“Corks popping, frothy liquid flowing, a cold crispy freshness . . . nothing quite so perfectly reflects the notion of ‘the best in life.’ This is a book for celebrants. It’s a book for romantics. It’s a book for the entertainerwho wants a light, fresh concoction that can bring people together to accent the joys of the day. So break out the bubbly and toast!” -From 101 Champagne Cocktails
From the Inside Flap
Nothing says “celebration” like the sound of (more…)
4th Edition The pocket edition of Tom Stevenson’s newest guide to champagne is not just a diminutive edition of its larger cousin, Christie’s World Encyclopedia of Champagne & Sparkling Wine, it is the newest, most up-to-date work, with a less assuming and mobile size by the author hailed as, “An authority acknowledged even by the Champenois.” His renown is matched only by his love of the stuff, which stamps each sentence with that distinctive Stevenson style: “The Titanic (more…)
Here are a few basic tips to help you maximize the enjoyment of your champagne.
Storing your Champagne: Champagne is more sensitive to temperature and light than most other wines. For that reason, it is typically bottled in a light-resistant, dark green glass. Champagne should be stored between 40 and 60 degrees Fahrenheit and may be kept upright or horizontally.
Chilling: Ideally, Champagne should be chilled to a temperature between 40 and 45 degrees Fahrenheit. This temperature can be attained by placing the bottle in a refrigerator for a couple of hours or a freezer for 15 minutes. Finally, the classic way to chill a bottle of Champagne is to place it in an ice-bucket, half filled with ice, half with water, for 20 minutes.
Opening a Champagne Bottle: The trick to opening a bottle of Champagne while maintaining its integrity is to avoid “popping” the cork. Begin by scoring the foil around the base of the wire cage. Then, carefully untwist and loosen the bottom of the cage, but do not remove it. In one hand, enclose the cage and cork while holding the base of the Champagne bottle with your other hand. Twist both ends in the opposite direction. As soon as you feel pressure forcing the cork out, try to push it back in while continuing to twist gently until the cork is released with a sigh.