Champagne is an indulgence often associated with celebratory moments or opulent occasions. Serving champagne is an art form, starting with choosing the champagne through to pouring it and pairing it with food. Whether known as champagne or sparkling wine, the bubbles in this style of wine cleanse the mouth, while its high acidity provides a refreshing taste. To get the most from your champagne or sparkling wine experience, learn a little of the art behind serving it well.
EditSteps
- 1Understand the difference between champagne and sparkling wine. For a long time, all sparkling wine was referred to as "champagne" until many countries chose to apply the "rules of appellation". This restored the technical designation of champagne so that it referred only to those sparkling wines grown and made in the Champagne in the Northeastern region of France. Champagne from the Champagne region continues to be the "gold standard" of sparkling wine because the climate is cool and combines with the chalky soil to produce very acidic grapes, ideal for making sparkling wine. Moreover, champagne from this region tends to be aged for years rather than the months of aging allowed for most other varieties.[1] In other regions where sparkling wine is produced, it tends to be referred to as: Cava in Spain, Sekt in Germany, Spumante in Italy and sparkling wine in Australia, the US, New Zealand and South Africa. The remainder of this article will cover both champagne and the other sparkling wines of its style.
- 2Select the champagne. Different methods can be used to achieve sparkling wine, including the méthode champenoise, charmat, or cubé close, which require varied lengths of time of fermentation in the bottle. A less time and labor intensive process is that of carbonating a still wine (known in some places as "carbonated pop wines"), which can still produce a pleasant sparkling wine.[2] Most, but not all, sparkling wine is white and dry (brut) following the French Champagne style, while others are sweet in the Italian Asti Spumante style. Historically, champagne was a sweet wine but with changing tastes, the drier variety won greater favor; today, there is no right or wrong about preferring either style, it's a personal choice. If you don't want too sweet a champagne, there is a choice of mid-sweet champagnes, such as Chandon Cuvée Riche, which might be the right in-between sweetness and dryness to suit your palate. And if you fancy a little color for your dinner party, there are also some rosé sparkling wines (pinkish to red shades), as well as some red sparkling wines from such places as Australia and Argentina. While there is a wide variety available to choose from, some good choices include:
- Champagne: Dom Pérignon, Taittinger Comtes de Champagne and Krug Grande Cuvée.
- Spumante: Asti, Franciacorta and Trento.
- Sparkling wine: Schramsberg, Roederer Estate, Domaine Carneros, Tasmanian sparkling wines and Marlborough region sparkling wines.
- Price is a guide to quality––bottle-fermented champagne and sparkling wine indicates the more labor-intensive production and the price should reflect this, while carbonated styles should be a lot cheaper. Mostly you get what you pay for with champagne and sparkling wine, so the more you pay, the better the experience.
- Champagne: Dom Pérignon, Taittinger Comtes de Champagne and Krug Grande Cuvée.
- 3Store the champagne in a cool place. Before you're ready to serve it, keep your champagne (and all wine) in cool-but-not-cold conditions with little direct light and very little variation in temperature. Basements that stay between 40ºF and 60ºF (4ºC-15ºC) are perfect.
- 4Decide how you will serve the champagne. The traditional champagne flute––a tall, narrow glass––will preserve carbonation best. A wine glass with a slight belly-bulge at the bottom will allow more of the nose of the wine to accumulate without providing too much loss of carbonation. A champagne coupe is a wide mouth glass seen most often in the champagne glass pyramids at weddings. These are not ideal for the dry champagnes that are popular today, as they give up lots of the carbonation and do not gather the vapors for a strong nose.
- Despite the less ideal shape of the champagne coupe, a champagne pyramid can be an incredibly exciting and beautiful way to present champagne where you have a large party to entertain, such as at a wedding or an office function, so perhaps use the sweeter or cheaper champagne varieties for such a presentation. If making a champagne pyramid, get help from people who know how to build it because it requires precision and great care to succeed.
- Despite the less ideal shape of the champagne coupe, a champagne pyramid can be an incredibly exciting and beautiful way to present champagne where you have a large party to entertain, such as at a wedding or an office function, so perhaps use the sweeter or cheaper champagne varieties for such a presentation. If making a champagne pyramid, get help from people who know how to build it because it requires precision and great care to succeed.
- 5Chill the champagne before serving. Colder champagne tastes better, but it is also less likely to bubble over when you open it. Champagne buckets are frequently larger than other wine chilling buckets to allow for more water and ice. The ideal drinking temperature is between 45ºF and 48ºF (7ºC-9ºC). If you've got the time, four hours or more in a typically set US refrigerator will be enough to put your champagne into the proper range.
- 6Know how to pour champagne. The pouring aspect is very important because if the champagne is poured incorrectly, it can lose its distinctive bubbly taste. For a perfect pour, see the guide: How to pour a glass of champagne.
- 7Pair the champagne successfully. When you read pairing notes for a wine, don't be too swayed by having to follow "the rules" religiously, as personal tastes vary considerably. However, in general you'll find that champagne varieties pair well with cheeses, shellfish, lobster, shrimp and crab (in light sauces), oysters, sashimi, salmon roe, fish cakes, tempura, poultry, Asian foods, dishes with basil and coriander in them, soy, wasabi and desserts, including, of course, wedding cake. The effervescent "bubbliness" of champagne means that it also tends to match well with crunchy foods. As well as considering suggestions, always be willing to try other combinations and see how they work for you personally.
- Dry champagne styles can be used as a palate cleansing aperitif, such as after eating salty snacks or sushi. Or, finish a meal with champagne to cleanse the palate, rather than having dessert.
- Champagne and sparkling wines are a good combination with rich and creamy food because of the strong acidity of the wine, especially dry champagne styles.
- Mid-sweet champagne styles aren't great matches for food unless it's sweet dessert or afternoon tea style food. Perfect for garden parties!
- Very sweet sparkling wine styles (carbonated pop wines and very sweet spumantes) are best for drinking for fun, adding to punch and enjoying with ice cream or gelato.
- Rosé styles contain tannin and are good for matching with rich fish dishes, such as ocean trout or salmon. Serious red champagne styles (bottle-fermented, not the carbonated pop wine style) are great matched with red meat, game and turkey dishes. Carbonated red sparkling wines should be matched as for very sweet sparkling wines.
- Dry champagne styles can be used as a palate cleansing aperitif, such as after eating salty snacks or sushi. Or, finish a meal with champagne to cleanse the palate, rather than having dessert.
- 8Serve champagne as a part of another drink of food. Champagne can also be made into champagne cocktails, paired with a range of liqueurs and spirits that result in a mixed drink or even used in cooking or baking. It's just another twist on a way to serve your champagne, although it's probably best to reserve this serving use for less esteemed champagnes!
- For example, to make a very simple champagne cocktail, place one sugar cube in a champagne glass, add 5 drops of Angostura bitters, then fill two thirds with chilled champagne. Garnish with a slice of orange or a strawberry half. If you use slightly less than two thirds a glass of champagne, then you should get approximately five cocktails from one standard champagne bottle.
- Make champagne sorbet for dessert.
- And if you have flat champagne, don't let it go to waste! Try making champagne cake, a brilliant solution to using leftover champagne in a tasty way.
- For example, to make a very simple champagne cocktail, place one sugar cube in a champagne glass, add 5 drops of Angostura bitters, then fill two thirds with chilled champagne. Garnish with a slice of orange or a strawberry half. If you use slightly less than two thirds a glass of champagne, then you should get approximately five cocktails from one standard champagne bottle.
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EditTips
- If you don't see a champagne in your price range, try a prosecco or lambrusco, both Italian sparking wines with less "cachet" but all the bubble.
- Stronger flavors associated with grilled seafood and red meat may shout down your champagne. However, some find that steak with champagne is a totally delicious indulgence and a great way to celebrate a birthday or anniversary.
- "Vintage" refers to champagne that comes from all one year, while "non-vintage" refers to champagne that has been made from a blend of years that forms a "house style".
- One winery in the United States that was using the term "champagne" prior to 2006 is still allowed to use it.
EditWarnings
EditThings You'll Need
- Champagne or sparkling wine
- Appropriate glassware
- Cool storage
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