Precautions for champagne, the right way to open champagne?

A lot of people like to drink champagne, and I am too. When I first came into contact with Xiangyou Lubin, I just thought it was very good and suitable for me. Later, I found that I didn't notice some places to drink, and after a long time of experience accumulation, I summarized some of the following small experiences for everyone, Xi'an tobacco and liquor** hope to give people who like champagne a wake-up call.

1.Because champagne has a strange taste, it is important not to brush your teeth before drinking it to avoid any residual toothpaste flavor affecting the taste of the champagne.

2.Many people know and understand wine very well, but they are very familiar with champagne, and even more do not know what champagne is. In fact, Champagne is the king of wines, rich in color and mellow in taste. But what do you need to be careful about when drinking champagne?

3.Before drinking the champagne, it must not be closed to allow it to breathe, as it will increase the acidity of the champagne. Especially new champagnes that have just left the factory.

4.Champagne must be drunk at the right temperature, not too high or too low. Generally 8 to 10 is best. Before drinking champagne, it is best to put the champagne in an ice bucket for one or two hours, so that it is more willing and palatable.

5.Drinking champagne must be accompanied by a special champagne glass, as if you wish. To be careful, before pouring the champagne, the champagne glass must be wiped clean, then poured a little less, and then poured two-thirds when the foam is less.

If you taste champagne, you will have a different style.

If you have an alcohol allergy, you should pay attention.

One. The right way to drink champagne:

Smell the champagne first, and enjoy the dancing bubbles by the way.

Mouth: From the very beginning, you will feel the rich, multi-layered taste characteristic of Champagne, as well as the bright and pleasant acidity in the mouth.

Take it in your mouth for a while, pause for a moment, and feel the vibrant bubbles. This moving combination of touch and taste is the ultimate "empathy" experience that is unique to Champagne.

The reason why champagne is called a fine wine to enjoy with your eyes is that you can drink champagne while looking at the smart bubbles in the glass.

Two. Extended Resources:

Correct posture for pouring champagne:

The champagne flute glass is raised at an angle of 30 degrees, the mouth of the glass is pressed against the mouth of the champagne bottle, and a little body is slowly poured in.

The bubbles are pouring out, so stop for a moment and wait for the liquid level to drop slightly before continuing to pour the wine, remembering: let the wine trickle down the walls of the glass.

Maintain a slow pace until you reach a full 7.

Minimize shaking, **, and place gently on the table.

The correct way to drink champagne is:

1.Champagne should be kept at 12 to 20 degrees Celsius;

2.When drinking, it needs to be chilled to 8 to 12 degrees Celsius, and aged champagne is a little higher;

3.Be sure to use a clean champagne glass;

4.When pouring champagne, pour a little less, and then fill up to half of the glass when the foam is less;

5.Don't brush your teeth before drinking champagne, the toothpaste will overshadow the champagne smell;

6.Allow the wine to breathe before drinking, otherwise sometimes champagne that is too new will be sour.

1. Hold a wine glass in case a large amount of champagne spills due to a mistake when opening the cork. It is advisable to chill the wine well, move it quietly, and try not to shake it.

2. Tear open the tin foil envelope. The bottle seal of sparkling wine is easy to tear open without the use of tools.

3. The chilled champagne should be placed on the table or other flat surface, hold the cork with one hand, press the thumb tightly on the top of the cork, hold the neck of the neck with the other fingers, and turn the wire mesh fixed on the cork with the other hand.

4. Hold the cork tightly with one hand to prevent it from rushing out, and slowly rotate the bottle with the other hand. When the cork is loose, be sure to tilt the bottle at an angle, slightly outward, but not at people. The palm of the hand controls the cork like a brake, allowing the cork to slowly push out, only to hear a "bang" to open the cork.

When the champagne is opened, it is taboo to make an explosive sound of "pop". Pay attention to control the sound of the cork being pulled out and popped, the quieter the better.

When opening champagne, it is taboo to make an explosive sound of "boom". Therefore, it is important to control the sound of the cork popping up, the quieter the better. Except, of course, on special ceremonies.

The first step is to tear open the tin foil envelope.

In the second step, the chilled champagne should be placed on the table or other flat surface, holding the cork with one hand, pressing the thumb firmly on the top of the cork, and the other fingers holding the neck of the bottle. With the other hand, turn the cork away from the barbed wire fence that is used to secure it.

In the third step, one hand is still firmly grasped to prevent the cork from suddenly rushing out, and the other hand slowly rotates the bottle.

Fourth, when the cork has been loosened, be sure to tilt the bottle at an angle, tilting the bottle slightly outward, but not facing people.

Fifth, the palm of the hand should be tightly controlled to control the cork, let the cork slowly push out, and hear a gentle "pop".

Champagne is chilled first, and the most suitable temperature for champagne is 5 -9 ; Open the champagne, pour it into a flute-shaped glass, enjoy the dancing bubbles of the champagne and smell the aroma of the champagne, then hold the champagne in your mouth so that you can feel the vibrancy of the champagne bubbles and the rich and multi-layered taste. Pour the champagne and tilt the champagne glass at an angle and pour the liquid into the bottle.

Champagne, the transliteration of French champagne, is a sparkling white wine rich in carbon dioxide, native to the French province of Champagne, hence the name Champagne, is a classic sparkling wine, only in the French Champagne region with a designated wine variety and method of sparkling wine, can be called champagne. Champagne is one of the most prized types of sparkling wine.

Champagne refers to the production of wines from the Champagne region of France that meet a series of special standards, and the history of the vineyards of the Champagne region can be traced back to the beginning of the 17th century, with the gradual mastery of the secondary fermentation technology in the bottle, Champagne entered the aristocracy.

As soon as you start drinking, you will feel the rich, multi-layered taste characteristic of Champagne, as well as the bright and pleasant acidity in the mouth.

Be sure to shake before drinking champagne. Put out all the ink of the champagne and it will taste good when you drink it.

A1Champagne is stored at an ideal temperature between 8 and 10 degrees Celsius. When it is frozen for three hours, it is the best time to drink champagne. Champagne is not allowed to be stored in the freezer.

2.When people drink champagne, they must not make a loud noise when opening the champagne, and the most important thing is that they only need to pour a little more than half a glass when pouring wine into the glass.

3.The last point is that after drinking the champagne, if the champagne is not finished, then the champagne should be placed in an ice bucket and then preserved with a special cork, which is about three to four days.

Champagne should be taste-based, avoid gulping down, and should be tasted little by little.

Temperature control, selection of utensils, opening method to drinking and meal preparation.

1. Appliance selection.

The most common tasting vessel in Western movies is the European shallow saucer champagne glass, which is different from the American triangular cocktail glass, which has a rounded and soft body, and is now more used in celebrations to form a champagne tower.

Champagne should be tasted in the form of flutes and tulip flowers. These two cups are slender and can keep the bubbles going; The tulip-shaped rim narrows to catch the aroma of the wine.

2. Temperature control.

Champagne has a temperature requirement and chilling is a must. The ideal chilling temperature is 7 in a textbook published by Le Cordon Bleu, an authoritative French Cordon Bleu.

However, the temperature varies from wine to wine and from person to person, so it is a good idea to refrigerate it in the refrigerator for 3 hours or in an ice bucket filled with ice for 30 minutes.

3. Drinking and catering.

Naturally, fine wines should be complemented by good food, natural or super dry champagnes, which are very suitable for aperitifs; Seafood is an ideal accompaniment to champagne and goes well with light dishes such as fish and lobster. Semi-dry or sweet champagne is also a great choice to pair with foie gras, ham and grilled meats, or with desserts such as cakes, which are perfect for afternoon tea.

Champagne in a standard bottle with a capacity of eight glasses and a half bottle with four glasses; Two magnums are sixteen cups, and there are four or more bottles. The smallest is a split bottle, which only pours two cups, but two and a half bottles exceed one bottle, so it is not cost-effective. It's best to budget your needs before you buy them, standard bottles are more suitable, the larger the bottle, the fewer bubbles will be.

The following table illustrates the sweetness of champagne, but may vary slightly depending on the brand.

brut or nature (not sweet) Sweetness (percentage) to extra sec or extra dry (slightly sweet) Sweetness to sec or dry (sweeter than extra dry) Sweetness to demi sec (sweet) Sweetness to.

doux (very sweet) above sweetness.

Although the above is from the Internet, I have already classified it. I feel that drinking is a very beautiful art, and the contemptible person is a rough person, but I also like wine very much, I hope my will bring it to help you, be sure to use a goblet, hold the foot of the glass, because these wines are easy to acidify, and holding them directly will catalyze the process.

Drink slowly in small sips, don't drink in one go, it's very good.