Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of wine to effect carbonation. It is produced exclusively within the Champagne region of France, from which it takes its name. While the term "champagne" is used by some makers of sparkling wine in other parts of the world, numerous countries limit the use of the term to only those wines that come from the Champagne term.
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Champagne is best drunk chilled but never iced. Over-chilling means the wine is too cold to release its aromas and flavors. The quickest and most elegant way to chill Champagne is to plunge a bottle into a mixture of water and ice. It should reach the right temperature in 15 to 20 minutes. The younger and livelier the Champagne, the cooler it should be served, as at 45 degrees. A mature or vintage Champagne will be perfect at 50 degrees.
It seems difficult to open the champagne cork but it is easy if right steps are followed while opening. For that undo the wire cage, angle the bottle gently away from you, hold the cork in the palm of your hand and twist the bottle, holding it at the bottom. The cork will come out of its own accord. To fully appreciate a Champagne wine, you must give it the glass it deserves. Crystal Champagne flutes are ideal for drinking Champagne. The ideal shape of glass for Champagne is that of a tulip. The Champagne saucer is one to avoid, as the aromas and bubbles have too much space and are soon lost into the air.
Pour the Champagne in by the walls of the glass and not in the middle of the glass as it is said that it helps in preserving more carbon dioxide. Also pour the champagne in such a way so that the glass is only half full. Then inhale its bouquet slowly and then start again. Taste the wine. Keep it in your mouth for a few seconds. Start again. You will not only find the aromas you have identified with your nose, but uncover the true nature of your Champagne: smooth or full-bodied, delicate or complex.
When matching champagne the stronger the taste of the dish, the more character is needed in the Champagne you serve. Chocolate is known not to taste well with Champagne, unless it is bittersweet. Nor do too-sweet fruits go well with Champagne. Fried foods are said to go well with Champagne. Also pizza with not heavy tomato base goes well with the champagne. It tastes good with scrambled eggs, any mushroom dish, Poultry especially duck, pasta or risotto-especially with cream or mushroom sauce, seafood etc.
Champagne is best drunk chilled but never iced. Over-chilling means the wine is too cold to release its aromas and flavors. The quickest and most elegant way to chill Champagne is to plunge a bottle into a mixture of water and ice. It should reach the right temperature in 15 to 20 minutes. The younger and livelier the Champagne, the cooler it should be served, as at 45 degrees. A mature or vintage Champagne will be perfect at 50 degrees.
It seems difficult to open the champagne cork but it is easy if right steps are followed while opening. For that undo the wire cage, angle the bottle gently away from you, hold the cork in the palm of your hand and twist the bottle, holding it at the bottom. The cork will come out of its own accord. To fully appreciate a Champagne wine, you must give it the glass it deserves. Crystal Champagne flutes are ideal for drinking Champagne. The ideal shape of glass for Champagne is that of a tulip. The Champagne saucer is one to avoid, as the aromas and bubbles have too much space and are soon lost into the air.
Pour the Champagne in by the walls of the glass and not in the middle of the glass as it is said that it helps in preserving more carbon dioxide. Also pour the champagne in such a way so that the glass is only half full. Then inhale its bouquet slowly and then start again. Taste the wine. Keep it in your mouth for a few seconds. Start again. You will not only find the aromas you have identified with your nose, but uncover the true nature of your Champagne: smooth or full-bodied, delicate or complex.
When matching champagne the stronger the taste of the dish, the more character is needed in the Champagne you serve. Chocolate is known not to taste well with Champagne, unless it is bittersweet. Nor do too-sweet fruits go well with Champagne. Fried foods are said to go well with Champagne. Also pizza with not heavy tomato base goes well with the champagne. It tastes good with scrambled eggs, any mushroom dish, Poultry especially duck, pasta or risotto-especially with cream or mushroom sauce, seafood etc.
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