A GLASS bubbling over with champagne may seem festive — but what a waste of bubbly.
And if your sparkling wine is overflowing, that means you're pouring it wrong.
Margaret Schindel, an expert at hosting parties, wrote for Delishably that the right pour has to do with the right glass, how long you chill it for, and how you actually open it.
THE RIGHT GLASS
The right glass for champagne is actually not a flute, but a white wine glass.
The flute is far too thin, so "it doesn't let in enough oxygen to 'open up' the champagne and doesn't expose enough surface area for the aroma to reach the nose."
But you'll want to make sure to use stemmed glasses because this will keep the champagne cooler for longer.
THE RIGHT TEMPERATURE
You'll want to chill your champagne so it hits 45-50 degrees Fahrenheit.
Chilling it for longer than three or four days might actually ruin the taste and aroma.
And you also don't want to open the bottle until you're ready to pour it.
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UNCORK IT PROPERLY
There are five key steps to opening your bottle of chilled champagne properly:
- Remove the foil with either your fingers or a knife.
- Loosen the wire cage by holding the loop and untwisting it. Leave the cage on!
- Cover the cage with a cloth napkin – mainly for safety precautions – before holding the bottle at the base with your nondominant hand. Tilt the top of the bottle away from you or anything breakable.
- Still holding the base of the bottle firmly, grasp the cork with the napkin.
- Twist the bottle counterclockwise slowly until the cork loosens and comes out of the neck.
- You should keep the bottle at a 45-degree angle to preserve the sparkle.
Popping the cork might be all fun and games, but it's actually very dangerous and ruins the effervescence of your drink.
HOW TO ACTUALLY POUR IT
As for pouring it, you should hold the bottle by the base and the glass by the stem.
At a 45-degree angle, with the neck of the bottle barely touching the glass, pour it very slowly.
Now that you've learned how to properly pour champagne, it's time to celebrate!
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