Pink champagne is traditionally served at Fox Hall for just about any occasion!
When champagne is served, it instantly becomes a celebration! Our daughter, Alexandra, and her husband, Maximilian, are hosting a Black-tie celebratory party here in Berlin. It is a “Trifecta,” as both their birthdays and anniversary are all within one week of each other in May!
My granddaughter offered to help serve champagne, so the topic arose: How does one properly pop the cork on a bottle of bubbly?
I have observed my darling husband open countless champagne bottles throughout the years. His technique is quiet and the popped cork remains in his hand. One may think that the loud “POP” sound, accompanied by a “darting cork" is the way it is done (as often portrayed in the movies) however, the quieter the “pop” of the cork, the more elegant “the pour!”
So, how does one properly open a champagne bottle? Twist the bottle, NOT the cork!
Champagne was created in France BY accident, and if you are not careful to remove the cork correctly, you can have AN accident! The cork can become a dangerous projectile, a flying bullet. The pressure behind a champagne cork is approximately 90 psi, equivalent to three times the pressure in a car tire!
As we arrived at Chateau de Villette, outside of Paris to attend a stunning wedding, we were greeted with gentlemen servers in the grand hall, who poured champagne into the quintessential “coupe” glass. This glass shape became fashionable in the 1700’s and has a unique history about its shape… that’s a whole other topic!
More secret champagne tips:
-Be sure the bottle is chilled, preferably to 45 degrees Fahrenheit.
NOTE: if the bottle is NOT cold enough, the cork can release even more quickly because of the pressure inside the bottle. A bottle of champagne at room temperature has more pressure, which creates a bigger pop and more effervescent spray than a chilled bottle!
-Pop the cork away from anyone or anything valuable… no secret there!
-Hold the bottle at a 45-degree angle. Untwist the wire cage counterclockwise, and lift it off while also keeping pressure on the cork.
-Twist the bottom of the bottle, not the cork! Keep pressure on the cork with your hand, and pull the bottle down as you twist it. By twisting the bottle, you can control the release of the cork.
GrandMillennial Tips:
Using a mixture of 50 percent water and 50 percent ice is an expedient way to quickly chill a bottle of champagne. Use this 50/50 mixture in a pretty ice bucket and fill it a third of the way up.
Draping a folded linen napkin over the cork while removing it is a simple and elegant precautionary measure.
Overlooking the stupendously beautiful gardens at historic Chateau de Villette while sipping French champagne was simply glorious and transported me to another time, one of pure elegance.
My mother-in-law lovingly says, “Tiny bubbles taste better!” She always has a few chilled bottles of champagne on hand to serve for any occasion. That’s a lovely gesture to adopt, right?!
Cheers to YOU from Berlin! I am most grateful for your enthusiastic support and wish you many joyful “bubbly” celebrations!
XX
Holly
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