Where does sparkling wine come from, and what is the difference between sparkling wine and wine?

According to historical records, at the end of the 17th century, Dom Perignon, a monk in the abbey of Woutvillend in France, invented a unique method of making sparkling wine, which was used in the Champagne region to produce mellow and crisp champagne, which has been popular all over the world since then. The traditional process of high-quality champagne or sparkling wine is made of the best grapes, apples, etc., pressed into juice and fermented, bottled in the cellar for another year for fermentation in the bottle, by manual or mechanical method day by bottle by bottle, so that the fermentation of the dregs sink one after another, accumulated in the bottle mouth. The bottle is then frozen at minus 25, the dregs are spit out, and the cork is sealed to make champagne or sparkling wine.

It is particularly noteworthy that sparkling wines must be made in the Champagne region of France to be called champagne, and sparkling wines made in any other region or country can only be called sparkling wine due to the origin of the wine.

Champagne or sparkling wine is known as one of the premium wines due to its complex and technically demanding brewing process. After improvement, the second fermentation of champagne or sparkling wine with modern technology is often carried out under pressure in stainless steel barrels (instead of the original traditional process of bottle fermentation, manual rotation), this method can reduce costs, more in line with the characteristics of economies of scale in modern society, and also greatly reduce the quality of champagne or sparkling wine, so that consumers can now buy high-quality and inexpensive Changyu sparkling wine in the market with only a dozen yuan or twenty yuan.

Drinking champagne is a noble treat and a status symbol. At the most formal and high-end large banquets, a champagne pyramid is considered to be the highest etiquette of the banquet. The Champagne pyramid is a multi-tiered tower of champagne glasses, which are poured from the top glasses to the cheers of the guests.

A post from the bar's 'Wine Source' "The origin of champagne and sparkling wine".

Ancient Greeks and Romans have described bubbles in wine, but they have not been able to explain their cause. They blame the moon phases and gods and demons for the formation of bubbles. In the Middle Ages, it was also documented that wines from the Champagne region were prone to bubbles, but they were classified as winemaking faults.

In the early stages, bubbles tend to be released. Perignon's original work in the monastery of the monastery was to remove air bubbles from the wine and prevent the bottles from being in the cellar**. In the early 18th century, when sparkling wine production began to increase, cellar workers were required to wear iron masks (similar to baseball defenders' masks) to avoid injury.

One bottle can trigger other bottles, and it is normal for a cellar to lose 20 to 90% of its wine. At that time, there was not enough understanding of fermentation and the production of carbon dioxide, so sparkling wine was given the name "devil's wine".

The British were the first to notice the fascinating character of champagne bubbles and tried to find out why. At that time, most of the wine was shipped to the UK in full barrels, and then the wine was bottled locally**. In the 17th century, the British fired glass in high-temperature coal furnaces, which were tougher than the wood-fueled boilers in France.

The British also reused the cork (which originated in the Roman period, but was lost due to the fall of the Roman Empire). Champagne has a harsh winter, and the wine stored in oak barrels stops fermenting before the sugar and yeast have fully reacted. The whole barrel is shipped to the UK and bottled, and when the temperature rises, the sugar and yeast begin to ferment again in the bottle, forming bubbles.

British physicist Christopher Meret recorded the addition of sugar to the finished wine to its secondary fermentation and presented the results to the Royal Academy. It is also the earliest known record explaining the process of making sparkling wine.

1. The ingredients are different.

Sparkling wine is a wine with a CO2 pressure greater than 1 bar at 20.

Dry red wine refers to red wine in which the sugar in the winemaking raw material (grape juice) is completely converted into alcohol after the wine is made, and the residual sugar content is less than or equal to.

2. The way to drink is different.

Drinking sparkling wine does not need to be shaken. When smelling the aroma of wine, you can bring the wine glass under your nose, gently, carefully, smell the aroma of the wine emitted from the wine glass, repeat it several times, and you can naturally experience various aromas when you smell it many times.

Dry red wine, on the other hand, has just been poured out of a long-sealed bottle, and the glass needs to be gently shaken to allow the wine to come into fuller contact with the air and release its aroma layer by layer, so that you can watch its "tears" and smell its fragrance at the same time. After the glass shakes and the liquor rotates gracefully in the glass, the fragrant "wine tears" are left on the wall of the glass, and the thicker the "wine tears", the slower and more evenly they flow, the higher the alcohol and sugar content, and vice versa.

Sparkling wine is a type of wine, and if you distinguish it by bubbles, wine can be divided into sparkling wine and still wine.

Sparkling wine, in layman's terms, is a bubbling wine. The professional explanation is that at 20 o'clock, the carbon dioxide pressure is equal to or greater than that of a wine in bar. Sparkling wine is a type of wine rich in carbon dioxide that is suitable for all kinds of festive occasions.

Champagne is the ancestor of the world of sparkling wine. Champagne in the strict sense refers to sparkling wines produced in the Champagne region of northeastern France using specific grape varieties and vinification methods. Legend has it that Don Perignon, a monk of the Abbey of Auverle, was the founder of Champagne when he stored wine in bottles to try to slow down the oxidation process, but he did not expect that the wine underwent a second fermentation in the bottle, a discovery that directly led to the birth of sparkling wine.

Sparkling wine is a kind of wine, in fact, it is the same as champagne, champagne is the French region of Champagne, the sparkling wine is called champagne, and other regions can only be called sparkling wine, which is very famous: French champagne, Spanish cava sparkling wine.

Sparkling wine is a type of wine. The full name of sparkling wine is sparkling wine. The brewing method is different between the two:

Wine is only made once, while sparkling wine needs to be made twice. The fermentation process is different: when wine ferments, the sugars in the grapes are broken down into alcohol, heat and carbon dioxide.

Sparkling wine is made in a closed bottle with sugar and yeast added. Cork stoppers are different: wines are long sticks of wood, while sparkling wines are corks that resemble mushroom heads.

Sparkling wine is a type of wine, sparkling wine belongs to the second fermentation of wine, and the addition of sugar and yeast will produce a lot of carbon dioxide in the wine.

Sparkling wine is actually a type of grain wine, because most sparkling wines are made from grains.

However, there are also many sparkling wines, which are made with relatively fresh fruits, and the sparkling wine made from fruits is not as strong as the paste made from grains. Whether it's sparkling wine made from grains or sparkling wine made from fruits, sparkling wine is very tasty to drink. When drinking sparkling wine, be sure to wake up 3-5 minutes earlier.

Precautions for drinking sparkling wine

Although sparkling wines such as champagne are often served with tulip glasses, more and more people are now choosing to drink champagne in small white wine glasses with a wider neck. White wine glasses allow the champagne to bring out its aromas better and to better experience its delicate flavors when drinking. In terms of serving temperature, the best serving temperature for sparkling wine is between 6 and 9.

Since the bubbles of sparkling wine are affected by many factors, temperature is also an important factor. If the serving temperature is too low, the low temperature will cause the bubbles to become inactive. So, wait a few minutes after freezing for the bubbles to start active and then start serving.

Sparkling wine is a small variety of wine, and the nutrients contained in the wine are all in the sparkling wine, and there is also rich carbon dioxide in it, so we can often see many bubbles in it, and the appearance is high. The best time to drink sparkling wine is before a meal, and it is better to chill it before drinking.

What is sparkling wine.

Wine is a more common drink in our lives, many people like it very much, but compared with the beer and liquor that men often drink, female friends are more suitable for drinking some sparkling wine, which has a relatively low alcohol content, will bubble, and has a very charming fragrance.

Sparkling wine is a small variety of wine, and the nutrients contained in the wine are also present in sparkling wine. Bubbles are rich in carbon dioxide, so there are often a lot of bubbles, and they look very beautiful.

When drinking sparkling wine, you should be careful about the method, if you don't drink it right, it will be difficult to taste the taste. In Europe, sparkling wine is generally used as a pre-dinner aperitif, the best time to drink it is before the meal, if it is chilled before drinking, the effect will be better, when drinking it can be drunk with a fruit tart, you can feel the aroma of champagne, but also taste the fresh aroma of fruit, moisturize the taste buds.