Analysis:
In the 9th century, many French kings were crowned in Reims, a champagne region. During the celebration, dignitaries like to drink a kind of "clear and bright, fresh and elegant, trembling" local wine. 1668, the bishop of Ovelli monastery in this area, Dan Perignon, tried to mix all kinds of wines, sealed them with corks and put them into wine cellars. The next spring, when he took out those bottles, he found that the wine in the bottles was clear, bright and attractive. When he shook the bottle, there was a loud bang and he got a fright. The cork is gone, and the wine is pouring out of the bottle, and the fragrance is overflowing. This wine is called "Pop Wine", which is the original origin of champagne today.
Champagne is a national treasure of France, and its production process cannot be imitated, so it must come from the champagne producing areas of France. It makes use of the existing excellent wine brewing process, and on this basis, the wine is fermented twice to produce bubbles, so champagne is also called "sparkling wine". There are only three kinds of grapes used for wine making: Chardonnay, Pinot Noir and Munir Pinot. Grapes are picked by hand and discarded rotten; When you arrive at the wine cellar, gently press it with a presser. In order to ensure the quality, only 100 kg of juice can be squeezed per 150 kg of grapes at most. Then the first fermentation is carried out to make the juice become static dry wine, and the blended wine is obtained after blending. Different styles of champagne come from blending methods, some will add dry white wine in previous years, and some will only blend with grapes harvested in that year. If you add red wine, you can get roses or pink champagne.
The second fermentation of champagne is to add sucrose and yeast to the blended wine, bottle and seal the lime soil hidden in the wine cellar. After the second fermentation, the wine often has yeast residue, which makes the wine look bad in the bottle and makes the color of the wine unclear. This problem was solved in 18 16. At that time, the widow of Clicquot winery owner asked employees to build a wooden frame, cut some holes in the wooden frame, and put the bottle in the hole with the bottle mouth inward. Then slowly turn the bottle every day to let the residue slide slowly to the mouth of the bottle. Slowly lift the tail of the bottle until the bottle is upside down and all the residues are piled up at the bottleneck. Then open the cork with a skillful and quick action to let the residue flow out, then turn the bottle over and plug it again. This method has been used up to now, and a special profession-bottle shaker has emerged. The work of the bottle shaker is described as: "Stand in front of the wooden frame, relax your elbows like a pianist preparing to play a concerto, then step forward, shake bottle by bottle, shake line by line, and fly with your hands." Each wine bottle is shaken three times, and the bottle turns 1/8 weeks ... "It looks like art, but it is done in a dark wine cellar, and the project is huge, so many wineries now use machinery instead of shaking bottles.
The wine after slag removal is added with "flavoring agent", which is the finished champagne. According to the sweetness of flavoring agents, they can be divided into virgin, extra-dry, medium-dry (sec), semi-dry (demi-sec) and doux. The finished champagne still needs to be sealed. Those without a year can't be sold within 0/2 months of bottling, and those with a year have to wait for three years. There are good wines to be stored in the wine cellar for five years, ten years or even longer.
The style of champagne is related to blending technology, and the quality is determined by the region where grapes are brewed. Grapes from the best soil are rated as 100% by the regulatory authorities, and the champagne brewed from this can be labeled as "Grand Cru". Champagne made of 90% ~ 99% grapes can be called "top wine". These grape producing areas are concentrated in the champagne area of France, and the number is small. Rose champagne is especially precious and can only be brewed from the grapes of Lerissey. No wonder, from the feast of Versailles in the past to raise your glass today, it is a habit to open champagne, which is quite laborious.