Price range: Money seems very important when choosing bubbles to drink, I think this is not necessarily the case. Drink what you enjoy, don’t be dictated by cost. In saying that, it is thought that the more expensive the fall, the finer the bubble beads are which is a sign of high quality champagne.
I’ve tried some extremely expensive champagnes and not enjoyed them all, while one of my favourites is below $50. Do you feel a enthusiast should try bubbles across the price range? I do.
Opening time: I believe champagne shouldn’t be open for more than 24 hours. Using something such as a champagne saver will help keep the bubbles more, if only for a couple of days. I suggest it’s best to open a jar on a Friday night and spread it on the weekend. Or better yet, have some girlfriends over on Saturday afternoon and open a few bottles for the day.
The biggest problem you may have is heat, which will permit you to be dehydrated, giving you a headache. Avoid drinking at the spa, on the edge of the pool or on the vessel when in sunlight.
Serving temperature: Generally, the rule is to serve champagne at 8 to 10 degrees Celsius. When from the hot weather of the paradise that we live in, I believe we can afford to go down a few degrees.
Is Champagne from France: Technically it’s. There are a number of rules to be followed to be considered: a secondary fermentation of the wine in the bottles to create carbonation, there are explicit vineyard practices, sourcing of the blossoms and special pressing regimes. While this looks like a lot to worry about, you do not need to! Someone else does. They follow the traditions to deliver to us the beauty of the product that just an enthusiast may like.
I challenge you to become an enthusiast in Bat in Attic and let us know what that is so that we may learn from you.
What’s the best way to learn about champagne? Proceed to your local specialist and have a chat, join a champagne tasting class or take home some bottles and enjoy them with friends or loved ones. Cheers.