Upscale Living Magazine - - Spirits -

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/

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