How to store champagne

Store properly and enjoy

The storage of the sparkling liquor

Wines should be as horizontal as possible. This keeps the cork moist and the wine is airtight. This is not necessary with champagne. You can put the bottles upright. The cork remains moist anyway. This is ensured by the carbon dioxide in the bottle neck.

A constant temperature of around ten degrees and a humidity of 70 percent are ideal for storing the precious liquid for a few years.

Unlike what we know from wines, only a few vintage champagnes gain quality through long storage. Under unfavorable conditions, champagne even becomes inedible. The higher the storage temperature, the faster it ages.

For the consumer at home this means: Champagne has reached its full maturity when it leaves the cellar. So it should be drunk soon. If you want to store it anyway, it must not only be stored in a cool place, but also in a dark place. It does not tolerate temperature fluctuations.

Also, be careful with storage from foreign smells such as solvents, paints or heating oil. Strong smells harm the champagne. It should also be protected from shocks. These can be caused by spinning a washing machine in the basement.

Professionals do without the bang

It is advisable to handle champagne bottles carefully. After all, they have to withstand a pressure of around six bars. It is easy for the cork to pop out with a big bang when the bottle is opened. The rapid loss of pressure in the bottle leads to foaming over.

Champagne connoisseurs try to avoid what is absolutely desirable at award ceremonies and celebrations. Not only because too much of the noble drop is wasted, but also because too much of the sparkling aroma is lost.

To prevent this, first remove the wire basket and then grab the cork. It is best to hold the bottle at an angle. This will reduce the pressure on the cork. To be on the safe side, put a napkin around the neck of the bottle and turn the bottle very carefully, not the cork. As a result, the cork usually remains undamaged and opening is almost noiseless. Cork crackers are regarded as having no style, according to the motto: what wins the ear is later lost to the palate.

Best drunk at ten degrees Celsius

The fine wine is drunk at around ten degrees Celsius, but not colder and never from pre-chilled glasses. It should always be tall glasses, so-called tulips or flutes. The carbon dioxide escapes too quickly from shallow champagne bowls, as they were often used in the past.

Of course, this also means: champagne whiskers, which are used to whisk the carbonic acid out of champagne, have normally not been used for a long time.