A Guide To Drinking Champagne
Those who drink champagne on a regular basis will be very much aware of the culture and etiquettes behind such a privileged drink. However if you’re not used to consuming this beverage and just save it for special occasions the etiquettes behind drinking it may not be as well known.
Champagne should be served just cooler than white wine at about 43 – 48 degrees Fahrenheit. The best way to achieve this temperature is to let the bottle chill in a champagne bucket filled with ice for about 30 minutes before serving. A bottle of champagne can also sit in the fridge for about three hours to chill. The freezer should never be used to store champagne. Whilst the champagne should be chilled the champagne glasses should be at room temperature. As fun as it always seems, not many people get to practice the art of popping the cork. It’s the bottle that should be twisted whilst holding the cork still rather than the other way around when opening a bottle. When professionally removed the cork shouldn’t pop. The pop will make more bubbles escape so a gentle sigh is the only noise that should escape as the cork is released. Although wine glasses will suffice, champagne is best consumed from a champagne flute for maximum bubbles. Whilst pouring always allow the froth to settle before topping the glass up to about two thirds. Once re-corked, a bottle of champagne can last in the fridge for several days.
As much as we all enjoy the pomp and grandeur of opening a bottle of champagne basic safety should never be overlooked. The average cork will have about 70 pounds per square inch of pressure behind it. This is easily enough force to damage someone’s eye permanently or smash any glass close by. This is why the bottle must always be opened facing away from any people or valuables.
November 24th, 2010 at 10:31 pm
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