In my mind the Champagne region in the Northeast of 法国 is a magical place. I imagined 香槟酒 runs from the taps, diamonds sparkle in the sky in the place of stars and the streets are paved with gold. It was a place I’d一直梦visiting以求地参观，邀请记者参观两个著名的葡萄园是一个绝好的机会。
我们到达巴黎后，立即搭乘TGV，仅需短短的三十五分钟即可到达兰斯（Champagne-Ardenne地区的主要城市之一）。我下了火车，有点冷又下毛毛雨，天上肯定没有钻石，路上也没有金矿，但是当我成为我最喜欢的饮料的发源地时，我感到异常兴奋！今天我们要去参观 Maison Mumm，这是法国领先的香槟酒屋，由三名德国兄弟Gottlieb，Jacobus和Philipp Mumm于1827年创立。
A grand entrance with a sweeping staircase was the perfect introduction to the house. Mumm pride themselves on the extremely high quality of their 香槟酒, their motto being ‘Only the best.’首先，我们被带到地下七米的地方，我们的向导开始解释该过程。
如您所知，我喜欢庆祝每一刻，而这正是Maison Mumm的核心精神。它’s a 香槟酒 that’s all about celebration and victory but also pushing boundaries and striving to achieve. The Cordon Rouge with its signature red sash truly embodies the spirit of the house and the levels of quality and excellence that it upholds. For many years Mumm has been the 香槟酒 of choice for celebrating incredible feats such as the French expedition to the Antarctic in 1904 and Mumm are also now the official partner of Formula E, the world’的第一个电动赛车冠军。
称谓‘champagne’通常在起泡酒中使用起来太容易了，但实际上如果在产品上贴上商标名称是非法的’t produced in the Champagne region and made in a certain way. The primary grapes used in 香槟酒 are Chardonnay, Pinot Noir and Pinot Meunier and Maison Mumm has nearly 218 hectares of vineyards. That’s a lot of grapes – and they are rated 98% on the 香槟酒 quality scale. The grapes are picked between September and mid-October and according to the 香槟酒 appellation rules these 必须 be picked by hand meaning Mumm employs over 1,000 grape pickers! After they are picked, the grapes are pressed and the juice is extracted and then it goes through the ‘racking’去除多余的残留物或皮肤的过程。
葡萄产生的汁液称为‘must’ and is kept in the huge vats at twenty degrees for the fermentation process to occur. Massive concrete containers house the 必须 while yeast converts the sugar to alcohol and carbon dioxide so that the 必须 becomes 葡萄酒, a second fermentation reduces the acidity in the 葡萄酒. Next the excess yeast and solids are removed and then comes the blending process which I’ll come to later.
We next descended another seven metres into the 葡萄酒 caves, kept at around 10 degrees, the caves are kind of like a massive (and I mean massive) fridge. We were told that the cellars are 25 kilometres big and house 25 million bottles of 香槟酒. The caves were very atmospheric and maze-like –似乎很容易迷路，并且没有电话信号，我确保与团队保持良好的关系。虽然如果我迷路了，我可能会把悲伤淹没在泡沫中！
The still 葡萄酒 becomes 香槟酒 whilst in the cellars, after about a month bubbles are formed and after several months the 葡萄酒 matures and develops a richer taste. At Mumm the 葡萄酒 is aged for longer than is required in order to create an even better taste. For example, two and half years for their signature Cordon Rouge instead of eighteen months and a five-year maturation period for vintage 葡萄酒s rather than three years.
Once the ageing is complete the 香槟酒 goes through the riddling process which is the gradual rotating of the bottle in small increments so that the sediment collects in the neck of the bottle before it is disgorged. This process is sometimes done manually and sometimes by machine – can you imagine turning 25 million bottles of 香槟酒 by hand? The final step is adding the dosage, which is the amount of sugar added depending on the type of 香槟酒; Brut or Extra-Brut, Sec or Demi-Sec.
We would first be trying the still 葡萄酒s produced after fermentation and before it becomes champagne. Didier explained to us that blending was one of the most important parts of the 香槟酒 process. It is the art of combining these still 葡萄酒s to create the highest quality 香槟酒s that are the signature of the 香槟酒 house. Two thousand samples are tasted and up to seventy-seven different crus go into the Cordon Rouge Blend each year. We were encouraged to blend our own –我的味道很卑鄙！
现在我真的很期待…trying the 香槟酒!
Each 香槟酒 had a subtle and distinctive flavour. The signature Cordon Rouge tasted peachy with notes of lychee and a scent of vanilla where the Blanc de Blanc had citrus notes. We also tried the latest creation from Maison Mumm, Mumm Vintage 2009 which was described as a very powerful 葡萄酒 which has been in development for five years. It has a sweet flavour of apricots with rich notes of vanilla, brioche and honey. We only had a little taster of the bubbly but there would be plenty more later. So we headed back to the hotel to freshen up – I won’假装我不是’t *slightly* disappointed that 香槟酒 didn’t从浴室的水龙头中抽出…但公平地说，可能不会’洗头太实用了。
我们的小组重新集会，我们被带到了风车Moulin de Verzenay的山顶上，那将是当晚非常特别的晚餐的地点。可悲的是风太大了我无法’不能清楚地看到风车的照片，但是那绝对是一个绝佳的位置。
As well as learning about the 香槟酒 making process, our trip to Maison Mumm was also about discovering how pairing 香槟酒 with food can give even greater hedonistic pleasure. After another refreshing glass of Blancs de Blancs paired with some delicious canapés we were ready to try the menu created by the Maison’自己的厨师JoséphineJonot。
To go with the main course we were lucky enough to try Mumm Cuvée R. Lalou 2002, a rare prestige cuvée created only in exceptional vintages. The rare 香槟酒 glittered with gold and had a beautifully honied taste.
红色水果的味道实际上与称为‘The fish in it’s bowl.’由果冻，慕斯和冷冻水果等多种质地组成的美味甜点。碗中的小鱼是用在潘纳科塔州游泳的蓝莓制成的，里面有冷冻的荔枝和开心果。