Speaking of wine, some lessons learned from last week’s FIAF wine tasting: Champagne vs. Sparkling Wine

Open a bottle of champagne really cold — it makes the pressure less and makes it safer to open then let it sit a bit to release aromas.

There are 90lbs of pressure inside a champagne bottle, like a loaded gun. So be careful.



On champagne glasses — flutes are tall & narrow to keep bubbles in the glass; a tulip with wider bowl enhances the aroma.

Secret sommelier trick — scratch inside bottom of the glass with a diamond tipped pen to break the surface tension and create a stream of bubbles.

Vintage wine needs to be aged for 36 months. Aging the wine with the dead yeast cells impart a creaminess to the wine. There is a brioche creamy yeastiness that you get from aging champagne in the bottle.
Prosecco is not meant to be aged; should be fruit forward and vibrant.
The 3 main grapes in the Champagne region are Pinot Noir, Chardonnay, & Pinot Meunier.

Cheese and pâtés pair brilliantly with bubbly.


Q: Should you swirl champagne like you do wine? A:There is no set rule — a swirl is like a mini-decantation.

"If I could drink anything, everyday, for the rest of my life, it would be champagne." — Alex Pratt

FIAF Wine Tour de France 2012: Battle of the Bubbles

Related and previously

Speaking of wine, some lessons learned from last week’s FIAF wine tasting: Champagne vs. Sparkling Wine

  • Open a bottle of champagne really cold — it makes the pressure less and makes it safer to open then let it sit a bit to release aromas.

  • There are 90lbs of pressure inside a champagne bottle, like a loaded gun. So be careful.

  • On champagne glasses — flutes are tall & narrow to keep bubbles in the glass; a tulip with wider bowl enhances the aroma.

  • Secret sommelier trick — scratch inside bottom of the glass with a diamond tipped pen to break the surface tension and create a stream of bubbles.

  • Vintage wine needs to be aged for 36 months. Aging the wine with the dead yeast cells impart a creaminess to the wine. There is a brioche creamy yeastiness that you get from aging champagne in the bottle.
  • Prosecco is not meant to be aged; should be fruit forward and vibrant.
  • The 3 main grapes in the Champagne region are Pinot Noir, Chardonnay, & Pinot Meunier.

  • Cheese and pâtés pair brilliantly with bubbly.

Q: Should you swirl champagne like you do wine? A:There is no set rule — a swirl is like a mini-decantation.

"If I could drink anything, everyday, for the rest of my life, it would be champagne." — Alex Pratt

FIAF Wine Tour de France 2012: Battle of the Bubbles

Related and previously