Serving champagne Part 1
Posted by admin on August 12th, 2007 filed in Uncategorizedchampagne should be served in long-stemmed flutes or tulip shaped glasses. Crystal glasses are recommended, as they match the luxury of the drink. These shapes of glasses are designed to enhance the flow of bubbles to the crown and to concentrate the aromas of the wine. Although the first thing that crosses the mind would be to chill or ice the glass, specialists advise us otherwise. Never do that, because it would take away from the enjoyment of the wine, they say. Incidentally, since the surface texture of crystal is rougher than ordinary glass, more bubbles form on crystal glasses. champagne is recommended to be served cold at about 43 to 48°F (7°C). In this way, the smell and taste of the wine can be fully appreciated by those who drink it. This temperature can be achieved by placing the unopened bottle in an ice bucket, with one-half ice and one-half water, for about 20 to 30 minutes. Or, you can refrigerate it for 3 to 4 hours. But keep in mind that the refrigerator temperature is too cold for the bottle to be left in there for extended periods. It should never be placed in the freezer.
To find out more go to 18004Champagne.
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