Viva Le Champagne

Estimated read time: < 4 minutes

Mark Twain said, “Too much of anything is bad, but too much champagne is just right”. And I totally agree with him!

They say in a 750ml bottle of Champagne there are 49 million bubbles, and when poured in a glass all these bubbles flow in a straight line. Isn’t that simply spectacular?

Champagne was created by a monk in 17th century France called Dom Pierre Perignon, and ever since then it has remained a super hit amongst us humans. Given that World Champagne Day is just around the corner — it’s on October 20th — I thought that I should throw some light on a few mistakes which people make while drinking Champagne so that none of you end up doing a major faux pas in public.

James Bond is a notable Champagne drinker, who’s been spotted drinking Champagne more than 35 times in his films. Now you know why you shouldn’t  take this drink lightly. Here’s a list of the ‘do not’s’ when it comes to drinking bubbly.

Never ever swirl

Don’t ever swirl Champagne because all it will lead to is release the bubbles and evoke an undesired flatness. No one wants that, right? Right! I mean let’s face it, ‘the bubbles’ are what sets Champagne aside from the rest.

Biggest mistake

Once a Champagne bottle has been popped our first instinct is to pour it in a flute glass. It is advisable to skip the flute as a narrow glass can’t do justice to its aromas and flavours. Rather go for a wider glass like say the White Wine Glass.

Avoid popping it

Barring the fact that when you pop a bottle of Champagne you not only  waste quite a bit of this bubbly elixir and also make everything around messy and sticky. The cork, it is said, can reach speeds of up to 64km/h, and because of this it kills more people each year than poisonous spiders. If this isn’t an incentive enough to pop open a bottle, then I don’t know what is! The correct way to open a bottle is to tightly grip the cork and hold the base of the bottle as you twist the cork to remove it slowly.

Pair it right

Given the multifaceted personality of Champagne it goes well with a lot of cuisines from Italian, Japanese, Thai, Moroccan, and even Indian. However, avoid drinking it while eating desserts as the sweetness of a dessert and Champagne combined can ruin the flavours of the sparkling wine and create a poor experience. And just putting it out there that you don’t need to reserve drinking a glass of Champagne for only special occasions, drink it during a meal like any other wine.

Not too cold

The most common blunder people make while serving champagne is that they serve it too cold. This ruins the bubbles which in turn leads to less aroma. It should be served between 8-10°C.

Image Credits: Wikimedia Commons | Pexels | PxHere |

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