Whether you’re going to Wimbledon 2018 or a summer wedding Champagne season is about to begin, and now experts have reals the unexpected tricks you can use to really boost those bubbles.
If you are raising a glass over the coming months, it pays to know the secrets such as keeping your bottle in the bottom of the wardrobe until you’re ready to drink it and adding a twist of lemon rind to really bring out the flavour.
To mark its partnership with the luxury Portixol, Palma de Mallorca and Esplendido, Soller hotels experts from multi-award-winning house Champagne Lanson, which has held the royal warrant since 1901 have revealed the tips you need to ensure you get the most out of your bottle.
Experts have revealed the unexpected tricks you need to make sure you get the most out of your glass of Champagne (stock image)
DO Keep it in the wardrobe
Many of us don’t know how or where to store our bubbles properly and tend to pop a bottle in the fridge to keep it chilled.
Or, perhaps you are one of those people who keep their bottle in a kitchen cupboard until you want to use it?
A kitchen isn’t always the best environment, as the temperature constantly changes from appliances.
Instead, your bottle should be kept in a cool, dry and dark place. If you’re not fortunate to have a wine cellar or a drinks cabinet, the bottom of your wardrobe or drawing room cupboard could be the ideal spot.
While a coupe has become fashionable, the traditional flute is best for keeping your Champagne sparkling (stock image)
DON’T always drink bubbles on their own
Most people addnbotanicals to their gin and/or lemon to their vodka tonic, and even mix wine with fruit for sangria.
But most people don’t tend to stray from combining their Champagne with orange juice for Buck’s Fizz or cassis for Kir Royale.
However, you can really bring out the flavours of your Champagne by adding finely grated lemon rind or mint.
This trick works best with Champagne Lanson White Label Sec NV. Its slightly sweeter style works really well with flavour enhancers such as a twist of lemon rind or a slice of strawberry on a summer’s day.
DON’T hang on to your bottle for a special occasion
Unless you’re keeping a vintage variety in perfect conditions, it’s a mistake to hang on to that bottle until a special occasion rolls around. Most champagne is non-vintage and is released by its producers at the optimum time for drinking it.
A sweeter style of Champagne such as Lanson White Label Sec NV works well with a flavour enhancer such as lemon or mint
DO serve after your main course
We tend of think of Champagne as an aperitif, but not only is it okay to drink it throughout a meal, but it is in fact an ideal drink to serve with dessert, like they do in France.
A sweeter variety makes it a great substitute for dessert wine, and it’s a lot fresher and lighter to drink meaning it won’t overpower the taste of your pudding.
DON’T over chill your bottle before drinking
People often treat Champagne in the same fashion as white wine and believe it should be thoroughly chilled in the fridge before opening.
It’s best not served your Champagne too cold, so chill in the fridge or an ice bucket for just 30 minutes before serving.
DO serve in a flute
A shallow glass with a wide rim has become the fashionable choice, but the surface area allows the bubbles and subtleties of flavour to disappear too quickly. Stick to the traditional flute instead.
DON’T pour a glass in one go
You might think you’ve got your tilted glass technique down to perfection. But the best way to serve your Champagne is to pour an inch of Champagne into each glass and leave the foam to settle, before topping up until it’s two thirds full.
Champagne Lanson will be celebrating its 41st-associated year as Champagne Supplier at The Championships, Wimbledon from 2nd July and fourth year as Official Champagne Supplier at the Chestertons Polo in the Park at Hurlingham, 8th – 10th June.