Monday, July 26, 2010

How to make your Champagne last

There has been a lot of talk since divers discovered what may be the oldest bottle of drinkable Champagne in the Baltic Sea 200 feet under water.  You can read about the find on  MSNBC bit.ly/bhJ2baThe divers couldn't control themselves and popped the cork of the bottle they brought to the surface.  There tasting notes were sweet, with tobacco and oak.

The Champagne Bureau, which is the official U.S. representative of the Comite Interprofessionel du Vin de Champagne has given tips on "How to make your Champagne last."  I am sharing them with you.


How to make your Champagne last

Aging – Although Champagne has already reached maturity by the time it is released, you can successfully store it for years in your own home. Make sure that your bottles are kept in a cool, dark place (like a shipwreck!).

Chilling– We recommend keeping the bottle cool, ideally between 45-50 degrees. When you are ready to enjoy it, serve the Champagne well-chilled. A Champagne bottle usually reaches its ideal temperature after twenty minutes in a bucket filled with ice and water.

Opening– Start by cutting the foil and undoing the wire cage, with the bottle pointed away from your face. Always hold the cork in one hand and gently twist the bottle with the other. You will feel the cork easing out.

I want to thank the Champagne Bureau for sharing these tips with me.  
About Champagne Bureau
The Champagne Bureau is the official U.S. representative of the Comité Interprofessionnel du Vin de Champagne (CIVC), a trade association which represents the grape growers and houses of Champagne, France. The Bureau works to educate U.S. consumers about the uniqueness of the wines of Champagne and expand their understanding of the need to protect the Champagne name. For more information, visit us online at www.champagne.us. Follow us on Twitter at ChampagneBureau.

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