Champagne in China can be divided into large champagne and small champagne. Champagne is brewed with whole juice wine, and there is a lot of carbon dioxide in the wine, which forms a lot of pressure in the bottle. After opening it, it can become brittle and a lot of bubbles can be ejected. Small champagne does not have these characteristics. It is actually a grape sparkling wine. At present, all kinds of small champagne on the market are drinks with three essences (alcohol, saccharin and essence), which cannot be called champagne. Therefore, in our country, only big champagne can be called champagne.
history
History one
Champagne is a province in French history, which is rich in grapes, but the quality of the wine produced is relatively average. /kloc-in the second half of the 0/7th century, there was a monastery named D·P· Perinon in the Upper Ville Monastery in Champagne. He has rich knowledge of chemistry and physics, and is also a talented sommelier. In order to brew high-quality wine, he broke the traditional brewing process, mixed and diluted a variety of wines with his superhuman taste, and then put them into bottles for secondary fermentation. /kloc-in the autumn of 0/687, Perinon bottled the prepared wine, sealed it with a cork, and then put it in a wine kiln. After a winter's fermentation, in the next spring, a large amount of carbon dioxide was produced and accumulated in the wine. When Perinon picked up the bottle and shook it, the carbon dioxide was quickly released from the wine, the cork was opened with a bang under great pressure, and the milky foam surged out, and the wine was full of fragrance, which was praised by all tasters. Later, this new sparkling wine was named after champagne.
Perinon also encountered a lot of trouble when developing and brewing champagne. Among them, the biggest headache for him is that in the process of secondary fermentation, due to a large amount of carbon dioxide, the pressure in the bottle is too high and the bottle body bursts. For a period of time, the bottle bursting rate was as high as 50%. After improvement, the situation has improved, but even today when the technology is quite advanced, the champagne factory still has a 3% bottle bursting loss.
History II
Champagne originated in France and was named after this place. Champagne was originally a province name in the northeast of Paris, France. According to legend, in 1760, Berillon, a monk of Hotwell Monastery in Champaign Province, added sugar to wine, put it in a glass bottle and stuffed it firmly with a cork to preserve it. A few months later, he remembered his wine. When he opened the cork, the wine in the bottle was full of the smell of carbon dioxide, which was quite different from the wine he had preserved. The earliest champagne was born. The secret of keeping wine with sugar in the bottle is that the wine is fermented twice in the bottle. Champagne is actually wine fermented twice. Secondary fermentation is very important for brewing high-quality champagne. In order to brew excellent quality champagne, France, the hometown of champagne, still uses the traditional bottle fermentation method. They are called "Shambani method", that is, bottle-by-bottle fermentation. Adding granulated sugar solution and artificial yeast to the "base wine" stored at low temperature for more than two years, and then filling the mixed raw materials of wine, sugar and yeast bottle by bottle into champagne bottles. Sealed champagne bottles are placed in the cellar, head and tail alternately and horizontally. Keep the constant temperature in the cellar at 12 to 14 degrees Celsius, and carry out slow low-temperature fermentation. After about 80 days, a large amount of carbon dioxide was produced in the bottle, with 6 atmospheres per square centimeter. The foaming process of champagne is completed. Fermented champagne should be stored in the storage room for two years or more, so that the carbon dioxide in the bottle can be slowly and completely dissolved in the wine. Move the fully fermented champagne to a special wooden frame on the ground. The wooden frame is inclined at a 60-degree angle, with the bottom of the bottle facing upward and the bottle mouth inclined downward. The bottle rotates and chews once a day for more than a month, so that the sediment in the bottle slowly gathers at the cork. Then put the precipitated bottle into a cold water tank with a water temperature of 5 degrees Celsius to cool down. In this way, it takes four to five years to brew a bottle of high-quality champagne.
Conditions of high quality champagne
Where the quality of champagne, should have four conditions:
First, the colors are bright. White champagne should be light yellow or straw yellow; Red champagne should be purplish red, crimson, ruby red or brownish red; Pink champagne should be pink or light rose. No matter what color of champagne, it should be clear and transparent, and there should be no suspended matter visible to the naked eye.
Second, the sound is crisp and pleasant when the plug is opened.
Third, there should be white foam after the wine is poured into the cup. The foam keeps rising from the bottom of the cup and can last for dozens of minutes. In the jargon of the wine industry, it is called "lasting bubble".
Fourth, it has mellow, elegant, beautiful and harmonious fruit fragrance, and its taste is fresh and pleasant.
Some people say that the best wine among all kinds of wines is wine, and the highest-grade wine is dry white wine. Dry white wine is further optimized to produce champagne. Therefore, it makes sense that champagne is the best in wine.
Probably because of this, people give champagne a noble reputation: "the queen of wine."
Because of the nobility of champagne, and in order to make its quality free from the influence of external temperature, in some supermarkets abroad, only empty bottles are placed at the counters selling champagne, and customers order wine according to the bottle samples. The real champagne is stored in the back of the wine shop, and the waitress can take it at any time.
The famous champagne
Champagne king
Don Perignon is the inventor of champagne brewing method. He devoted his life to studying and improving the quality of sparkling wine, and finally invented the champagne brewing method with unique wine quality and style, which was recognized as the master of champagne brewing. The wine named after him is made of the best grapes and has been stored for six to eight years. Its color is thorough and its aroma is rich, which makes Tang Perignon the highest in champagne and is highly praised by drinkers all over the world.
Moet & Chandon Brut
MOET and Changdong
Royal bulut
Moet has a long history and is the largest champagne factory in the world, with the most vineyards in the best champagne growing areas. Moet champagne produced by Moet is a blend of grapes and fine wines from different years and producing areas. It is a very elegant champagne with exquisite bubbles, which is highly respected by drinkers all over the world.
Classification:
One: according to the color, it is divided into pink champagne and ordinary white champagne.
Two: according to the taste sweetness, it is divided into:
1。 The least sweet, the sugar content is below 2%
2。 Less sweet, sugar content 1.5%-2.5%.
3。 Sweet, with a sugar content of 2%-4%.
4。 Very sweet, with a sugar content of 4%-6%
5。 Sweetest, with sugar content above 6%