UPSCALE LIVING OFFERS A CRASH COURSE IN CHAMPAGNE
1. To appreciate the full aromatics of Champagne, you must allow the wine to open, at the same time studying its appearance in the glass. Once open, the Champagne releases its ‘first nose’ or olfactory impressions, followed later by a deeper, more complex ‘second nose’. The aromas in Champagne are also an indication of grape variety and ripeness. Champagne challenges the sense of taste, particularly the tongue and the palate. The moment when the wine enters the mouth is the high point of the tasting. Our sense of touch is also the source of thel ‘mouthfeel’ or the texture of the wine on the palate.
2. The glass, ideally a fine crystal tulip-shaped glass, should feel cool to the touch. Champagne is at its best when you have stood the bottle in an ice bucket for half an hour and served it at a temperature of 8-10°C (46.4-50°F).
3. Our brain has to distinguish between suggestions of white, yellow and pink, fruity, spicy and floral aromas, subtle, delicate and powerful aromas –and of course its magical bubbles. The sound made by Champagne as it leaves a correctly opened bottle is one of your first clues to the wine’s identity. The cork should be eased out firmly but at the time gently, releasing with a soft hiss. There is a subtle popping sound as the bottle is opened, then a crackly, fizzing sound as the wine is poured. The bubbles whisper and then quiet, allowing you the non distracted first taste.
4. Enjoy to your heart’s desire!
Gladys” first choice, luxurious accompaniments:
Calvisius Caviar | http://www.calvisius.com/ Urbani Truffles | https://www.urbani.com/