According to drinking time and occasion

Cocktails can be divided into pre-dinner cocktails, post-dinner cocktails, dinner cocktails, nightcap cocktails and party cocktails according to drinking time and occasions.

(1) Pre-dinner cocktails

Pre-dinner cocktails are also called pre-dinner appetizer cocktails. They are mainly drunk before meals to stimulate the appetite. These cocktails usually contain sugar. There are few, and the taste is either sour or dry. Even the sweet pre-dinner cocktails are not very sweet. Common pre-dinner cocktails include martini, Manhattan, various sour wines, etc.

(2) After-dinner cocktails

After-dinner cocktails are used to assist desserts and aid digestion after meals. Therefore, they taste sweeter and use more liqueurs in the wine, especially Vanilla liqueurs are mixed with many medicinal materials. After drinking, they can dissolve food knots and promote digestion. Common after-dinner cocktails include B and B, Stinger, Alexander, etc.

(3) Dinner Cocktails

Dinner Cocktails are cocktails used with dinner. They generally have a spicier taste, brightly colored wines, and pay great attention to the taste of wines and dishes. Pairings, some can be used as substitutes for bowls, soups, etc. In some more formal and elegant dining occasions, wine is usually used to accompany the meal, and cocktails are rarely used to accompany the meal.

(4) Party cocktails

This is a cocktail used in some party occasions. It is characterized by paying great attention to the taste and color matching of the wine, and the alcohol content is generally low. Party cocktails can not only meet people's social needs, but also enhance the atmosphere of various parties, and are very popular among young people. Common wines include Tequila Sunrise, Cuba Libre, Horse Neck, etc.

(5) Summer cocktails

This type of cocktail is cool and refreshing, and has the wonderful effect of quenching thirst and stimulating body fluids. It is especially suitable for drinking in tropical areas or in the heat of summer. It is delicious, refreshing and mellow. Such as cold drinks, Colin wines, manor punch, Long Island ice tea, etc.

According to the preparation method

According to the preparation method, cocktails can be divided into long drinks and short drinks. There are two major categories of drinks:

(1) Long Drink

Long Drink is a drink with a low alcohol content mixed with spirits, juice, soda, etc. A relatively mild wine, it can be stored for a long time without deterioration, so consumers can drink it for a long time, so it is called long drink.

(2) Short Drink

Shont Drink is a cocktail with high alcohol content and small weight. You can usually drink it all in one drink without spending too much money. A lot of time, such as: Martini, Manhattan, etc. all fall into this category.

Classification by wine base

Classification according to the variety of cocktail wine base is also a common classification method, and the classification method is relatively simple and easy to remember. The main categories are as follows:

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(1) Cocktails with gin as the base, such as: Gin Fizz, Alaska, Singapore Sling, etc.

(2) Cocktails based on whiskey, such as: Old Fashioned Cocktail, Rob Roy, New York, etc.

(3) Cocktails with brandy as the base, such as Alexander, Alabama, brandy sour, etc.

(4) Cocktails with rum as the base, such as: Baijiadi cocktail, Deqili, Mai Tai, etc.

(5) Cocktails based on vod, such as Black Russian, Bloody Mary, Corkscrew, etc.

(6) Use Chinese wine as the base, such as Qingcao, Dream Yanghe, Dry Fen Martini, etc.

You need to use wine utensils when drinking. Different wines require different wine utensils. Wine is more particular than liquor in this regard.

When drinking white wine with seafood, it should be cool and low temperature, so the mouth of the wine glass should not be too large.

Red wine for drinking with meat is suitable for drinking at room temperature, and the mouth of the cup can be larger.

Champagne glasses are generally wine glasses with a shallow belly and a wide mouth. This can fully express the aroma of the wine and make it easier to pour and drink quickly.

When drinking whiskey, the rim of the glass can be large or small, as long as it is easy to add ice and water. This is because drinking whiskey is more casual. You can drink it neat or add ice cubes. The taste is rich and not strong or choking. You can add water to make the wine taste lighter but still mellow. You can add both ice and water. The ice is light and refreshing.

When tasting brandy, be sure to use a brandy glass with a large belly and a small mouth. Only pour about one ounce into the cup at a time, place the glass in the palm of your hand, and use the heat of your palm to warm the wine. When drinking, first shake the glass, smell the aroma of the wine with your nose, and then drink it carefully.

No matter what kind of wine you drink, it is appropriate to use a tall glass to observe the wine liquid, show the bright color of the wine, and increase your interest in drinking.

1: Ice tube, ice tongs 2: Champagne and sparkling wine bottle caps 3: Juicer 4: Cocktail decoration 5: Core remover 6: Fruit scooping spoon 7: Standard cocktail mixer 8: Salt shaker nine: chopping board ten: strainer eleven: cocktail drinking straw twelve: fruit trencher thirteen: juicer fourteen: mixing spoon fifteen: hawthorn strainer sixteen: peel Tool 17: Patterned trenching spoon 18: Fruit knife 19: Blending cup, stirring stick 20: Mixer 21: Measuring device 22: Stirring stick 23: Stirring stick 24: Electric Blender twenty-five: Spirit measuring instrument Twenty-six: Bottle opener Twenty-seven: Grater

Tips: Pairing wine with food

Sour taste: You may I have heard that wine cannot be paired with salad because the acid in the salad greatly destroys the mellow aroma of the wine. However, if salad and acidic wine are used together, the acid contained in the wine will be broken down by the lactic acid of the salad, which is of course an excellent match. Therefore, you can choose to eat acidic wine with acidic food. Acidic wines work well with salty foods and taste great.

Sweetness: When dining, you can also choose desserts according to your personal taste. Generally speaking, sweet foods will dilute the taste of liqueur. If you choose a California Chardonnay and serve it with a small piece of grilled swordfish, the wine will be sweet. However, if you add salad to the fish, the fruity flavors in the wine will be muted. Therefore, when eating desserts, desserts with too much sugar will cover up the taste of wine and lose the original flavor. You should choose wine that is slightly sweeter. This way the wine can maintain its original taste.

Bitterness: Still using the "personal preference" principle. The bitterness of bitters is reduced when consumed with bitter foods. So if you want to reduce or remove the bitterness, you can pair bitters with bitter foods.

Salty: There are generally no salty wines, but there are many wines that can reduce the salty taste of salty foods. In many countries and regions around the world, lemon juice or alcohol is used when eating seafood such as fish. The main reason is that acid can reduce the saltiness of fish, making it more delicious when eaten.

Tips: How to hold it

If you don’t know whether you should eat it with your hands, just follow the owner’s instructions. Remember: When food is served on a platter, put it on your own plate before eating. Here are some foods that can be eaten with your hands: corn on the cob, ribs, clams and oysters in the shell, lobster, sandwiches, dry cakes, cookies, and certain fruits. Crispy bacon, frog legs, chicken wings and ribs (informally), potato sticks or chips, radishes, olives and celery etc.

In business activities, we often encounter situations where we drink wine. Here are the steps to open wine:

1. Open wine. Use a knife to cut off the cap along the protruding circle of the bottle mouth, and wipe the bottle mouth clean with a cloth.

Insert the spiral body of the cork opener into the center of the cork, and slowly turn it in, such as using a butterfly-shaped corkscrew. When the spiral body gradually enters the cork, the handles on both sides will gradually rise. When the handles reach their peak, gently pull them down to remove the cork. Pull down the handle so that the claw on the other end can catch the bottle mouth, then slowly lift the handle and pull out the cork. When opening the bottle, if the cork breaks, please use a "two-clamp cork opener" to clip out the cork.

2. Open champagne and sparkling wine. The method of shaking the champagne bottle and spraying out the bubbles is a dramatic effect in the celebration party, which is wasteful and unprofessional.

The official opening method is as follows: tear open the aluminum foil envelope. Hold the cork with one hand and turn away the wire mesh securing the cork with the other hand.

Tilt the bottle slightly outward, but do not point it toward anyone. While still holding the cork with one hand, slowly rotate the bottle with the other hand.

Pay attention to controlling the sound of the cork being pulled out and popped out. The quieter the better. Since the pressure inside the bottle is greater than outside the bottle, the cork may pop out sometimes, so always put your hand on the cork to avoid popping out and injuring someone.

When you get a bottle of wine, first turn it upside down to see if there is any sediment in it. A wine with sediment is not necessarily bad, but it can be seen that the winemaker is not proficient enough in the adjustment process. Then look at the viscosity and bubbles of the wine reflected in the color of the bottle. The presence of bubbles without shaking proves that the wine has deteriorated.

Use a corkscrew to pull out the cork. If you are interested, you can observe the quality of the cork. If it is a tight and fine oak cork, the cork has the date of filling and the name of the estate. , proving that the quality of this wine has a certain level.

It is not advisable to drink directly after opening the bottle. It is usually necessary to wait for about half an hour to 45 minutes for the wine body and air to mix, and then use the bottle pressing technique to pour the wine into a colorless and transparent wine glass. If it is a newer wine, more bubbles may appear during the pouring process.

Gently shake the wine glass to see if the wine has any hanging phenomenon. If it is a mellow wine, the hanging phenomenon will be more obvious. View the richness of the wine under light through a wine glass. If it is a mellow wine, it should be translucent, with a deep but even color.

The phrase "as time goes by" is very problematic. Logically speaking, the sooner an ordinary wine is drunk after bottling, the better, and basically if the wine is in oak barrels, it will be better. If the conditions are properly controlled, the later you drink, the better. Therefore, there is a saying in France that "drinking immature wine is a sin greater than killing a baby."

Moreover, for red wine, its color does not become lighter over time, mainly because its red color is mainly composed of tannins and grape skin pigments, and the sooner it disappears, it proves There is a problem with the brewing quality of this wine. As for white wine, except for the wine produced in Burgundy, which has obvious changes in color over time (under specific temperature and humidity conditions), wine produced in other regions does not completely follow this rule.

Wine needs to be smelled, but this is only for the expert, because he understands the differences between wines from different origins, different varieties, and different estates. There will be many different flavors in it, such as oak, fruity wood, sulfur, cinnamon, etc. But novices should be able to have a rough feeling, that is, harmony, and they can also notice this at the same time when tasting.

Usually white wine has no astringency, while red wine has a bit of it. If a bottle of red wine has no astringency, there may be two reasons:

1. This is a bad bottle of wine;

2. Congratulations, you got one The harmony is very good.

French wine labels are both idyllic and dreamy and full of ancient traditional style. Even if a trademark is purely composed of letters of different sizes, when it may represent a certain point on the map that means a piece of vineyard, it will still make people who are willing to collect and appreciate wine labels Curious and fascinated.

Different from the alluring wine labels, French champagne labels adopt a minimalist design. What is reflected on the main label is purely to provide identification information, or it may also include a display. The logo of the winery and family emblem. Its main body, back and neck tag complement each other, with light texture and heavy colors, which are combined with the thick and dark bottle body to create a solemn, classic and noble style. On the whole, it still embodies the aesthetics of harmony between classic and modern, merchandise and art.

A standard designed wine label usually needs to contain basic announcement information. Not only can you know the type, grade, and origin of the wine, but you can also know the address of the winemaker and bottler, what kind of grapes the wine is made from, the alcohol content, and so on.

Just as the earliest ancient Egyptians marked the vineyard and grape grower's name as the first label on the wine jar, the label must first give people information, and then develop an artistic quality and quality based on the life and cultural customs of the wine's origin. Image design composition. The designer's own style and preference can be used.

The main label, secondary label and neck label exist in three pieces, which are the characteristics of all French sparkling wines, while the wine labels of non-bubbly wines only include the first two. The main label is indifferent and self-respecting, without exaggeration, making it clear at a glance; the sub-label is placed in one place, willing to serve as a consultant to the main body and supplement the details; the neck label has a distinctive personality, strives to be centered and full of charm.

① Champagne wine must be labeled, sometimes with the words vin de champagny, that is, sparkling wine produced in the Champagne region.

② is the brand name, which is an important parameter for identifying the quality of champagne. It is generally named after the founder of the winery or the name of the current winemaker.

③About the percentage of alcohol content of champagne. Generally it is 1 2, the highest degree is 1 3, and the marking method is as follows: "12v01." or "12by v01."

④ Regarding the registration code of the champagne producer or trademark owner (this is only required for champagne) ), consisting of two English letters and six Arabic numerals, is used to identify the status of the Champagne producer. There are mainly the following types: RM, NM, CM, MA, RC, SR, etc. Please see the explanation below for details.

⑤ is the name of the city or town where the winery is located.

⑥ Regarding the type of champagne in this bottle, that is, the sugar content of the champagne, Extra brut, brut, extra-drv, sec, Denli-sec: it is still doux type. Sometimes it will also tell you what grapes the wine is made from, whether it is blanc de blanc made entirely from white grapes, blanc de noir made entirely from black grapes, or rose champagne, etc.

⑦About the address of the brewer or bottler. What we saw was a sign like "ELABORE PAR Brewers and their detailed addresses". Sometimes you see "[)ISTRUBUE PAR..." underneath it, which refers to the name and detailed address of the dealer.

⑧ Regarding the capacity of the champagne bottle, is it 0.375 liters, 0.75 liters, 1.5 liters, 3 liters, 4.5 liters, 6 liters, 9 liters, 12 liters or 15 liters. It is often written as "750ml" or "75cl", which is 0.75 liter capacity. Please see "Knowledge of Wine Bottles".

For non-bubbly wine, the year of brewing is a guarantee of the quality of the wine, that is, it refers to the year in which the grapes were harvested, because the quality of the grape harvest depends largely on the quality of the wine. Depending on the weather that year, buying vintage wines can provide more assurance of quality. Otherwise, the wine without vintage is very likely to be a blend of wines from many years, which often happens in Bordeaux, Burgundy and other regions. Champagne is not the case. It is a blend of hundreds of wines, so it has richness and diversity. It is blended with wines from different years and mixed with many years of aging to create a fine product.

Famous wineries generally store considerable amounts of aged wine.

Most Champagne is not vintage. Generally speaking, Champagne marked with the vintage MILLESIME comes from a harvest year of grapes (high glucose content and good quality) and will be marked on the label. Such as "veiadaIage 1996'', brut1993", ":millesime'1995", "GraIade Amlee 1990", "ROcolte de l.anlle'e 1989", etc., while the words "Brut 1993 cuve'e 2000'' are used This Champagne was made from grapes from the 1993 vintage specifically for the 2000 vintage.

And this kind of champagne promises 100% quality, you can rest assured when buying it, every bottle will satisfy you

Good vintages of champagne: assuming that starting from 1975, there are 79, 82, 83, 85, 86, 88, 89, 90, 93, 94, 95 and 96. Especially 1988, 89 and 90 are the best years in history.

The recent years of 2000, 1999, and 1998 have been another consecutive bumper year. However, you have to wait for a while. The process from brewing to release cannot be completed in one day. Good special wines may even take 10 years. From the above, it seems that people are right to call Champagne winemakers the future masters.

2. The meaning of registration code

Let’s explain the capital abbreviations used by Champagne producers in their trademarks.

RN: Short for Recoltant-manipultant, it means that the vineyard owner grows his own grapes and uses his own grapes instead of purchased grapes to make champagne. That is to say, from the care of the grape growing process to the completion of winemaking, it is all completed by the vineyard owner himself or the family business organization. This organizational form has been popular since the 1930s, and was especially popular in the 1950s. It is still the most common and simplest organizational production form in French wine production. It has almost no management regulations and is almost everywhere in the Burgundy region. It is such a small family-owned winery, and each wine has its own characteristics. There are currently 4,612 such companies in the Champagne region.

NM: Negociant—abbreviation of manipultant. It is a large-scale and long-standing production form (the oldest winery, Ruinartl, was established in 729 and is still there today). It is produced by large wineries. Brewed from Maison, these wineries can purchase grapes, pressed grape juice or non-sparkling grape still wine for final brewing.

Most wineries have vineyards (NM wineries own 4,000 hectares of vineyards, while vineyard owners own more than 27,000 hectares of vineyards). Although they are not satisfied with winemaking all the needs, but ensures high-quality management of vineyards and the source of famous brand wines. For example, Moetamp; Chandon, Pommey, Veuve Cliquot Ponsardin, and Taittinger wineries all have a considerable number of vineyards. The sales of champagne produced by large wineries account for 70% of the entire region, and 90% of these 70% of champagne is exported. Currently, There are 120 such wineries in the Champagne region. The strong alliances between many large wineries have increased their competitive advantages and ability to withstand market risks.

CM: The abbreviation of Cooperative de manipulation is a cooperative production form of wine production that appeared in the Champagne region at the same time as the self-brewed RM after the end of World War I. There are about 10,000 grape growers in the Champagne region. They either complete the entire winemaking process individually (belonging to the NM type mentioned above) or form cooperatives because they own limited vineyard areas (some are less than one hectare). ), so they joined forces to crush grapes and produce still wine (one part was sold directly to large wineries as semi-finished products, and the other part continued to make champagne). If they continued to make champagne, their trademark would be named after the cooperative. A small group of cooperative members who remove sediment themselves (DEDORGEMENT is the later stage of Champagne brewing), so that they have the right to affix their own trademarks (mostly named after themselves), which is another production organization in the Champagne region Form - RC (Recoltant - Cooperative).

There are currently 140 cooperatives in the Champagne region, which is also one of the regions with the most cooperatives in France, second only to the LANGUEDOC region.

Among them, 41 cooperatives integrate production and sales. The more famous ones are: H?. Blinamp; Co, Jacquart, Mailly, Nicolas Feuillatte, Palmeramp; Co, Pannier Paul Goerg, De Saint Gall, Veuve A. Devaux, etc. .

MA: The abbreviation of Marque auxiliaire. It is a trademark named after the name of the distributor or the hotel or bar that sells the wine. It is not brewed by them. The brewer is usually represented by the "elaborepar brewer's name and address" below. come out.

SR: The abbreviation of Societe de recoltant, the corresponding company is responsible for everything from grape picking to brewing.

All these registration codes are managed by the Champagne Industry Council CIVC to achieve standardization and systematization.

2. Sub-labels

Sub-labels provide consumers with more information, telling them what grapes this bottle of champagne is made from, the proportions of different grape varieties, and how to drink the wine. The best combination of things and the best temperature, etc. If it is rose champagne, the color must be indicated, and if grapes from grands crus or premier vineyards are selected, this must also be indicated, and it must be stated on the main label.

3. Neck label

It fully demonstrates the winemaker’s personality and label design style, from which we can quickly appreciate the culture and history of the French nation.

This is Moet&Chandon’s neck label century pattern. The trophy in the middle is specially designed to supply Queen Elizabeth III of England. Champagne has been highly sought after by the British court since its birth. Soon it spread throughout Germany, Russia and surrounding countries at that time. The left side of the trophy is a lion and the right side is a unicorn. In the Middle Ages, they represented men and women respectively. The bravery and strength of the lion and the flexibility and delicacy of the unicorn are the tenacious and serious spirit of the champagne men and women. A true portrayal. This can be seen on the neck labels of many other brands of champagne, and the trophy in the middle shows the glorious and glorious history of the house.

The crown is a symbol of royal power, and the French nobility, including dukes, marquises, earls, viscounts, barons, knights, corresponding logo crowns, as well as city emblems, family emblems, etc., symbolize glory, power and prominence. Remember. Many Champagne wines are engraved on the neck labels, which serve as a symbol and represent a certain historical meaning. A bottle of wine always has some kind of origin with the city-state, region, family, winery and even the small village where grapes are grown. This will trigger the desire of exploration among wine label collectors.

The shield was a protective weapon used by the Frankish tribes in battles in the third century. Warriors were equipped with long swords or daggers and were brave and good at fighting. This martial spirit was regarded as the most glorious symbol of adult men. According to historical records, when Pepin was proclaimed king of the Franks in 751, the nobles followed the custom of ancient Germanic tribes and held him high on their shields to show their support.

The lily is the symbol of the French royal family, and three flowers represent the most valuable.

This is the neck label of Carlard-Duchene Winery. The double-headed eagle in it is crossing the saber diagonally, looking back with an arrogant attitude, which represents the status of the winery in the country. We know that the double-headed eagle has meant that the emperor holds the imperial seal since the 12th century, and it is also the symbol of Tsarist Russia. This wine was already popular in the Russian court during the time of Tsar Nicholas II. This neck label illustrates the glorious historical status of the winery.

This is the neck label of LANSON Winery. The swallow-tailed cross in it is the knighthood that the founder of the winery once received. It has become the symbol and glory of the winery since 1798

This It is a trademark made by the Jacquart cooperative based on the sculpture of the goddess of information riding a flying horse and blowing a trumpet on the gate of the Tuileries Garden in Place de la Concorde in Paris.

The goddess of information in ancient Greek and Roman legends has 100 pairs of eyes, 100 ears, and 100 mouths. She is a child of the earth and has insight into all the secrets of mankind. At the same time, she is the messenger of Zeus, releasing the latest information. Behind is the Eiffel Tower and the Napoleon Golden Dome. The nearly 700 vineyard owners of the Jaquart cooperative established their own brand in 1962 with their energy, unity and hard work, and their output ranked first in French champagne. Work together to sing a triumphant song in the market and march into the world.

1. LES VINS DE TABLE

2. VQPRD (LES VINS QUALITE PRODUITS DANS DES REGION DETERMINEES)

France The classification of wine is to divide each category in the EU into two categories. There are four categories:

◆Table wine can be divided into:

Daily wine (VIN DE TABLE)

Regional table wine (VIN DE PAYS)

◆Excellent wines from limited production areas can be divided into:

VINS DELIMITES DE OUALITE SUPERIEUR )

A O C (APPELLATIOND. 0RIGINE CONTROLE)

Daily wine (VIN DE TABLE) This type of wine is produced by the French national wine inter-industry agency L'ONIVINS FFICENATION ALINTERPR OF ESSlONNEL DES VINS) manages grape varieties, minimum alcohol content (8.5 degrees), and maximum acidity (1 liter of wine has 4.5 grams of acid). As a daily beverage, wine production accounts for half of French wine and is currently on a downward trend. Usually, there are words like VIN DE TABLE FRANCAISE on the label, indicating that the wine is produced in France. If the wine is blended with grapes from EU countries, the label says MELANGE DE VINS DE DIFFEREBTES PAYS DE LA COMMUNAUTEEUROPEENNE. , grapes from countries outside the EU are prohibited from being used. There are no special quality requirements for this type of wine, but it must meet the EU's minimum requirements for wine.

Regional table wine (VIN DE PAYS)

This type of wine was formulated by a decree issued by L’ONIVINS, the French national wine industry agency, in 1973. There are strict regulations and quality assessments on grape varieties, brewing methods, and yields (the maximum wine yield per hectare is 9,000 to 10,000 liters). Regional table wines have geographical characteristics depending on the region and province in which they are located. Initially, this type of wine was limited to local consumption, but in the past 10 years, its development has been rapid, accounting for 20% of the total French wine production (annual output of 1 billion liters), and by 1997 there were more than 150 brands. Moreover, as a rising star, regional table wines began to spread throughout France and exported to various countries around the world due to their high quality and excellent prices.

Regional table wines can be divided into three types:

VIN DE PAYS DE L'AUDE and VIN DE PAYS DU VAR ??named after the province where they are located;

For example Across different provinces such as VIN DE PAYS D.

0C;

VIN DE PAYS DE COTES DU TARN.

VDQS

The level is slightly lower than AOC, in 1949 Also established by the French National Institute of Designation of Origin INAO (INSTITUT NATIONAL DES APPELLATIONS D'ORIGINE), there are strict regulations on the geographical scope, varieties, and output of vineyards (wine production per hectare of vineyards is 6,000 to 8,000 liters), which requires experts You have to taste it to earn this title. There are currently more than 30 types of such wines in France. Just like substitute athletes waiting to take the field at any time, the number of VDQS wines is decreasing due to promotion to AOC, such as Provence (cotes de provence), corbiere, languedoc: roussillon and other wines. This is an example.

AOC

The first-class wine in France, all famous wines in France belong to this category. INAO, the French National Institute of Designation of Origin, strictly defines the geographical location of the vineyard, the maximum yield of the wine, the grape variety, the minimum alcohol content of the wine, the grape growing technology, and the aging conditions of the wine. All AOC-level wines must be tasted and analyzed by the Institute of Designation of Origin on a regular basis.

The requirements for AOC wines are the most stringent to ensure high quality wines. There will be such a mark on the label: "XXXX appellation ontrole" or "appellation XXXX controle".

Teach you how to taste champagne

Champagne has become a magic weapon to create a happy atmosphere. Daniel Rozon, the publicity director of the French Champagne Industry Federation (CIVC), visited China last month. Introduced us a lot of knowledge about champagne.

Champagne Region: Located northeast of Paris, France, it is the northernmost wine-producing region in France and the earliest legal wine-producing region in France. Only wine produced in the Champagne region can be called Champagne. Other wines of the same type can only be called sparkling wine.

Champagne varieties: Only three grapes are grown in the Champagne area, namely Pinot Noir and Pinot Meunier for red champagne, and Chardonnay for white champagne. Dolly (Chardonnay). So if strictly distinguished, there are four varieties of Champagne. They are pink champagne made from red grapes as pink base wine, vintage champagne made from grapes of the same year and labeled with the year, and champagne made from chardonnay. White grape champagne made from Chardonnay and red grape champagne made from Pinot Noir or Pinot Meunier.

Pairing champagne with food: Champagne can not only be used as an appetizer, but can also be paired with different dishes and desserts. Pink champagne can be paired with foie gras, ham or poultry from French cuisine, or braised pork from Chinese cuisine. White grape champagne can be paired with French lamb, Chinese steamed fish and boiled shrimp.

Optimum drinking temperature: The optimal drinking temperature of champagne should be 8℃ to 10℃. You can put it in an ice bucket for 20 minutes or place it flat in the refrigerator for 3 hours before drinking