How to Serve Champagne
To fully enjoy a nice bottle of Champagne or a sparkling wine, there are several simple steps to take to maximize the enjoyment.
A nice Champagne should be served chilled. The best method for chilling is to use an ice bucket and surround the bottle with ice for at least one-half hour. The ideal serving temperature is 43°F to 48°F (6°C to 9°C) for recent Champagne and 46°F to 50°C (8°C to 10°C) for vintage varieties.
Make sure that you use clean Champagne flutes. The glasses must be very clean without any soap residue to enjoy the full affect of the bubbles. Flute glasses should be used because the shape of the glass helps retain the gas and keeps the Champagne from going flat too quickly.
When you are ready to open the bottle, first dry it off with a towel to make it easier to handle. Next, remove the foil from the top of the bottle. With real Champagne, there is usually a small tab that can be pulled to remove the foil. Do not remove the wire cage when removing the foil.
Be careful with the next step. Genuine Champagne can be under up to 6 atmospheres of pressure with the trapped carbon dioxide that produces the bubbles. There is a reason as to why Champagne bottles are thicker than other wine bottles and also why the cork is secured with a wire cage. Point the top of the bottle away from any people. If a cork gets away from you, there is enough pressure behind it to seriously damage someone’s eye.
Grip the neck of the bottle and place your thumb firmly on top of the cork to keep it from getting away. With your other hand, gently untwist and remove the wire cage. Slowly turn the bottle while securely holding the cork. Remove the cork slowly until you hear a hiss. Stop and relieve the pressure.
When removing the cork, it should not make a load pop. That is something for the movies. There is an old French saying that advises that when removing the cork properly, it should not make a sound greater than a contented woman’s sigh. I don’t think that needs to be explained in detail.
Pour the Champagne slowly into each fluted glass. A good Champagne will foam with thousands of tiny bubbles. Fill each glass with about two inches of Champagne, and then top it off after the bubbles settle a bit.
Always place the bottle with any remaining Champagne back in the ice bucket with the cork back in place.
Here is another tip. Do not top off your guest’s glasses. Only fill a glass when it is empty. This helps assure that the Champagne will be served at the proper chilled temperature, which enhances the flavor, the aroma and the enjoyment.
