Everyone knows that before serving champagne it must be cooled - unless, of course, you have a desire to solemnly shoot a cork at the ceiling and pour foam on the New Year's table - everyone knows. But there was some disagreement about how champagne should be poured into a glass:

someone argued that it is better to pour the drink “vertically”, right into the center of the glass, and someone advised to tilt the glass and gently let the champagne along its wall.

French scientists were able to unequivocally answer this question by publishing their study in The Journal of Agricultural and Food Chemistry .

According to chemists, the bubbles contained in champagne, which are formed during the fermentation of the drink due to the carbon dioxide contained in it, are the "custodians" not only of the aroma and taste of wine, but also of what professionals refer to as "mouthfill". This term includes the complex sensation of champagne in the mouth, which occurs when the drink first comes into contact with the lips or tongue of the taster.

The scientists analyzed how different methods of pouring champagne into a glass affect the carbon dioxide bubbles in champagne and sparkling wines.

As a result of the work, it turned out that if you tilt the glass and carefully pour champagne along its wall, there are twice as many bubbles than if you pour the drink directly into the center of the container.

In addition, along the way, scientists have established the ideal temperature of champagne and advise cooling it to 4C ° - this temperature prevents the destruction of bubbles.

Hydrodynamics at the New Year's table

For those who prefer wine to champagne even on New Year's Eve, scientists advise to remember New Year's table the basic principles of hydrodynamics - they will help to shake the wine in a glass correctly.

Everyone knows that sommeliers, before tasting wine, make circular movements with a glass, which distribute the drink along the walls of the vessel. Previously, there were no studies explaining the benefits of such shaking in terms of hydrodynamics, but now researchers from the Federal Polytechnic School of Lausanne have found out. The researchers presented their findings at the conference The 64th Annual Meeting of the American Physical Society's Division of Fluid Dynamics .

The scientists modeled the movement of fluid in cylindrical containers that mimic the shape of a wine glass, while measuring the speed of the waves in different parts of the container. The measurement results showed that as soon as the liquid wave hits the vessel wall, the rest of the drink moves from the bottom towards the surface and at the same time from the center to the edges.

This pushing mechanism, according to the authors of the work, contributes to the saturation of the wine with oxygen and helps the drink to fully reveal its taste and aroma.

This happens because the bouquet of wine - this is how experts call the aroma of the drink - is made up of a variety of volatile components evaporating from the surface of the liquid. The distribution of wine along the walls of the glass increases the surface area of ​​the drink, which means that volatile components begin to evaporate with greater intensity and better reveal the smell of wine.

Expensive doesn't mean good. This is the conclusion reached by marketing specialist Hilke Plassmann from the business school INSEAD and neuroscientist Bernd Weber from the University of Bonn, who found that even a professional taster can be confused by stories about the cost and quality of wine poured into a glass. The full text of the work can be found at The Journal of Marketing Research .

During the experiment, the subjects were given to try five different wines costing from $5 to $90 per bottle. People reported that they liked expensive wine much more, while the subjects' brains also shared the same opinion: during the tasting, scientists scanned its activity. It turned out that the ventromedial region of the prefrontal cortex - that is, the part of the brain that is responsible for pleasure and reward - worked more actively during the tasting of an expensive drink.

The secret was that, in fact, the participants in the experiment drank only two types of wine - expensive and cheap, and a glass with a price tag of $ 90 could belong to any of these categories.

However, skeptics can quite rightly say that the results of this experiment cannot be considered convincing, because the subjects were not professional tasters and therefore they were easily misled. However, the results of another experiment conducted at the University of Bordeaux and published in the journal Brain and Language, prove: even professionals easily fall for tricks.

Professional tasters were asked to taste the red and white wine and give their opinion. Red wines have been described by professionals as tart and woody. White, according to experts, was distinguished by shades of May flowers and grapefruit. The trick of the experiment was that the wine in both cases was the same - white. To present it as red, tasteless food coloring was previously added to the uncorked bottle.

That is why scientists advise not to succumb to the tricks of producers and marketers when choosing wine and remember that expensive is not always synonymous with the concept of "quality". Perhaps it would be better to opt for a drink that you know and love, even if it is not from the highest price segment.

Champagne is drunk on all solemn and joyful occasions of a person's life. It accompanies a person from birth to old age, creating an atmosphere of joy and fun. Champagne is drunk before meals as an aperitif, and during meals for main courses and dessert.

How?

Before answering this question, a small note: when buying a bottle of branded champagne, make sure that the bottle that the seller sells to you lies in a horizontal position before that (this applies to bottles with a cork, not a plastic stopper) and the wine wets the cork .

Otherwise, the stopper long-term storage the bottle will dry out and the carbon dioxide will leave the bottle. Wine, despite a solid label, will turn into ordinary dry wine and stop playing.

This phenomenon, called “culez” among winemakers, can also occur with polyethylene corks, but it is extremely rare.

The second feature.

Wine must be chilled to a temperature of 7-9 degrees before drinking. That is why champagne is served to the table in buckets not with ice (as is often seen), but with water in which pieces of ice float. A bottle of champagne should cool in a few minutes from a storage temperature of 10-15 degrees to 7-9, but not to zero.

And one more detail.

The bucket is not mounted on the center of the table, but is placed next to the table on a special stand.

How to open a bottle?

The quality of champagne has nothing to do with the strength of the "shot". Champagne must be opened quietly so as not to frighten the evaporation of carbon dioxide from the champagne with shots. Decompression during a rapid ascent from a depth has a detrimental effect on all living things. The release of bubbles in champagne, as some winemakers say, is not so much due to the release of dissolved carbon dioxide from wine, as in ordinary lemonade, but also to the breakdown of amino acids that are present in wine and formed during the champagne process.

The rapid fading of the game of wine in a glass indicates its poor quality. The game of good champagne in a glass lasts several hours, and the best champagnes up to ten hours. This cannot be said about Italian carbonated wines, which are often bought instead of champagne.

Professionals, taking a bottle of champagne, never shake it. When opening a bottle of champagne, hold it at an angle of 45 degrees and, holding the cork tightly, do not rotate the cork, but the bottle.

If you overcool the champagne, then the cork may not be opened. And if it happens at home, and you didn’t manage to open the cork the first time, I can give advice. Do not despair, do not scold yourself for not picking up dumbbells in time, close the cork with the door and, turning the bottle, open it.

With this technique, even the most capricious bottle can be opened by a child.

How to pour into a glass?

Pour champagne into a glass slowly, directing a stream of champagne onto the inclined wall of the glass. Wine is poured in two doses in order to allow the foam to settle. If you pour on the bottom, and not on the wall, then the foam will rise with a violent cap. Stop and wait. The glass is three-quarters full. It's beautiful and comfortable.

Champagne should not be drunk in one gulp. Before drinking it, you should definitely observe and evaluate its play (it's like a fire in a fireplace), as well as feel and, if possible, remember the aroma of wine. After all, this day is not the most ordinary, and you may keep memories of it for the rest of your life.

Drinking champagne with painted lips is also not recommended. The lipstick contains substances that neutralize all the most subtle and especially valuable qualities of champagne wines. Champagne is not a soda that you can drink with Max, and then go and stop public transport.

How to hold a glass?

The technique of holding a glass of champagne is quite original. Professional tasters and winemakers, as well as many wine connoisseurs, prefer to hold a glass of champagne by the glass stand. Some consider it expedient to hold his legs by the bottom (more stable and reliable than in the first case).

And it is completely unacceptable to wrap your hand around its upper part. Cognac needs to be slightly warmed by hand in order to make it more fragrant. Champagne, on the contrary, does not heat up faster, loses its unique aroma and stops playing.

What to drink champagne with?

The range of snacks is very diverse: fruits, sandwiches with caviar, good cheese, salads, dishes from white meat, game, biscuits with fruits and berries. Thus, an appetizer should match the nobility of the drink itself. It is not recommended to eat champagne with chocolate and chocolates.

And if you want to finally offend the winemaker, you can have a bite of champagne green onion or garlic (stimorol will not help you).

Another kind of insult is to stir in the glass with a wire (musele) in order to stop the release of bubbles, because the winemaker has invested so much work for the sake of these bubbles, and if you are in a hurry, order a glass of vodka or a glass of water. On the other hand, the muzzle itself is dirty, full of engine oil and dust. And what do you get by mixing noble wine with machine oil?

Enjoy life, remember this day.

In preparing the article, materials from the site www.drinkshop.ru were used.

Sparkling wine (champagne) is an indispensable attribute of every holiday, from name days to university graduation. Of course, the drink can also be poured into plastic cups and eaten with a bun in the yard, but if circumstances allow, it is better to follow a few rules for serving and drinking. So it will turn out tastier and more solemn.

Bottle storage. Most often, champagne is stored in the refrigerator. If you are going to drink sparkling wine within a couple of days after purchase, there is nothing wrong with that, but you should not leave it in the refrigerator for several weeks or even more months - the cork will dry out, some of the carbon dioxide will be exhaled, and the taste will deteriorate. It is better to put the bottle in a dark locker.

Supply temperature

Champagne is drunk chilled, but do not throw ice cubes directly into the glass. It is better to fill a special bucket with ice (half with water) and place the bottle there. After 15-20 minutes, the drink will cool down to +6-15 °C and can be served.

If you are in a hurry, add salt to the ice bucket, then the wine will reach the desired temperature faster.

How to open

The main and unshakable rule: do not remove the musele (museler) - a wire "bridle" that allows you to control the movement of the cork. After removing the foil, press down on the muzzle with your thumb, then unwind the edge of the wire (you should get 6 turns). Holding the muzzle firmly on the cork, slowly rotate the bottle with your other hand so that the cork gradually comes out. If you do the opposite (unscrew the cork), there is a high probability of “not managing” and spilling half of the fizzy drink.

Glasses

Glasses for white wine are suitable for elite champagne - their moderately wide bowl allows the taste and aroma to unfold properly. But classic flute glasses are good only for ceremonial receptions and drinks of the middle price segment: champagne sparkles beautifully with bubbles in them, but the bouquet suffers a little. The other extreme - the so-called coupe glass, "pot-bellied" glasses with an expanded and shortened bowl - also look spectacular only in the "champagne pyramids": the drink quickly fizzles out and becomes tasteless.

So that the sparkling wine does not have time to warm up, the glasses are filled to a maximum of a third and are held only by the stem, and not by the bowl. For minimal foaming, pour champagne slowly, along the wall, tilting the bottle at 45 degrees and holding it by the special recess on the bottom.

Do not swallow sparkling wine like juice or tea - first inhale the aroma, then take a small sip, sip on the tongue, swallow and enjoy the aftertaste.

What to eat sparkling wine

Vintage varieties have a complex bouquet. Their taste is well set off by white meat, such as chicken or turkey, as well as hard cheese.

Pink champagne is served with smoked red fish, shrimp, goat or sheep cheese.

Regardless of the type, champagne makes an excellent gastronomic pair with cold snacks: light salads, cheese and meat plates, vegetable cuts. Also, seafood, fruits, nuts, chocolate will be win-win options.

At the end of the meal, champagne is served with ice cream, and the “lighter” the drink, the more tender the delicacy should be. So, white sparkling is best combined with almond or apricot dessert, red - with chocolate.

The main thing is not to serve sparkling wine with heavily salted, peppery or spicy foods that “clog” the receptors on the tongue. Fish should be only hot or cold smoked, meat - boiled boiled pork is better, not salami. Salads are desirable to season olive oil instead of mayonnaise. Well-done steaks are also not the best solution.

Finally, champagne does not go well with soups, goulash, borscht.

Subtleties of etiquette

Semi-dry champagne or brut is considered a sign of good taste, if you want to impress your companions, order just such variations (often they are more expensive). Clinking glasses is considered “unfashionable” by some, but the crystal clinking of wine glasses is still an integral part of the sparkling wine tasting ritual. If you are the host of the party, propose a toast to those present. If a guest, be guided by the situation, but in any case, do not “go against the flow”: if everyone raises their glasses, you don’t need to demonstratively set aside yours or declare that you don’t clink glasses on principle.

At buffet tables, waiters can carry trays of champagne. In a couple, the lady takes the drink first, but if there is no such service, then the man can bring a glass to himself and his companion. During the reception, it is not customary to hold alcohol in your hands: drink up the champagne to the end (especially since the glasses are only a third filled) and immediately set aside an empty glass. If there is something left in it, but you no longer want to drink, feel free to put the glass on the table, and the waiters will immediately take it away.

Do not try to open a bottle of sparkling wine on your own in a restaurant - this is the task of the waiter. When it comes to home "gatherings", traditionally men open any wine, and they try to do it quietly and quickly, without foamy streams and cannon rumbles. And of course, the bottle must not be shaken.

Beverages

And now about drinks . There is one undoubted rule: the stronger the drink, the smaller the capacity for it. Here's how to put the dishes - a wine glass, a champagne glass, a glass for red wine, a glass for white wine, a Madeira (for fortified wines) glass, a glass for vodka drinks and a conical shot glass for juices and fruit drinks. Naturally, when drinking drinks, you need to know the measure. Care should be taken with the wines served - asking for additions in this case is not accepted, as well as demanding a change of wine - in France, a particular wine and a particular dish can be considered simply impossible without each other. For the same reason, it is not customary to put ice in a glass of wine - it is usually served at exactly the right temperature, which is necessary for a more accurate perception of taste. Drinks are usually poured by the owner himself or one of the family members (in the restaurant - a specially assigned waiter), calling them with gestures or shouts is considered the height of indecency - the proverbial shouts like "hey, waiter!" taken almost as an insult. In extreme cases, you can slightly lift the empty glass by the leg and shake it slightly over the table.

Since ancient times, there have been certain rules for placing glasses, glasses, wine glasses on the table. It is advisable to have several of them in front of the device, depending on how many and what drinks will be served at the table. The stronger the drinks, the smaller the glasses and glasses should be.

You can put them in a straight line or in a semicircle in front of the plate, starting from the right, in the order the drinks are served. At first - a small and glass, for the strongest drinks. Then somewhat large, for strong grape wines- Madeira, port, sherry. Nearby, somewhat to the left, is a glass of mineral water. Then - a glass for white table wine, a glass for red table wine and, finally, a glass for champagne. If you don't have an appropriate complete set of glasses and shot glasses, clear, colorless glasses with medium-sized stems are best suited for any wine. You can pour cognac into them, but not more than a third of the glass.

Vintage wines are served on the table in bottles with intact original factory design. Bottles are recommended to be placed on the table previously open - in order for the wine to “take a breath of air” and better show its characteristic taste and bouquet. Ordinary, especially young wines can be served in jugs or decanters. They need to be filled to three quarters of the volume, otherwise it will be difficult to pour the wine into glasses. Champagne is opened only at the table and immediately poured.

How much wine to pour into a glass? Not less than one third and not more than half. Why exactly so many? Because then it is convenient to take the glass in your hand and rotate it slightly for a fuller sensation of the aroma of the drink.

To appreciate the wine at its true worth, pair it with dishes correctly. By the way, the dish will only benefit from this.

So, before eating, to stimulate the appetite, we drink an aperitif. White table wines - for appetizers, light meat and fish dishes. Natural dry

ie, semi-dry and semi-sweet wines go well with vegetable dishes. Red dining rooms are suitable for lamb, veal, game, poultry, barbecue, pilaf, boiled pork. Sherry or Madeira is also good to serve with meat or chicken broth. Liquor, dessert wines, sweet brands of champagne are recommended for dessert - confectionery, fruits, coffee, ice cream. Champagne can also be served with a light snack - cheese, dry unleavened liver, almonds, and other nuts. Dry and semi-dry champagne can be drunk both at the beginning and during lunch, dinner, and also for dessert.

When serving a festive or banquet table, when the choice of wines is wide enough, follow a certain sequence: serve low-alcohol canteens before strong, vintage - after ordinary, red - after white.

When you pick up a glass and start drinking, do not talk. If you are asked about something at this time, put the glass on the table, and then answer. Each guest is

eat as much as he wants.

The wine is poured back into the glass when it is already empty. It is not necessary to pour into an unfinished glass, as the guest may see coercion in this. The glass of a guest who has temporarily left the table is not filled.

The man makes sure that the lady sitting next to her has the wine that she prefers in the glass.

Wine is poured from the right hand of the seated person. At the same time, the bottle is held with the whole hand, approximately at the level of the label, trying not to tilt it sharply so as not to shake up possible sediment, and the neck of the bottle should not rest against the edge of the glass ...

In the old days, no true gentleman could ignore such important characteristics as the place where he grew up grape from which it is made wine, the temperature of the wines and the order of their serving to the table. He always had his own wine cellar and strictly followed each bottle, trying to ensure ideal storage conditions. He was knowledgeable enough not to let his butler dust off a bottle of old Château Mouton Rothschild, God knows how long, or forbid him to wrap it in a napkin, thus hiding the bottle's pedigree from interested guests. This was especially true for red wines. With this gentleman, aged wines were kept in a horizontal position at the appropriate temperature and were never taken out of their cells until the very moment they were served.

The wine could be poured into beautiful transparent glass decanters, being careful not to disturb the sediment that had collected at the bottom. It was possible to pour wine directly from the bottle, placing it in a special wine basket, thanks to which the bottle was located almost horizontally and the sediment did not rise. The easiest way to deal with sediment in red wine is to put the bottles on the dining table a few hours before dinner so that all the sediment sinks to the bottom. Red table wines Before use, you should “breathe” a little. Therefore, they are needed

Optimo open an hour before the start of lunch.

Table wines are wines that are served with various dishes during dinner. Red wines run a wide spectrum from blood red, thick burgundies, more subtle ruby ​​reds, sour tart burgundies to shame-drenched rosés that are surprisingly light compared to all the others. Red wines are served at room temperature or slightly warmed. Rose wines always cool, so they are especially pleasant in hot weather. Of all the myriad varieties of red wines, although they mostly bear French names, of course, not all are truly Burgundy. They are called so only because of their color.

Dry red wines- These are wines with a low sugar content (red Chianti, Berber, etc.). They are best served with main courses, although recently sweet red wines and even some of the sweet sauternes have become increasingly popular as table wines. For people who understand the true meaning of food and wine will tell you that sweet wine served before or during dinner interrupts the appetite, while dry wine is just for that.

o to excite the appetite and set off the taste of food.

Dry white wines. It is considered quite acceptable to serve one sort of dry white wine throughout the dinner, even with meat. But if you follow the rules, then during a formal dinner it is customary to serve sherry with soup, dry white wine (for example, Rhine wine or Chablis) with fish, chicken, brains, sweet bread, sea delicacies, and dry red or sparkling Burgundy with meat , duck, goose or game. Breakfast with one sort of wine goes well if Alsatian, Moselle or white Chianti, Riesling, Tramiper, white table wines are served.

Sweet red wines served between meals and for dessert. These include, above all, port wine (which goes well with nuts and cheese), sweet sherry (which is so often underestimated), nutmeg and Madeira.

Sweet white wines. Sweet white wines include malaga, semi-dry champagne, Portuguese white port from Operto (little known but very refined), tokay, and an American dessert wine from California.

And, of course, there are a great many great wines. home cooking, the hosts will certainly want to introduce them to the guests, who, of course, will enjoy demonstrating their culinary skills.

Wine selection. Wines are excellent, but they are terrible. The same can be said about imported wines, even those imported from countries with ancient winemaking traditions. Apparently, some kind of tasting should be arranged to decide which wines suit you best, based on your needs, taste and financial capabilities.

Wine instead of cocktails. True gourmets are usually horrified by the harshness of the cocktails served before a superbly prepared dinner. They prefer wine to cocktails, and for appetizers - canapés with caviar or pies. A real French Chablis can perfectly replace a cocktail, as well as a chilled dry Sauternes. Best of all, of course, is champagne, and imported, as in a cocktail even such champagne loses most of its wonderful qualities. Any of these wines, including champagne, can be chilled, but should not be allowed to freeze.

Started bottles of red wine are best stored not in the refrigerator, but simply in some cool place, after tightly closing them with a cork. If the wine begins to turn sour before it is used, this does not mean at all that it must be poured immediately, let it turn into wine vinegar, just do not pour the wine into another container so as not to disrupt the course of the chemical reaction. In the future, if you still need wine vinegar, it will be enough to add a few drops from the bottle with this vinegar to an open bottle of red wine, and a similar process will begin in it.

Port wine, sherry and Madeira There are two types: sweet and dry. Dry may well replace a cocktail. Good dry sherry is usually served in a chilled bottle rather than in a carafe.

Dry port and sherry go well with bitters. Dubonnet and vermouth at room temperature - with slices of lemon peel, but dubonnet can also be served chilled, with ice cubes in a cocktail glass, and vermouth can be made into a good drink by adding whiskey and soda to it, this will appeal to those who prefer appetizing drinks with low alcohol content. Another vermouth drink is made as follows: take 1.5-3 parts of dry vermouth (Italian is not suitable here, as it is too sweet), add 0.5 parts of Creme de Cassis (French blackcurrant liqueur), crushed ice and soda water. This drink, called "vermouth cassis", is served in a tall, narrow glass, three-quarters full, and stirred lightly.

In some South American countries, a cocktail (this is a type of reception called a cocktail) is called “vermouth”, and at this reception only

vermouth, not cocktails! And in Europe, if you order a martini, they can bring you vermouth without gin.

All table wines should be bottled in a horizontal position so that the corks do not dry out and do not crumble, in a cool place, away from light and steam heating pipes. A special wooden stand protects them from accidental falling, but if it is not available, they can be placed horizontally on any shelf. Bottles with plastic stoppers can be stored standing up.

Perhaps you are the owner of a beautiful antique thick green glass service that you inherited from your grandmother and want to use it with red wine. Don't rush to do it. Transparent glasses made of thin glass are more suitable for red table wine, as the wine itself looks very beautiful and does not require additional decorations. Table

New wines are best served in sufficiently capacious goblets, twice the size of cocktail glasses. They should taper slightly at the top to better smell the flavor. Glasses are filled with wine to about half, only sherry is poured almost to the top edge. This is done in order to feel the bouquet more delicately. Champagne glasses should not be on hollow, but on solid legs, otherwise they warm up too quickly. When drinking chilled white wine, the glass is also held by the stem. But it is better to warm a glass of red wine with your hand.

Pouring wine in a decanter or not? Sherry served with soup and between courses (sweeter type) can be poured into a decanter, although it can also be served in a good bottle. Various types of vodkas (but, of course, not wines) are served quite often straight from the refrigerator, very cold, to stimulate the appetite and do not spill.

Claret, Madeira and Port can be bottled, although many people like the appearance of bottles, especially if they are told something by the winemaker's name. These wines, except

claret, perfectly stored in a decanter.

Burgundy is not bottled, but served with a special stand to keep it semi-horizontal, especially if it is an imported, well-aged wine. It must be brought into the room and opened an hour before serving. Sparkling Burgundy is served chilled, in its own bottle, standing upright like champagne. In very hot weather, these wines should be at “cellar” temperature, that is, colder than room temperature, but not supercooled.

The same applies to whites. sparkling wines, they are served in vertically standing bottles, slightly chilled.

Liqueurs and hard drinks. Liqueurs usually have room temperature, with the exception of "Creme de menthe" (green or white), which is served very cold, although any strong drink, especially fruit, can be served very cold. Liqueurs and spirits are served in the afternoon with or after coffee.

For a pleasant taste perception and a correct assessment of the taste and aromatic qualities of grape wines, the order of serving drinks and successful combination them with consumed snacks and meals. Before eating, pour more alcoholic drink from the group of aperitifs to stimulate and improve appetite: cognac or wine such as sherry, Madeira, ports, strong vermouth. These drinks go well with any appetizer, except for herring or other marinated fish.

White table wines drink with fish bl

yudami (except for herring and marinated fish), with different cheeses, with light non-spicy meat dishes - game, chickens, chicken. Sweet and sour apples go well with white table wines.

To fatty meat dishes and for such appetizers as ham, sausage, lard are served red table wines with a high content of tannins (tannins).

Semi-sweet wines goes well with vegetable dishes cauliflower, green pea and etc.). as well as with crabs, crayfish, oysters.

Sparkling wine are widely popular as festive wines, serving as table decorations and creating a joyful festive mood. Dry and semi-dry champagne can be served with any dish, with the exception of herring and m

arinadov. Semi-sweet and sweet champagne, sparkling Muscat, as well as all dessert wines are served only for dessert with snacks such as mild cheeses, cookies, fruits, sweets, ice cream. For dessert, you can also serve vintage cognacs with lemon, coffee, tea, oranges and other fruits in limited quantities.

Glasses for champagne must meet two basic requirements: maintain the prestige of champagne; allow to evaluate all the advantages of this wine (color, taste, aroma).
In all other respects, you are free to choose for yourself, but you should know a few simple rules:
Remember that the shape of the glass affects the "game" of champagne, the release of gas bubbles.
The more pointed the bottom of the glass, the more lively the foam will form in it.
In an absolutely clean smooth glass, bubbles do not form well, so some manufacturers cut an asterisk at the bottom of the glass. Detergents can negatively affect the foaming of champagne, so you should rinse the sides thoroughly

l and wipe with a linen napkin.

For serving champagne Narrow oblong glasses are best suited, since in glasses in the form of a bowl the wine spreads, the foam does not hold, and the bouquet quickly dissipates.

Supply temperature

In most cases, champagne is served at 6-8°C (43-46°F). If possible, it is cooled in a bucket filled with a mixture of water and ice. To do this, you need to put a few handfuls of ice cubes on the bottom of the bucket, put a bottle in it, cover it around with ice, to the top, and then pour cold water, almost to the brim.
It takes about 1 hour to cool champagne in a bucket to a temperature of 7 ° C, if before that it had a temperature of 20 ° C.

Don't forget to add water to the ice bucket!

If there is no water in the bucket, then the champagne will either get too cold or not cool enough, since the ice is not in contact with the entire surface of the bottle.

If you need to quickly cool the bottle, you can add a handful of salt and a glass of sparkling water to the bucket. But only use this when absolutely necessary.

If you do not have a bucket, place the bottle in the refrigerator for 2.5 - 3 hours.

But don't put champagne on the balcony, don't bury it in the snow, don't put it in the freezer, and don't immerse it in liquid nitrogen. Supercooled champagne is tasteless and devoid of bouquet.

Opening a bottle

Without removing the bottles from the bucket, you need to lift the wire knot and twist it counterclockwise, holding the cork with your other hand. To prevent the cork from flying out, you should hold it until you completely unwind the wire. Then remove the wire together with the foil.

When pulling out the cork, you need to firmly hold the protruding part of the cork with your hand, and slowly turn the bottle with your other hand. When you feel that the cork is starting to come out, press it with your hand to prevent it from flying out, and then remove the cork silently. After that, the neck should be wiped with a clean napkin and you can pour champagne into glasses.

To keep the champagne from overflowing, place a few ice cubes in each glass and swirl them around until the glass fogs up. Then discard the ice and pour the champagne. The glass is filled to half or two-thirds and topped up as needed.

Wine It is customary to pour on the right side of a person sitting at the table. Young white wine, pink and light red from local grape varieties are poured into glasses from a height of about 20 centimeters so that the wine can “breathe” and “take in air”, forming a delicate foam.

When submitting an old red wine the glass is taken by the leg and, tilting it, wine is carefully poured along the wall, holding the bottle in a horizontal position. Regardless of the size of a glass of wine, it should not exceed 100 ml, and for sweet wines - no more than 50 ml.

If old red wine is served without decanting (separating the wine from the sediment by pouring into another vessel), you need to bring it from the cellar without shaking it and put it in a special basket for a while so that the wine stands and calms down. The bottle must also remain in the basket while the wine is being uncorked and poured into glasses.

Wineglass should keep by the leg with three, four or five fingers, depending on the volume of the glass. The larger the bowl of the glass, the more difficult it is to hold it. It is inappropriate to hold a glass by the base; this is customary among wine cellar managers. In society, this may seem pretentious. It is ugly to hold a glass not by the leg, but by the bowl. Fingerprints remain on the glass, and the wine is heated, which can affect its taste. hold a glass per leg- this is not only beautiful, but also does not affect the taste of the wine and the appearance of the glass.

How much wine to pour into a glass

In which of the photos does the glass look more attractive?

Definitely not third. Except the inelegant appearance there are some other drawbacks...
A full glass is difficult to hold by the leg. In a full glass, the bouquet cannot appear. Wine warms up faster in a glass than in a bottle. And, finally, a full glass sets you up for a good drink rather than enjoying the taste of wine.

Golden Rule says that small glasses should be filled no more than a third, large - a quarter.

The only exception are champagne glasses. They are usually poured full. In all other cases, you need to pour a little into the glass, and pour more often. The taste of wine It opens up better when there is a lot of air in the glass. But it should be borne in mind that if there is too little wine in the glass, the bouquet will not appear at all.

When pouring wine, the bottle should be held by the base, label up. It's beautiful and your guests will know what kind of wine they are drinking.

The first reason for the existence of different shapes of glasses is our ability to perceive taste. The receptors on the tongue are arranged in such a way that we feel the bitter taste only at the root of the tongue, sweet - at its tip, salty - more or less evenly over the tongue, sour taste- On the sides. And with the help of various shapes of the glass, you can direct the wine in such a way as to enhance the bright notes in the bouquet and drown out those that will interfere with feeling the notes that the winemaker wanted to convey. For example, from a wide glass we will try to take a small sip, and to enjoy wine from a narrow glass, we will have to tilt our head a little. At the same time, different taste zones will convey different shades of the wine's bouquet.
The second reason is the content of phenols in wine. If the glass is wide, a large area of ​​wine comes into contact with oxygen, and phenolic compounds are converted into esters, which makes the wine taste more pronounced dry taste. That is why only the right glass will reveal its entire bouquet and give true pleasure. That is why there are so many forms of a glass for different types of wines and even grape varieties from which wine is made. However, all of these wine glass shapes share similarities. And therefore, there are general rules for choosing wine glasses:
for red wine, you should choose large and fairly wide glasses with a volume of 120-150 grams;
for white - medium glasses, a little narrower than for red, since white wine has a greater aroma; glass volume - 65-90 grams
Glasses are filled by a third, the rest of the volume is occupied by the aroma of wine. Yes, not just like that, but in layers. The lightest floral and fruity aromas rise first, followed by vegetal, mineral and earthy notes. The heaviest notes, woody and alcoholic, remain at the bottom of the glass, just above the surface of the wine.

Now it's time to figure out how to properly hold a plastic cup a glass of wine.
To do this, I found suitable illustrations - how to properly hold a bottle and a glass.

Not properly:

Correctly:

or supporting with a napkin so as not to stain the tablecloth

And glasses should be held by the leg, so as not to leave fingers on the glass and warm the wine with your hands

And not as it happens:

And this is how cellar managers usually hold a glass

Let's discuss glasses for wine (except dry). First, why does every drink need a different glass shape?

The first reason for the existence of different shapes of glasses is our ability to perceive taste. The receptors on the tongue are arranged in such a way that we feel a bitter taste only at the root of the tongue, sweet - at its tip, salty - more or less evenly over the tongue, sour taste - on the sides. And with the help of various shapes of the glass, you can direct the wine in such a way as to enhance the bright notes in the bouquet and drown out those that will interfere with feeling the notes that the winemaker wanted to convey. For example, from a wide glass we will try to take a small sip, and to enjoy wine from a narrow glass, we will have to tilt our head a little. At the same time, different taste zones will convey different shades of the wine's bouquet.

The second reason is the content of phenols in wine. If the glass is wide, a large area of ​​wine comes into contact with oxygen, and phenolic compounds are converted into esters, which makes the taste of the wine more pronounced dry taste. That is why only the right glass will reveal its entire bouquet and give true pleasure. That is why there are so many forms of a glass for different types of wines and even grape varieties from which wine is made. However, all of these wine glass shapes share similarities. And therefore, there are general rules for choosing wine glasses:

for red wine, you should choose large and fairly wide glasses with a volume of 120-150 grams;

for white - medium glasses, a little narrower than for red, since white wine has a greater aroma; glass volume - 65-90 grams

Glasses are filled by a third, the rest of the volume is occupied by the aroma of wine. Yes, not just like that, but in layers. The lightest floral and fruity aromas rise first, followed by vegetal, mineral and earthy notes. The heaviest notes, woody and alcoholic, remain at the bottom of the glass, just above the surface of the wine.

Now is the time to figure out how to hold

a plastic cup

glass of wine.

To do this, I found suitable illustrations - how to properly hold a bottle and a glass.

Not properly:

and so pour wine only into a plastic cup, well, or not pour it at all, drink from the throat)

Correctly:
the bottom of the bottle is sometimes held by waiters; among friends it will also seem appropriate.

over the edge of the bottle and label up

or supporting with a napkin so as not to stain the stingray

And the glasses should be held by the leg, so as not to leave

be fingers on the glass and do not warm the wine with your hands

And not as it happens:

protruding little finger does not add to the appearance of a person who knows a lot about wine

and this is how the managers of the burial usually hold a glass

Interesting information

Psychologists have observed more than 500 bar patrons and concluded that the way a person holds a glass can tell a lot about him. Eight types of people's behavior were identified depending on the style of drinking various drinks.

One of the representatives of the University of London developed a special body language by observing the behavior of people relaxing in bars. So, he identified the following categories: lovers of flirting, gossipers, merry people, drunkards, female queens, playboys, machos, fighters. He also gave examples of which of the stars fit each specific type.

1. Lovers of flirting

Usually women. They hold the glass gracefully, gracefully, fingers apart. They like to stroke the edge of the glass with their fingers.

Stars: Jordan, Paris Hilton, Kate Walsh.

2. Gossipers

Usually women. Do not hold a glass by the leg. In one hand - a glass, with an arched hand they usually gesticulate.

Stars: Kate Moss, Sadie Fros.

3. merry fellows

There may be both women and men. They drink in large sips, not looking up from the conversation.

Stars: Sarah Harding, Helen Chamberlain.

4. Drinkers

Humble, humble people. They hold a glass or a glass tightly, as if they are afraid that someone will take it away. Drink in small portions.

Stars: Scarlett Johansson, Natalie Portman.

5. Women queens

Usually women. Cold and reserved. Drink from a wine glass or from low glasses. Hands are usually crossed, the glass is held tightly. These women are not ready to meet, they will fight back any gentleman.

Stars: Victoria Beckham, Debra Barr.

6. Playboys

Usually men. Active and self-confident. Drink from tall glasses or bottles.

Stars: Russell Brand, David Walliams.

7. Macho

Usually men. Recognize their attractiveness. Arrogant and arrogant. Drink beer or cider from bottles.

Stars: Peter Andre, David Cameron.

8. Brawlers

Usually men. They prefer large glasses, which are for them a symbol of weapons. Hold the glass firmly with all fingers of one hand or both hands.

Stars: Russell Crowe, John Prescott.

I drink champagne when I'm happy and when I'm sad. Sometimes I drink it when I'm lonely. When I'm in company, champagne is a must. In all other cases, I do not touch it unless I am thirsty.
Madame Bollinger

Since the Benedictine monk Pierre Perignon invented sparkling wine, not a single festive event can do without this drink. And not a single sad one - as Napoleon said: "In victory you deserve champagne, in defeat you need it."
For us, champagne has become a traditional celebratory drink. Therefore, if you gather the whole color of society in your living room on a holiday and want to impress it with your hospitality, delicate taste and God knows what else, you cannot do without champagne.

Do you know how to drink champagne properly?

Serve wine chilled+ 6 ° - + 9 ° С. Supercooled will lose its taste and aroma. Learn it.

To cool a bottle of sparkling wine faster, place it in an ice bucket half filled with water.

In case of emergency, you can pour a handful of salt into the bucket and pour a glass of sparkling water. This will cool the wine even faster. But don't overuse it.

Glasses. It is customary to drink champagne from tall narrow glasses of colorless glass with smooth walls.

The bottle should be opened quietly. Not silently, but without a shot. Do not shake the bottle, carefully remove the foil.

Since we are talking about foil… A historical fact: foil appeared on a bottle of champagne in the 19th century. She wrapped the neck of the bottle to scare away the rats that roamed the cellars.

We continue to open. We hold the bottle at an angle of 30 ° - 45 °. Once the foil is removed, wrap the cork in a towel and, holding the cork tightly, begin to twist the bottle. The gas will come out of the drink slowly. Don't be afraid to let it all out: it's estimated that there are 49 million bubbles in one bottle of champagne. So a million more, a million less...

If you want to be known as a gourmet and connoisseur of wines, then open champagne with special rounded tongs. The tongs must be held with the left hand, and the cork must be rotated clockwise.

pouring. Slowly. The glass is tilted, champagne gradually flows down its wall. Fill wineglass It takes two steps for the foam to settle. Don't overfill. Only three quarters of the glass should be filled.

Champagne plays beautifully in a glass, small bubbles gather from the bottom to the surface and form an even rim around the edges. The “bubble rim” should last for several hours, this indicates the quality of the drink.

We take a glass right. For a leg. Gracefully. Do not hold the glass by its top. The drink heats up from the heat of the palm and loses its taste.

By the way, if you have lipstick on your lips, wipe it off. It has been proven that the substances contained in lipstick change the taste of the drink and neutralize its valuable qualities.

Proper snacks. After champagne, you should not eat chocolate, red meat, citrus fruits and nuts.

What's really good for an appetizer is caviar sandwiches, good cheese, white meat, salads, biscuits and berries.

If the champagne is not finished then seal it with a special stopper. If you close the bottle with the “correct” cork, the drink will not lose its quality within 12 hours.