Champagne is not an ordinary wine. Its light, delicate flavour and distinctive bubbly consistency make it the beverage of choice for high-end social events such as parties and weddings. Champagne is unique in the fact that it is infused with tiny bubbles, giving it the nickname “bubbly.” Champagne is served in tall, thin glasses, also known as flutes, which must be held properly for maximum enjoyment.
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Things you need
- Champagne flute
Wash the champagne flute before use. It should be washed in warm water without soap. Soap can leave behind residue that interferes with the taste of the champagne.
Place the champagne and flute in the refrigerator to chill them. Champagne is best served between 6.11 and 8.33 degrees Celsius, which can be achieved by refrigerating it for three to four hours.
Remove the champagne from the refrigerator and wrap it in a towel. Pull the foil from the top of the bottle to expose the wire cage and twist the end of the wire gently with your fingers to loosen it. Slide the towel over the neck of the bottle and grip the cork in your hand, turning the bottle slowly to loosen the cork. Apply firm, upward pressure to remove the cork from the bottle.
Set the flute on the counter and add approximately two finger widths of champagne. Allow the bubbles to rise to the top and diffuse slightly before filling the glass two-thirds of the way full.
Pick up the flute by the stem, which is the long piece between the base and the bottom of the bowl. The stem will be cold, but refuse the urge to move your hand up the stem to the bowl. If you move your hand, the heat from it will quickly warm the champagne and change the flavour.
Wrap your hand around the base of the flute if your fingers become tired holding the stem. The further down the flute you place your hand, the less heat will be transferred from your hand to the champagne.
Tips and warnings
- Keep the champagne cold between servings. An ice bucket is an acceptable cooling vessel, or you can simply stick it back in the refrigerator.
- Never put your flute in the freezer. The thin glass can crack if it becomes too cold.
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