Champagne Consumption

Some Good Tips to the Consumption of Champagne

  • From the champagnes, the brut (extra dry) and the sec (dry) types are usually consumed as aperitifs. The demi sec (half-dry) champagne befits fish and French food, while the doux (sweet) are usually offered for desserts.A delicious, good quality cigar perfectly fits the moments that need a fine champagne.
  • The fermented and ripened champagnes made in conventional bottles – by classical or traditional methods – are outstanding occasional and festive drinks. The tank champagnes are pleasant tonics or chasers for meals.
  • The champagne suits both sexes and all age-groups.
  • It can be consumed at any time of the day.
  • The champagnes with corks should always be stored standingly contrary to wines because the gas content higher than wines’ brings out undesirable tastes from the cork.
  • The ideal temperature of the consumption of white champagnes is 4-7 degrees Celsius, the rosé and red champagnes’ are 7-10 degrees Celsius.
  • The champagne mustn’t be chilled in the freezer because it cannot stand the sudden temperature changes. If it is necessary to chill the drink immediately then move it continuously in the ice mixed with salt. It is important to put the champagne into a wine cooler filled with ice and water to be able to keep the 4-8 °C consumption temperature. Take it into consideration that the champagne cools about 2 °C in every 10 minutes (the warmer champagne launches the cork easier and the drink foams).
  • If you want to be orderly, you have to keep the champagne in the wine cooler for 30 minutes.
  • After getting out the bottle from the wine cooler we dry it with a pearly white cloth paying attention not to damage the label that can be considered as the champagne’s trademark (its importance is shown by the fact that the waiter never forgets to discretely show the label in a way that he holds the bottom of the bottle with the cloth and the neck with the thumb and the forefinger).
  • If we hold the bottle in a 45 degrees angle, it is easier to dismantle the wire basket and the cork will not fly out all of a sudden. First, tear round the cap, then wriggle out the knot of the wire (5 times) and loosen the feet of the basket.
  • When the cork shifts, force down the cap with our palms then remove all three at once if possible. If the cork is all right in the bottle, remove the basket and the cap together. Take the body of the bottle with one of our hands, with the other grasp the cork so that our thumb would be above it and the others press the neck of the bottle.
  • It is polite to open the champagne among the guests, namely without sound or with a silent voice. To open it loudly is only common during new year’s eve or some other joyful occasions. On the one hand, the bang disturbs most of the people, on the other hand, if we open the champagne bangingly, it will be very foamy and fizzy, what is more, a big amount of drink goes to pot.
  • When the cork doesn’t move, turn away the bottle again with one of our hands grasping the bottom. If we are not successful this way either, we should use the cork lever to be able to remove it.
  • Wipe the bottle with clean cloth.
  • If the cork has an unpleasant smell, the drink is wrong, too.
  • We check if the champagne is laudable in its smell, taste, gas content, and delicacy with smelling- and tasting trial. It is always the obligation and the right of the host.
  • It is practical to pour the champagne into longish, petiolate glasses so that the consumer would take part in a visual experience seeing the bubbles sparkling up.
  • The glasses mustn’t be chilled without the pouring of champagne. The champagne shouldn’t be rotated – contrary to wines – because much gas get away and it loses from its delicacy. This is why, we can fill up the champagne glasses until 5/6.
  • It is expedient to fill up the champagne glasses hand-held in a way that it slopes towards the champagne bottle in an about 60 degrees angle. This way the filled out champagne loses much less gas flowing over the side of the glass.
  • It is usual to clink glasses before the first sip and only with those who are available at arm’s distance. For the others, it is enough to raise the glass symbolically.

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 10% discount price is from the guide and from the Champagne cellar visiting with card.

Időjárás Pécsett

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  • P6226116 kis
  • P6226041 kis
  • P6226096 kis
  • P6226086m kis
  • P6226119 kis
  • IMG 7183
  • 0000RETUS
  • IMG 9877
  • IMG 7136
  • 2012-02-04 14.00.27
  • IMG 9882
  • IMG 9900
  • IMG 9899
  • IMG 9897
  • IMG 7187
  • IMG 7176
  • IMG 7171
  • IMG 7153
  • IMG 7145
  • IMG 7142
  • IMG 7137
  • IMG 9880
  • febr17 041
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