These Tips Will Turn You Into a Champagne Pro
Cheers to mastering the fine art of sipping bubbly.
Truth be told, I love champagne and I don’t need an occasion to open a bottle— especially the good ones, like Ruinart, one of the oldest champagne house in the world. And with the holiday season upon us and more corks being popped Marie-Pierre Gonneville, one of the house’s resident experts, shares a few tips on how to make your event a sparkling success.
What type of glasses should you use, coupe versus flute or wine glass?
“Although a coupe is pretty, its large surface area causes the bubbles to dissipate quickly while the narrowness of a flute does not allow you to take in the essence of the wine. It is best to use a wine glass with a V shape, enabling you to enjoy the aroma, taste the wine and maintain the bubbles.”
At what temperature should you serve it?
“Between six and nine degrees Celsius is the optimum temperature. If the champagne is too cold it is closed and if it is too hot it already begins to change. And never put it in the freezer.”
What is the best way to pop the cork?
“Although the drama of the cork flying through the air and the foam spilling from the bottle may be lovely in movies, you lose a lot of the wine that way. First point the bottle away from you and your guests, remove the muselet, or wire cage, grasp the cork firmly but not too hard, while gently twisting the bottle to release the cork carefully in a steady manner.”
What does champagne pair best with?
“Champagne goes with everything! But due to its delicate nature, the most recommended pairings include seafood, such as scallops, shrimp, lobster and caviar.”