What Are Some Good Brands Strawberry Champagne

Uncork the champagne and serve

Uncorking a bottle of champagne without losing any of its contents seems difficult, but it is not if you follow a few small rules! So how do you open a champagne bottle without half its contents ending up under the ceiling? We explain in a few steps how to open a champagne bottle without the cork flying around and the champagne splashing around. Is that exactly the intention? Then disregard the following steps, remove the foil and clasp, shake the bottle and let the cork fly!


How to open champagne

Champagne is uncorked in three steps. We'll explain exactly how to do it.

Step 1: Loosen the clasp

Remove the foil from the bottle and unscrew the wire of the clasp, which is what the small iron basket above the cork is called. It is important that the cork is secured with the thumb so that it does not shoot out of the bottle straight away. The so-called muselet is located under the clasp on the cork. This usually shows the emblem of the producer.

Step 2: turn the bottle

The cork doesn't want to shoot out right away, but is apparently bombproof? Hold the bottom of the champagne bottle in your hand. If you are right-handed, in the right hand. If you are left handed, in your left hand. Hold the cork firmly in place with the thumb of the other hand! Then carefully turn the bottle - not the cork!

Step 3: Let the cork slide quietly out of the bottle

After a little turn you will feel the pressure rise. If the pressure is strong when opening the clasp, it is important to hold the cork firmly in place. So always hold the cork tightly. Let the pressure increase slowly and the cork slide out of the bottle in a controlled manner

Sabrage champagne

A spectacular and historically interesting method of opening champagne is sabrasion. This technique originated in the early 19th century at the time of Napoleon I. He liked to stop in Champagne with his commanders-in-chief. Many a victory was duly celebrated and watered here. To get the champagne bottle opened quickly, the soldiers simply picked up their sabers.

Today there are special saber sabers. With this saber, the neck of the bottle is simply cut off together with the clasp and cork. The bottle head including the cork is shot from the bottle at 160 kilometers per hour. It is important for sabrasion to cool the neck of the bottle well, to find the seam of the bottle and to hit this point with the blunt side with the saber. This takes some practice, but is a spectacular and festive way to open a bottle of champagne.

Serving temperature champagne

The ideal serving temperature of champagne varies depending on the champagne. Serve a Brut champagne at 5 degrees. A rosé can definitely be served a little warmer. A vintage should be served between 8 and 10 degrees Celsius so that its aroma and taste develop better.

Since champagne should always be kept cool, calm and dark, there are two ways to cool the bottle down to the correct serving temperature:

1. Place the champagne bottle in an ice cooler with plenty of ice water for 30 minutes.

2. Place the bottle in the lower part of the refrigerator for 4 hours.

Or do it like us: always keep a bottle of champagne in the fridge. Who knows if there is still something to celebrate today ?!

Serve champagne

The champagne is at the right temperature and can be served. But which is the right glass? If you watch films from the 1920s, the champagne is always served in shallow bowls. But these glasses are not very suitable for serving champagne, as the sparkling taste escapes relatively quickly due to the width of the glass.

Therefore, high flutes soon became fashionable. Here you should make sure that the champagne flutes have the so-called mousse point. At this small, roughened point in the glass, the small champagne pearls pull up in the glass and can be wonderfully observed.

Champagne flutes that are slightly wider at the bottom and narrow at the top are modern. These glasses have the advantage that we can absorb the aromas of the champagne well, but at the same time the carbonic acid does not escape so quickly.

For a large vintage champagne, it is quite common to use a large white or red wine glass. Red wine glasses are also ideal for champagne on ice. Carefully pour the ice cubes into the glasses and then pour the aromatic champagne on top.

Hold the glass at a 45-degree angle so that you can pour champagne easily. Slowly pour the champagne into the glass. This will prevent the champagne from foaming and overflowing the glass. Make sure that the glasses are no more than two thirds full. This allows the aromas to develop optimally in the glass.


Try champagne

Finally the champagne is in the glass and can be tasted. But how do you actually taste champagne? Use your senses to discover the champagne. See, hear and smell the champagne before tasting it with your first big sip. We recommend the following steps to get to know champagne properly:

1. Look

Look at the color

Grab your champagne glass and look at the color of the champagne. A fresh Brut champagne is clear and light and has a fine perlage. Often you will discover delicate straw yellow or golden reflections. The color of the rosé champagne sometimes delights us from pale pink to a rich salmon rose. Vintage champagnes sometimes have a stronger color.

Look at the perlage

The finer the perlage, the higher the quality. The intensity and size of the bubbles is determined by the amount of carbon dioxide. Does the champagne no longer sparkle? Then open a new bottle. How do the bubbles move in the glass? With a good champagne, the small bubbles on the surface of the glass burst. In a less good champagne, they will burst before they reach the surface. Whether the bubbles go back and forth like crazy or whether they bubble up beautifully and elegantly says nothing about the quality of the champagne.

2. Listen

High-quality champagne is characterized by the fact that the rising carbon dioxide bubbles are smaller. They indicate a long fermentation process that gives the champagne its quality. The fine crackling of the bubbles sounds particularly festive. In fact, the sound of a good champagne should be higher than that of an ordinary sparkling wine.

3. Smell

The flavors are as different as the champagnes. They range from fine fruity aromas, often the typical delicate scent of yeast pastries, delicate roast aromas, floral scents, caramel and nut scents. Take the champagne glass by the stick so that the champagne does not warm up and put your nose into the glass a little and smell briefly. Different fragrances can be distinguished. This depends on the age of the champagne and the grape variety. Does the champagne have no smell or smell unpleasant? Chances are the champagne is no longer good.

4. Taste

But now it's time to finally try the champagne. Take a long sip of champagne to get it wet all over your tongue and benefit all of your taste buds. Let yourself be surprised by the taste of your champagne. Sometimes you discover fruity aromas or completely new and different flavors than the fragrance announced in a flowery-scented champagne.

Serving tips

There are occasions when you want to spruce up the champagne a little. There are plenty of ways to make your champagne even more sparkling. Clean the champagne flutes, open the champagne and be inspired!

Here come our ideas!

Champagne with strawberries

The romantic variant. Surprise your loved ones on Valentine's Day or the mothers on Mother's Day with a delicious champagne served with a strawberry. Loving, festive and a little romantic. For example, take a good Demi-Sec champagne or rosé champagne and add a strawberry to the glass. The light, sweet champagne harmonizes perfectly with the fine sweetness of the strawberry. In the case of rosé, the color of the strawberry underlines the color of the champagne.

Champagne with lime and mint

Looking for a refreshing aperitif? Champagne with lime and mint is a wonderful combination for a summer evening. The sun goes down, the fireplace in the garden is cozy and you sip on a good glass of champagne with a fine slice of fresh lime and a leaf of mint. Have fun! Also wonderful with a champagne on ice.

Champagne on ice

Are you looking for refreshment for a summer day? A sparkling glass of champagne is always a good idea. For more cooling, we recommend a glass of champagne on ice. Whether Moët & Chandon Ice Impérial, Veuve Clicquot Rich or Pommery Blue Sky, whether as white or rosé champagne, in the normal or the magnum bottle, the principle is always the same. Take a large glass, carefully pour in ice cubes, underline the individual taste of the champagne according to your personal taste with a raspberry, strawberry, a slice of lime, orange or grapefruit, a leaf of mint, a little cucumber or celery. The champagne houses give individual tips on the various ice champagnes.

Also check out our champagne cocktails. We have put together the six most delicious champagne cocktails for you.

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