Champagne was originally a province name in the northeast of Paris, France. According to legend, in 1760, Berillon, a monk of Hotwell Monastery in Champaign Province, added sugar to wine, put it in a glass bottle and stuffed it firmly with a cork to preserve it. A few months later, he remembered his wine. When he opened the cork, the wine in the bottle was full of the smell of carbon dioxide, which was quite different from the wine he had preserved. The earliest champagne was born.
Dong Perinon is the inventor of champagne brewing method. He devoted his life to studying and improving the quality of sparkling wine, and finally invented the champagne brewing method with unique wine quality and style, which was recognized as the master of champagne brewing. The Champagne King named after him is made of the best grapes and has been stored for six to eight years. Its color is thorough and its aroma is rich, which makes Champagne King the highest in champagne and is unanimously respected by drinkers all over the world.
Champagne in China can be divided into large champagne and small champagne. Champagne is brewed with whole juice wine, and there is a lot of carbon dioxide in the wine, which forms a lot of pressure in the bottle. After opening it, it can become brittle and a lot of bubbles can be ejected. Small champagne does not have these characteristics. It is actually a grape sparkling wine. All kinds of small champagne on the market are exquisite drinks and cannot be called champagne. Therefore, in our country, only big champagne can be called champagne.