Back
to the Website
Elaboration of our champagne
Don't
open the bottle too quickly after purchase. After the residue
was removed, the bottles should rest three months in order to
allow the liquor to be spread in the bottle. Ask the champagne
house always to the date on which the residue was removed.
Properly uncorking a bottle is a real ritual. First remove the
covering around the cork, and then the capsule. One should
rotate the wire of the 'muselet' six times before it can be
removed. Incline and turn the bottle while holding the cork.
If you want to open a champagne bottle according to the rules
of art, do not let it pop. Such a pop leads to a more rapid
loss of the carbonic acid, and thus the bubbles. If you feel
the cork comes, press it lightly before removing it gradually.
The cork will just 'heave a light sigh', which is called in
French ‘le soupir érotique’. The bottom of the champagne glass
ends at a point, widens upwards and becomes narrower at the
top. The tulip glass preserves the aromas and stimulates the
formation of pearls. The traditional 'coupe' is not suitable
for tasting because the aromas and the bubbles disappear very
quickly in such a glass. Do not hesitate to wash off manually.
The odours of chlorinated water and the cleaning product in
the dishwasher may possibly affect the glass and tasting. Wash
the glass in warm water with a little detergent, depending on
how dirty the glass is. Rinse thoroughly under running water.
To get an excellent result, you can keep the glass over a bowl
of boiling water and then polish it. The best way to dry
champagne glasses is that old dishtowel, often washed but not
rinsed with detergents. A flushing agent leaves a thin film
which destroys the bubbles. Do not rub the glass; because of
its fine structure it is fragile and will not withstand the
pressure. And now we can serve the champagne. This happens in
two movements: first fill the glass an inch or so, and then to
about three quarters. Take the bottle with your thumb at the
bottom of the cavity, and make sure that guests can read the
label. An empty bottle placed upside down in the ice
bucket is a true sin. Out of respect for the winemaker put the
napkin over the ice bucket, and put the bottle more or less
horizontally, with the label facing up.
Take the bottle with your thumb at the bottom of the cavity.
Take the bottle with your thumb at the bottom of the cavity.