Welcome to the fifth part of Sparkling wine for beginners. So far we have looked at the major types, at how the bubbles even come about, and at the difference between dry and sweet. Now it gets practical: how to serve your sparkling wine so it tastes its best.
Because there is actually a small difference between simply pouring away and giving the bottle the few minutes of attention that lift the whole experience. The good news is that it is easy. Here you get the three things that really matter: temperature, glass and the opening itself.
What you will learn
- What temperature sparkling wine thrives at, and why it makes a difference
- Which glass lifts the experience the most
- How to open a bottle of sparkling wine calmly and safely
- A couple of simple tricks to keep the bubbles fresh once the bottle is open
The right temperature
Sparkling wine wants to be cold. When the wine is well chilled, it feels fresh and lively, and the acidity makes the bubbles dance lightly on the tongue. If it gets too warm, it feels heavy and a little flat, and you lose some of the freshness that is the whole point of sparkling wine.
A rule of thumb: a couple of hours in the fridge before serving hits the mark nicely. If you are in a hurry, you can put the bottle in a bucket with half water and half ice. That goes faster than a dry fridge, because the water surrounds the bottle completely, a bit like how a cold drink feels colder in your hand than in your pocket.
Do not put the bottle in the freezer and forget it. It goes quickly, and a bottle of sparkling wine under pressure is not something you want to find burst among the peas.
Which glass?
The glass matters more than you might think. For sparkling wine you want a glass that is tall and narrow at the top. That shape gathers the bubbles and sends the aroma up towards the nose, and you get that fine column of bubbles that is part of the pleasure.
The classic choice is the flute, the tall, slender glass. Many people today also appreciate a slightly wider glass with room for the aroma, because sparkling wine made in the traditional way can smell of bread and brioche, and that gets more air to unfold in.
Two simple pieces of advice regardless of glass: fill only to about a third or half, so the wine stays cold in the glass and has room to show itself off. And use a clean glass without soap residue, because even a thin film can make the bubbles lazy.
How to open the bottle safely
Here is the most important part, and it is more pouring than fireworks. A bottle of sparkling wine has a good amount of pressure inside, and the goal is a soft whisper, not a bang.
Here is how to do it calmly:
- Make sure the bottle is well chilled. Cold wine fizzes less and is easier to control.
- Remove the foil and loosen the wire cage (the muselet). Keep a hand over the cork at all times, from the moment the wire is loose.
- Place a tea towel over the cork and take hold. Point the bottle away from yourself and from others, preferably at an angle.
- Here is the trick: hold the cork firmly and gently turn the bottle, not the cork. Let the bottle work its way around the cork.
- Hold back as the cork wants to come out. When it releases, it should give a quiet sigh, not a pop.
Let the wine settle for a moment, then pour in a couple of rounds, so the foam has time to subside. Never point the bottle at faces or anything fragile. A cork under pressure flies further than you think.
Keep the bubbles fresh
If you do not empty the bottle, the bubbles can easily last until the next day. The simplest solution is a type of stopper made for sparkling wine that clamps onto the neck of the bottle and holds the pressure in. Put the bottle back in the fridge, so the cold also keeps the bubbles going.
The persistent myth about hanging a teaspoon down the neck to preserve the bubbles? Unfortunately it does not help. Cold and a tight stopper are what work.
In short
- Serve sparkling wine well chilled. A couple of hours in the fridge or a bucket of iced water hits the mark nicely.
- Choose a tall, narrow glass, and fill only to a third or half.
- Open calmly: hold the cork, turn the bottle, and aim away from people. Aim for a sigh, not a bang.
- A stopper made for sparkling wine plus the fridge keeps the rest fresh until the next day.
Frequently asked questions
How cold should sparkling wine be?
Well chilled. A couple of hours in the fridge is enough, or about twenty minutes in a bucket of iced water. Avoid the freezer, where it can both get too cold and, in the worst case, burst.
Why should I turn the bottle and not the cork?
Because that way you keep control. When you turn the bottle and hold back on the cork, the cork comes out slowly and in a controlled way, and you avoid both a wild bang and spilled wine.
Ready for the next step?
Now you have a handle on temperature, glass and opening, and so the table is set for the fun part: pairing sparkling wine with food. In the next part, Sparkling wine and food, we look at why the fresh bubbles and the lively acidity work so well with so many dishes.
And remember the simple ground rule all the way through: the best combination is the wine you like with the food you like. The rest is fine tuning. Drop by the selection whenever you feel like it, and find a couple of bottles you would like to practise with.