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22.
Avoiding mistakes
In the art of serving Champagne, as in that of drinking it, there are things that should not be done. Unfortunately, they are only too frequently witnessed. Here are a few examples. Some of them are simple reminders of rules already given.
A - Errors in the way Champagne is chilled
Excessive chilling of the Champagne. Although the Champagne must not be lukewarm, it must definitely not be iced. Therefore, you should not fill the ice bucket with ice without pouring water in at the same time. On the other hand, you should avoid insufficiently filling the ice bucket, as this would result in only chilling the lower part of the bottle.
Putting two bottles in an ice bucket designed for one. In this case, one of the bottles stays partially outside the water and is therefore not properly chilled. If you do not have a large enough ice bucket, it is preferable to temporarily leave the second bottle in the fridge, or in an isothermal container (if it has itself been previously chilled).
Icing the glasses before pouring the Champagne, by swirling ice cubes or crushed ice in them. This results in anomalies in both the release of gas and the organoleptical characteristics of the wine.
B - Errors in serving the Champagne
Hiding the label by wrapping up the bottle like a newborn baby. This awful practice (already explained) was born in nightclubs, where the prestige of the bottle served is not always proportional to its price. The best serving alternative is not to use a serviette. In this case, you must ensure to wipe the bottle well when it leaves the ice bucket.
Turning over the bottle of Champagne neck down in the ice bucket when it is empty. It is a lack of respect for a prestigious bottle and, in addition, a complete lack of respect towards the consumer. This is only done to push the customer to drink more.
C - The Champagne beater
"Enemy number 1 of Champagne". The Champagne beater should be described in this way - certain ignorant people stir a little stick or whisk in their glass, letting the carbon dioxide escape, disregarding all the care taken to produce and conserve it. There is no reason to remove the gas prematurely because it is part of the enjoyment of tasting and even beneficial from a medical point of view. The Champagne beater destroys 3 years work in 30 seconds and ruins the wine's qualities.
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