The Birth of Champagne Although the history of wine-making in Champagne region is very long, it was not until the middle of17th century that the first bottle of champagne appeared in the world. 1668, a missionary named Perinon in Champagne District, because he was tired of drinking rich wine, had a whim and brewed a sweet and refreshing wine. So, like doing chemical experiments, he blended all kinds of wines at will and sealed them with corks. The next spring, when he took out the bottle, he found that the wine in the bottle was clear and transparent. When he shook the bottle, he only heard a bang and the cork was gone. And the moment the wine comes out, the fragrance is everywhere. Champagne, the most romantic thing in the world was born. Champagne brewing has a very special process. This process begins with grape picking. Grapes in the champagne area must be picked completely by hand. After picking it, you should not throw it into the grape basket at will. Instead, you must put a bunch of grapes into a small basket by hand to avoid grape damage and red pigment overflow. Grapes should be juiced immediately after picking. According to the regulations of champagne area, only 2500 liters of grape juice can be squeezed out for every 4000 kilograms of grapes. After the wine is bottled, the secondary fermentation in the bottle should be carried out for at least one year. Then shake the bottle manually or mechanically. Shake the bottle is very important for champagne. You can only rotate the bottle 15 degrees at a time, which can not only remove mud, but also keep the purity and structure of the wine body and enrich the fresh taste. Champagne shaken can be drunk after the bottle is sealed.