Almost all festive actions are followed by drinking of champagne. However because very few people know how it is correct to open sparkling, festive mood it can be spoiled. The raging foam which escaped from a bottle can refresh attendees, and the bottle stopper is capable to break a chandelier or to hit the guest. Besides the foaming champagne considerably loses as taste. Therefore knowledge of how it is correct to open a champagne bottle, can make you by the center of attention on any holiday and add to you the authority.
How it is correct to open champagne without shot?
Most often champagne is opened in the most known way – "hussar". However such option is considered sign of bad form. At the correct opening of a bottle, quiet cotton has to be heard and the easy smoke is visible. In such a way uncapping of bottles with champagne bartenders ideally own. They can also make to us recommendations how correctly and accurately to open champagne. Proceeding from their councils, it is necessary to do so:
- Drink before opening should be cooled up to 6-8 degrees. It will help to open safely a bottle and will improve taste and aroma of drink. For this purpose the bottle with champagne is put in a bucket with cold water and ice or on the lower shelf of the fridge. In a bucket with water champagne will cool down for half an hour, and in the fridge – hour for 3-4. Therefore if there is no ice for cooling, it is necessary to give to drink necessary temperature in advance. It is not necessary to cool drink at all in the freezer as from it it loses the sparkling properties.
- After the bottle with wine was taken from the fridge or a bucket with water, it should be wiped dry, to wrap up in a towel or a napkin. It is necessary in order that it was convenient to hold a bottle which becomes covered with condensate, having got from the cold place to warm.
- The bottle should be inclined. Before opening the bottle should be inclined approximately by 40 degrees and aside where there are no people, - in case of unsuccessful opening. In the closed capacity of sparkling champagne pressure in 6-7 atmospheres is created that by 2-3 times exceeds pressure in car tires. At the correct inclination the main pressure is necessary on a bottle coat hanger, but not on a neck with a stopper.
- It is necessary to remove a foil and to untwist to a myuzla (wire). Myuzle is always twirled on six turns. It is necessary to do it accurately, without shaking a bottle.
- The main stage in the management as it is correct to open a champagne bottle, is extraction of a stopper. It needs to be clamped densely and after that to begin to rotate a bottle till the moment when the stopper is released from a zazhatiya. Now it is possible to incline a bottle to lower gas. After that take out a stopper. Light cotton has to be distributed and go gentle smoke. Sometimes the cork breaks. In that case it is necessary to use a corkscrew further.
- To pour in glasses. Champagne is spilled in glasses, slowly. Especially, if it was badly cooled. Sour dry champagne is spilled in thin high glasses, and sweet – in wide.
When it is correct to open champagne for New year?
Special traditions about when for New year to open champagne, do not exist. In this question proceed only from convenience reasons. As the bottle with champagne cannot be opened in a hurry, it is better to make it to peal of bells of minutes for five-ten. After accurate opening of a bottle, drink is spilled on beautiful glasses, filling them on two thirds, and wait for the beginning of peal of bells. With the first blows of a chiming clock make a wish and drink champagne. After that it is possible to congratulate each other and to wish happy new year!
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