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Posted November 1st, 2009 | 0 Comments
This spring and summer, we have a number of celebrations planned – a shower, a wedding, a milestone birthday, and a family reunion. There will be a wide variety of people, of course, so we're looking for a special wine to serve, something festive that will appeal to as many people as possible. What do you suggest?"
For special occasions, there's really nothing that outshines champagne, or a champagne style wine, both for its festive flair, and its wide appeal. And you don't need to spend the earth, either. Next time you're in The Home Vintner, ask about renting our Champagne machine – a very slick way to turn your wine into champagne style wine. What you will need, is a deep freeze, to chill the wine to 0 degrees Centigrade during the carbonation process. Give it a try – we think you'll be pleasantly surprised!
Now, since we're on the subject, remember that champagne is a celebration drink for a very good reason. The alcohol is contained in the bubbles, and the bubbles are absorbed immediately by the lower intestine, and get into the bloodstream in pretty short order. And it's those bubbles that provide the challenge during opening. The carbonic gas in champagne can measure up to 90 pounds per square inch – which is a lot of pressure. And when the wine is warm, the pressure can increase even more. So before opening, make sure it's well chilled. Give it at least an hour in the refrigerator, or 20 minutes in an ice bucket that's been half filled with a mixture if ice cubes and wtaer. Then, make sure you have a clean, dry cloth close at hand, along with glasses. Hold the bottle in the cloth at a 45 degree angle, pointed away from you and everyone else. Peel the foil from the cork, then hold your thumb over the cork while you untwist and remove the wire muzzle. Then wrap the end of the cloth around the cork. Grip the cloth covered cork in one hand, holding it steady while you slowly twist the bottle ( the cork remains still, only the bottle moves). The cork should come away with a sigh, and no wine will be lost.
Post filed under: Ask The Vintner
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