The flavors of Champagne are as follows:
Champagne has a complex bouquet of aromas, including creamy omelette, citrus, apple, lemon pastry, peach, almond, and mineral notes. While each Champagne has some similarities, each Champagne house (cuvee) will release its own signature non-vintage cuvee with a unique flavor profile.
Year after year the style of the house remains unchanged, containing grapes from previous vintages. The winemaker blends different vintages each year to maintain a consistent style.
Champagne
Champagne refers to the production of wines from the Champagne region of France that meet a special set of criteria. The history of the Champagne vineyards dates back to the beginning of the A.D. In the 17th century, Champagne entered the aristocracy along with the gradual mastery of the technique of secondary fermentation in the bottle.
By the end of the 17th century, Champagne producers were already transporting their wines in bottles instead of barrels, with the aim of completely preserving the quality and character of the wine. As the bubbles and delicate effervescence enclosed in the bottle rose in the glass, Champagne shot to fame and became a favorite of the Court of the Prince Regent, Louis XV, and Madame de Pompadour.
During the period of Louis XV and Louis XVI, when the wine industry flourished and the reputation of Champagne spread throughout France and abroad, it became fashionable to drink sparkling wine. Because Europe followed the French trend in the 18th century, Champagne became an indispensable drink for festivals and gatherings, and its reputation continues to this day.
Champagne has one ****ing thing in common: the right amount of acidity, which ensures the wine's freshness and good aging potential. Bubbles are the identity of Champagne and persist in young wines, diminishing with ageing but becoming more delicate and dense. It has a mellow, clean, beautifully harmonized fruity bouquet and a fresh, pleasant and crisp taste.