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As with eating fish, we drink most of the annual amount in the last 10 days of December. The rest is set in the early days of the year, so now. Regarding the sparkling beverage, however, the picture is tempered by the fact that summer champagne consumption has also picked up somewhat recently, thanks to the proliferation of Aperol Spritz, Hugo, Bellini and others.
However, the last night of the year is the loudest peak of bottle popping. And it is no coincidence that we mention the bottle opening that comes with a significant sound, as
the champagne stopper would have come out of the mouth of the bottle with a soft hiss.
And we can do it if
- cool the bottle to the required temperature,
- Held at a 45 degree angle,
- holding the stopper together with the metal basket, holding it firmly with one hand, gently turning the bottom of the glass to remove the cork with the other.
Getting the right temperature and achieving it is a very divisive issue. Many people put champagne in the freezer to cool it down quickly, but this is not worth going on, because by forgetting about it, we can easily fill the freezer with champagne. If speed is important, it is better to put the drink in a champagne or any bucket with 2/3 of ice, 1/3 of water and some salt.
The best way to achieve real enjoyment is to take care of the champagne on time and cool it slowly in the fridge (this takes a couple of hours).
Ideal temperature and cup shape
Some swear by 6-8 degrees Celsius, others consider 12-13 degrees Celsius appropriate. The latter may be true for expensive champagnes with very rich flavors, however we recommend that the champagne be placed in the refrigerator door (this should be a maximum of 2-3 days), chilled, and then served in the glasses at a temperature of 8 to 9 degrees Celsius. ideal for temperatures of.
If we are already holding the glass, it is a good question what to use. In the XIX. Champagne glasses in the shape of a century glass according to oral tradition
- They followed the shape of Madame Pompadour’s chest.
- Or Marie Antoinette,
- possibly Madame du Barry,
- Diane de Poitiers,
- perhaps the reliefs of Empress Josefina.
Opinions are the way tastes are divided. In any case, the twentieth century’s answer to the inexplicable problem was to fill the noble drink into elongated, “flowing” glasses, thus leaving room for a remarkably long bubble swim.
Nowadays, however, many people believe that it is worth drinking champagne in a beautiful wine glass, because it shows its most beautiful aromas.
Regarding the breakdown of champagne throughout the year, only one question remains: champagne or tank champagne?
- It’s not about fans voting for a classic French drink, which is understandable for the extra pleasure that tradition, technological rigor, and the price of pepper bring. Champagnes made with Méthode Traditionnelle are an excellent base wine with a low alcohol content but high acidity with the addition of tirage liqueur (sweetened base wine) and yeasts. This is done in bottles where bubbles appear and rich flavors form while holding the broom (this can take several years). To further enrich the aromas of the broom, the bottles that are kept on the stirring racks are occasionally rotated (this used to be done by hand, now more with machines). Finally, the frozen broom is removed from the neck of the bottle (degreased) and then the sugar content of the finished drink is adjusted with the expedition liquor. Or they don’t even add that it’s very dry, that’s what it’s called. receive raw champagne.
- The other extreme is the champagne tank made with the cheapest technology. Here the base wine is placed in huge tanks, where the second fermentation takes place, the sugar content is also adjusted by liquefaction and after filtration it is put into bottles (Méthode Charmat).
In terms of value for money, Méthode Transvasée gives perhaps the best results, where fermentation takes place in bottles and only the liquor is placed in bottles after cold treatment and filtration. These champagnes are usually available on store shelves at affordable prices, which is why we now pick our favorites too.
- Hungária Rosé Extra Dry – Clean, fruity aroma, light currant-raspberry flavor with an elegant creaminess. He won a silver award at the 2020 Vinagora International Wine Competition.
- Cava Brut (Tesco Finest) – Delicately fruity aroma, with characteristic aromas of yeast. In the mouth it is balanced with fruitiness and acidity.
- Pannon Imperial (LIDL) – Fresh and convincingly fruity champagne made with traditional maturation, with a delicate yeast aroma. He won the Champion Award at the 2020 Vinagora International Wine Competition.
- Törley Excellence Chardonnay Extra Dry – Authentic Blanc de Blanc from 100% Chardonnay grapes. Fresh champagne with fresh acids.
- Hungária Grand Cuvée Brut – an unavoidable classic for years. Apple and peach flavors with delicate acids.
(Cover image: Shutterstock)
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