Feeling Bubbly
ask an expert: champagnecanada
(Aug.31.10)
With the Toronto International Film Festival on our minds (and parties marked on our calendars), we're finding out how to drink (and really enjoy) Champagne. Marc Brevot, from Moët and Chandon Champagne, shares his tips:
When enjoying a flute of Champagne at TIFF, I believe you simply have to take pleasure in the moment and revel in the glamour, celebration and elegance of the festival. A few tips on how to take full advantage of everything Champagne has to offer:
- Champagnes such as Moët Imperial or Moët Rose should always be chilled to really be enjoyed at their best (80°C). Ideally, bottles should be refrigerated for 12 hours prior to drinking or placed in an ice bucket with lots of ice and a small amount of water for 30 to 45 minutes before drinking.
- It is best not to open a bottle of Champagne if it is warm or at room temperature as it might overflow; who wants to waste a drop?
- When opening a bottle, use the tongue pin to remove the metallic wrap around the cork. Loosen the cage but do not remove it, as it will give you a better grip and control over the cork. Lay down the bottle at a 45° angle, hold the bottom of the bottle in one hand while firmly holding the neck, cage and cork in the other hand. Gently turn the bottom of the bottle (not the cork). Once you feel the pressure building, slightly slow and control the “pop” of the cork to avoid overflow. You’ll look like a pro!
- When tasting Champagne, as with wine, you can admire its colour, swirl the glass to highlight aromas, and taste to discover the freshness, flavours, structure and balance. You can also bring the flute to your ear to listen to the fabulous music of a thousand bubbles dancing.
- Flutes are the classic type of glasses to use for Champagne and should be filled only to three-quarters full. Premium chardonnay glasses can be used for special vintages such as the Moet Grand Vintage 2003 or Grand Vintage Rose 2003.
- Champagne is also a great addition to "upgrade" your cocktail. Almost any cocktail tastes better with a splash of Champagne!
Born in the South of France, Marc Brévot is both an epicurean and a detail-oriented perfectionist. He began his career at LVMH Moët Hennessy in Tokyo. In 2004 Brévot settled in Moët & Chandon’s home city of Epernay, France. In his role as Project Manager for Oenology Development, Brévot says he is excited to be working with a unique group of professionals who give their all to ensure that Moët & Chandon Champagne is nothing short of excellent.
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