The Tasting

Cooling

Before opening a Champagne bottle, it is appropriate to refresh it. Generally, it is considered that the Champagne must be been useful between 6 and 9°C and that taking into account its reheating in glass this one will be drunk between 8 and 13°C. The cold has some disadvantages on the level of tasting; indeed this one tends to denature the bouquet and the flavours of Champagne. To cool Champagne, one can use several methods :


 The champagne bucket
 the refrigerator : one will place the bottle laid down preferably. This process is slower than the use of the champagne bucket.
 The thermo-champagne or glacette will be used to maintain Champagne with the cold.

The Opening of the bottle

For more than 250 years, of the million stoppers have jumped without any protocol and it will be still thus as a long time as one will drink Champagne. But nowadays, during the meetings, in the restaurants and the publicly-owned establishments, truths amateurs chose the quiet opening of the bottle. The advantages of this method are that on the one hand it does not let escape a significant number of bubbles. Moreover, if the bottle is badly cooled or if it were shaken, one is likely to lose a significant quantity of the invaluable breuvage.

Lastly, this method makes it possible to retain the stopper which can prove to be dangerous if this one moves towards one of the people present in the assembly. The opening of the bottle to the sabre which is a traditional use in certain regions.
It is preferable to emerge Champagne carefully to preserve the integrality of its physical and organoleptic qualities to him. _
The filling of glasses

The Champagne pours close to glass to support the formation of the cord and to avoid the foam excess.
It is strongly recommended to fill glasses only with half or more to the 2/3 and to maintain them at the level chosen by frequently recomplétant them so that the spectacle of the merry rise of the bubbles is permanent.