Whether it’s a celebration or a Mimosa at brunch, there’s nothing like a glass of bubbly to delight your senses. But how’s your champers etiquette? Didier Mariotti, cellar master of French champagne house G.H. Mumm, gives us a quick lesson so you can impress at your next festivity.
What’s the correct way to taste champagne?
First, you have to think about champagne as a wine. Tasting it is like tasting wine – you need to look at the colour and bubbles, then smell it and pick up the aromas, and taste it. It’s best to use a white wine glass and not a regular flute.
Does it matter which type of glass you use?
The shape of the glass will help reveal all the complexities of the champagne. A flute will keep the wine fresh for longer while the opposite will occur with a larger glass – all the complexities will be revealed quicker in terms of flavour and aroma.
How should you store champagne?
Like a wine – in the cellar and when opened, use a stopper. You can also store it in the fridge for a maximum of two days. If you store champagne in a cellar, a non-vintage will last between two to three years and a vintage between five and eight years, but like all wine, the quality will decrease at a certain point.
Which food pairs well with champagne?
In my opinion, Japanese food – it’s delicate and fresh. My recommendation is trying what you like, but steer clear of food that’s too spicy as it isn’t too great with champagne.
Anything else we should keep in mind?
Champagne is the only wine you can drink 24 hours a day!