All about CHAM­PAGNE

Sparkling facts about the clas­sic toast­ing tip­ple, from Moët & Chan­don’s cham­pagne am­bas­sador Lucy Warren

You and Your Wedding - - Master Plan -


The ideal tem­per­a­ture for serv­ing cham­pagne. Store at a cool and con­stant tem­per­a­ture of about 10°C.


The key to a cham­pagne tower is a solid base; it must then con­tinue to de­crease by one to build it up – for ex­am­ple, 10 by 10 glasses on the bot­tom, nine by nine glasses on the next level, eight by eight, and so on.


The num­ber of glasses in a stan­dard 75cl bot­tle. The pre­ferred serve for all oc­ca­sions is hav­ing glasses twothirds full – enough to en­joy, with lim­ited chance of spillage!


A mag­num of cham­pagne holds 150cl; a jer­oboam holds 300cl.

Coupe vs flute

The coupe may look glam­orous, but ac­tu­ally the larger sur­face area causes the liq­uid to lose its bubbles very quickly. For the per­fect serve, try a “tulip” glass – a wider style flute.


The trick to open­ing: firmly grasp the base of the cham­pagne bot­tle, turn­ing it gen­tly while hold­ing the cork tightly with the cage still on. The cork should gen­tly ease away with a “hiss”, not a loud pop.

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