Pouring Champagne

Video Transcript

"So the last step is pouring now when you pour champagne all of that effervescence is inside right now it would start to come out as soon it hits the glass. But the glass is dry and you would see some people sometimes put water and ice into the glass I think this is a big no no you really want to make sure that your glass is dry. If you want it cold put in the refrigerator that is fine but basically as long as your glass is not hot from the dish washer it is absolutely fine. But what you see is that it is going to fizz up very quickly and that is called priming the glass. We are not going to try to fill the glass right away we would just move on to the next glass and then we will go back and refill afterwards. So why don't you give that a try? Okay. Now you see how that mousse that is what they call it when it comes up quickly and that is not bad actually you can continue pouring in that one but if it had come up very quickly you would want to move on to the next one and then come back to it. I'm getting thirsty already I to say. Alright and you can the effort of essence comes up real quick to begin with and then on to the most festive of the glasses. Outstanding. Okay so what you see is the pearlage or the little bubbles coming up which they call pearlage like pearls is not coming up to much it is coming straight through and from the bottom of the glass and it is a good thing to see that the bubbles continue to come up. That means there not something wrong, there is not chemical deposit on the glass that is stopping that effervescence from occurring. Beyond that it is really just time to drink."