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如何选购香槟



Need help selecting Champagne and Sparkling Wine? Here’s a quick and easy reference guide compiled by our wine buyer, Bill Hayes. Cheers!

Classification of Champagne Styles

Natural:
Bone Dry. Residual sugar is less than 0.6% per liter.  At this level there is usually no dosage.  This is also known as Extra Brut in some cases.
   
Brut:  
This is the most common classification, and forms the backbone of any Champagne or Sparkling Wine.  The residual sugar is 0.5 -1.5% per liter.
   
Extra Dry:  
These wines are off-dry, with residual sugar of 1.0 – 2.0% per liter.
   
Sec:  
Don’t let this confuse you. The term “Sec” means dry, although these Champagnes have a noticeable sugar, usually between 2.0 and 3.5% per liter.
   
Demi Sec:  
The literal translation is “off dry” but these Champagnes are quite sweet.  The dosage causes residual sugar to be between 3.5 and 5.0% per liter.  This style of Champagne is meant to be served with dessert.
   
Doux:  
The sweetest form of Champagne has a minimum of 5.5% sugar, and in some cases contains as much as 8%. Not found too often in the US.

Important Terms on Champagne Labels
Non Vintage:  
A non vintage Champagne is not made exclusively from grapes grown in one vintage year. Grapes from several different years are blended together to get consistency of quality even in years when weather patterns are less than ideal.
   
Vintage:  
When weather conditions are favorable, the winemaker can elect not to blend in wine reserved from lesser vintages. To be declared a vintage Champagne, the wine must contain at least 80% grapes from the declared year.
   

Blanc de Blanc:
Literally, white from white. This Champagne is made exclusively from Chardonnay grapes.  Note: only 25% of the vineyards in Champagne are planted to Chardonnay, thus this type of Champagne is always expensive, and is the most delicate.
   

Blanc de Noir:
Literally, white from black. This style of Champagne is produced from the two allowed red varietals – Pinot Noir and Pinot Meunier. These Champagnes are the fullest in body and complexity.
   
Rose:  
If some red wine is added to a cuvee of white wine or if the juice of the red grapes is given some skin contact, the resulting Champagne will be a Rose. Most Roses are the brut style and full-flavored and elegant.
   

Tete de Cuvee:
Most Champagne houses have a prestige cuvee (top of the line). These bottles are almost always made from vintage brut. Each Champagne house has a name for their tete de cuvee. For example, Veuve Clicquot names its prestige “La Grande Dame” to honor the Veuve (widow) Clicquot.

[ 本帖最後由 bbbpig 於 2011-3-1 13:21 編輯 ]
一瓶红酒,并不是只在乎里面味道,更在乎的是它的美好记忆。
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