Champagne is liquid decadence, a drink that kisses your lips on those special occasions. There’s no grand celebration without champagne. But do you ever wonder what makes champagne so special. And what causes those small bubbles that briskly rise from the bottom of your flute. I had written a post on what glass you should serve your wine in and I had pointed out that Champagne should be served with champagne flutes.
Every time someone pops open a bottle of champagne, that cork pop unleashes aromas and flavors that have been bottled for years. Do not waste those bubbles. Those bubbles make the champagne fizzy. Ever left soda in a glass till it lost all its bubbles. I have, and it tasted flat and bland. The same happens to champagne. Preserve those bubbles. That is the reason why people take champagne in long thin glasses. Unlike red wine which unleashes a nice flavor when it aerates, champagne gets flat when it aerates. There is so much pressure inside a bottle and this is why it foams at the top when people open it.
Facts about champagne
- The finer/smaller the bubbles, the better quality the champagne. The reason smaller bubbles make better champagne is basically because there are more bubbles available to release the flavor and aroma.
- There is about 90 pounds per square inch of pressure in a bottle of Champagne.
- The proper way to take champagne is to sip it. Drinking it like there is no tomorrow will cause you to get a headache because the bubbles will sneak up to your bloodstream.
- There are approximately 49 million bubbles in a standard sized bottle of Champagne.
- Champagne has three times more gas than beer.
- If you’re drinking good Champagne you should see what’s called “collerette” – these are bubble trains on the sides of the glass.
For a Champagne cascade:
Base level: 60 glasses
Level 1: 30 glasses
Level 2: 10 glasses
Level 3: 4 glasses
Level 4: 1 glass