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#Five Facts – Champagne 

Champagne flutes

There’s a day for everything and this Friday 23 Oct is World Champagne Day! Celebratory or not, who doesn’t love a glass of champagne? With the end of year festivities approaching here are five facts that’ll up your champagne game. Cheers darling!

#1 Perfect party pairing

Go on admit it, we all love a bit of crispy fried food at a party – done well of course. Good news this luxurious liquid pairs really well with fried foods – chicken, fries, crisps, tempura – the acidity and effervescence cuts through the grease and cleanses the palate.  Any excuse, right?

#2 Bubbles for longer

Between pours, don’t leave the bottle on the table. Keep the bubbles in your bottle longer by keeping it on ice or in the fridge. The bubbles caused by CO2 keep longer at lower temperatures. Basically, a warm open bottle = flat champagne and no one enjoys that!

#3 Vintage VS Non-Vintage


Vintage champagne is only made in the best years from grapes grown in the same year. The wine must be aged for a minimum of three years. Non-vintage champagne is made from a blend of years, must be aged for a minimum of 15 months and is made to a style of the house. That’s why the world’s most recognised non-vintage champagnes taste the same each time. More often than not you are paying for the brand of house. Look for smaller houses or grower champagnes such as Appollonis.

#4 Careful of that pressure!


Early champagne producers named champagne ‘devil’s wine’ and some wore iron helmets to protect themselves against exploding corks. When making champagne the bottle is sealed at the fermentation phase, trapping the CO2. Sealed inside the bottle, this creates a massive amount of pressure that is about three times that of a car tyre. To open safely chill the bottle, don’t shake the bottle, point the bottle away at a 45-degree angle, keep the wire on and control the cork as you feel the pressure being released, easing the cork out to hear a soft psst, not a loud pop.

#5 Leave lint in your flute


That’s right, according to Wine Science: Principles and Applications, the bubbles are actually formed in the glass. The CO2 collect together on impurities in the glass, such as lint from cloth, to make a bubble. For optimum bubbles don’t use a dishwasher, rather handwash each flute and dry with a cloth. To preserve the bubbles keep the bottle chilled and pour at an angle using a flute.

(Ref vinepairWine Folly)

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