There is a legend about the origin of "Champagne": More than 300 years ago, in a church in remus, Champagne province, a priest named perignon made wine with various ingredients, and the taste was not good. Later, he put the mixed wine into a bottle, sealed it with a cork and sent it to the cellar. Who knows, after the winter, a miracle appeared: the gas produced by the wine actually exploded the cork, and an intoxicating smell of wine came to the nose. Pour the wine into the cup and find that the color of the wine becomes clear, and countless golden bubbles jump around. The priest took a sip and couldn't help crying, "Angels come down to earth and sprinkle stars on the wine!" " "So, champagne named after local place names is famous all over the world.
This legend is in response to a famous saying in the wine city: wine is the child of the brewer. It can be seen that only a good winemaker can brew good wine. Of course, wines from different regions have different flavors because of different climate, soil, fruits and brewing methods.
/kloc-More than 0/00 years ago, in the Champagne region of the Marne Valley, the terrain was flat and the climate was warm. Local people specially grow super sweet grapes there, and set up a wine-making industrial system in Xia Long, the provincial capital. The wine produced here is sweet and mellow, which is related to maintaining traditional techniques. For example, when grapes are squeezed by a machine, the seeds are easily crushed when the force is large, and the juice cannot be squeezed when the force is small, and the taste is not mellow, and the wine color contains black spots. Therefore, pressing grapes to make wine is still the main method in champagne area.
During the harvest season, young men and women jumped barefoot into the grape press room, danced happily in the grape pile with the music playing, and finished the juicing work with singing and dancing. The wine brewed by traditional methods is smooth as silk, soft as oil and full of fragrance.
According to the French government, only the raw materials from champagne area with alcohol content of 1 1 ~ 13 degrees, rich in sugar and mellow in taste are allowed to be named "champagne".