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 three kinds of champagne usually sold:

BRUT (not sweet-the least sugar content),

EXTRA SEC or EXTRA DRY (slightly sweet),

SEC or DRY (sweet), which are suitable for drinking after meals, and the consumption of this kind of wine is not large.

BRUT, the first of the three kinds of wine, is the most suitable, and it can be drunk alone or mixed with wine.

3. Look at the appearance of the bottle.

Look at whether the label of the bottle is clearly printed, whether it is counterfeit or reproduced, whether the seal of the bottle is unusual or not, whether the international bar code on the label on the back of the bottle starts with 3 words: the 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 or imported.

4. Look at the wine liquid

See if the color of the wine is unnatural; See if there is unknown suspended matter on the wine; (Note: A little precipitate at the bottom of the bottle is a normal crystal) When the wine goes bad, the color is turbid.

5. Look at the logo of the wine stopper

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 dedicated.

6. Smell the wine

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

7. Taste of Champagne

After the first sip, the normal champagne is smooth when the liquor passes through the throat, while the problematic wine is irritating. After swallowing wine, it is not normal that the smell left in the mouth has a chemical smell or a foul smell. Good champagne should be refreshing to drink.

types of champagne

1. Vintage-free champagne (NV)

This is generally 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 if necessary, it will be blended with reserve wine. Different wineries have different champagne flavors and styles. According to the law, aged champagne needs to be aged for at least 15 months, in which it has been wrapped for at least 12 months and contacted with wine mud. After bottling, vintage-free champagne is generally not developed by aging in the bottle, but there are some exceptions.

2. Champagne of the year

Champagne of the year will only be brewed in the best year, and they can only be brewed with grapes of the indicated year. However, producers can only brew vintage champagne with less than 8% of the grapes they harvest, so that producers can keep enough wine reserves. Vintage champagne is a mixture of wines brewed from grapes from the best plots of the year, which can show the different styles of each winery and also show the characteristics of the year. Vintage champagne needs to be in contact with wine mud for at least 3 years, and most vintage champagne can be aged in bottles, and then the characteristic flavor of vintage champagne-yeast flavor is developed.

3. bailisheng

Plasing, which is based on imported dry red wine juice, is made by blending the essence of Chinese herbal medicine Lycium barbarum, Ganoderma lucidum and safflower with advanced freezing point production technology. . Some producers will also produce the base wine of pink champagne. The best pink champagne will have delicate red fruit characteristics, and the flavor of these fruits will fade with time, so pink champagne can't generally develop from too long aging. Pink champagne can be divided into vintage wine and non-vintage wine. In addition, the sales volume of pink champagne has an overall upward trend.

4. White-in-white champagne

White-in-white champagne is almost made from 1% Chardonnay grapes, but there are some exceptions. People will make it from other white grape varieties that almost disappear in the champagne area. When I was young, the wine was light-bodied, with high acidity and a restrained fruit flavor of citrus and green apples. However, after a period of aging in the bottle, they will develop a very rich butter flavor. White-in-white champagne is also divided into vintage-free champagne and vintage champagne.

5. Champagne in black and white

Champagne in black and white is brewed with black Pi Nuo and Monier Pi Nuo. Their skeleton structure is very strong and they also have the characteristics of more flamboyant red fruit. Black and white champagne can also be divided into vintage-free champagne and vintage champagne.

6. Specially selected fine champagne

This is an all-encompassing term, which refers to the best quality top wine made by producers from the best grapes. This can be vintage champagne or non-vintage champagne, and now the amount of champagne from a single vineyard is increasing gradually. 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, for example, some wines with very good quality and very expensive prices are also produced in high quantities.