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Which glass?
While Champagne will taste good drunk out of a lady’s stiletto shoe if the moment is right, to fully appreciate a Champagne wine you must give it the glass it deserves. Its volume and height must be enough to allow the bubbles the space to form and rise to the surface, whilst allowing the temperature to remain as constant as possible.
The ideal shape is that of a tulip. The Champagne saucer is one to avoid as the aromas and bubbles have too much space and are soon lost into the air. The thickness of the glass also has a role to play, especially on the lips where its finesse heightens our sense of taste.
When it comes to serving Champagne the choice and preparation of your glassware is very important. If there are no bubbles in your glass, do not believe that your Champagne is flat, rinse another glass well (dust and detergent residues both break down bubbles), dry it with a dry linen cloth and watch the difference … 250 million bubbles should come to life!
I have more Champagne glasses in my house than I have pots and pans.
Tina Turner
What temperature?
To enjoy Champagne as its best you need to chill it, not just for the taste, but to preserve the bubbles and to stop the cork from popping out too quickly when you open the bottle. Do not over-chill either, or you will destroy the subtle nuances of flavour in the wine.
Catherine Fallis, the fifth woman in the world to become a Master Sommelier, recommends to “place the bottle in a bucket filled with ice and just enough water to make a thick soup. Let it sit there for twenty minutes.” (Champagne and Sparkling Wines, 2004). Other methods include 15 minutes in the freezer or 45 minutes in the fridge. Remember that warm bottles are not safe to open: the pressure in a bottle of Champagne equals that of a London double-decker bus’s tyre, or 90 pounds per square inch!
Not only does one drink Champagne, but one inhales it, one looks at it, and one swallows it.
King Edward VII
Which food?
Champagne is extremely versatile, as it can perk up the palate and stimulate the appetite for food, cannot overwhelm food like some still wines can, and is the only successful drink to be served with dessert. Bubbles act as a palate cleanser, livening up the heavy texture of creamy sauces or providing a refreshing contrast to deep-fried foods or crispy canapés. Champagne can cope perfectly with the saltiness of fresh seafood or the bitterness of fresh fruit such as raspberries and rhubarb. The key here is to follow your urges ... you cannot go wrong with serving Champagne!
Apéritif
The apéritif is the very reason for Champagne's existence. A perfect accompaniment to all pre-dinner occasions with any type or style of Champagne being appropriate – there is no better way to prepare your palate while enhancing the event. Discover what a glass was truly made for … Champagne !
Starter
All kinds of starters, especially hot, crisp-coated varieties with breadcrumbs are a good match. Olives and Ceasar Salad are a must. Remember also that Champagne works particularly well with mint and coriander, so Thai- or Vietnamese-style salads would be perfect.
Sea Food
Light, dry Champagnes go especially well with oysters, fresh crab, prawns, langoustines and lobster.
Fish course, Brunches or Asian cuisine
Champagne and fish, as well as Champagne and eggs are both tried and tasted combinations. Indeed, Champagne makes the perfect accompaniment to week-end brunch dishes, such as scrambled eggs and smoked salmon, eggs Benedict, quiche and kedgeree.
However, Rosé Champagnes are a particular successful match.
Meat course
Poultry
For roasted chicken or turkey, choose a more full-bodied style, vintage if possible.
Light meats (especially lamb and crispy duck … trust us !)
Red meats
No Champagne wine should be served alongside dark meats, as the subtle taste of its bubbles is too easily overwhelmed by the powerful taste of beef or venison. The only exception to this rule would be that of raw beef dishes, such as carpaccio, where Champagne could make an appearance on the table.
Cheese
Light, soft or creamy cheeses are good partners to Champagne.
Dessert
I drink Champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I’m not hungry, and drink it when I am. Otherwise I never touch the stuff—unless I’m thirsty.
Madame Lily Bollinger
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