How should I store Champagne?
Champagne wines should be kept in a cool, dark place away from heat, light, vibrations and severe temperature variations. Unlike the best wines from Bordeaux or California, Champagne wines are ready for consumption when they are shipped to the market. However, some wine lovers also enjoy cellaring their Champagnes for a few extra years.
What is the best way to chill Champagne?
Before opening, chill the wine well, but do not freeze it. Champagne is best chilled by placing the bottle in a bucket filled with ice and water for 30-40 minutes or in the vegetable bin of the refrigerator for several hours.
Lovers of (French) Champagne always keep a bottle there for inspiration, unexpected guests and homey dinners.
How do I open a bottle of Champagne?
The pressure in a bottle of Champagne is equivalent to that of a tire of a double-decker bus, about ninety pounds per square inch. Slant the bottle at a 45 degree angle away from guests. Put a thumb on the cork, untwist and loosen the wire muzzle. Grasp the cork firmly, twist the bottle slowly and let the pressure help push out the cork. Allow a light and merry pop.
How should I serve Champagne?
Champagne is best served in tall flute or tulip glasses, at a temperature of 42-47 degrees Fahrenheit. Tiny bubbles will rise in a continuous stream. When serving, pour a small quantity of wine into each glass and allow it to settle. Then fill each glass two-thirds full. Victorian saucer-shaped glasses are best kept for the service of sherbet or ice cream.
How much Champagne will I need?
For a Champagne apéritif at cocktail hour, allow one bottle for every three or four guests. When served at a meal, count on one bottle for every two or three people. And for the traditional Champagne toast to the bride, one bottle can serve six to ten people.