The best way to appreciate Champagne is linked to the way to serve it

You have selected your champagne and you are about to taste it. Here are some tips to help you take full advantage of its qualities

What about temperature ?

Each champagne has its characteristics. So for a vintage champagne, or with long aging in cellar, the temperature Ideal service can go up to 10-12 °. On the other hand and more generally, it is advisable to serve champagne at 8-10 ° C.

Below, the cold has an anesthetic effect on the taste buds and the bubbles are too fine, which limits the aromatic perception. Conversely, beyond, the wines appear less lively and quickly lose their effervescence.

To get the desired temperature, you can put your bottle in the bottom of your refrigerator for about 4 hours. You can also dip your bottle in a champagne basin filled with ice cubes for about 30 minutes.

Flutes or cups ?

The very essence of the aromas is revealed by the fine and delicate champagne bubbles . These flavor enhancers prefer flutes simply because they allow them to form and explode on the surface. Flutes shaped "tulip" flared at the base and tightened at the neck are the ideal container. Indeed, their narrow shape helps to concentrate the aromas and prevent them from escaping too quickly and the stretching technique used by glassmakers promotes the evolution of bubble nets.

For exceptional wines and vintages from 10 years of age, you can use glasses more flared and higher to fully appreciate the aromatic richness of champagne.

Presentation of Champagne

Before going on to the opening exercise, it is important to present the champagne: describing the origin, the grape varieties, the characteristics is already an invitation to tasting.

That's why we made for each of our gift boxes presentation of the winemaker and champagne that will allow you to appreciate all the qualities.

If the beverage shows no flaws, you can serve the flutes usually in two stages, to let the foam fall between two departments, up to about 2/3 of the flute.

Then leave time for the champagne to open, especially if it has benefited from prolonged aging in the cellar.

Sabrage or classical opening ?

Sabering is quite a spectacular exercise but is not recommended for tasting because of the excessive excitement and loss of champagne.

It prefers the classic opening. It is simply to loosen the muzzle to release the upper part of its cap. To do this, the bottle is held in one hand while the other prepares the cap.

With the muzzle removed, tilt the bottle very slightly and hold the cork slowly. The warmth of your hand on the neck of the bottle will propel the cap, which is why it's important to hold it firmly.

As soon as you feel the pressure rise, be sure to simply hold the cap and control its trajectory.

The service of Champagne

The temperature bottle is now open, ready to be served in the flutes placed nearby.

Pour a tear into a first flute to taste the champagne, just like you taste a quiet wine, holding the bottle at the base.

If the beverage shows no flaws, you can serve the flutes usually in two stages, to let the foam fall between two departments, up to about 2/3 of the flute.

Then leave time for the champagne to open, especially if it has benefited from prolonged aging in the cellar

The temperature bottle is now open, ready to be served in the flutes placed nearby.

Pour a tear into a first flute to taste the champagne, just like you taste a quiet wine, holding the bottle at the base

The temperature bottle is now open, ready to be served in the flutes placed nearby.

Pour a tear into a first flute to taste the champagne, just like you taste a quiet wine, holding the bottle at the base.

If the beverage shows no flaws, you can serve the flutes usually in two stages, to let the foam fall between two departments, up to about 2/3 of the flute.

Then leave time for the champagne to open, especially if it has benefited from prolonged aging in the cellar.

Now relax, enjoy the show of bubbles and let yourself be transported by the wealth of aromas.

Enjoy tasting !

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