How to Drink Champagne: Prepare, Serve, and Sip Champagne with Finesse
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.
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.
- Champagne is best chilled in an ice bucket.
- When opening the bottle, hold it at a 45 degree angle away from everybody to avoid injury.
- Ease the cork out the the bottle slowly.
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