Champagne serving suggestions

Not cool down too much champagne: although it should not be hot, is much worse or even serve it too cold almost frozen;

Do not fill only half the bucket of ice to cool you’ll end up only half of the bottle. Add water and salt to the ice so it melts more ‘quickly and cools more’ quickly even the bottle;

Not cool before serving champagne glasses filled them with ice cubes or crushed ice, you’re not a martini! This system will have a negative impact on the perlage bouquet and champagne;

Do not hide the label and wrap the bottle in a towel like a baby. This (bad) habit was born in the Parisian nightclubs to hide the labels of champagne so cheesy ‘do not make it clear to the customer that instead it was charged as a great champagne;

Surely you’ll need a towel to dry the excess water from the bucket when you take away the bottle, but you hold it;

Never turn an empty bottle in an ice bucket!
Shows a lack of respect towards the vulgar precious wine you just drank and, even worse, a lack of tact towards the guests with whom you have shared;

Do not rotate the champagne in the glass as an expert sommelier does with still wines.
The French call it “killing of a champagne” because shaking the bubbles in the glass you can ‘get to compromise in 30 seconds what was produced laboriously in 3 years!

Do not be a “beater of champagne locker room.”
When serving this wine so ‘elegant try not to do the champion of Super Bowl furiously shaking the bottle because it has to pay its contents on to teammates, rather than enjoy them!

One last tip:

The champagne is not putting your thumb in on the bottom of the bottle.
Please, avoid it!
The bottle should be taken with the right hand resting on the bottom of the corolla fingers around the bottle itself exposing the label.

Do you know why the bottom of the champagne bottles and cable?
Because the atmospheric pressure that develops inside the bottle for effect of carbon dioxide is so high that it is necessary to balance the relationship between liquid and solid, thus increasing the surface of contact with the wine to create greater tightness and lower pressure.

Word of Dame

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