Champagne is the drink of choice for celebratory events, essentially for toasts.
While you enjoy your glass of bubbly, here is some interesting information on Champagne that includes the quirky but true.
Glasses to a bottle
There are six full glasses of champagne per 750ml bottle, but for a toast, aim for seven glasses.
Champagne is best served cold.
The ideal temperature to serve Champagne is 8-10°C (47-50°F). Any colder and the Champagne will numb the taste buds.
Under no circumstances chill a bottle of Champagne in the freezer!
And never serve it in pre-chilled glasses – you will lose some of the sparkle.
Chilling tips: Place the bottle in an ice bucket for half an hour, or store the bottle on its side in the bottom of your refrigerator for four hours.
Refrigerate after opening
A bottle of Champagne that has been opened should be refrigerated until it is ready to drink.
Champagne will keep in good shape for about six months when properly stored, but will still be safe for consumption beyond that point.
Champagne that has been kept cold at 0°F will maintain its quality.
Tilt a Champagne glass
Pour Champagne at an angle, like you would with a beer. It retains more gas. As a result, fewer bubbles foam up to the top of the glass, resulting in less foam.
Apparently, the ideal way to pour Champagne is to first pour an inch into the glass and then leave it so that the foam can settle.
Once the foam has settled, top up the rest of the glass until it’s been filled two-thirds of the way.
Champagne with ice?
Several years ago, Champagne served over ice – known as “piscine” – was popular, particularly in the summertime hotspots around the South of France.
Drop a sugar cube in Champagne
When the Champagne hits the sugar cube at the bottom of the glass, it creates an ongoing fountain of bubbles that leaves the glass literally sparkling for minutes. Cool!
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