Are you drinking your champagne wrong?
You can easily use an affordable prosecco in a cocktail or drink it with an ice cube, but champagne is expensive. If you’ve invested in a good bottle, you’ll want to get the most out of it. Here’s how to do that.
Which glass?
Mistake number one is one of the most common: to bring out the flavour as much as possible, drink champagne from a regular wine glass, not a flute. You taste largely with your nose, and the aromas are released much better in a wider wine glass. Besides, try sticking your nose into a champagne glass.
What temperature?
Champagne is often served too cold. A refrigerator is often 4–7 °C, which is far too cold. Champagne is best enjoyed at 10–12 °C. So take the bottle out of the refrigerator fifteen to thirty minutes before you’re going to drink it. And whatever you do: ice cubes are absolutely out of the question.
What do you drink it with?
Champagne is perfect to drink without food, as an aperitif for example, but it also pairs very well with food. Go for oysters, fruits de mer, sashimi or other raw fish. It also goes well with fresh red fruit, such as raspberries, or an Eton mess with strawberries. A richer champagne also pairs well with lobster or foie gras. Deliciously decadent, if you’re going all out anyway.
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