Prepare, Open and Pour the Champagne

• Page:
• 1
• |
• 2
• |
• 3

Instructions

Prepare, Open and Pour the Champagne

1. You are going to have to practice before you get the confidence and skill to open and serve a bottle of champagne for a big occasion. The main steps include: chilling, removing the cork, pouring and drinking.
   
   Like many beverages, champagne is best enjoyed at a cool temperature. You should be looking to pour it from the bottle at 43 to 48 degrees F or 7 degrees C. If your bottle isn't yet that cool, you can chill it by either placing it in the refrigerator for a few hours.
   
   There are a few layers you need to cut through before you even get to the cork. First, pull off 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 wire twisted into a cute little handle. Pull that handle away from the side of the cage and untwist the wire. Be careful as you do so, and point the cork away from yourself and other favored persons -- there's a reason that wire is there. The cork can erupt at any time now, so keep a tight hold on it. Then, 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 gentle sigh.
   
   Selecting your glass deserves a little bit of consideration. There are two classic types of champagne glass: the coupe and the flute. Again, the coupe is not a breast. Nor is it considered an ideal glass for enjoying champagne. It was designed to allow the greatest surface area for the release of bubbles, which may feel cutesy and fun as they burst upon your face, but this indulgence lowers the ultimate quality of the glass. The flute, on the other hand, captures the bubbles and ensures that they are released more evenly across the life of the glass. Whichever you choose, be sure to clean it with only water and not soap, which can interfere with the bubbles and, of course, the taste. And definitely consider using a crystal glass. The surface of crystal is rougher than ordinary glass, which stimulates more bubbles in your champagne.
   
   Once your glasses are selected and in place, hold the bottle by placing your thumb into the dimple at the bottom of the bottle, which is known as the "punt," and splay your fingers across the barrel of the bottle. Though this grip appears precarious, just try it and you'll see that you can retain a firm hold. Grasping it thus, wipe the rim of the bottle with a napkin to remove any dirt, and then pour a small splash into the bottom of each glass. Then return to each glass and fill it two-thirds full with champagne.
   
   Before you drink in any of the champagne, you will want to take a quick look at the color of the liquid and the form of the carbonation. The ideal hue of champagne is a light amber, and the better champagnes release their bubbles in near vertical lines with uniformity.

• Page:
• 1
• |
• 2
• |
• 3

Printer Friendly

Resources

• Champagne Vintage Chart

Who Can HelpSponsored

• How to Lose 30+lbs Guaranteed. Try it Free.