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

On Wine Tasting
"Step one to tasting-hold up the wine to light. Not against the wall, though-it’ll look blue!"
""Brilliant" is a way to describe wine that is reflective of light. If wine reflects light, it’s filtered in a well filter."

"The second taste of a glass of wine is what really matters, your first is probably muddled by what you had before."

"Wine should be something that makes your life better. Drink what you love, not what you think you’re supposed to love."
(via fi:af)

On Wine Tasting

"Step one to tasting-hold up the wine to light. Not against the wall, though-it’ll look blue!"


""Brilliant" is a way to describe wine that is reflective of light. If wine reflects light, it’s filtered in a well filter."


"The second taste of a glass of wine is what really matters, your first is probably muddled by what you had before."


"Wine should be something that makes your life better. Drink what you love, not what you think you’re supposed to love."

(via fi:af)