Champagne, a classic sparkling wine, named after its origin and exclusive production, is a traditional producing area of champagne in northeast France. Outside France, the word champagne is also widely used in many sparkling white wines or rose wines, but there are certain restrictions.

In the United States, sparkling wines produced in a similar way are first designated as the country of origin, such as champagne in New York State. Similar wines from Spain and other places are often called "champagne style". "

Champagne is made from only three kinds of grapes: Black Pi Nuo, Monier Pi Nuo and Chardonnay. Champagne is characterized by crisp taste, which is sometimes attributed to chalk. Something made of only a small amount of green grapes is called white in white. Pink champagne is made by adding a little red wine or letting broken grapes come into contact with grape skins for a period of time.

Brewing method of champagne

Champagne is first fermented in stainless steel barrels and then mixed. If the grapes are good this year, just use the wine of that year, and the product is old champagne; If not, we will mix different vintage wines, improve and strengthen the wines, and produce a non-alcoholic champagne. After mixing, the mixture of wine, sugar and yeast is added to the wine, and then transferred to a pressure tank or a strong dark bottle for secondary fermentation to produce carbon dioxide and effervescent. The second fermentation is completed in a few weeks or months.

The wine fermented in this tank is then transferred to another tank where it is frozen, sweetened and bottled. The wine in the bottle should be ripe; During this period, shake the bottle every day, turn it over and tilt it gradually until the bottle is inverted and impurities (sediment) are deposited on the bottom. This process is called "cleaning" or "re-cleaning" and has been basically mechanized since the 1970s.

When the wine is ripe and ready for the market, these sediments will be removed in a process called "decomposition". In this process, the cork is carefully pried open to let the internal pressure in the bottle discharge the sediment; This is sometimes done after bottlenecks and sediments freeze. After decomposition, add a small amount of syrup dissolved in old champagne to the bottle and pour the wine again. Champagne with little or no sugar is marked as crude or inferior; A little sweeter is seconds, and many wines are seconds.

Baidu encyclopedia-champagne