Champagne Drinking 101 with Stephanie Lacroix
- 15 years ago
At the stunning Ritz-Carlton San Francisco, Wine Director Stephane Lacroix and Certified Sommelier Alexis Ewing show us how to pick, pour and pair champagne like a pro. Champagne might be the leading celebratory drink, but this segment will make you want to drink the bubbly anytime.
TIP:Leave the cage on the bottle
TIP:Use a "serviette" or cloth to hold bottle securely
TIP:Turn the bottle, not the cork, when opening
TIP:Don't reserve champagne for just special occasions
TIP:Try pairing champagne with sushi, sashimi and other seafood dishes
TIP:Champagne should be served cold (46 degrees)
TRICK:Always cut the foil first for a faster and cleaner presentation
TRICK:Turn the cage to loosen while keeping your thumb at the top
TRICK:Don't pour too much, aim for 1/2 to 3/4 full to keep fresh
TECHNIQUE:A "POP" sound is not desirable for proper service
TECHNIQUE:Hold bottle at a 45 degree angle to allow gas to escape
TECHNIQUE:Allow a high quality white to come to room temperature to enjoy complexity
TIP:Leave the cage on the bottle
TIP:Use a "serviette" or cloth to hold bottle securely
TIP:Turn the bottle, not the cork, when opening
TIP:Don't reserve champagne for just special occasions
TIP:Try pairing champagne with sushi, sashimi and other seafood dishes
TIP:Champagne should be served cold (46 degrees)
TRICK:Always cut the foil first for a faster and cleaner presentation
TRICK:Turn the cage to loosen while keeping your thumb at the top
TRICK:Don't pour too much, aim for 1/2 to 3/4 full to keep fresh
TECHNIQUE:A "POP" sound is not desirable for proper service
TECHNIQUE:Hold bottle at a 45 degree angle to allow gas to escape
TECHNIQUE:Allow a high quality white to come to room temperature to enjoy complexity