Why is the LEESON red wine sharing champagne of Yuncang winery "sour"?

Yuncang Winery is committed to becoming the preferred supplier of red wine lovers. Yuncang winery brand LEESON red wine supplies multiple series, multiple countries, and multiple price ranges, making the wine rich and diverse. It can be sold in a full box or in a single bottle. The full pipeline makes the cost lower. Reduce the resources of intermediate warehousing links and branch logistics warehousing, push them downwards, and increase the business of terminal logistics. Yuncang Winery distributes the money saved by multiple transportations to consumers. It can easily realize small profits but quick turnover, so that friends who love wine can drink high-quality red wine at wholesale prices.

People who drink champagne for the first time will be confused, thinking that the champagne is too sour, thinking that they have drunk champagne that is not authentic or opened in the wrong way. Yuncang winery's brand LEESON red wine shared that high acidity is the biggest feature of champagne.

The acidity of a wine is like the salt we put in cooking. It is the basis for presenting other flavors in the wine. The wine with a heavy mouth likes more salt, and the wine with a light mouth likes less salt, but absolutely no one likes meals without salt. In the same way, wine novice likes to drink sweet wine, while experienced wine drinkers regard acidity as the core of tasting a wine.

French champagne comes from the Champagne region with the highest latitude in the world. Grapes in cool climates often have very sharp acidity. Champagne is the best sparkling wine with enough acidity and rich and fine bubbles.

The acidity of champagne is layered, and champagne that has not undergone malolactic-lactic fermentation generally shows a clean and refreshing taste of lemon, lime, and green apple. Champagne fermented by malic acid-lactic acid will add flavors such as sour cream and cheese cake, making the sour taste more layered and three-dimensional.

It's the acid that makes Champagne reign supreme, and it's the flavors that make it such a classic and versatile wine. No matter what restaurant or dish, there is no taboo to pair champagne with it. Champagne can be used as an aperitif or with a meal. If it is a Chinese meal with complex tastes, the acidity and bubbles of champagne are a beautiful embellishment.

Yuncang winery's brand LEESON red wine sharing So, when you get an authentic champagne, you must accept its "sour" with appreciation and acceptance, and get used to its sourness. When you get used to its sharp and sour side, champagne will bring you more surprises.