The word "champagne" is synonymous with joy, laughter and pleasure. Because it's a celebratory wine, it's extravagant, seductive, and romantic, and it's the king of wines.

Champagne can only be produced by secondary fermentation in the bottle, which is commonly referred to as the "champagne method". The grapes used to make Champagne are first vinified into a still, non-sparkling white wine, then bottled with sugar juice and yeast, and a small fermentation is carried out in the bottle, which is just to make the wine sparkling. The process of making Champagne is very simple, but in practice it is a very laborious affair. The grapes are pressed gently and slowly, four tons at a time, and the juice is extracted in three passes. The first press produces 2,050 liters of a juice called cuvee, which is used to make the finest champagne. The second press produces 616 liters of juice, which is more flavorful but rougher, and can only be used for lower-quality champagnes. Blending is an extremely important aspect of Champagne, and is the essence of the technique. Champagne is the most northerly grape growing region in France, with a cold climate and harsh growing conditions. In order to maintain consistent quality and flavor from year to year, the majority of Champagnes are composed of a blend of base wines from several different vintages, varieties, and origins. Each year, the major Champagne houses taste and precisely blend a large number of base wines, sometimes as many as 300 or even 400. The secondary fermentation of the wine is another key aspect, where the sugar juice added to the bottle produces alcohol and carbon dioxide in the presence of yeast. The bottle is sealed, and these small amounts of carbon dioxide are slowly dissolved in the wine, at which point the pressure in the bottle can reach roughly 5 to 6 atmospheres. Problems arose as the yeast that died after fermentation slowly accumulated on the walls of the bottle, making it difficult to eliminate it to the outside of the bottle. In 1818, the cellar master of Veuve Clicquot invented a method whereby the bottles were placed upside down on a perforated "A" shaped stand during the aging process after the second fermentation, and every day the workers had to rotate each bottle a quarter turn and change the tilting angle of the bottles. By the end of the day, the bottles are standing upright, with their mouths facing downward, in the holes in the "A" shaped stand. Then, the mouth of the bottle is partially frozen, open the mouth of the bottle, the pressure inside the bottle will be frozen like a jelly cork like sediment out of the top, of course, this process is inevitable loss of a little bit of wine, but also to the bottle to make up for a part of the liqueur back to make up for the sweetness of the liqueur back to the sugar level directly determines the sugar level of champagne.