At the stunning Ritz-Carlton San Francisco, Wine Director Stephane Lacroix and Certified Sommelier Alexis Ewing show us how to pick, pour and pair champagne like a pro. Champagne might be the leading celebratory drink, but this segment will make you want to drink the bubbly anytime.
TIP:Leave the cage on the bottle TIP:Use a "serviette" or cloth to hold bottle securely TIP:Turn the bottle, not the cork, when opening TIP:Don't reserve champagne for just special occasions TIP:Try pairing champagne with sushi, sashimi and other seafood dishes TIP:Champagne should be served cold (46 degrees) TRICK:Always cut the foil first for a faster and cleaner presentation TRICK:Turn the cage to loosen while keeping your thumb at the top TRICK:Don't pour too much, aim for 1/2 to 3/4 full to keep fresh TECHNIQUE:A "POP" sound is not desirable for proper service TECHNIQUE:Hold bottle at a 45 degree angle to allow gas to escape TECHNIQUE:Allow a high quality white to come to room temperature to enjoy complexity
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