You might be flipping corks like they are fireworks but do you know the finer points of champagne consumption?
Here are a few simple things to remember when serving champagne:
When serving champagne, it is polite to present the bottle to the host of the party if its in a restaurant setting with the label facing them so that they can read the bottle.
The same applies also at home, the person who brought the wine should be the first to taste it and also should be the first ones to be served. The glass should be held upright; don’t slant it.
Always fill a third of the glass and not to the rim. To avoid the cork flying and hurting someone, hold it firmly and immediately the muselet is off, twist the bottle. For more cork safety tips, go here.
The host should be the first to make the first toast and afterwards, other guests can make their own toasts. Remember to ask your guests if they need their glasses to be filled before your pour the wine, it shows respect and good manners.
Even though champagne bottles have an indent that’s very deep, it is not advised to pour in the glass with your thumb being placed in the indent.
Pouring the champagne to a glass is an important aspect since if poured incorrectly, it will lose its bubbly taste. To avoid this, hold the bottle at the base with your thumb and spread the fingers along the bottle. Pour against the side of the glass instead of directly into the bottom since this will help it maintain its bubbles.
Since the bottle are stored in dank cellars which are normally not very clean, don’t let the bottle touch the glass when pouring.
Chilling champagne is very easy; you can put it in the fridge for about three hours or place it in a bucket with water and ice. It will only take roughly 30 minutes to chill the bottle. Also keep adding water since it will conduct the cold temperature.
It doesn’t need to breath like red wine does, as long as it has a champagne stopper, it will keep the wine fresh for another day.