the resistance improvement of the grapes, with which they would like to increase how environmentally friendly the wine-making industry is.

Source: Daily News Hungary article by John Woods turizmusonline.hu

A cikk elolvasása után, a 6 kérdésnél lévő 3 opcióból válaszd ki az egyetlen helyes választ.

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Step 2: Uncage The Bubbly
Remove the wire cage from the top of the Champagne bottle by twisting the closure counterclockwise. Remember, while you’re loosening the cage, keep a finger on the cork so that it doesn’t fly out!

Step 3: Do The Twist
Keep your finger on the cork while you tilt the bottle to a 45 degree angle. This will keep the cork in until you’re ready to remove it, and the Champagne from spilling out when you do remove the cork. When you’re ready, hold the cork from the top and wiggle it gently until you feel it start to come out of the bottle. Do this very slowly; you want to keep the bubbles in the bottle! When the bottom of the cork approaches the top of the bottle, lift one corner of the cork to let the air out, then wiggle the cork out into your hand.

Step 4: Get Ready To Pour
Keeping the bottle at a 45 degree angle, pour a small amount of Champagne into your Champagne flute and give it a taste. Pronounce it "delicious" and get ready to pour yourself a full glass.

Step 5: Serve Your Champagne
Slowly pour your Champagne into your flute. Remember, keeping the pour slow keeps you from breaking the bubbles. Stop pouring when the glass is about two-thirds full, and enjoy!

Glossary

tab – fül, hajtóka
foil – fólia
to expose – feltár, felfed
wire cage – drótrács
beneath – alatt
counterclockwise – óramutató járásával ellentétes irányban
to loosen – lazít
cork – dugó
to spill out – kiömlik
wiggle – ide-oda mozgat, lazít
bubble – buborék