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  • Wine
  •     — How Wine and Food work together
  •     — Italian Wines
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  •     — The Glasses
  •     — Whine making
  •     — What is Wine
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  •     — Pre Flight Duties
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  •     — Professional Categories of Flight Attendants (FA)
  •     — Oshibori
  •     — Post Flight duties
  • THE WORLD of CAFFEE & TEA
  •     — Afternoon Tea
  •     — Coffee
  • SILVER SERVICE & TABLE SETTING
  •     — Cutlery Classification
  •     — Table Setting
  •     — Silver Service
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  •     — Menu
  •     — Catering
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  • GOURMET FOOD
  •     — Cheese
  •     — Fois Gras
  •     — Caviar
  •     — Salmon
  • BEVERAGE
  •     — Italian Wines
  •     — Wines Around the World
  •     — Red Wine
  •     — White Wine
  •     — Champagne
  •     — Wine
  •     — Cocktails
  •     — Champagne-based Cocktails or Sparkling Cocktails
  •     — Digestive Liqueurs
  • Basic Vocabulary and Expressions
BEVERAGE, Champagne
Preparation for Drinking Champagne 
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1. Make sure your bottle is chilled

    Champagne should be drunk chilled in order to appreciate its finesse and aromas to the full. Chilled but not ice-cold! The ideal temperature for a bottle of Champagne is between about 8-10°C.

    To get it right, put the bottle in an ice bucket half filled with water and ice, from 20 to 30 minutes before serving. You can also put it in the bottom of the fridge a few hours before you open it.

    2)What sort of glass should I enjoy my Champagne in?

    People often believe that the best way to serve Champagne is in a flute or coupe. Actually, these two shapes aren’t best suited to expressing its full character! Choose a tall , bulbous glass with a narrow top, shaped like a tulip. Your Champagne will then be able to deploy all its aromas and fine bubbles.

    Of course, if you’d rather serve Champagne in flutes or coupes, what with all the sophistication and imagination that these legendary objects from the Belle Époque and cinema embody, you can do that instead!

       3) Opening and serving a bottle of Champagne

    Opening a bottle of Champagne can be an impressive sight. The pressure in the bottle can send the cork flying, especially if the bottle has been shaken up a bit... Take care not to hurt somebody! A gentle touch and a little circumspection are in order. If you follow this advice, don’t worry: everything will be fine!

    Once it’s at the ideal temperature, around 8-10°C, take the bottle out of the fridge or ice bucket. Wipe it with a cloth if necessary.

    Start by removing the muselet (wire cage) and its foil cap, with the help of the tear strip provided. Take care to keep a firm grip on the cork and don’t point the bottle at anyone.

    Next, still keeping a firm hold on the cork, grasp the bottle’s body and rotate it gently, removing the cork from the neck without letting it escape. Once you’ve got the cork out, you can amuse yourself by checking that it actually includes the term Champagne and, if applicable, the vintage year.

    At last the time has come to pour the Champagne. You should do this in two stages: first of all, a small quantity. Take a few moments to breathe in its aromas, enough time for the wine to aerate a little. Then fill the glass, pouring the Champagne slowly and regularly until it’s two-thirds full. 

         4)  Storing an open bottle

    So lunch is over and there is an unfinished bottle left? Seal it using a stopper cap, specially designed for storing sparkling wines. Then put the bottle in a cool place. It can be placed upright or on its side, either way won’t have an impact on the wine. Watch out though, once opened, a bottle won't keep for long!

    It’s been said that putting a little spoon in a bottle of Champagne’s neck will ensure that it keeps. Actually, though, that’s not true at all! So use a special cork instead, that’ll ensure you keep the bubbles bubbling.

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