Champagne: All you need to know about How To Chill, Open, Pour & Drink 1 day ago   11:29

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Nadia Charbit welcomes you to the northern city of Reims - the capital of that much loved French staple, champagne! You may be surprised to hear that it wasn't always the well-balanced sparkling treat we all know today. We tell you everything you need to know about France's world-famous fizz.

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Comments 13 Comments

French culture is garbage , the French are more barbaric than any nation
Janey Wilcox
What a wonderful documentary! :)
Joseph Smith
Why don't France 24 do a documentary about how France killed millions and millions of Native people around the world and looted their wealth???
Maurice Stokes
Love French champagne.... Shame that after BREXIT we won't be able to get it... Yeah right ! Lol
Champagne was invented in England, not France.
Nicholas Ennos
English champagne is much better
Miele Rodriguez
Its overpriced.
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How To Chill, Open, Pour & Drink Champagne: All you need to know about 1 day ago   06:41

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First of all, when should you and when should you not drink champagne?

"I only drink champagne when I'm happy and when I'm sad. Sometimes, I drink it whenI'm alone. When I have company, I consider it obligatory. I trifle with it if I'm not hungry and I drink it when I am. Otherwise, I never touch it unless I'm thirsty." In short, you can always drink it if you feel like it.

So what temperature should you serve champagne at?

Short answer, not too chilled but cool. More specifically, most champagnes are good at 46 degrees Fahrenheit or about 8 degrees Celsius.

For vintage champagnes, it changes a bit to about 50 degrees Fahrenheit or about 10 degrees Celsius.

If your champagne is too cold or too warm, you miss out on some flavors. To get that temperature, it should be about 3-4 hours in the fridge or about 15-20 minutes into an ice bucket. If you do not have that much time, you can add salt to the ice bucket and it will cool down into just about 5 minutes.

So how do you open a bottle of champagne? Basically, there are two options.

The traditional one is to do the sabrage, Personally, I've done it once, it is a huge mess and it is more of a show.

A better way to open a champagne is to take the bottle and remove the foil as well as the wire cage and the muzzle on top. Most of the time, there is a little lip where you can open the foil, if you can't, simply take a wine opener and cut it open. Hold the bottle in your right hand if you are right-handed, the left one if you are left-handed. The cork always on the opposite hand. Now, twist the bottle from the bottom and slightly tilt on the cork until it pops.

So how should you pour champagne? First of all, what glass should you use?

Back in the day, people favored a flat kind of copita style glass because champagne often had a lot of carbonation and sometimes they would even use a swizzle stick to get rid of all the bubbles. That way, everything in the champagne is quite controlled so you don't have any excess bubbles and you can use different glasses.

The most popular style is probably the champagne flute which is very elegant and stylish. That being said, in recent years, regular wine glasses have become a lot more popular especially for vintage champagnes because supposedly, they help you to discern flavors better.

At the end of the day, simply go with the glass you have or the one you like most. When you pour champagne, most people hold it by the neck or in the middle. The most elegant way is to put your thumb to the back hole of the bottom of the bottle and then pour it. Ideally, you hold the glass at an angle and slowly pour it down then you wait a little bit until the foam has subsided and then you top it off. you always want the glass to be about half full if its a flute, a little less if it's a wine glass.

Of course, if you get a magnum bottle which is one and a half liters, you get twice as many glasses.

Alright, now it's time to drink the champagne. First, look at the champagne. If it is a very light golden color, it means it is a younger champagne. If it is darker, more golden, or yellow, it means it's an older, more ripen champagne.

Two, smell the champagne. Hold your nose over it and see what you can smell. Generally, there are five aroma groups. Flowers, vegetables, fruits, dried fruits, indulgent delicacies.

Three, now it's time to taste the champagne. Take a little sip, let it roll down your tongue, down the palate. Wine tasters typically swirl the champagne around their mouth just like you do with a mouthwash, that way, you get the full flavor experience.

Last but not the least, pay attention to the finish when it rolls down your palate. The longer the flavor lingers in your mouth, the more high end, the more expensive the champagne will be.

#howtodrinkchampagne #champagne #notsponsored
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