Ah the French champagne has always been celebrated for its excellence. This is a California champagne by Paul Mason inspired by that same French excellence
is it not ok if i remove the cage and then the cork? don't i have to use a service napkink to losen and remove the cork intead of just using my hands? why do i present the cork to the guest? i thought that if tha bubbles were fine the champagne was good to! please explain all reasons why! thanks!!
You do not remove the cage because once loosing the cage you always keep your thumb/hand on the cork so it doesn't fly out on its own. You could use a napkin (it looks much nicer) and if the sparkling wine is chilled in an ice bath you have to wipe it with a napkin. You hold the cork and twist the bottle. Presenting the cork really isn't necessary if the guest doesn't show interest.
I just got opposite directions from the Guild of Master Sommeliers.... you should move in a clockwise direction when pouring the wine for the guests. Is this open to interpretation?
It is served differently in France and areas in the US. I live in Europe and when dining out in France I am served champagne in a glass similar to what white wine is served in. They also pour at a slightly tilted angle so as not to bubble so much. Once poured after smelling the wine you swirl the glass releasing the fragrance and the bubbles. I prefer this method. End result it is different all over. The taste is what I enjoy not the method.
flute glass are better for sparkling wines which undergo a vinification process such as Charmat method or any other than classical method (champenois) the reason is because a champagne NEED air. It has been in that bottle for a long time the second fermentation has took away its oxygen. it is in a reduction state... for champagne NO FLUTE in my opinion, it will take away all the aromas and the only thing you will taste are the bobbles (which have really not much taste being simply CO2). eheh.. its better a normal glass for tasting. Riedel made a new line for champagne which is quite perfect, even if i still prefer to use the Riedel Risling/Chianti glass which is more adapt for wine tasting in general. The bottle while serving should be kept by the end of the bottle it will make easier to interrupt the flow of the wine in case of some spilling and it looks nicer. it was a nice video to watch d'oh! :)
+pacardi Flutes are used to reduce surface area, thereby maintaining the gas within the liquid--ostensibly the point of drinking and sparkling wine. This is called The Van der Walls number, btw. Likewise, a lesser-exposed surface will maintain a colder temprature for longer. Any wine that has undergone Ox-redux will show brown--be it sparkling or still. This normally takes place with the flavinoids (plant acids, poly-phenols). In this case, other elements are replaced with oxygen on the joined-up-benzine rings creating flavin 3 Ols. The freeing of these elements (Cl in particuar) can indeed cause funky odors along with the general nuttiness of bouded oxygen, or 'hydroxol, actually. However this might be, the high acididty plus the 2.5 to 3 atmospheres of pressue generally inhibit redox in sparklers. For this reason, champagenes do not need to 'breathe. Imho, holding the bottle by the punt is suicidally pretentious, fit only for low-end French snobbery.
+American Sommelier could we keep the champagne on the fridge for long time? If we 'r not fnish it....Thanks !
Ah the French champagne has always been celebrated for its excellence. This is a California champagne by Paul Mason inspired by that same French excellence
is it not ok if i remove the cage and then the cork? don't i have to use a service napkink to losen and remove the cork intead of just using my hands? why do i present the cork to the guest? i thought that if tha bubbles were fine the champagne was good to! please explain all reasons why! thanks!!
You do not remove the cage because once loosing the cage you always keep your thumb/hand on the cork so it doesn't fly out on its own.
You could use a napkin (it looks much nicer) and if the sparkling wine is chilled in an ice bath you have to wipe it with a napkin. You hold the cork and twist the bottle. Presenting the cork really isn't necessary if the guest doesn't show interest.
Where's the white wine service video?
I just got opposite directions from the Guild of Master Sommeliers.... you should move in a clockwise direction when pouring the wine for the guests. Is this open to interpretation?
It is served differently in France and areas in the US. I live in Europe and when dining out in France I am served champagne in a glass similar to what white wine is served in. They also pour at a slightly tilted angle so as not to bubble so much. Once poured after smelling the wine you swirl the glass releasing the fragrance and the bubbles. I prefer this method. End result it is different all over. The taste is what I enjoy not the method.
flute glass are better for sparkling wines which undergo a vinification process such as Charmat method or any other than classical method (champenois) the reason is because a champagne NEED air. It has been in that bottle for a long time the second fermentation has took away its oxygen. it is in a reduction state... for champagne NO FLUTE in my opinion, it will take away all the aromas and the only thing you will taste are the bobbles (which have really not much taste being simply CO2). eheh.. its better a normal glass for tasting. Riedel made a new line for champagne which is quite perfect, even if i still prefer to use the Riedel Risling/Chianti glass which is more adapt for wine tasting in general. The bottle while serving should be kept by the end of the bottle it will make easier to interrupt the flow of the wine in case of some spilling and it looks nicer. it was a nice video to watch d'oh! :)
+pacardi Flutes are used to reduce surface area, thereby maintaining the gas within the liquid--ostensibly the point of drinking and sparkling wine. This is called The Van der Walls number, btw.
Likewise, a lesser-exposed surface will maintain a colder temprature for longer.
Any wine that has undergone Ox-redux will show brown--be it sparkling or still. This normally takes place with the flavinoids (plant acids, poly-phenols). In this case, other elements are replaced with oxygen on the joined-up-benzine rings creating flavin 3 Ols.
The freeing of these elements (Cl in particuar) can indeed cause funky odors along with the general nuttiness of bouded oxygen, or 'hydroxol, actually.
However this might be, the high acididty plus the 2.5 to 3 atmospheres of pressue generally inhibit redox in sparklers. For this reason, champagenes do not need to 'breathe.
Imho, holding the bottle by the punt is suicidally pretentious, fit only for low-end French snobbery.
only LR cristal 7 times
She should use a towel over the top of the bottle.
Still enjoying the taste of wine from connoisseurs. watching on video:
ruclips.net/video/ELf_loU3YfQ/видео.html
Thank you for watching