About Champagne

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  HOW TO SERVE THE CHAMPAGNE : which température ?

  The ideal temperature to serve the Champagne is generally 8 ° to 10 ° C. Below that the too cold wines have an anesthetic effect on the taste buds and the bubbles become too fine: this limits the aromatic perception. Beyond 10 ° C the wines appear conversely less lively and they lose very quickly their effervescence.

  TO KNOW : the champagnes with prolonged aging in cellar being naturally less acidic, they can be served between 10 et 12°C.

  To refresh a bottle of Champagne, simply lay it down at the bottom of the refrigerator for about 4 hours or plunge it into a bucket filled with water and ice for half an hour.

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  THE AOC CHAMPAGNE VINEYARD

  The vineyard of Champagne has about 35,000 hectares spread over more than 300 municipalities. About a century ago, these townships were classified and some of them obtained the 1st Cru or Grand Cru appellation because of the exceptional characteristics of their soil and the quality of the grapes produced.

  More recently, this vineyard has been declared a UNESCO World Heritage Site.

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  SERVING THE CHAMPAGNE

  It has long been thought that bubbles simply add sparkling to the mouth. But a study from the US Academy of Sciences www.pnas.org reveals that CO2 contains most of the aromas of Champagne with a concentration up to 30 times higher than the liquid.

  Thus the method of tilting the glass, allowing the Champagne to flow along the wall, then to straighten it during the filling avoids losing the aromas.