Contrary to popular belief, a bottle of Champagne should never pop with a big bang, but with a soft sigh. Popping open a bottle is garish, and extremely un-classy! Champagne should be served in flute or tulip style glasses, with long stems. This is so your hands don´t warm the drink. Such glasses enhance the aroma and the flow of the bubbles.
The pressure in a bottle of Champagne is equivalent to the tyre pressure of a double decker bus in Bombay. Chilling the bottle helps reduce the pressure tremendously.
The temperature of the Champagne should ideally be between 6 to 8 degrees oC. this is best achieved by refrigerating your bottle for about three and a half hours before serving. Or, you could also place it in an ice bucket filled with ice, for about half an hour.
Vintage Champagnes are those which are aged for a minimum of three years up to ten years, and are the most expensive. Non-vintage Champagnes are aged for at least 18 months in France.
Marilyn Monroe once filled up her tub with 350 bottles of Champagne, and took a long, luxurious bath in it? It was said that she drank and breathed Champagne as if it were oxygen.
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