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Elegant bottles made of thick glass are sure to decorate the table at a wedding, anniversary or New Year's Eve. Under the golden head lies a noble sparkling drink.
At a solemn moment, the owner, in front of everyone, removes the foil and uncorks the bottle. This usually causes general excitement and delight. It is important to do everything correctly and beautifully to make the holiday even more impressive.
Many people probably know that in high society champagne is opened quietly: without popping the cork or flying splashes. A real gentleman uncorks the bottle with leisurely, measured movements. Almost silently, the cork leaves the neck, and the ritual of filling the glasses takes place. Achieving perfection in this art is not so difficult.
Cooling
Champagne is cooled in advance; its temperature when consumed should be about 10°C. In addition, when you open a cold drink, carbon dioxide will be released more slowly. And this will just help avoid loud bangs and splashes.
Before placing the bottle on the bottom shelf of the refrigerator, check the expiration date. Champagne is not one of those wines that can be stored in cellars for decades.
Within two or three years it loses its taste qualities. The wine, cooled to 6-8°C, is placed in a special bucket with crushed ice.
Bottle preparation
Moved to a warm room, the cold bottle soon becomes covered with drops of condensation. Heavy and slippery, difficult to hold in your hands. It will be convenient to wrap the bottle with a table napkin or a nice towel. You can cover the neck with the edge of a napkin without wrapping it tightly. This will leave room for the cork to come out, but the fabric will prevent it from flying far. During all manipulations, do not shake the champagne, otherwise the risk of creating a foam fountain at the table increases.
Removing the foil and wire bridle
The integrity of the foil is broken by pulling a special tab. If there is no tongue, then tear the foil with the tip of a knife and remove it. Now unwind and remove the wire mesh - mesh - which prevents the cork from jumping out of the neck ahead of time.
If you are afraid that at the time of removal the plug will get out of control and fly away, then you can simply loosen the wire to the desired stage.
The bottle is firmly pressed with its bottom against the table surface, tilted to the side by about 45°. Even if you have a lot of experience, just in case, it is better to point the neck of the bottle away from people and fragile objects. Champagne corks are quite large destructive force. Slowly uncork the bottle, rotating the bottle itself and holding the cork with your thumb.
Removing the plug
Finally, a moment comes when the pressure of the gases inside the container begins to gradually push the stopper out of the neck. There is no need to speed up this process in any way, just let the plug come out, controlling its movement with your thumb.
Under no circumstances should you shake the bottle at this moment or hit it on the table. Most likely, if handled this way, the plug will pop out like a cannon. If the bottle is particularly stubborn and does not open, you can gently rock it from side to side to enhance the release of gases.
Soaring champagne corks look good in movies.
In reality, you risk leaving marks on the ceiling, sticky stains on the tablecloth and clothes. And it is simply impossible to control the trajectory of the fired plug. She can go anywhere.
It's easy to open a bottle of champagne effectively. But if you do this calmly and carefully, you will demonstrate taste and knowledge of the rules of good manners. The sound that guests should hear, according to experts, should be more like a whisper than a clap.
How to open champagne “hussar style” using a knife or saber
If you still feel the need for noisy effects and want to impress those present, use the so-called hussar method. In the old days, dashing warriors simply chopped off top part saber neck. In the absence of military weapons, you can take a simple knife, but it is desirable that it be larger and more massive.
Hold the bottle tightly with one hand, tilting it away from you. Turn the knife so that you can hit the neck diagonally with its blunt edge. Try it on so that the decisive blow turns out confident and strong. Now sharply hit the edge of the thickening on the neck with a knife, but not perpendicularly, but as if along the body of the bottle.
Due to the pressure in the bottle, part of the neck along with the cork flies off to the side. With this method, the glass cut is smooth, and possible fragments are washed away by the splashing champagne.
This method is not only impressive, it can be very useful if the cork breaks and you don’t have a corkscrew with you.
How to open a bottle carefully if the cork is broken
A damaged cork can be removed not only using the “hussar” method, but also in more accessible ways. to an ordinary person methods.
- The protruding part of the cork is cut off and a regular corkscrew is used, as for dry wine.
- If there is no corkscrew, but there is a set of tools, screw a long screw into the cork and pull it out using pliers.
- If the cork is completely crumbled, remove it piece by piece using a knife or fork.
- You can push the remains of the cork inside, but then its pieces will float in the glasses.
In the video you can see clearly how to open champagne so that the cork does not fly out and not a drop of sparkling drink spills.
How to remove a plastic plug
Original champagnes are always sealed with cork. Plastic stoppers are found in bottles of cheaper sparkling wines. In principle, they open according to the same rules as the real ones. But the quality of such plugs leaves much to be desired, and sometimes problems arise with them.
If the plastic stopper does not want to leave the neck, do not swing it like a cork stopper, but begin to twist it little by little, pulling it out. A cork that is stuck tightly and does not yield to any persuasion can be cut off with a knife. Most plastic stoppers are hollow inside, creating a hole.
The advantage of a plastic stopper is that, unlike a real one, it can be reused to close an unfinished bottle.
It’s completely wrong for girls to be suspected of not knowing how to open champagne. They simply entrust this noble cause to their stronger half.
But not a single women's company has yet been left without a sparkling drink due to inability to handle a cork and a bottle. Unlike men, girls find it easier to open a bottle if it stands vertically rather than tilted at 45°.
But progress does not stand still, and devices have long been invented to make this work easier for uncorking champagne. Special corkscrews make it easy to pull out the cork. They are even equipped with special hooks for removing foil and wire. Although such devices are quite expensive.
How long does opened champagne last?
The quality of champagne is higher, the more gas bubbles it retains. Expensive varieties, when opened, retain gases for more than ten hours. At the same time, their taste remains just as rich.
How long can you keep an uncorked bottle? You can store it in the refrigerator for two days, but you need to be prepared for the taste to become worse. Cork plugs expand downward and cannot be used again. To prevent gases from escaping, you can purchase special corks for closing champagne.
Anyone can open champagne correctly and beautifully. Before appearing before guests with a bottle in hand at a festively laid table, it’s a good idea to first practice in a friendly company. Invigorating sparkling wine will decorate both gatherings in the kitchen and a gala banquet. It is a symbol of the holiday and brings joy and good mood to everyone.
The method of opening a bottle of champagne with a blow of a blade is called “sabrage”. Here's what you need to do: 1. A few hours before the show, put the bottle in the refrigerator. Cool it to a temperature of 6 - 7 degrees. 2. Remove the foil and wire from the neck of the bottle. We take the bottle in one hand, find the seam on it, and turn it around so that the seam faces us. ...
The method of opening a bottle of champagne with a blow of a blade is called “sabrage”. Here's what you need to do to do this:
1.
A few hours before the show, put the bottle in the refrigerator. Cool it to a temperature of 6 - 7 degrees.
2.
Remove the foil and wire from the neck of the bottle. We take the bottle in one hand, find the seam on it, and turn it around so that the seam faces us. We hold it at an angle of 30-40 degrees, with our thumb resting on the indentation on the bottom.
3.
We run a knife along the seam several times until the bulge at the neck is reached. Down, up. Then we hit with the back of the knife under the “ring” on the neck, where it merges with the seam. The neck and stopper fly off.
4.
At almost every holiday a sparkling guest appears - champagne. But as tasty as this alcohol is, it is also difficult to open it correctly. No, you can break a glass window with a cork, break your favorite chandelier or plasma screen, but you always want to open a bottle beautifully and carefully. How to open champagne correctly?
Gallecolae, parthenogenic females, develop after 15 days and give rise to other juvenile forms that invade all parts of the plant, creating new galleys. In the same year, Alfred Wehrle and Jean Chandon, an organization to combat phylloxera, were created within five years. As in other French wine regions, vineyards are destroyed and carefully burned to allow for the planting of the new American Gate Barbatelle.
The magazines, which from Roman times were packed in bulk and heavy to allow for easier distribution, are arranged in aligned rows, allowing horses and plows to pass first, followed by farm machinery. Dumbbells - Dumbbells: A tool used to remove the cork plug in the deactivation stage.
Opening champagne without shooting
Very easy way open the bottle correctly without a shot or pop and subsequent destruction. Thanks to this method, even a fragile girl can easily open this drink.
- Be sure to chill the champagne! Yes, champagne should not be opened if it is warm, but needs to be cooled to reduce the amount of carbon dioxide. If it's a fancy party, chill the drink in an ice bucket to make the opening process look like something out of a movie from start to finish. If not, the bottom shelf of the refrigerator will be more than enough.
- Place the bottle on the table or hold the bottle firmly with your hand just below the neck.
- Place your palm on the cork and carefully twist it (some people place a towel on the cork to be on the safe side). The gas will gradually come out.
- As soon as you feel that the plug has completely come out, do not remove it, but hold it a little longer. When the excess gas is finally released, you can remove the cork and pour the champagne into glasses. There was no pop, it was done!
This was the first way. The next method is similar, but even easier in its rules and is more suitable for men, since it is more convenient for women to open the bottle when it is not in an inclined position.
Pinot Noir - Pinot Noir: This grapevine accounts for a third of Champagne production. His wine represents the best Champagne in body and structure. Placumusophile: Capsule collector. Pointe: Directional, vertical, inverted, champagne bottles. See how champagne is born - pressing - torches.
In Champagne this phase is always and only in the bottle and is strictly prohibited throughout the region when producing any other sparkling wine and using other sparkling methods. Who grows vineyards and cultivates them for others, and then sells them themselves. Raisin - Grape: A fruit of the vine that has specific features and characteristics depending on the variety of vines from which it comes.
Champagne and corkscrew
You can find special champagne openers on sale. There are many different options, one of them is in the photo on the left. With this opener it is very easy to open a bottle without harming anyone.
In Champagne this would be a very negative factor since it also involves the emission of carbon dioxide. They talk about high quality champagne, usually crushed, aged in the bottle for a long time. They left several months before they were brought to market.
Who cultivates their own vineyards and processes their own grapes. Reaction: an operation in which the sediment formed during the "foaming" falls onto the bottle cap. The bottles, placed from the neck to the pupils, are periodically shaken with energy, gradually tilted and turned an eighth turn each time until the sediment is concentrated in the branches under the cap; From this moment the bottle is ready to open: duty.
If the bottle is sealed with a wooden or cork stopper, then you may need a corkscrew (it will be enough to cut off the top of the cork with a knife and then use a corkscrew). In fact, there are no special problems with its choice; it is enough to know a few features of the ideal corkscrew. Corkscrews with a pointed and thin spiral work well for cork stoppers. The thicker the spiral, the more difficult it will be to pull out the cork.
Reims: one of the most important centers of Champagne wine. The ancient capital of France is a city full of history and monuments that is also an interesting tourist destination. In the Cathedral of Reims, a jewel of Gothic architecture, the crowns of France were crowned.
These are sent into plastic drums at the distillery to produce the wine region's French strawberry distillate, Marc de Champagne. The first is calculated per kilogram of grapes per hectare, the second - in liters per kilogram of grape harvest. In Champagne, yields are controlled and subject to restrictions.
A stationary corkscrew works well for opening bottles, but buy it if you are sure that you will really use it often, since it is not very cheap.
If the corkscrew you like has a manual mechanism, then buy the model whose handle has a thin place in the middle and is made of wood or rubber. This will help your hand not slip when opening the bottle.
Be sure to use 160 kg of grapes to get 102 liters of must, which corresponds to 100 liters of wine. Champagne Route - Champagne Road: This is a road that passes through the Champagne vineyards. The vineyards develop over approximately 120 kilometers in varying widths from 300 to 2 kilometers.
Saint Vincent - San Vincenzo: patron saint of vineyards, is the holy protector of Burgundy, and then made of all the vineyards of France: in his name there are numerous festivals in Champagne, and many confraternities are mentioned. His holiday is celebrated on January 12.
The cork is broken
What if we have already learned all the tips for opening champagne, but the cork breaks at the most crucial moment? The main thing is don’t panic!
Saint-Jean: This saint refers to barrel makers and wine cellars. June 23 marks the fires of the hills and parties in Ay and Reims. A. - Unmilled: indicates the most common champagne obtained from a collection of wines from different vines, cherries and vintages. That's why there is no vintage on the label.
It goes very well with certain techniques, mousses, pies and sweet desserts. Tartric stabilization - wine stabilization: a treatment of wine that allows for additional clarity and, above all, better preservation and protection during transport and consumption.
First, carefully inspect the plug. If most of it is still in the neck, try opening it with a corkscrew. Just do this very carefully and pull the plug up very slowly.
If this method does not suit you, shake the bottle thoroughly and slam your hand on the bottom of the bottle. It is advisable to point the bottle towards the wall or into a towel.
Pruning of Guyot and Pruning Valley of the Marne is prohibited. Terror - Soil: This term is used to refer to much more complex aspects than simple soil composition: soil, subsoil, gradient, exposure and more. The roots of Champagne vineyards are buried in a layer of limestone that reaches up to 200 feet. Thermal stabilization and drainage of this soil are high, rich in precious minerals. The bouquet and elegance of champagne wines are mainly produced from it.
Tartrate - Tartrates: potassium salts, tartaric acid, naturally present in wine. These salts can precipitate and settle at the bottom of the bottle after rapid and sudden changes in temperature. Circulation is a term with two operations: bottling and the beginning of the second fermentation in the bottle with the resulting foam, mousse prize, wine, the basic system of the champenois method.
And one last thing. To beautifully open a bottle of champagne at a party, if possible, practice several times alone or. Then you will definitely be able to show off your skills.
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Champagne has long entered our lives as an attribute of holiday, fun, and celebration. But all this can easily be ruined by the inability to open a bottle of champagne.
In Champagne, in complex vines, the first step is to harvest the riper bunches, and then the next harvest is gartered as clerks make the selections and bunches of grapes. They differ in relation to wine and area, which have a colorless and thin crystal to emphasize clarity and reflection. Champagne glasses have precise requirements: The ideal is a fairly tall, thin or tulip flute with a pointed bottom. Cup and cylindrical glasses with smooth edges at too sharp an angle were held because they were too wide in front and impractical seconds.
And it’s not a shame when girls at a bachelorette party look at each other with a silent question: “Well, who will open it for us,” and then endlessly torment the poor cork - after all, according to etiquette, ladies are not supposed to open this drink.
But when it comes to men, and even in a romantic or super-ceremonial setting, such as an intimate date in evening dresses or at the boss’s birthday, you don’t want to lose face and spill sparkling drink on your friend’s new dress or break the cork from it the boss's wife's favorite chandelier. But can this happen? Yes, if you have no idea how to open champagne.
Instead, the shape of the chimney facilitates the formation of pearls and foam and allows the bouquet of the champagne to grow and be better appreciated. A cup tied to past memories, suitable for sweet sparkling wines. Bring to the wine characteristics due to the autolysis of the yeast, with very sophisticated aromas and different from the original dishes.
This stage further enriches the aromatic and flavorful structure of magnificent vintage champagnes. Today, the vineyards of Aldo Vada, in Cibrario, one of the most important wine shops in the city, stand out today. It's old, I think it's in the thirties.
Therefore, you need to train. And before you start doing this, you should find out how to open champagne correctly without noise, without a shot, quietly and peacefully. In general, so that a bottle of champagne does not become like a volcano spewing lava. And if someone thinks that shooting a cork is cool, we say right away - no, it’s not cool. And not fun. And not according to etiquette.
Wine bars were then called bottle bars. It was wonderful to see such a large number of old bottles, real antique Jewish jewelry, collected over the years and with such passion and economic sacrifice. The bottles are rare, very rare, special sizes, large volumes up to 12.5 liters, the mythical quarter of Brent, which only with respect and friendship of the manufacturer you can have.
Another old Barbaresco, another Barbera. Bottles filled with fatigue are not sold, but are often kept in a store, on shelves, or perhaps displayed in windows to be admired, handled and proudly shown to a client's friend who is visiting from Switzerland.
And to open the champagne beautifully and effectively, that’s all you need...
- Cool the bottle to 6-8°C by placing it in the refrigerator or a special ice bucket for two hours. This is necessary to reduce the amount of carbon dioxide that is formed during opening. But under no circumstances put the bottle in the freezer - this will seriously ruin its taste. As a little extra tip, make sure the drink hasn’t expired!
- Prepare a clean small towel or napkin in advance, since the bottle, once in a warm place after cooling, becomes covered with perspiration (condensation) and can slip out of your hands. Wrap the drink in a napkin, covering the entire label. Do this carefully, without shaking, otherwise the cork will still fly out of the bottle.
- When starting to open, start with the foil and wire holding the stopper in place. After removing them, tilt the bottle 40-45° and rest its bottom on the table, for example. Point the neck towards safe place, well, at least against the wall, but not towards the chandelier, family china or lady of the heart. And then you never know...
Now you are ready for the most important thing - clamp the cork tightly and start spinning the bottle (not the cork!). Don't be an amateur - don't let the champagne splash and make a loud pop when removing the cork. A slow, finger-controlled extraction will only prolong the anticipation. Slowly relax your fingers, holding the plug every millimeter of its advance.
The bottles are old, heavy, blown out, deep in the bag, deep in the bottom, labels faded in colors, slightly destroyed to the edges, thinner for long-term wear. Magnificent bottles for what they say first hand: the oenology of Piedmont flows with the whole world of wine, with its successes and failures.
There is everything: great and small entrepreneurs, mythical characters, passionate producers and small winemakers, and finally, names written on books from the history of Piedmont wine: Beccaro di Acchi, Marengo di Alba, Bra. Too much curiosity, interest in a true musical treasure.
If you feel that the gas pressure is about to blow out the plug, there is one way to correct the situation. To do this, you will need to cool a regular spoon before cooling the drink. So, if you apply this very cooled spoon to the neck of the bottle, the gas pressure level will immediately decrease, and you can calmly continue opening.
Often old bottles are bought by enamellers and enthusiasts to tear them apart for antiques. Sometimes they end up in hidden wine cellars, hidden somewhere, perhaps in old walls. It was an old habit of bodegas to hide old bottles, lose thousands of prestigious ones, make them valuable to find, perhaps as a way to leave something for others.
In a wooden case almost to their protection. In two different places, only the oenologist and the winery know this, they won’t tell anyone. Will they discover you?, the wall will be cut sooner or later or maybe never. Other companies collect historical vintages and have archives that they proudly display to visitors.
- Having opened the bottle, continue - fill the glasses of your guests or your lady in the same unhurried, bewitching rhythm. This way you will not only follow all the rules of etiquette, but also turn the process of opening and drinking champagne into a kind of ritual. By the way, according to the rules, champagne must be poured in two stages and filled no more than 2/3 of the glass.
Always at Fontanafredda there is a good collection of Aleramo 3.75 gallon Barolos of the best wines. Closing the lid to provide a more efficient cutting environment. What's going on in the bottle? In fact, it is on the olfactory floor that you experience the most important changes.
Tertiary spirits are the first to benefit: Esterification, esterification and other complex phenomena to change the aromas of wines. They grow in intensity and elegance: they are tertiary scents that remember special notes, animals, balsamic.
Descriptors perceived as vanilla, dried rose, leather, resin, tobacco, licorice, camphor and classic goudron are known as olfactory, associated with the development of new compounds with specific names: norisoprenoid-damascenone-vitispirani. The chemical reactions that lead to the formation of these compounds develop in limited quantities in barrels, while in a reconstituted environment or in bottles the reactions are more intense and faster. A new field is opening up for researchers, especially for scientific research on wines suitable for long-term preservation: Barolo, Barbaresco, Brunello di Montalcino, Chianti, etc.
The ability to open champagne with a light pop (without splashing!) will delight guests, for example, at a wedding or anniversary. But this will require even more skill on your part than opening without a clap. Indeed, in this case you will need to neglect one of the main rules and lightly shake the bottle. In this case, the increasing pressure will forcefully push the plug out of the neck, and your task is to first hold it, and then deftly remove it without spilling the liquid.
Condensation of polyphenols leads to the phenomenon of polymerization of cations of the protonocyanide chain by tannins - with complex reactions between metals - anthocyanins - colloids. These phenomena determine changes in the color and taste of wine. Over time, pomegranate-orange, with decreasing intensity of color and taste, acquires greater softness and harmony. Due to the formation of long-chain molecules by polyphenols.
Finally, a narrow neck forms, and in some cases a so-called jacket forms on the inner wall of the glass. But very complex phenomena and some of them still to be studied, unwanted oxidations often occur to form phlobaphenes with a bitter taste - and a very unpleasant one.
If you have already become a pro at opening sparkling wines, and your guests want fun and excitement rather than a traditional leisurely ceremony, then practice opening a bottle in a slightly shocking but exciting way - with a knife.
- As in classic version, you will need to chill the champagne. Also, get rid of the foil and untwist the wire (but do not remove it), completely eliminating its hold on the plug. You can leave the foil and untwisted wire only in case of absolute self-confidence, that is, in the complete success of the “operation”.
- Choose the right knife. It should be quite large, wide, and quite sharp.
- Tilt the champagne 40-45°, turning its neck away from people and valuables - neither you nor we want any injuries or losses.
- Now select one of the seams on the bottle along which the opening will occur. Take the knife with the tip towards you and the blunt end towards the neck. Run it several times along the selected seam, visually select the place to strike, and, taking aim, deliver a sharp and strong blow to this place. But do not hit directly perpendicular to the neck. The blow should be slightly sliding, as when planing. If it doesn’t work the first time, hit it again and the neck will probably bounce off. Make sure that some of the liquid pours out - it will wash away the smallest particles of glass from the “cut”. Although this should happen by itself.
Mid-level aromas often appear: a classic steak was burning, a signal that the wine did not reach perfection during the maturation process. First of all, a tip: they have given you a special bottle of high quality and therefore a price to match.
Get rid of it and do it, without thinking for a second, better, with the right dishes, with the right company. So you can thank a generous donor for making the merits argument. If you want to keep it at all costs, here are some warnings.
If you want to strain it and then resell it, remember that the label and packaging must be well preserved, it is known that there are bottles of very old wines, perhaps from the last century, certainly authentic, but without a label and therefore useless. Powder and light are harmful also in this regard, well then leave the bottles wrapped in their napkin as well wooden boxes very suitable where bottles are usually packed horizontally.
In general, there are practically no fragments when opening with a knife. But if you are worried about microscopic glass particles, then after filling the glass with champagne, wait a few seconds, and even if there is something in the glass by accident, everything will settle to the bottom. After draining your glass, leave a sip or two at the bottom and you will protect yourself from eating the glass.
This opening method is called “hussar” and certainly looks impressive. Initially, to open champagne using the hussar method, it was meant to take not a knife, but a saber. But since sabers are a problem these days, they were replaced by a kitchen knife.
But even if you prefer the classic opening method, we recommend that you still practice the “hussar” method. He can come to the rescue if the plug breaks. Of course, in the case of a broken cork, a corkscrew, fork, etc. can help you. But you can do without a corkscrew. Moreover, the hussar method is still more aesthetically pleasing; moreover, a cork accidentally flying out under the influence of a corkscrew will not cause injury to you, and your lady and guests will not have to watch you pick at the neck of the bottle and pull out pieces of cork from the glass.
Having opened 2-3 bottles of champagne, you may not yet become a “pro,” but after the 10th experience, it will take its toll and things will get off the ground.
Question: " How to open champagne?" - probably visited many, especially before the holidays. Some people don’t attach much importance to this and open it the way they know how, and after that they insert new glasses or run to get ointment for bruises for a beloved friend who got a champagne cork right in the eye. To avoid such incidents and keep everyone safe, you should learn how to open champagne correctly. Although some may find it fun to open a bottle with pops and splashes, it is considered bad manners according to etiquette. You need to open a bottle of champagne at home so that the cork makes a light pop, and instead of a stream of champagne, only light smoke appears from the neck. Yes, this is not an easy matter and most often depends on the way the champagne is stored.
Nowadays, not a single high-profile celebration is complete without champagne. There are hundreds of brands and names, different tastes and aromas, different prices. There are also fakes, without which not a single popular product can do, so it is very important to know how to choose the right champagne.
Real champagne from France will cost quite a lot of money, but it will amaze you with its quality.
Bottles of real French champagne usually have a note that they were produced directly in France, in the Champagne region.
But if you don’t want to shell out a tidy sum for a bottle of sparkling wine, but it would be nice to treat yourself to a delicious aromatic drink, then you can choose one of the cheaper options. But to avoid being deceived, read the label carefully. It should read: "méthode classique" or "méthode traditionnel". This champagne was produced using the same technology as expensive champagne.
There are several subtleties that you need to know about champagne:
At any celebration that takes place in the house, the owner of this house must pour champagne to the guests himself, without passing it from hand to hand. This is considered bad manners.
Dry champagne should be poured exclusively into thin glasses, and sweet semi-dry champagne should be poured into wider glasses.
Do not fill the glass to the very top. The drink should take up a little more than half the glass.
Often a regular bottle of sparkling wine is enough for eight servings.
The quieter you open the bottle, the better.
Champagne glasses should only be held by the stem. Do not hold onto the cup under any circumstances, as the drink may become hot by hand and lose all its charm and taste.
If you don't want your sparkling wine to foam a lot when pouring into a glass, then try throwing a piece of ice in there, swirling it around a little, and only then pouring the champagne.
It is customary to snack on champagne with seafood, desserts, fruits or meat.
Now let's look at ways in which you can open a bottle of champagne at home as quietly and safely as possible.
How to open it correctly?
To open champagne correctly and not splash all guests, before serving bottle needs to be refrigerated. To do this, you need to put it on the bottom shelf of the refrigerator for a couple of hours. You can also use a special bucket into which ice is poured and the bottle is immersed. It is not advisable to put the bottle in the freezer, as this may cause the drink to lose its taste.
After you have cooled the bottle and brought it into a warm place, condensation will appear. You will need to wipe it completely and then wrap the bottle in a napkin, covering the label. This is done so that the bottle does not accidentally slip out of your hand. At the same time, try not to shake the champagne, as this will prevent you from opening it quietly.
Start opening by removing the wrapper and wire. Now you are alone with the traffic jam. Hold it with your thumb and tilt the bottle so that it is not pointed at people, glass or burning candles.Now begin to twist the bottle, not the cork, slightly pulling it down. You can try wrapping the cork in a towel to make sure it doesn't pop out, then you can be a little bolder.
Continue rotating the bottle until you pop the cap. When you open the bottle, slowly begin to pour the champagne into the glasses so that it does not form high foam. And after that you can enjoy the great taste of sparkling wine. This method of opening a bottle at home is very simple, even girls can handle it.
By the way, opened champagne can be stored for no more than two days in a cool place, but it will still lose most of its taste.
What to do if the plug breaks?
Another popular question: “How to open champagne if the cork is broken?” There are only three ways you can do this:
open in hussar style;
using a self-tapping screw;
pull out the cork piece by piece.
We'll tell you how to open champagne if the cork breaks, like a hussar, a little later, but now let's look at other methods.
If the cork is plastic, then the bottle should be shaken thoroughly so that the cork is knocked out under the pressure of air. Well, if the cork is wooden, then you will have to tinker with it a little. Opening champagne using a self-tapping screw is the best option. For this you need to carefully screw the screw into the remaining plug, then arm yourself with pliers and sharply pull the cork out of the bottle. In this case, the self-tapping screw should be chosen longer and the bottle should be held more firmly.
If this option of opening champagne did not help you, then you will have to work hard. Arm yourself with thin pliers and start pulling out the broken cork piece by piece. You may need to strain the champagne through a strainer as there will be crumbled pieces of cork left in the drink.
Opening with a saber in hussar style
You can also open champagne with a hussar-style saber if the cork breaks. Only for this you will need at least a saber, as well as a little physical strength and dexterity. In our article we will describe in detail how to open champagne hussar style using a saber.
The bottle of champagne must be held in your left hand if you are right-handed, and in your right if you are left-handed. The drink should be chilled and the bottle should not be wet. It should be held by the bottom, tilted at forty-five degrees.
Be sure to watch where the champagne cork is pointing. Under no circumstances should you keep it pointed towards guests or breakable objects.
Find a good hussar saber, and in the absence of one, you can arm yourself with an ordinary kitchen knife.
Now you should carefully examine the bottle to find its side seams. These are the ones you need to aim at.
Turn the knife with the blade up, and sharply hit the place just below the plug with the blunt end.
Most likely, you won’t be able to open champagne at home like a hussar the first time. Surely there will be around large number fragments, splashes and dissatisfied exclamations, but if you practice a little, then one day you will definitely be able to open a bottle of champagne hussar style.
