Definition: Champagne service

Some mistakes to avoid:

When serving champagne, as when drinking it, there are certain things you should not do, which unfortunately are very often observed. Here are a few of them, some of which are simply a reminder of rules that have already been stated.

Incorrect ways to chill champagne:

Over-chilling champagne. Champagne should not be served warm, but it should be even less icy cold; it is therefore advisable not to fill the cooling bucket with ice without adding water at the same time. Conversely, avoid filling the bucket insufficiently, which would result in only the lower part of the bottle being cooled. Putting two bottles in a bucket designed for only one. In this case, one of the bottles remains partially out of the water and is not properly chilled. If you do not have a bucket large enough, it is preferable to leave the second bottle in the refrigerator for the time being, or in an insulated container if it has been chilled beforehand.

Chill the glasses before pouring the champagne by swirling ice cubes or crushed ice in them. This results in anomalies in the release of gas and in the organoleptic characteristics of the wine.

Incorrect bottle service:

Hiding the label by swaddling the bottle like a newborn baby. This reprehensible practice originated in certain cabarets, where the prestige of the bottle served is not always in line with its price. It is best not to use a napkin when serving. In this case, however, wipe the bottle thoroughly after removing it from the bucket. Turning the Champagne bottle upside down in the bucket when it is empty. This shows a lack of respect for a prestigious bottle and, moreover, a lack of tact towards the consumer, whom one seems to want to encourage to drink.

The champagne whisk:

The number one enemy of champagne is the champagne mixer, a stick or whisk that some ignorant people stir in their glass to remove the carbon dioxide that has been so painstakingly produced and preserved. There is no reason to get rid of it prematurely, as it is part of the enjoyable experience of tasting champagne. The champagne mixer destroys three years of work in 30 seconds and ruins the qualities of a fine wine.