Champagne is made in scotland

HIGHER EDUCATION IN GREAT BRITAIN

Higher education in Great Britain is provided by a great number of universities and colleges. There are about 50 universities in the country. They are divided into three types: the old universities (Oxford, Cambridge and Edinburgh Universities), the 19 th century universities such as London and Manchester universities, and the new universities. The new universities are divided into various faculties, e.g. the faculty of science, faculty of social and economic studies. In each faculty there may be a number of departments dealing with separate subjects. Some years ago there were also polytechnics (now universities). After graduating from a polytechnic a student got a degree, but it was not a university degree. 30 former polytechnics were given university status in 1992. There are not only universities in Britain but also 350 colleges and institutes of higher education (some of which train teachers or professions connected with medicine). There is a competition to get into the best universities. They accept students mainly on the basis of their A level results.

The rules of teaching process differ from university to university. The teaching is based on the tutorial system as well as lectures. Each student has a tutor. He decides what lectures the students must attend, recommends books for reading, discusses and criticizes their written works. All lectures and examinations for all students are organized by the University authorities.

The academic year in Britain is divided into three terms, which usually run from October to December, from January to March and from April to June. Undergraduate courses normally take three years of full-time study, although a number of subjects take longer, including foreign languages (where courses include a year abroad). Medicine and dentistry courses are 5-7 years. After these years of studies and successful final examinations the students get their first degree B.A. – Bachelor of Arts or B.Sc. – Bachelor of Science. There are various postgraduate degrees, including Master and Doctor of Philosophy. The last two are awarded for research in arts and sciences.

At present, students who have been accepted by universities or other institutions of higher education receive a grant from their Local Education Authority, which covers the cost of the course, and may cover living expenses (accommodation, transport and food). This grant depends on the income of parents. Parents with higher incomes are expected to make a contribution. Until 1990 the grant did not have to be paid back, but now a system of loans has been introduced. That is why most students have to work. But students don’t usually have a job during term time because lectures and tutorials (a period of tuition given by a university or college tutor to an individual or very small group) are full time. However, many students now have to work in the evenings or during their vacation.

Most students live away from home, in flats or halls of residence.

Упражнение 27. Определите, являются ли данные утверждения

а) истинными; б) ложными; в) в тексте нет информации.

Процитируйте текст в подтверждение или опровержение.

1. All types of higher educational institutions can be divided into three types.

2. Students have to take advanced level exams to enter a university.

3. The task of a tutor is to help the student in his or her studies.

4. Engineering courses are usually longer than a usual course.

5. Bachelor’s degree is the lowest degree which a British student can get.

6. The grant paid by the Local Education Authority must cover the cost of the course.

7. The grant doesn’t have to be paid back.

IV. SPEAKING

Упражнение 28. Расскажите об образовании в Великобритании, используя слова и выражения из данного модуля и вопросы, данные ниже.

1. What types of higher educational institutions are there in the UK?

2. What types are universities in Britain divided into?

3. What do the applicants have to do to be accepted into a university?

4. What is the teaching usually based on?

5. What does the tutor have to do?

6. How many terms is the academic year in Britain divided into?

7. How many years does the undergraduate course usually take?

8. What postgraduate degrees are there in Britain? What are they awarded for?

9. What is the grant paid for?

10. What does the size of the grant which a student receives depend on?

11. Why do many students have to work?

12. Do most British students live at home?

Упражнение 29.Сравните высшее образование в Великобритании и России по плану.

1) types of higher educational institutions,

2) enrolment / entry requirements,

3) characteristic feature of teaching process,

4) academic year,

5) length of courses,

V. WRITING

Упражнение 30.Прочитайте данное ниже письмо и ответьте на вопросы.

1. Who is the addressee? Who is the addresser?

2. What is the subject of the letter?

3. What three things does the addresser want to know?

4. What kind of letter is it (informal/formal)?

Упражнение 31.Назовите основные компоненты письма. Обратите внимание на расположение адреса отправителя и получателя.

Упражнение 32. Посмотрите на данные ниже фразы. К какой части письма они могут относиться?

1 I recently saw your advertisement in The Times.

2 Could you tell me how long the course lasts?

3 I’d like to know more about the job.

4 I’d be grateful if you could send me some information about your courses.

5 Could you send me a brochure about the courses your college offers?

Упражнение 33.Расположите части делового письма в правильном порядке.

Упражнение 34. Посмотрите на рекламное объявление, данное ниже. Напишите официальное письмо в университет с целью получения дополнительной информации.

МОДУЛЬ IV

HIGHER EDUCATION

1. Grammar: English tenses review; Present Continuous, Present Perfect

2. Vocabulary: Science and Technology

3. Reading: Science and Technology in Modern Society

4. Speaking: Giving opinion, discussion

5. Writing: Writing an essay

I. GRAMMAR

Упражнение 1.Переведите предложения, выпишите сказуемые и определите их видо-временную форму.

I’m writing a test now. – Я пишу сейчас тест.

’m (am) writing – Present Continuous Active

1. This airplane crosses the Atlantic in about 10 hours.

2. At last he returned to the little town where his childhood had been spent.

3. The new engine is being tested in the laboratory.

4. When I come home the family will be watching TV.

5. By that time we had already changed our plans.

6. He decided to become a writer when his first story had been published.

7. No one came here since we have been here.

8. This information was received last week.

9. Our regular customers are given a discount.

10.If you listen to the teacher more attentively you’ll understand better.

11.We have been working together only for two months but I have known him for a long time.

Упражнение 2. А.Переведите предложения, найдите в них сказуемое, определите его видо-временную форму. Б.Исправьте фактические ошибки в предложениях и дайте правильный ответ.

The sun rises in the west. (Present Simple Active)

It doesn’t rise in the west.

It rises in the east.

1. The Pope comes from Australia.

2. The teacher’s wearing a swimming costume.

3. People drive on the right in Britain.

4. My mother has got ten sisters and brothers.

5. We went to Iceland on holiday last summer.

6. I had a huge breakfast.

7. It’ll snow tomorrow.

8. We’re learning Chinese.

9. I live in a palace.

10.Champagne is made in Scotland.

11.Cats and dogs can swim.

Упражнение 3.Заполните пропуски в вопросе, обращая внимание на требуемую видо-временную форму сказуемого.

How many books did you read on holiday? – Four. (Past Simple Active)

1. What ________ last night.

I stayed in and watched television.

2. What sort of books _______ reading?

I like horror stories and science fiction.

3. _______ been to America?

Yes, I have. I went there last year. I really enjoyed it.

4. What ____ the teacher _______?

She is helping Mary with this exercise.

5. _____ your father do?

He works in a bank.

6. How long _____ it take you to come to school?

It takes me about twenty minutes. I come by bus.

7. What _______ doing next weekend?

I don’t know. I haven’t got any plans yet.

8. ____ you ____ a CD player at home?

No, just a tape recorder.

Упражнение 4.Составьте вопросы к данным предложениям так, чтобы подчеркнутое слово/ словосочетание было ответом на ваш вопрос. В какой видо-временной форме стоит сказуемое в вашем вопросе?

1. He left for Moscow.

2. These houses were built last year.

3. Exporting brings foreign currency into the country, so governments encourage export trade by giving assistance and incentives to exporters.

4. He will be invited to take part in the conference.

5. The bicycle is being repaired now.

6. She will be sent for at once.

7. The experiment was being watched by many students.

8. This picture is always looked at.

9. He can help you after classes.

Упражнение 5.Прочитайте текст,поставьте глагол в скобках в форму Present Simple, Past Simple или Present Continuous действительного залога.

Manuel Gonzalez 1) ___________ (come) from Spain. He usually 2) ___________ (live) in Madrid and 3) ___________ (work) as a journalist for a Spanish newspaper, but two years ago he 4) ___________ (decide) to take a year off work to live in different countries in Europe and write a book about Europeans. He 5) ___________ (spend) the first two months in Scandinavia and then 6) ___________ (move) to Germany for a month. At present he 7) ___________ (stay) in Paris, where he 8) ___________ (rent) a flat for five weeks. Four years ago he 9) ___________ (write) a best-selling travel guide to Spain and now he 10) ___________ (work) hard to have the same success with his book about Europeans.

Упражнение 6.Прочитайте текст,выберите форму Present Perfect или Past Simple. Объясните ваш выбор.

I 1) knew/ have known Teresa for ages, almost since we 2) were/ havebeen born. We 3) met/ have met at the same nursery school when we 4) were/ have been only four years old and we 5) were/ have been friends since then. We 6) went/ have been to the same primary school, we 7) were/ have been in the same class at the secondary school, and now we are at the same university.

At least we don’t study the same subjects. She’s doing Geography and I 8) chose/ have chosen History. But I’ve always wanted to be a teacher and yesterday Teresa 9) told/ has told me that she wants to do the same thing.

We 10) were/ have been together for a long time and we 11) shared/ have shareda lot of great experiences – maybe teaching together will be next.

Упражнение 7.Заполните пропуски в тексте подходящим по смыслу глаголом. Определите форму сказуемого.

Kongo Gumi

The oldest company in the world is a Japanese company called Kongo Gumi that 1) __________ in 578. Kongo Gumi 2) __________ and 3) __________ temples and it 4) __________ this for more than 1,400 years. For its 21st-century customers it 5) __________ a website and 6) __________ on its home page photos of the different styles of temples it 7) __________ and which customers 8) __________ today.

Kodak

Упражнение 8.Прочитайте тексто британской газете The Times.Поставьте глагол в скобках в соответствующую видо-временную форму действительного или страдательного залога.

The History of Champagne

Article

Wine has been made for over 7,000 years, and effervescent wine for just as long since sealing wine before the fermentation is complete will naturally produce it. True sparkling wine, though, a wine that is clear from cloudy impurities, was invented in the Champagne region of France in the 17th century. The perfection of the method that removes the unattractive clouds which had long bespoiled fizzy wine is widely credited, rightly or wrongly, to a monk and cellar master at the Benedictine Abbey of Hautvillers, one Dom Pérignon (1638-1715). It was at this Abbey near Rheims in France that a veritable revolution would occur, which transformed the region’s fortunes and changed forever the production and popularity of sparkling wine. Champagne was born. With the creation of successful houses such as Ruinart, Moët, Veuve Clicquot, and Pommery, the amber nectar would conquer all comers and become the single most famous wine in the world, a byword for elegance, celebration, and luxury.

The Long Road to Perfection

It was the Romans who introduced the vine to northern Gaul in the 1st century CE, and they were already accomplished viticulturists, fully aware of the benefits of maximising climatic and soil conditions. Pruning, grafting, and training vines were common practice, and all of these skills would be needed to grow quality grapes in the cool northern climate of the Champagne region of northeast France. It was not until the 9th century, though, that the wines of the region, still not yet truly sparkling, took off in popularity, helped in no small measure by the growing importance of the city of Rheims and its cathedral where French kings were crowned.

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In the 13th century, Champagne wine acquired an international reputation thanks to the great trade fairs held annually in the region. The counts of Champagne knew that by endorsing these fairs, which sometimes lasted six weeks, and by providing trade incentives, they could encourage English, Spanish, and Italian merchants to import Champagne to new markets. By the following century, most of the area around Rheims was planted with vines. Wine had become big business.

The wine being produced in the Champagne region might have been popular, but it was still the murky drink common everywhere. By the mid-17th century, though, winemakers were beginning to experiment with wine made only from white grapes and with various methods that made clearer wine, an endeavour helped by Champagne’s climatic tendency to produce black grapes which only lightly colour the wine. The first attempts to deliberately produce sparkling wines were also being made, as opposed to the somewhat accidental production which resulted from winemakers trying, in fact, to avoid fizzy red wine but bottling before fermentation was complete. These two approaches would be combined by the monks of Hautvillers, amongst them one of the most famous names in world wine: Dom Pérignon.

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Dom Pérignon

Dom Pérignon has acquired a legendary status as the inventor of the sparkling champagne we know and love today, but the mythology surrounding him has obscured the contributions made by those who came before and his contemporaries, both in France and England. The celebrated monk and his legendary status have also been cleverly marketed ever since Moët & Chandon bought the Abbey of Hautvillers in 1823. What we do know is that Pérignon lived from 1638 to 1715 and, following his admission into the Benedictine abbey of Saint-Vanne in 1658, he quickly impressed. Over the next decade, he acquired both the honorary title of Dom and the second most prestigious post at the abbey: cellar master. In a career that spanned 47 years, the wine this meticulous monk produced became famous not as the produce of the Hautvillers Abbey but as the ‘vins de Pérignon‘.

Without a doubt, Dom Pérignon was a master at blending wines from different vineyards to produce a distinctive and consistent blend, still today an essential – perhaps the essential – component of the complex process of producing champagne. Although he may not have been the one to invent true sparkling wine, indeed his brief was probably the very opposite and to try and eliminate the undesirable bubbles from red wine, the monk did speed the process along towards the drink we know today. He is credited, in a treatise written by his star pupil and successor Frère Pierre, with producing the first real still red wine. He also created the traditional champagne press, which was lighter and faster, thus reducing the time the skins were in contact with the juice, greatly increasing the wine’s final clarity. Another important decision was Dom Pérignon’s return to using cork stoppers which were a much better seal than the previous wood and hemp plugs, ensuring less carbon dioxide and so magic sparkle escaped from the wine. He employed stronger English glass bottles to ensure far fewer exploded from the pressure of fermentation and high cellar temperatures, the frequent nightmare of all wine producers of the period. Finally, and most important of all, he perfected the process of producing clear white wine using black grapes.

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All of the key components were now in place to produce a reliable and more appealing clear and sparkling wine. By the next century, champagne production and storage would be further perfected by such legendary figures as Jean-Rémy Moët (1758-1841) and Madame Clicquot-Ponsardin (1777-1866), the widow known as the Veuve Clicquot. This and masterful marketing would ensure that champagne was ready to conquer the world.

Méthode Traditionelle: Making Champagne

Champagne has always been an expensive wine, and the reason is the extra time and effort that goes into its production. This procedure was, until relatively recently, known as Méthode Champenoise but is nowadays referred to as méthode traditionelle. As we have seen, the long and meticulous method took centuries to perfect, but by the 19th century, the techniques were in place which would be religiously adhered to thereafter and which continue to distinguish champagne from its less illustrious competitors.

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Wine with the right to carry the name ‘champagne’ is exclusively produced in the Champagne region of northeast France. The grape varieties used are the black grapes Pinot Meunier and Pinot Noir, and the white grape Chardonnay. The particularities of the region – vine-friendly hills, cool climate, sufficient but not excessive quantity of rainfall, excellent drainage, and chalky soil – make the environment, or terroir, of Champagne ideal for the production of sparkling wine.

When the grapes are harvested, usually in October, the grape pulp (marc) is gently squeezed in presses and the resulting juice is called the must. The first juice squeezed from this pulp is the best, known as the cuvée, rich in sugar and acids. The next pressing extracts a murkier juice called the taille, as the skins, pips, and stalks discolour it. The juice is then allowed to ferment for up to ten days in large vats, typically of stainless steel but sometimes of oak. Then, in the case of non-vintage champagne, the juices of different sources and years (perhaps as many as 40) are expertly blended in a process known as assemblage, which gives the wine of a champagne house its unique character. A fining of the wine is achieved by adding a substance, such as gelatine or clay, which attracts remaining impurities, and these then settle to the bottom of the vat. The wine is then racked, that is poured from one vat to another, perhaps several times to ensure a minimum of sediment remains. Finally, the wine is poured into bottles, which are temporarily capped.

The next step in the process, and one which begins to distinguish champagne from other wines, is to experiment with the composition of the wine inside the bottle. Adding a mix of sugar, yeast, and wine (liqueur de tirage) after the first fermentation is an age-old practice that reduces the tartness of the wine and promotes a second fermentation in the bottle to create the magic bubbles. A more modern technique, first employed in 1801, is to add sugar to the must during pressing (chaptalisation), thus ensuring that during fermentation more alcohol will result. An important legal regulation here is that the bottle in which the second fermentation takes place is the same as the champagne bottle the customer eventually buys.

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Adding sugar can be very risky, though, as too much might burst the bottle, and too little might not create the desired level of fizz. Indeed, since antiquity, wineskins had been bursting prematurely because of the pressure built up by the wine continuing to ferment in storage, and early glass bottles fared little better in keeping the valuable drink safe until required. The problem was that wine was bottled or stored in the autumn, and the fermentation was very often not quite finished. Winter would interrupt the process where the yeast cells in the wine converted the sugars to alcohol but, come the warmer temperatures of spring, the yeast would resume its work – the second fermentation or prise de mousse. With this second fermentation came the agreeable by-product of additional bubbles in the form of carbon dioxide, but what was less desirable was the increase in pressure, which made the wine either burst its weak glass container or simply escape if stored in wooden casks. What was needed was stronger glass and, on top of that, a more secure way of closing the bottle. A partial solution came with the invention of thicker glass in England and corks secured by a cord.

Another aid was science. In 1836, a French chemist called Jean-Baptiste François invented a scale to measure how much sugar should be added to the tirage to produce the desired amount of sparkle yet not create too much pressure within the bottle (6 atmospheres is the ideal nowadays). With better glass and more control on the liqueur de tirage, breakages fell from anything up to 90% in disastrous years to a much more acceptable loss of 8%. No longer did spilt champagne have to be made into vinegar, and visitors to the cellars need no longer wear fencing masks to protect themselves from unexpected explosions.

When ready for the prise de mousse, the bottles are piled in their thousands in the deepest parts of the chalk cellars of Champagne. The cooler the storage temperature (10-12 Celsius), the slower the fermentation process, which then creates the most sophisticated flavours and smaller bubbles of the finest Champagnes. The bottles are then left for several weeks or even months. After this time they are transferred to sloping boards, or pupitres, with each bottle placed in a hole at 90 degrees. Then, over the coming weeks, each bottle is turned every day in the process known as remuage. Each day the bottles are turned a mere eighth of a revolution and nudged a little downwards. This helps to prevent the sediment which results from the fermentation from sticking to one area of the bottle’s interior and to move it towards the neck. After the legal minimum of 15 months, the more ordinary non-vintage champagne is now ready for the sediment to be removed, but finer wines are left in storage for much longer, vintages for at least three years and the prestige champagnes for 10 years or more. Placed vertically upside down (sur pointes) these prestige bottles will mature further and develop both a richer flavour and bouquet.

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The clarity of the finished wine is greatly improved by the last stage of the process: dégorgement. Wines had long been stored neck down in sand so that sediment produced during fermentation within the bottle settled in the neck. Then, when ready for drinking and at the moment of removing the stopper while the bottle was turned downwards, the bottle was quickly jerked upright to ensure only the portion heavy in sediment escaped. This trick, known as dégorgement à la volée, was satisfactory when the champagne bottle was in the hands of an expert but not much use to the casual drinker. Someone, exactly who is not recorded, then hit on the idea that by topping up the bottle with clear wine and sugar (liqueur d’expédition) and re-corking it after removing the sediment meant that the wine could be opened by anyone without any fancy wrist movements. In a final step towards perfection, a new and more efficient method of dégorgement was invented in 1884 where the bottlenecks were dipped in freezing brine. In dégorgement à la glace, the sediment is thus semi-frozen and made easier to remove. In addition, because the wine is at a lower temperature, less gas is lost in the process compared to previous methods. With the sediment removed and the bottle topped up, the champagne is now, at last, ready to be labelled and corked, with a metal cap and cage (muselet) added to ensure the cork remains in place.

Conquering the World

By the end of the 18th century, and still not yet known as champagne, the vins mousseux of the Champagne region was growing in popularity, especially amongst the aristocracy of England. To meet this demand, new houses were establishing themselves including Ruinart (founded 1729), Chanoine Frères (1730), Forrest Fourneaux (1734 and now Taittinger), Moët (1743), Delemotte (1760 and now Lanson), Dubois Père & Fils (1770 and now Louis Roederer), Clicquot (1772), and Heidsieck (1785). Many of these companies had sprung up as secondary enterprises connected to the hugely successful Rheims textile industry. The cloth barons had helped spread the name of Champagne’s wine by offering freebies to their clients, a practice which soon developed into specific orders.

By the early 19th century, the techniques of dégorgement and liqueur de tirage ensured the wine was suitably clear and sparkling, but what was now needed was a convincing marketing strategy to ensure wine-lovers worldwide would pay premium prices for the pleasure of drinking it. In addition, the Champagne producers needed to guarantee that the wine arrived at its final destination in the same condition in which it left the vineyards. One figure, in particular, would introduce innovations that finally made Champagne production a hugely profitable business: Madame Nicole Barbe Clicquot-Ponsardin. Losing her husband and partner to typhoid fever, the widow Clicquot would overcome the obstacles of wars, trade embargoes, and the fragility of her product to match and beat her competitors in the male-dominated wine industry.

Madame Clicquot had pioneered the trick of remuage by inventing a board with holes in which bottles could be placed at an angle using her wooden kitchen tabletop. She insisted that her glass suppliers provide her with taller more elegant bottles, and purchasing 65 million over the years, she got what she asked for. Aside from these practical innovations, the widow was an accomplished and daring entrepreneur. Audaciously ignoring a ban on importing champagne to Russia at the end of the Napoleonic Wars (1803-1815), Clicquot sent two shipments of her fabulous 1811 vintage, around 23,000 bottles, and thus cornered one of the most important markets in the world. Veuve Clicquot Champagne, the favourite of the Tsar himself, became a byword for luxurious elegance. Jean-Rémy Moët might have long benefitted from the favours of his close friend Napoleon Bonaparte (1769-1821), but it was Clicquot that was now taking Europe by storm.

Challenges & Protection

In the second half of the 19th century, another widow, Jean Alexandrine Louise Pommery, aimed her sights at the burgeoning English market and pioneered the now-common drier brut Champagne to meet the preferences there, although the fashion was still to drink it as a dessert wine and not as an aperitif, as today. Competitors soon followed in the widow’s wake, and the wine of Champagne, produced increasingly on an industrial scale but still with personalised attention, became truly big business. Five million bottles of champagne were being sold each year in France alone. Three or four times as many bottles were sold abroad.

There were challenges, too, like the Phylloxera pest that blighted vines across the region in the first decade of the 20th century. This disaster necessitated the grafting of American vines onto French ones; some connoisseurs said champagne was never quite the same again. But by now champagne was popular with everyone, and the Jazz Age of the 1920s and 1930s witnessed tens of millions of bottles being consumed each year. Champagne was firmly established as the luxury drink, with a bottle costing as much as the equivalent of two days’ pay for a labourer. Champagne was being drunk to celebrate life events, it made parties swing, sports winners splashed it on their adoring fans, and ships were seen off with it to embark on their maiden voyages.

The success and popularity of champagne over the following decades despite economic depressions and wars was such that imitators soon sprang up producing cheaper and inferior wine appearing in bottles labelled almost exactly like those from real Champagne houses, but with small variations of spelling. The fightback began with the formal establishment of the Syndicat du Commerce des Vins de Champagne in 1884, which represented 61 houses and protected the region’s exclusive right to produce champagne. A second syndicate was created in 1912, the Syndicat des Négociants en Vins de Champagne, and the two formed a union in 1945. The ‘champagne’ name has been vigorously defended against all comers from winemakers to perfume manufacturers ever since, and its position as the world’s most famous wine seems assured for many generations to come.

Помогите пожалуйста?

Нужно исправить предложения на более верные!

Example : The sun rises in the west.

— It doesn’t rise in the west!

It rises in the east!

1. The Pope comes from Australia.

2. The teacher’s wearing a swimming costume.

3. Peoрle drive on the right in Britain.

4. My mother has got ten sisters and brother.

5. We went to Icelend on holiday last summer.

6. I had a huge breakfast.

7. It’ll show tomorrow.

8. We’re learning Chinese.

9. Champagne is made in Scotland.

10. Cats and dogs can swim.

1. The Pope comes from Australia.

ThePope doesn’tcome from Australia.

It comes from Britain.

2. The teacher’s wearing a swimming costume.

The teacher isn’t wearing a swimming costume.

The teacher’s wearing a suit.

3. Peoрle drive on the right in Britain.

Yes, Peoрle drive on the right in Britain.

4. My mother has got ten sisters and brother.

No, My mother hasn’t got ten sisters and brother.

She has only one brother.

5. We went to Icelend on holiday last summer.

No, We didn’tgo to Icelend on holiday last summer.

We were at home.

6. I had a huge breakfast.

No, I didn’t have a huge breakfast.

I drunk some tea.

7. It’ll show tomorrow.

No, It won’t show tomorrow.

8. We’re learning Chinese.

No, We aren’t learning Chinese.

We’re learning English.

9. Champagne is made in Scotland.

No, Champagne isn’t made in Scotland.

Champagne is made in France.

10. Cats and dogs can swim.

No, Cats can’t swim.

Onlydogs can swim.

1. Прочитайте и исправьте предложения (данная информация ложная) : Пример : The sun goes round the earth?

1. Прочитайте и исправьте предложения (данная информация ложная) : Пример : The sun goes round the earth.

The sun doesn’t go round the earth.

The earth goes round the sun.

1. The sun rises in the west.

2. Mice catch cats.

3. Carpenters (плотники) make things from metal.

4. My English teacher speaks seven foreign languages.

5. Violinist plays the piano.

6. My group mates study medicine.

Переведите?

K. includes Great Britain and Northern Ireland.

Great Britain, the largest island in Europe, contains England, Scotland and Wales.

The United Kingdom has an area of 94, 249 square miles.

The capital of the country is London.

English is the official Language.

They consist of two large islands, Great Britain and Ireland, and many smaller ones.

Great Britain, the largest island in Europe, includes England, Scotland, and Wales.

It is separated from Ireland by the Irish Sea, and from the Continent by the English Channel and the Straits of Dover.

Great Britain and Northern Ireland form the United Kingdom (UK).

The surface of England and Ireland is flat, but the surface of Scotland and Wales is mountainous.

The mountains are almost all in the western part.

The highest mountain in the United Kingdom is Ben Nevis in Scotland (1343 m).

The longest river is the Severn.

The Thames is not so long as the Severn, it is shorter.

The sea enters deeply into the land and has a great influence on the climate, which is damp but rather mild : the winter is not very cold and the summer is not very hot.

Over 57 million people live in the United Kingdom.

Most of the people of Great Britain live in big towns and cities.

The capital of the country is London.

The main industrial centres are Sheffield and Birmingham where iron goods are made, Manchester, the cotton centre of England, and others.

The important ports of the country are London, Liverpool, Glasgow and others.

The. is the fourth largest country in the world stretching from the.

Ocean in the east to the.

(2)It is situated in.

3)it borders on in the north and on.

4)there are a lot of mountains in the USA.

The highest and largest are the.

Are in the east, they are lower and older.

Is the longest river in the USA.

Some other rivers flow into it.

Lakes in the north of the USA are very deep.

The. lake is the largest and the.

Lake is the smallest.

8). is the capital of the USA.

It is situated on the.

Пожалуйста помогите?

Great Britain The United Kingdom of Great Britain and Northern Ireland (the UK) is the official name of the British Kingdom.

It occupies most of the territory of the British Isles and consists of four countries.

They are England, Scotland, Wales and Northern Ireland.

Their capitals are London, Edinburgh, Cardiff and Belfast.

It is separated from the European continent by the English Channel.

The narrowest part of the English Channel is called the Strait of Dover.

The total area of Great Britain is over 244, 000 square kilometres.

The UK is an island state : it is made up of two large islands and several much smaller ones.

The two main islands are Great Britain to the east and Ireland to the west.

They are separated by the Irish Sea.

Geographically, the island of Great Britain is subdivided into two main regions — Lowland Britain and Highland Britain.

Lowland Britain comprises southern and eastern England.

Highland Britain consists of Scotland, most of Wales, the Pennines, and the Lake District.

The Mountains are not very high.

The highest mountain is Ben Nevis in Scotland (1343m).

England is separated from Scotland by the Cheviot Hills, running from east to west.

There are a lot of rivers in Great Britain, but they are not very long.

The Severn is the longest river, while the Thames is the deepest and the most important one.

The chief river in Scotland is the Clyde.

Great Britain has many beautiful lakes.

The best known of them is long narrow Loch Ness, legendary home of the famous monster.

The largest cities of Great Britain are London, Birmingham, Liverpool, Manchester, Sheffield, Leeds, Edinburgh, Glasgow, Cardiff and Belfast.

The population of the United Kingdom is over 57 million people.

English is the official language.

But some people speak Gaelic in western Scotland, and Welsh — in parts of northern and central Wales.

The different parts of Britain have their own emblems.

The red rose is the national emblem of England.

The thistle is the national emblem of Scotland.

The daffodils and the leek are the emblems of Wales.

And the shamrock is the national emblem of Ireland.

The flag of the United Kingdom is known as the Union Jack.

It is made up of three crosses : the cross of St.

George (the patron saint of England), the cross of St.

Andrew (the patron saint of Scotland) and the cross of St.

Patrick (the patron saint of Ireland).

Ответить на след.

1. where is the UK situated?

2. what countries does the UK consist of?

What are their capitals?

3. is the UK a large country?

4. what channel separates the British Isles from the European continent?

5. can you prove that Great Britain has a variety of landscapes?

6. what is the highest mountain in the UK?

8. what famous lakes in Britain do you know?

9. what is the Lake District know for?

10. what`s the population of the UK?

12. what British symbols do you know?

13. what are the main geographical differences between the UK and Russia?

Спасибо большое заранее.

Match the parts of the sentences?

Match the parts of the sentences.

Complete the explanation.

1People from the tribe call Wales the West.

2In the future people will call the West Wealas.

3Cedric calls the Angles and the Saxons pagan.

4Cedric calls Scotland the land of Picts and Scots.

5People call Scotland the North.

B)because it is in the north of Great Britain.

C)because they weren’t Christians and came from Germany.

D)because it is in the west of Great Britain.

E)because the Angles and the Saxons will come to that country and the Celts will Become slaves.

The sun rises in the west?

The sun rises in the west.

Rice is grown in Britain.

Напишите пожалуйста эти два предложения в отрицательной форме.

За ранее спасибо).

What is it washed by in the north, in the south, in the east and in the west?

What is it washed by in the north, in the south, in the east and in the west?

From the necessary derivatives from the words on the right and comlete the sentences?

From the necessary derivatives from the words on the right and comlete the sentences.

The Littels had their own elevator made from a tin can?

The Littels had their own elevator made from a tin can.

It went up anddown inside the walls.

1) we were waiting for the train on the platform. 2)we ussuslly have a breakfast at 9 o’clock. 7) lf they ho to Kyiv, they will visit many musseums. 8) l will dance if they played my favourite song 9)Go to the kitchen.

Ex 2 1. D 2. E 3. B 4. A 5. F 6. C Ex 3 2. Shorter 3. Bigger 4. Older / Elder 5. Younger 6. More comfortable.

1. Kazakhstan, Astana. 2. very big country 3. Many 4. Kazakh.

1) Great Britain / London 2) busy city 3)8 million 4) english.

1 1) If it (is not) too cold, I (not put) on my coat. 2) I (will write) the composition if you (do not disturb) me. 3) His vocabulary (will increase) greatly if he ( reads) fifty pages. 4) You (will go) to the Philarmonic much more often if you re..

1) used to go swimming 2) was dancing 3) were you laughing 4) used to drink 5) rode 6) was writing 7) was raining 8) used to play 9) Sang 10) was cleaning.

Are is are aren’t are isn’t is aren’t are isn’t is is.

1)I spend the time of my life right 2)The wall is very dense 3)The mouth of the river is its end 4)We make our way through the storm 5)We will win and get the main winning.

Types of Champagne Discover everything about this Drink

Types of Champagne

Champagne is one of the most famous and important types of wine that exist. Current technology is used to obtain it, as well as the knowledge accumulated by winemakers and oenologists. It is not surprising that there are different types of champagne, and this article is aimed at clarifying some doubts about this drink.

Without it, you wouldn’t be able to toast the birth of your newborn, your big promotion, or the arrival of a new year. It’s the drink that makes every celebration better!

Imagine having a glass of champagne with your loved one in the warm waters of Playa del Carmen!

Like any cosmopolitan city, in Mexico City you can find this magnificent drink for that special occasion. Also in any restaurant in the city you can taste a delicious glass of champagne.

Si you work in a restaurant or you want to look for a job in one where this drink is served, it is important that you handle this information.

In any case, how much do you know about champagne? Do you know the different types of champagne or the most suitable champagne brands for your celebrations? If you know very little, don’t worry! I’m here to help.

Let’s talk a little about the Types of Champagne

Before talking about the types of champagne, we must know the grape varieties from which the wine is obtained. This is critical as it determines the taste of this amazing drink.

The Varieties to obtain Champagne

In general, this drink is obtained by mixing, either different grape varieties, as well as the mixture of wines from various vineyards in Champagne, France. In fact, only wines from that region can claim that name.

The blend, known as the base wine (cuvée), houses the most outstanding characteristics of each vineyard. Typically, this drink incorporates different vintages into its composition, making it a mixture of relative complexity.

Champagne is made mainly from three grape varieties: Pinot Noir (red variety), Pinot Meunier (variety

red related to Pinot Noir) and Chardonnay (white variety)

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What does each variety contribute to Champagne?

There is a compelling reason why most champagnes are made up of Pinot Meunier, Pinot Noir and Chardonnay. And is that each of these grapes has its own contribution to build the characteristic flavor of the final blend.

Pinot Meunier, is the typically fruity flavor, evoking fruity fragrances and to be ingested quickly.

The contribution of the Pinot Noir variety is that it gives the wine body, fragrances and a diversity of flavors. This grape variety does well in cool climates and on calcareous alkaline soils.

Chardonnay is the jewel in the crown of the Champagne area, it brings originality,
exquisiteness, distinction and class. Due to this property, many winegrowers produce
a champagne using only this grape.

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The Joy of Champagne

The bubbles in your champagne come from the process used to make the champagne. Known as the «traditional method», it is where the grapes are fermented in wine as with «normal» wine. However, at this stage, it is a low alcohol and almost tasteless acid wine.

The second fermentation begins with the addition of yeast and a little sugar to the bottle, which is then aged for a minimum of 15 months (or 36 months in the case of Vintage Champagne). A key feature of this aging is the effect of dead yeast cells (known as lees).

They give Champagne its flavor, biscuit notes, which increase in intensity with the duration of aging. This secondary fermentation creates carbon dioxide, which gradually dissolves in the wine, forming bubbles when the cork is opened.

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Types of Champagne

Below I have compiled a list of the main types of champagne that you will find.

Vintage

The term vintaje (vintage) refers to the champagnes that have been made with grapes harvested in a single year. With exceptions, it is only produced and marketed in the best years.

Vintage champagnes age longer and are often more expensive than “non-vintage” (NV) champagnes from the same producer, but they are also of higher quality and, in some cases, can age for decades.

While NV champagnes should be consistent year over year, vintage champagnes will be different each year, depending on the climate that year.

Harvest champagnes are generally richer in flavor than NV, and are ideal to serve with food.

Non-Vintage

The term non-vintage (without aging, NV) refers to champagnes that have been made by blending wines from different years to produce a classic “own style” champagne.

Most of the champagne that is sold is not vintage and is a true cupboard for the art of mixing; NV champagnes can be a mix of different grapes, different years, and many different vineyards. What is even more impressive is that this entire mixture is made before the second fermentation.

Non-aged champagnes are designed to be consumed immediately, but many can benefit from additional aging, resulting in richer, saltier notes and a smoother mousse.

Blanc de noirs

This is the type of champagne that is produced using only red grapes (Pinot Noir and
Pinot Meunier). It often has a fuller and more fruitful character than other champagnes.

Blanc de Blancs

Made exclusively from white grapes (Chardonnay), this wine can be lighter and possibly more “elegant” than a Blanc de Noirs or a blend. Both vintage and non-vintage Blanc de Blancs champagnes can be found

Rose

Pink champagne can be made in two ways. Unlike stationary rosé wine, rosé champagne can be made by mixing red and white wines.

However, the best ones are made using the bleeding method (saignée), in which the red grapes are gently pressed to extract the desired level of color from the skins before being discarded.

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Champagne Brands

The most sought-after champagne brands include:

Champagne Moret and his Dom Perignon

The Association of its founders in 1743, Moët et Chandon, bore fruit when they decided to send their Champagne to the romantic city of Paris at the time of the reign of Louis XV. This time gave a great growth and distribution of the so-called «sparkling wine».

Leading to the business of Moet and Chandon, to be filled with clients with great purchasing power such as nobles and aristocrats. his best known brand is Dom Perignon,

Its name is based on a Benedictine monk that they called the «Father of Champagne.»

More than 100dlls come to cost these bottles of champagne

Armand de Brignac (Ace of Swords)

Whose bottles cost more than 100 dollars.

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Champagne

Background

Champagne is the ultimate celebratory drink. It is used to toast newlyweds, applaud achievements, and acknowledge milestones. A large part of its appeal is due to the bubbles that spill forth when the bottle is uncorked. These bubbles are caused by tiny drops of liquid disturbed by the escaping carbon dioxide or carbonic acid gas that is a natural by-product of the double fermentation process unique to champagne.

Today, fine champagne is considered a mark of sophistication. But this was not always so. Initially, wine connoisseurs were disdainful of the sparkling wine. Furthermore in 1688, Dom Perignon, the French monk whose name is synonymous with the best vintages, worked very hard to reduce the bubbles from the white wine he produced as Cellarer of the Benedictine Abbey of Haut-Villers in France’s Champagne region. Ironically, his efforts were hampered by his preference for fermenting wine in bottles instead of casks, since bottling adds to the build-up of carbonic acid gas.

The Champagne province, which stretches from Flanders on the north to Burgundy in the south; from Lorraine in the east to Ile de France in the west, is one of the northern-most wine producing regions. For many years, the region competed with Burgundy to produce the best still red table wines. However, red grapes need an abundance of sun, something that the vineyards of Champagne do not receive on a regular basis. By the time Perignon took over the Abbey cellars in 1668, he was studying ways to perfect the harvesting of the Pinot Noir grape in order to produce a high-quality white wine.

Often called black grapes, the Pinot Noir actually bears a skin that is blue on the outside and red on the inside. The juice is white but care must be taken during harvesting so that the skin does not break and color the juice.

Climate is a major factor in winemaking and nowhere is this more apparent that in the case of champagne. The inconsistency and shortness of the Champagne region’s summers lead inevitably to inconsistent harvests. Therefore, a supply of wine made during better years is saved so that it may be blended with the juice of grapes harvested during poorer seasons. When the wine is stored after the fall harvest, it begins to ferment but ceases when the cold winter months set in. In late spring or early summer, the wine begins to ferment again. Extra sugar is added to that which is left in the wine. The wine is then bottled and tightly corked. The carbonic acid that would normally escape into the air if the wine were stored in casks builds up in the bottle, ready to rush forth when the cork is released.

In the early days of champagne-making, this volatility was something of a problem. Twenty to 90% of the bottles exploded, giving rise to the practice of wearing iron face masks when walking through champagne cellars. By 1735, a royal ordinance established regulations governing the shape, size, and weight of champagne bottles. Corks were to be 1.5 in (3.75 cm) long and secured to the collar of the bottle with strong pack thread. Deep cellars with constant temperatures also keep the bottles from exploding. The chalky earth of the Champagne region make it ideal for these cellars.

Three years after Perignon’s death, Canon Godinot recorded the monk’s specifications for the making of champagne:

Although modern champagne vintners have the use of technology to streamline certain parts of the champagne-making process, the steps have not changed significantly over the last three centuries.

Raw Materials

The main ingredient in champagne is the Pinot Noir grape. The grapes, left in bunches, are carefully picked so that the skin pigment does not stain the juice. Vineyard workers pick through the grapes, removing any that are unripe or mildewy. The grape bunches are weighed, generally 8,820 lb (4,000 kg) are used for a pressing. The grapes are taken directly to the press in a further effort to prevent the skin from coloring the juice.

During the double fermentation, several other natural ingredients are added to the wine. Yeast, usually saccharmonyces, is added during the first fermentation to help the grapes’ natural sugar convert to alcohol. A liquer de tirage, cane sugar melted in still champagne wine, is added. In the second fermentation stage, a liquer d’expedition is added. This consists of cane sugar, still wine, and brandy. The amount of sugar added at this stage determines the type of champagne, from sweet to dry. Although each vintner has its own standards, the general guide is as follows: a 0.5% solution yields the driest champagne, known as brut; 1% is added for extra sec; 3% for sec; and 5% for demi-sec, the sweetest type of champagne.

The Manufacturing
Process

Pressing

First fermentation

Blending the wines

Bottling and the second fermentation

Aging

Racking (Remuerurage)

Dégorgement

Liquor d’expedition is added

Corkage

Quality Control

Guided by government regulations, each champagne house sets its own standards for the aging of its wines. In France, where the finest champagne is produced, the Institute National des Appelations d’Origin also places strict standards on the quality of soil that may be used for the growing of Champagne grapes. However, every champagne producing country regulates the production and marketing of its wines to some extent. Furthermore, each step of the champagne-making process is presided over by veteran experts who are skilled in tasting and blending.

The Future

It is inevitable that the labor-intensive process of making champagne will be further mechanized in the twenty-first century. Already, agricultural advances have reduced the threat of rot in the vineyard, thus reducing the number of workers needed to pick over the grapes in the fields. Some of the larger champagne houses have replaced the traditional round wooden press with a horizontal model inside of which a rubber bag inflates and gently presses the grapes against the sides of the press. Experiments are underway to develop a mechanized method for rotating the bottles to replace the costly hand-turning method. To date, none have proved effective, but industry observers believe that the change is in-escapable.

Where to Learn More

Books

Johnson, Hugh. Vintage: The Story of Wine. Simon and Schuster. 1989.

Simon, André. Wines of the World. 2nd ed. Ed. Serena Sutcliffe. McGraw-Hill, 1981.