You probably don't remember the first time you tasted champagne. But you certainly remember the seductive taste that convinced you that it is drunk on special occasions for a reason. Champagne adorns festively decorated tables, it is used to toast successes and celebrate birthdays. It is impossible to resist, because its taste is seductive and magical.
We reveal 6 things you didn't know about champagne.
1. Champagne, which was created in the 19th century, did not taste nearly as good as it does today.
In the 19th century, champagne had a sweet, syrup-like taste. When Madame Barbe-Nicole Ponsardin Clicquot began exporting it to England, she discovered that the English preferred dry rather than sweet champagne. They started producing two types of champagne: sweet and dry, or "with an English taste", as we know it today.
2. The taste depends on the service - for the real experience, champagne should be drunk from wine glasses.
Although we mostly use special glasses for champagne, it is recommended to use wine glasses for the most authentic experience. This will prevent you from poking your nose into it.
3. When buying expensive champagne, ask for a bottle from the cellar.
The quality of champagne deteriorates when exposed to light, so it is not recommended to buy a bottle off the shelf. If you are buying expensive champagne, ask for a bottle that is kept in the cellar. This will get you what you paid for.
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4. Champagne should not be stored for too long before opening.
It is often believed that champagne is better if it is older. But this is not true for all types of champagne. It is mostly ready to drink immediately, so there is no need to wait for the right opportunity. Tonight could be the perfect opportunity to drink it.
5. Do not store champagne in the refrigerator.
Keep it in the refrigerator only for a short time. It is better to store it in a cupboard where it is cool enough. Keep the bottle tightly closed so that the smell of champagne does not mix with other smells.
6. The best champagne is produced in warm and dry areas.
Hot and long summers are not the best sign for our planet, but they are good for champagne. The heat regulates the sugar, and the dry weather allows the grapes to have a fuller taste.
