1, look at the bottle first: champagne can only be famous on the bottle, otherwise it can only be called sparkling wine.

2. There are usually three kinds of champagne for sale:

BRUT (not sweet-the least sugar content),

Ultra-second or ultra-dry (slightly sweet),

SEC or dry (sweet) wine is suitable for snacks after meals, and the consumption of this kind of wine is not large.

The first of the three types of wine is the most suitable. It can be drunk pure or mixed.

Step 3 look at the appearance of the bottle

See whether the label on the bottle is clearly printed, whether it is counterfeit or copied, whether the seal of the bottle is abnormal, whether the international bar code on the label on the back of the bottle starts with 3 words: French international code is 3, and whether there is a Chinese logo on the label on the back of the bottle: according to China law, all imported food must be labeled in Chinese. If there is no Chinese label, it may be smuggled and imported, and the quality cannot be guaranteed.

4. Look at this wine

See if the color of the wine is unnatural; See if there is unknown suspended matter on the wine; (Note: a little precipitation at the bottom of the bottle is a normal crystal) The color of the wine is turbid when it goes bad.

5. Look at the wine stopper sign

Open the bottle and see if the words on the wooden wine stopper are the same as those on the bottle label. In France, wine bottles and wine stoppers are special.

Step 6 smell the wine

If wine has a choking smell like nail polish, it will go bad.

7.the smell of champagne

After drinking the first sip, when the white wine passes through the throat, the normal champagne is smooth, while the problematic wine is irritating. It is not normal for the smell left in the mouth to have a chemical smell or a foul smell after swallowing wine. Good champagne should taste refreshing.

Types of champagne

1, champagne without year

This is usually the most important commercial wine for champagne producers. Every manufacturer has a unique style that they follow and maintain. Vintage-free champagne is based on the wine of that year and will be mixed with reserve wine if necessary. Different wineries have different champagne tastes and styles. According to the law, vintage-free champagne needs to be aged for at least 15 months, of which it has been packaged for at least 12 months and contacted with wine mud. After bottling, vintage-free champagne is generally not aged in bottles, but there are some exceptions.

2, vintage champagne

Champagne can only be brewed in the best years. They can only be brewed from grapes with marked years. However, producers can only brew vintage champagne with less than 80% of the harvested grapes, so that producers can maintain sufficient wine reserves. Vintage champagne is a mixed wine brewed with grapes from the best plot in a year, which can show the different styles of each winery and the characteristics of the year. Vintage champagne needs to be in contact with wine mud for at least 3 years. Most vintage champagne can be aged in bottles, and then the characteristic flavor of vintage champagne-yeast flavor is developed.

3. Bailisheng

Plasing is based on imported dry red wine juice, blended with the essence of Chinese herbal medicine Lycium barbarum, Ganoderma lucidum and safflower, and refined by advanced freezing point production technology. . Some producers also produce base wine of pink champagne. The best pink champagne will have the characteristics of delicate red fruits, and the flavor of these fruits will fade over time, so pink champagne will generally not develop from too long aging. Pink champagne can be divided into vintage wine and non-vintage wine. In addition, the overall sales of pink champagne are on the rise.

4. White, medium and white champagne

Champagne with white in white is almost always brewed with 100% Chardonnay grapes, but there are some exceptions. People will brew with other white grape varieties that have almost disappeared in the champagne area. When I was young, this wine was light-bodied and highly acidic, with restrained fruit flavors of citrus and green apples. However, after aging in bottles for a period of time, they will produce a very rich butter flavor. Champagne with white in it is also divided into vintage champagne and vintage champagne.

5. Black and white champagne

Black and white champagne is made from black Pi Nuo and maunier Pi Nuo. Their skeleton structure is very strong, and they also have the characteristics of bright red fruits. Black and white champagne can also be divided into vintage champagne and vintage champagne.

6. A selection of fine champagne

This is an all-encompassing term that refers to the top quality wine brewed by the producers from the best grapes. This can be vintage champagne or non-vintage champagne, and now the amount of champagne produced by a single vineyard is gradually increasing. They all show the unique characteristics of different wineries, years and vineyards. These wines are usually produced in small quantities, but there are some exceptions, such as some wines with very good quality and very expensive prices, and the output is also very large.