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Champagne Uncorked: Myths & Facts

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With New Year's right around the corner, how well do you know your bubbly? Susan Kilgore, the Brand Director behind the prestigious Perrier-Jouët champagne, will set you straight with these sparkling specifics...

Champagne Uncorked: Myths & Facts

MYTH:

There is champagne and there is wine.

FACT:

Champagne is actually wine. In fact, many top chefs consider champagne the ultimate wine for food. Due to the acidity of champagne, it complements the widest variety of menu items.

Plus, you don't have the added pressure of picking a red or a white wine, as you get both in champagne!

MYTH:

Champagne is only supposed to be used for celebrations or with dessert.

FACT:

Champagne should be considered as any wine would be, and most desserts are too sweet to accompany a brut champagne (the most common variety of champagne; some demi-sec champagnes are more suitable for dessert).

MYTH:

Champagne should be ice cold.

FACT:

The colder it is, the fewer tastes and aromas are experienced.

MYTH:

The fastest way to chill champagne is to put into a bucket of ice.

FACT:

Ice water will chill a bottle much faster -- in approximately 20 minutes!

MYTH:

The proper way to open a bottle is to allow the cork to fly off the top of the bottle.

FACT:

To avoid injury, a hand should always be placed firmly over the wire cage holding the cork.

MYTH:

Once that fantastic bottle of champagne is opened, it needs to be consumed.

FACT:

Perrier-Jouët reminds individuals that if a bottle is re-corked properly, it will not go flat.

MYTH:

Champagne comes from the mini champagne grapes.

FACT:

Champagne (with the exception of blanc de blancs) is made with two red variety grapes; Pinot Noir and Pinot Meunier, as well as one white grape, the chardonnay.

MYTH:

Champagne can come from different regions in the world.

FACT:

Unless the champagne comes from the Champagne region of France, it's not really champagne. All wines made outside of Champagne, France are sparkling wine.


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