Champagne is such a great celebratory drink. It bubbles up your nose and makes you giggly. Champagne is made to be enjoyed with pleasant company, be it a party, or a romantic dinner for two. Champagne is ofter part of celebrations such as New Year’s Eve, Valentines Day, Anniversaries, Weddings and Engagement parties.
Since champagne is such a special celebratory beverage, a few tips to prepare and drink it correctly are worthwhile. Opening the bottle, by quietly popping the cork, and pouring the champagne takes some practice to do with finesse.
Champagne Flutes
Long stemmed flutes or tulip shaped glasses are the best for serving champagne. the long stemmed flute’s design enhances the flow of bubbles to the crown and concentrates the aromas of the drink. Crystal flutes have a rougher texture than glass, so more bubbles form of crystal. The glass should not be chilled. The flute enhances the quality of the champagne more the the popular wide rimmed glass called a coupe. the flute enhances the bubbly experience. Champagne flutes should not be cleaned with soap, only water.
Chilling the Champagne
Champagne is best served cold, but not overly cold. The ideal temperature is about 45 F (7C). At about this temperature the smell and taste of the wine is most fully appreciated.. The best way to chill the champagne is by placing the bottle in an ice bucket with one half ice and one half water. Chill it in the bucket for about one half hour. Wine can be chilled in the refrigerator for 3 to 4 hours. It should not be left in the refrigerator any longer as it may take on the flavors of the refrigerator. It should never be placed in the freezer, as this will cause an in-balance in the alcohol and taint the contents of the bottle.
Opening the Champagne
Holding the bottle at a 45 degree angle away from everybody, remove only enough foil to loosen the twisted wire top. It is a good idea to hold a finger or thumb over the cork while removing the hood, so it doesn’t pop out randomly, and injure somebody.
Continue to hold the bottle away from yourself and everybody else. Hold the bottle at a 45 degree angle. Be careful not to aim the bottle at anybody, as the cork can pop out with a lot for force and cause injury. Ease the cork out of the bottle gently. Hold the cork and gently turn the bottle in one direction, by turning the bottle, not the cork.
Although we see the champagne cork being popped on television and in movies, this is not actually the proper way to open the bottle. The cork should not pop as that wastes bubbles. The cork should come out with a quiet sigh, conserving the bubbles for the glass.
Serving the Champagne
Wipe the neck of the bottle with clean linen to remove any dirt. The glasses should be very near to the bottle when it is first opened. holding the bottle at the base with a thumb in the punt and the fingers on the barrel of the bottle, pour about an inch of champagne into each glass, After letting the froth in the glass to settle, continue pouring, topping of the glasses up to two thirds full.
Holding the Glass
The champagne glass has a long stem which should be used, to avoid warming the contents of the glass with you hands.
Sipping the Champagne
After all the preparation, the champagne is ready to be sipped.; Sipping champagne is ofter used as a description of elegance and class. Champagne is an elegant drink and should be sipped slowly, savored and enjoyed fully.
Drinking in Moderation
While sipping champagne is a very enjoyable experience, it should be done in moderation. Too much of the bubbly can give you horrid headache in the morning. If traveling, please have designated driver.
Enjoy the special occasion.
