Champagne(xiang bin jiu )

How to make Champagne:

Raw materials for making Champagne:

Grape.

Process of making Champagne:

In order to brew high-quality champagne, the traditional bottle fermentation method, namely "xiangbani method", is used to ferment bottle by bottle. Add sugar solution and artificial yeast to the "base wine" which has been stored at low temperature for more than two years, and then put the mixed raw materials of wine, sugar and yeast into the champagne bottle one by one. The sealed champagne bottles are placed in the cellar, head to tail, horizontally. Keep the constant temperature in the cellar at 12-14 ℃ for slow low temperature fermentation. After about 80 days, a large amount of carbon dioxide was generated in the bottle, with six atmospheric pressures per square centimeter. The bubbling process of the champagne is complete. The fermented champagne should be stored in the storage room for two years or even longer, so that the carbon dioxide in the bottle can be slowly and completely dissolved in the wine. The fully fermented champagne is transferred again

Characteristics of Champagne:

The color of the champagne is bright. When the plug is opened, the sound is clear and pleasant. When the wine is poured into the cup, there should be a white foam, and the foam will continue to pour upwards from the bottom of the cup. It will last for more than ten minutes. In the wine industry's jargon, it's called "bubbling for a long time.". Champagne also has mellow and elegant, beautiful and harmonious fruit aroma, and has a fresh, pleasant and refreshing taste.

Champagne

Champagne, transliteration of French champagne, is a kind of sparkling white wine rich in carbon dioxide. It is originated from the province of champagne in France, so it is called champagne. It is a kind of classic sparkling wine. Only the sparkling wine brewed with specified wine varieties and methods in the French champagne area can be called champagne. Champagne is one of the most precious sparkling wines.

history

History I

Champagne is a province in French history, where grapes are abundant, but the quality of the wine produced is relatively general. In the second half of the 17th century, there was a monk named D. P. Perignon who was the housekeeper of the upper villey monastery in the champaign area. He had rich knowledge of chemistry and physics and was also a gifted wine taster. In order to produce high-quality wine, he broke the traditional brewing process, with his superhuman taste, mixed and diluted a variety of wine, and then put it into the bottle for secondary fermentation. In the autumn of 1687, perinon bottled the wine, sealed it with cork, and then put it into the wine kiln. After a winter's fermentation, in the spring of second, a large amount of carbon dioxide was produced and accumulated in the liquor. When Perinon picked up the bottle and shook it, carbon dioxide quickly released from the liquor, and the huge pressure drove the bottle stopper to open. The milky white foam surged out and the wine smells overflowing, and the tasting takers praised it all. Later, this new type of sparkling wine was named after the origin of champagne.

Perrinon also had a lot of trouble in developing and brewing champagne. One of the most headache for him is that during the second fermentation, due to the large amount of carbon dioxide produced, the pressure in the bottle is too high and the bottle bursts. In a period of time, the rate of bottle explosion is as high as 50%. After improvement, the situation has improved. However, even today, when the technology is quite advanced, the loss of bottle explosion is still 3%.

History 2

Champagne originated in France and got its name from its place. Champagne used to be the name of a province in the northeast of Paris, France. It is said that in 1760, the friar of Hauteville monastery in Champaign Province, Barry Rong, put the wine with sugar in a glass bottle, firmly plugged and preserved. A few months later, he remembered the wine he had kept. When he opened the cork, the wine in the bottle was full of the smell of carbon dioxide, with a strong aroma, which was very different from the original wine. So the first champagne was born. The secret of friar perrieron's wine preservation by adding sugar in the bottle was that the wine was fermented twice in the bottle. Champagne is actually a wine that has been fermented twice. For the production of high quality champagne, the second fermentation is very important. In order to brew high-quality champagne, the traditional bottle fermentation method is still used in France, the hometown of champagne. They call it "chambarney method", that is, fermentation bottle by bottle. Add sugar solution and artificial yeast to the "base wine" which has been stored at low temperature for more than two years, and then put the mixed raw materials of wine, sugar and yeast into the champagne bottle one by one. The sealed champagne bottles are placed in the cellar, head to tail, horizontally. Keep the constant temperature in the cellar at 12-14 ℃ for slow low temperature fermentation. After about 80 days, a large amount of carbon dioxide was generated in the bottle, with six atmospheric pressures per square centimeter. The bubbling process of the champagne is complete. The fermented champagne should be stored in the storage room for two years or even longer, so that the carbon dioxide in the bottle can be slowly and completely dissolved in the wine. The fully fermented champagne is then placed on a special wooden frame on the ground with a 60 degree angle. The bottom of the bottle is upward and the mouth of the bottle is downward. The bottle is rotated and cracked once a day for more than a month to make the sediment in the bottle slowly gather at the cork. Then put the precipitated bottle into a cold water tank with a temperature of 5 degrees Celsius to cool down. In this way, a bottle of high-quality champagne takes four to five years to brew.

classification

1、 Divided by color: pink champagne and general white champagne

2、 According to the sweetness of taste, it can be divided into three types

1. The least sweet, containing less than 2% sugar

2. Less sweet, sugar content 1.5% - 2.5%

3. The sweeter one contains 2% - 4% sugar

4. Very sweet, 4% - 6% sugar

5. The sweetest, containing more than 6% sugar

3、 According to taste:

(1) Fragrant Champagne: strong sensory stimulation, strong taste, with shrub fragrance, seasoning fragrance and red fruit fragrance. It is suitable for Hefei foie gras, Palmer ham, pot stewed beef, spine veal or poultry.

(2) Smart Champagne: lively, light, delicate, exudes plant fragrance and citrus fragrance. Very suitable as an aperitif, naturally with fish, shrimp and crab. In addition, it is also suitable for drinking with fruit ice cream or frozen desserts.

Champagne bubble

(3) Mellow Champagne: generous, warm, hazy, with the fragrance of round cream cake, cinnamon or honey. It is often rose red wine (its novelty lies in its color and mellow characteristics, which is brewed by soaking red grapes or adding non bubble red champagne) or semi dry wine (its characteristics are slightly sweeter than dry champagne). It is suitable for lamb, sweet pickled dishes, baked dishes with bread crumbs or cheese shreds, warm cream fruit pies, red fruits, and even tea.

(4) Magic Champagne: mature, mellow, with high-grade seasoning aroma. These include specialty champagne and rare vintage (made from the same Vintage). It is only when the quality of the grapes is excellent that the wine produced by the team adopts the method of marking the year. All the wines marked with the year are of special high quality. Suitable for drinking alone.

High quality conditions

The quality of champagne should meet four requirements

First, the color is bright. White champagne shall be light yellow or straw yellow; red champagne shall be purplish red, crimson, ruby red or brownish red; peach champagne shall be peach red or light rose red. No matter what color of the champagne, should be clear and transparent, no visible suspended solids.

Second, when the plug is opened, the sound is clear and pleasant.

Third, when the wine is poured into the cup, there should be a white foam, and the foam will continue to pour upwards from the bottom of the cup. It will last for more than ten minutes. In the wine industry's jargon, it's called "bubbling for a long time.".

Fourth, it has mellow, elegant and harmonious fruit aroma, and has a fresh, pleasant and refreshing taste.

It is said that the best wine in all kinds of wine is wine, and the highest grade wine is dry white wine. The dry white wine was further optimized to produce champagne. So it makes sense that champagne is the best of all wines.

Probably because of this, people give champagne a noble reputation: "the queen of wine".

Just because of the nobility of champagne, and in order to keep its quality free from the influence of external temperature, in some foreign supermarkets, only empty bottles are placed at the counter of selling champagne, and customers order wine according to the sample bottles. And the real champagne is stored in the back of the wine warehouse, the service lady at any time to pick up in the wine warehouse.

Famous champagne

Champaign King

DOM Perignon is the inventor of the brewing method of champagne. He devoted all his life to studying and improving the quality of sparkling wine, and finally invented the brewing method of champagne, which is unique in both quality and style. He is recognized as a master of brewing champagne. DOM Perignon, named after him, is brewed from the best grapes. It has been stored for six to eight years. Its color is clear and its aroma is rich. DOM Perignon has become the supreme in champagne and is highly praised by all the world's drinkers.

Moet & Chandon Brut

MOET ET CHANDON

BRUT IMPERIAL

Moyue

Chinese PinYin : Xiang Bin Jiu