Champagne brewing art is divided into drinker's wine network-champagne-champagne identification-champagne brewing itself is a mixed art, so the key elements must not exist alone but be linked together to brew high-quality champagne. What is needed first is the gift of the weather, so that grapes can grow well; Secondly, grapes should be harvested at the right time in order to harvest the fruit with a balance of sweet and sour. Next, in the process of brewing, some correct decisions must be made. Sometimes the base wine for making champagne is in good condition, but if the proportion is unreasonable, it will ruin this year's champagne. On the contrary, even if the base wine is mediocre, beautiful champagne can be obtained through reasonable proportion. This is a continuous process. If we have to pick a link, I think it should be this deployment process. Champagne needs to undergo secondary fermentation after bottling. The first batch of fermented champagne (brut) takes 15 months to age, while the aging period of fine champagne (millésimé) takes 3 years. Judging the quality of champagne depends on its bubbles, because champagne is a kind of sparkling wine. If the bubbles are many and thin and last for a long time, it means that the quality of champagne is good. If champagne is more than just a drink, it is because it is a symbol of festivals and celebrations recognized all over the world. Once upon a time, it was a wine to celebrate the coronation of the king, and it was one of the most striking flowers in the garden of French food culture and handicraft skills. Now the annual sales of champagne exceeds 330 million bottles. Champagne Vineyard is the first grape producing area to obtain1908 "AOC" certification. At present, the grape planting area has reached 34 000 hectares, and 90% of the grapes are used to brew "AOC". Champagne grape producing areas mainly include four regions: Lance Mountain, C^otedes Blanks, Marne Valley and vineyard-"C^ote Bar. In this legal producing area, only the following three kinds of grapes have been certified: PinotNoir, a red grape, which brings the rich fragrance, intensity and mellow feeling of red fruit; Pinot Meunier (which is also a red grape) is the "coordinator" of champagne; Chardonnay (this is a kind of white grape), because of its special fragrance and fresh taste, gives people a very delicate feeling and is suitable for long-term cellar storage. Only wines brewed in the legal champagne producing areas can proudly claim that their brewing process is authentic "méthodechampnoise". Today, 90% of the champagne vineyards belong to 65,438+05,000 grape growers in the champagne region, who can sell the harvested grapes to champagne factories or cooperatives. About 5,000 of them will store their grapes and brew "champagne deVignerons", which is a kind of champagne with expressive force and typical regional characteristics. Because tasting champagne is the same as enjoying music and painting, especially for wine, it is more personalized. I agree with this bottle of wine because I like its taste, not because others agree with it and instill the results in me. This is why I hope that the drinkers of Moet champagne can make matching side dishes according to their own tastes. When tasting a bottle of champagne, you should be free to let your tongue tell you whether it is good or not and draw your own conclusions. All you need to do is trust your feelings. Even if you don't know champagne, it doesn't matter, because you have your own feelings. (divided into drinkers-wine culture-champagne is-champagne producing area)