By The Glass: Enjoying Champagne

Sparkling wines take on many styles and names depending on what region of the world they come from.

The only sparkling wine that can legally be called Champagne must come from the Champagne region of France.

You may be familiar with the phrases “Blanc de Blanc” and “Blanc de Noir.” Blanc de Blanc, or white of white, means that the wine has been made from white grapes such as Chardonnay. Blanc de Noir, or white of dark, means that the wine, though white, has been made from red grapes such as Pinot Noir.

In Spain, sparkling wine is called Cava and is made from grape varieties typical of the region. In Italy sparkling wines go by many names. Asti Spumante which is made from the Moscato Bianco grape can be sweet and luscious while Prosecco made from the grape of the same name is just a touch sweet and is a wonderful base for a Bellini.

With so many regions producing so many fine wines, there is sure to be a sparkling wine to tempt any palate and any budget!

Serving Champagne and Sparkling Wine

When you pour sparkling wine, the bottle should have been chilled to about 45- to 49- degrees Fahrenheit. Serving the wine in this temperature range enhances both taste and fragrance.

Chill your wine by filling a Champagne bucket half-way with water and ice cubes and immersing the bottle for about thirty minutes. And if you don’t happen to have a Champagne bucket handy, place a room-temperature bottle in the coldest part of your refrigerator for an hour or two, but don’t leave Champagne in a refrigerator for an extended period.

NEVER chill a bottle in the freezer. If you forget it’s there, you’ll have a nasty surprise when you find that it’s exploded and a messy clean-up job is nothing to celebrate.

Champagne Glasses

The French novelist Colette said it best: “Champagne is not drunk, it is savored. It must not be drunk too greedily. It should be enjoyed with restraint in single glasses, with thoughtful, well-spaced sips.”

Champagne is best served in long-stemmed flutes. These narrow glasses are ideally suited to concentrate the wine’s aroma and they enable you to better observe and admire Champagne’s distinctive bubbles and sparkle.

Unlike the bottle, the glasses should not be chilled.

Opening the Bottle

Since there may be up to 70 pounds pressure behind the Champagne cork the bottle should be opened with both care and style. Hold the bottle by the neck, or place on a table being certain that the cork is not pointed at anyone. With your free hand, loosen the cage covering the cork. Once this is loose, slowly and gently twist the bottle (not the cork) while pushing down slightly on the cork. Though you are pushing down on the cork, you will feel it begin to push back on your hand as it releases itself from the bottle. The goal is to hear a small whisper, not a loud pop.

There’s no need to consume the entire bottle after it’s been opened. Capping the bottle with a pressure-withstanding stopper will enable you to enjoy the rest of the wine two or even three days later.

Savouring the Champagne

Fill half the glass. Take a moment to admire the colour and the bubbles. Inhale the bouquet, now taste the wine. Keep it in your mouth for several seconds so you can discern its qualities and what type of food it would pair best. Is it light and dry? Would it pair with oysters, salmon or lobster? Is it sweet and rich? Would it pair well with desserts? Most importantly, remember that Champagne and sparkling wines can make any meal or occasion a special one!

(image source: Newscom. Information Source, Morton’s The Steakhouse.)