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WINE INTRODUTION-CHAMPAGNE

指導老師：王福祥 老師學 生：休閒二乙 高詩婷 4A0B0088 休閒二乙 葉映芝 4A0B0107

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Champagne Region

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Champagne Region

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Grape Varieties of Champagne

Chardonnay produces light, perfumed

Champagne

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Grape Varieties of ChampagnePinot Noir the resulting flavor is fuller and

meatier than Chardonnay, best from the Montagne de Reims area

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La Method ChampenoisePress

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La Method ChampenoiseRemuage

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La Method ChampenoiseD’egorgement

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dom perignon vintage(1999)

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Many Face of ChampagneNon-vintageVintage Blanc de

Blancs

Blanc de NoirsRose Pink

ChampagneDeluxe Cuvee

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Dry or Sweet

3.Demi Sec : Sugar Contain 35g/l~50g/l

4.Doux : Sugar Contain over

50g/l

1.Brut : Sugar Contain under 15g/l2.Sec : Sugar Contain 17g/l~35g/l

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Different name in different placeItaly → SpumanteSpain → CavaCanafornia → Sparkling WineFrance → Vin Mousseux

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The fine art of serving chanpange1.prepare an ice bucket ,one half

with water and one half with ice

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The fine art of serving chanpange2. Pull out the wine and send it to

table side with a tray

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The fine art of serving chanpange3. Show the wine costermer order

to them and tear open the label

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The fine art of serving chanpange

4. Sixes withershins to open the wire

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The fine art of serving chanpange

5. Hand the bottle in 45 。 And slow and slow to turn the cork . If you do this well , yon can listen the”Sigh of angela”

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The fine art of serving chanpange

6. Put 1/3 glass for every one . The best is put tow times , because of the bubble .

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Thanks for your listening

-THE END-