Fash­ion­able food

Harper's Bazaar (India) - - BAZAAR HOT LIST -

Work­ing at the pres­ti­gious Moët & Chan­don head­quar­ters in Eper­nay in the Cham­pagne re­gion of France, Elise Los­felt holds an im­por­tant po­si­tion. Ev­ery time a bot­tle of Moët Im­périal or Rosé Im­périal is opened any­where in the world, it’s her job to en­sure it has the same high, con­sis­tent stan­dard of qual­ity the leg­endary wine­maker is known for since 1743. A sixth gen­er­a­tion wine­maker— she’s a third gen­er­a­tion woman wine­maker— Los­felt lets Bazaar in on the lesser-known truths about cham­pagne. The first is know­ing how to open the bot­tle—it shouldn’t make any sound. Don’t ‘pop’ it. Serve it in grand vin­tage or white wine glasses which help ex­pe­ri­ence the aro­mas. Don’t serve too much—it warms quickly. If you want to know the colour of the cham­pagne, look at it against a white sur­face. For nos­ing, first smell the cham­pagne in the glass, then swirl it a bit to have the heav­ier aro­mas come up. Take a small sip, en­sur­ing the cham­pagne cov­ers your mouth. En­joy.

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