surrounding Chigny-les-Roses in France. Courtesy Armand de Brignac.
Simple and easy ideas to get the best out of your bubbly.
CHILLING OUT
According to the Comité Champagne, the appropriate temperature to serve is 8-10 °C (47-50°F). Cooler and the aromas will be difficult to detect, warmer and the champagne will appear heavy. Chill in an ice bucket for half an hour or in the fridge for 3-4 hours.
GREAT PAIRINGS
Champagne pairs well with appetizers, main courses and desserts. Reserved for special celebrations, champagne deserves to be paired with food that is as precious. Why not try a rose champagne with smoked salmon, blinis, creme fraiche and caviar, a creamy mushroom risotto topped with shaved black truffle or a few drops of truffle oil with a brut champagne, or pair demi-sec champagne with your dessert course, especially chocolate.
WINE GEEK 101
Knowing the difference between vintage and non-vintage can save you money. What exactly is vintage versus non vintage? All champagne wines spend at least 15 months aging in the producer’s cellars. This increases to three years for vintage champagne (hence the price difference – non vintage is generally less expensive), bringing out richness and flavour.
This article is based on an original story that appeared in the Winter 2014/15 issue of City Style and Living Magazine.
