Champagne is the drink of celebration,
and Napoleon Bonaparte said it best:
"I drink champagne when I win,
to celebrate . . . and I drink champagne when I
lose,
to console myself."
- Napoleon Bonaparte
True Champagne can only be made in the Champagne region of France. The
traditional method of producing Champagne is
called méthode champenoise. However, the term has become generic for
sparkling wine.
WHAT TO BUY
When purchasing Champagne - Brut
is the driest, while Extra-Dry is actually semi-sweet and Doux is the
sweetest (a dessert champagne). For an all night party, or if
sparkling wine is the only beverage served, provide a bottle per person. If
the gathering will last just a few hours, the rule of
thumb is two glasses per person. A bottle serves approximately six glasses,
so your needs will be determined by the number of
guests.
COOL IT
Champagne is to be served cold at about 43 to 48°F (7°C). Refrigerate it
for 3 to 4 hours or pace the unopened bottle in an
ice bucket - one-half ice and one-half water - for 20 to 30
minutes. Never place in the freezer.
REMOVING THE CORK
First, wipe off the champagne bottle so it is not slippery. Keep cork end
tilted 45 degrees away form your face and guests.
Remember that the cork is under extreme pressure and can exit the bottle at
speeds of 38 to 40 miles per hour. Never point a
bottle at a person while opening it. Pull back just enough foil to reveal
the cork. The cork itself is protected in a wire cage. On
the side of that cage, you will see a section of the twisted wire. Pull
that that twisted wire away from the side of the cage and
untwist the wire while keeping a thumb on top of the bottle to prevent an
unexpected pop of the cork. Firmly gripping the cork
with one hand, use your other hand to twist the bottle slowly and
smoothly -- remember, twist the bottle, not the cork. You
want the cork to emerge from the bottle with a delicate pop, not a loud
bang. The louder the pop, the fewer bubbles you will
enjoy later.
SELECTING YOUR GLASS
There are two classic types of champagne glasses: the coupe and the flute.
Never chill or ice the glass and make sure the glass
is not only clean but free from any soap residue. Consider using crystal as
plastic interferes with the taste.
POUR
Before pouring, the neck should be wiped clean. Begin by pouring a
little into the center of the glass. Pour glass 3/4 full.
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