Hvordan servere Champagne

20/08/2010

Kort fortalt; for å holde lengst mulig på boblene i champagnen, server champagne kald og fyll glasset som når du fyller et glass øl.Altså hold glasset på skrå. Ikke la det stå rett opp og ned på et bord eller brett.

The beer-like way of serving champagne was found to impact its concentration of dissolved CO2 significantly less. Moreover, the higher the champagne temperature is, the higher its loss of dissolved CO2 during the pouring process, which finally constitutes the first analytical proof that low temperatures prolong the drink's chill and helps it to retain its effervescence during the pouring process.

For å sitere Mathias Rascher : 

Pouring champagne directly into a person's mouth is also an effective bubble-preservation technique...

Men viktigst av alt: Ikke la det gå for lenge mellom hver gang...

Via Matthias Rascher via Kottke