| Champagne Refresher
Course
Choosing the right sparkler for your budget and occasion is easier than you might
think. Fortunately, the world’s most celebratory drink is also the most
versatile. It pairs perfectly with nearly every type of cuisine, enhancing everything
from subtle to spicy dishes.
Varieties and Pairings
We suggest having a variety on hand for the holidays. Try different types with
different occasions or dishes. Varieties include blanc de noirs, blanc
de blancs, and rosé.
 With
powerful, robust flavors based on pinot noir and/or pinot meunier
grapes, blanc de noirs champagnes pair perfectly
with charcuterie, meat, game, and cheese.
 Blanc
de blancs, made from chardonnay grapes, are light and
delicate. They pair well with hors d’oeuvres such as caviar,
pâté, nuts and olives. They also pair well with light
dishes such as oysters, pasta, and soup.
Rosés, made by adding red wine, are smooth
and well rounded. They can accompany many of the same dishes as
blanc de noirs, and are especially enjoyable with curries and Asian
dishes.
Styles vary by level of sweetness: driest (or least sweet) is brut (“broot”); extra-sec (“sehk”)
is dry to medium-dry; demi-sec is medium-sweet. Dry champagnes will
match well with most foods. Medium-dry champagnes in general pair well with spicy
foods. Sweeter champagnes go best with desserts, fruit, and rich, creamy cheeses.
 Chilling
Never try to chill a bottle of Champagne or sparkling wine quickly in the freezer,
advises the CIVC,
the French Association of Champagne Growers and Houses. Overchilling destroys
the delicate aromas. Instead, the CIVC recommends plunging the
bottle into a mixture of water and ice for about 15 to 20 minutes. You can also
chill it on its side on the bottom shelf of the refrigerator for three or four
hours before serving.
Opening
You’ll waste effervescence by “popping” the cork, so keep the
bubbles for sipping instead! First, gently remove the foil seal, then the wire
cage around the cork. (Untwist the ring, then loosen the side wires and ease
it off.) Even while removing the cage, grasp the upper neck of the bottle, tilt
the end at an angle away from your face and press your thumb on the cork to hold
the pressure in. Next, grasp the top of the cork firmly with a clean towel or
napkin. While slightly easing your thumb pressure, slowly twist the bottle while
you turn the cork carefully in the opposite direction. A quiet “pfft” is
all you should hear. Wipe the rim before pouring.
 Serving
Always serve champagne chilled, idealy between 43 and 48 degrees F. to optimize
its flavor and aromas. The preferred champagne glass is the tulip-shaped flute
because it keeps the temperature constant and allows the bubbles to form and
rise to the surface.Fill each glass 3/4 to the top by pouring very slowly to
the bottom of the glass. Whenever pouring several glasses at once, first pour
a small splash into each glass, then return to slowly fill each. (Watch a demonstration
of correct pouring technique on CNN.com
International.)
With
practice, you can pour in the traditional manner of sommeliers
if your fingers and wrist are strong enough. Hold the bottle at
an angle with your fingers splayed around the bottom-side of the
barrel and your thumb pressed into the punt, or large indentation
in its base.
 Drinking
Hold the champagne flute by its stem to allow the bubbles to rise naturally and
to keep the wine cold. Enjoy its visual liveliness, its vinous and toasty aroma.
Sip it slowly to savor its unique effervescence and exceptional balance of acidity
and sweetness.
For
a primer on champagne, visit Novus
Vinum’s Champagne 101
Photographs from CIVC's collection.
Champagne
Bottle Sizes
Champagne bottle names from smallest to largest are
A split (1/4 bottle)
A half (1/2 bottle)
A regular (1 750-ml bottle)
A magnum (2 750-ml bottles)
A Jeroboam (4 bottles)
A Methusaleh (8 bottles)
A Salmanazar (12 bottles)
A Balthazar (16 bottles)
A Nebuchadnezzar (20 bottles)
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