My Champagne 'ABC' - Part I
标签:
香槟品酒杂谈 |
分类: 嘉明话香槟 |
Champagne
-
- wide
spread reputation as the source for
But were the
No! The
English documented ‘adding molasses to still wine
to
Then, why sparkling wine
It
is
cold
climate: high natural acidity in
grapes
chalky soil: mineral notes
Since 1690s, it took around 200 years’ technical development for Champagne to truly industrialize
Dom Perignon did not invent sparkling (actually endeavored to avoid bubbles); but invented
blending (assemblage) of different crus;
Introduction of
withstand
internal
German
Chef de Cave Antoine Muller invented riddling table in
1818
Jacquesson invented metal cap and wire as cork stopper in 1840s
…
The evolution of Champagne style from the 19th
century
-
From blending towards
blending
single
variety,
-
From sweet to dry:
Generally
sweet during the
Now
the
What could be the future
of 
Under
global warming (e.g. 2003 was
If this is
the case, the sparkling era of Champagne AC
Then,
where
Maybe UK
(colder climate
ORIGIN of sparkling wine...)
What a
PESSIMISTIC 
Try to collect those
Good luck!

加载中…