First of all, it is divided into pink champagne and ordinary white champagne according to color.
Second, according to the taste sweetness, it is divided into:
1, the least sweet, with sugar content below 2%.
2, less sweet, sugar content 1.5%-2.5%.
3. Sweet, with a sugar content of 2%-4%
4, very sweet, with a sugar content of 4%-6%
5, the sweetest, with a sugar content of more than 6%
Classification according to taste:
(1) Fragrant Champagne: Strong sensory stimulation, full of flavor, with the fragrance of shrubs, spices and red fruits. Suitable with Hefei foie gras, palm ham, canned beef, beef spine or poultry.
(2) Lingxiu Champagne: lively, light and delicate, emitting plant fragrance and citrus fragrance. Very suitable as an aperitif, naturally with fish, shrimp and crab. It is also very suitable for drinking with fruit sorbet or frozen dessert.
champagne
(3) Full-bodied champagne: generous, warm and hazy, with the fragrance of round cream cake, cinnamon or honey, often rose red wine (its novelty lies in its color and mellow characteristics, champagne brewed by soaking red grapes or adding still red champagne) or semi-dry wine (its characteristic is slightly sweeter than dry champagne). Suitable for drinking with mutton, sweet and salty dishes, dishes baked with bread crumbs or shredded cheese, warm cream fruit pie and red fruit, even when drinking tea.
(4) Magic champagne: mature, mellow and fragrant, with high-grade spices. These include special champagne and rare vintage wines (made from wines of the same year). Only when the picked grapes are of good quality, the wine brewed by the team adopts the method of marking the year. All wines marked with year are special high-quality wines. Suitable for one person to drink.