The spotlight has certainly been focused on Champagne this time of the month. It could be due to the fact that the world celebrated International Champagne Day on 20 October 2017 or because we’re quickly heading into the festive holiday season. Whatever the reason may be, Champagne should always be at the centre of everything especially our fun & snobbish alter-egos. Here are a few fun facts that are sure to increase your knowledge and make you the most fabulous guest at any party.
There are approximately 49 million separate bubbles in a 750ml bottle of Champagne. Each second the wine emits 30 bubbles. The bubbles in Champagne are formed during a second fermentation that takes place in the very bottle in which the wine is sold. This process of production is called the traditional method. Also Champagne also has 3x more gas than beer.
Best Way to Serve and Drink
In order to bring out the flavour of the wine, Champagne is best served chilled to 40-45 degrees. The glass in which Champagne is served has a huge impact on how the bubbles behave and feel in the mouth. Tall, thin glasses are recommended and ones that are tulip-shaped help trap the aromas at the top of the glass.
There’s danger in Popping Bottles
The pressure inside a bottle of unopened Champagne about 3 times the pressure inside a car tire, and about the same as the pressure inside the tire of a double-decker bus. The cork of a vigorously shaken bottle can travel at up to 40km per hour so you must be careful to not injure anyone.
Be an expert bottle opener
Use the 45-degree rule. To avoid spillage and having the cork knock someone’s lights out, hold the bottle at a 45-degree angle while you twist the cork slowly and firmly. If you want to be super impressive and happen to have a backsword at bay you can implement the sabrage technique. This artform is both cool and very dangerous if you’re not to clued up on how to do it. A few Youtube tutorials and real life classes are recommended.
MCC is South Africa’s Champagne
Only sparkling wines made with grapes from the Champagne region in France are allowed to be sold with that title. “Méthode Cap Classique is the South African version of champagne. MCC is made using the original, bottle fermented process used by the French. This is about as close as the South African wine industry will get to making champagne, every step of the process aside from the grapes, is the real deal. The quality of our grapes coupled with the expertise of our wine makers is such that our MCCs rival some of the best French champagnes” Norman Goodfellows.
words: Kwanele Kunene