A Toast to Champers!
Drinking Champagne is an age-old tradition. Dating back to Roman times when they planted grapes in the northeast section of France, the posh fizz gained its fame from its association with French kings.
Nowadays anyone can sip a taste of luxury. Whether it is a celebratory toast, adding extra sparkle to a cocktail or just a well-deserved treat, bubbly is still as popular as ever.
To get the best out of your bottle, follow G.H.Mumm’s protocol:
Temperature
Champagne should be served cold. Chill the bottle in a bucket of ice and water before opening to ensure the drink is less gassy and opened without spillage. The perfect temperature to enjoy is regarded as being 8°C, but remember each situation requires specific chilling preparations.
Opening the bottle
Hold firmly in one hand, slightly tilted. Keep the thumb of your other hand firmly on the cork to control the air pressure. Turn the bottle, not the cork, so that the latter slips away from the side of the bottle at each turn.
The gas hisses softly, the pressure rises and you pluck out the cork in a wisp of champagne mist.
To serve
Don’t attempt to fill the glass in one go. Tilt the champagne flute (a stem glass with a tall, narrow bowl) and gently pour along the side, which will promote the most bubbles.
Production
Méthode Champenoise is the traditional method by which champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle, where several grams of yeast and rock sugar are added. Then, a minimum of 1 1/2 years is required to completely develop all the flavour. Only bubbly made from grapes grown in the Champagne wine region of northeast of France can be legally called champagne.
Champagne Facts
- The name ‘Champagne’ is legally protected by the European Union in the 1981 Treaty of Madrid.
- The three main types of grapes used are Pinot Noir, Chardonnay and Pinot Meunier.
- The region of Champagne consists of 86,500 acres and produces more than 200 million bottles each year.
- If your female customers want fizzier fizz, ask them to remove their lipstick. The fats and oils in lipstick flattens bubbles.
