Champagne is ranked by "dosage," the amount of sugar used during the fermentation process. The driest style, using the least sugar, is called extra-brut, but the bulk of the region's production is the very slightly sweeter brut. And the difference between non-vintage and vintage is that the former uses grapes from several different years and the latter uses grapes from just one year - but it must be a good year, and in some years no vintage champagne is made at all.
Newcomers to wine sometimes worry needlessly about matching food and wine. They shouldn't. If it feels good, just do it. Of course, spicy foods should be avoided. Oversweet dishes will also spoil the taste.
And one of the delights of Chinese food is its range - it's fairly easy to tailor a perfectly good Chinese meal that will go well with wines.
香檳酒按其在發(fā)酵過程中所含糖分的“劑量”分類。最干的香檳酒含糖量最低，叫做“偏酸型”香檳，法國香檳地區(qū)生產(chǎn)的香檳酒主要為稍帶甜味的微甜酸酒。普通香檳酒和精制香檳酒的不同之處在于前者使用不同年份出產(chǎn)的葡萄釀制，而后者則使用同一年份出產(chǎn)的葡萄釀制，但是出產(chǎn)年份必須是一個好年份，有些年份連一瓶精制香檳酒都釀造不出來。
初嘗葡萄酒的人有時不知道如何選擇下酒菜，這種擔心實在沒有必要。如果你感覺好吃，那就開胃大吃。當然，辛辣的食物還是應該避免，過甜的菜肴也會破壞口味。
中國菜的好處之一在于品種繁多的菜式，我們很容易選擇一種可與葡萄酒相得益彰的菜肴。
I recommend balancing oily, richer dishes, with delicate vegetable tastes. Duck goes especially well with champagne. And many of the simpler vegetables, such as bean dishes, are good, too. But really it boils down to just one thing - find out for yourself.
A good wine, or a vintage champagne, is like a person you've met whose personality you don't forget. Likewise, a bottle of good champagne is nothing but the ideal companion for a delicious meal where you don't want your personality to be easily forgotten, either.
Now feel free to sample our champagne selections.
我建議將油膩味重的食物與清淡爽口的素食搭配起來。鴨子特別適合做香檳酒的下酒菜，許多更為簡單的素菜如豆類都是不錯的選擇。其實只有一條標準，那就是自己喜歡的就是好的。
遇到一瓶上等葡萄酒，或者說一瓶精制香檳酒，其感覺就像遇到一個有著令你難以忘懷的個性的人。同樣，一桌美味佳肴，配上一瓶上等香檳酒助興，你的個性也會給客人留下難以忘懷的深刻印象。
下面請各位盡情品嘗我們所選的上品香檳酒。
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