This brief video demonstrates how to use a Champagne saber to open a bottle of sparkling wine.
Do not try this at home as it can be dangerous. Glass shards and the flying top of the bottle can injury you or nearby people!
For more info about Champagne sabers, see http://www.wine-tastings-guide.com/champagne-saber.html
Cheers!
Duration : 0:1:53
www.ClassicWines.com
This week on The Classic Wines Minute Brian Freedman tastes two Merlot wines. What is out of the ordinary is that this is not about a French Merlot, which is where most of us think of when we think of Merlot. Both of the wines in this weeks Classic Wines Showdown are from Italy. Join us to discover what each wine brings to the table. Will the winner be the Falesco or the Santa Margherita? Watch our review and then try one of your own. Visit ClassicWines.com to find the perfect merlot for you.
Duration : 0:3:43
Take a sneak peek at the finest winemakers in the Santa Lucia Highlands talking about creating some of the best and sexiest Pinot Noir in North America.
Duration : 0:2:20
Purcari Premium, Wine Moldova Chisinau,
[ http://www.2ro.eu ]
Пуркары вино Молдавия, Кишинев, Darkest Red wines, Red, Negru de Purcari and Romanesti, Cabernet Sauvignon, Alcoholic, drink and wine bottling. In vino veritas! Im Wein ist Wahrheit!
Duration : 0:2:30
Those who drink champagne on a regular basis will be very much aware of the culture and etiquettes behind such a privileged drink. The etiquettes behind drinking champagne won’t be familiar to most as it’s often reserved for special occasions.
The optimum temperature for champagne to be served at is about 45 degrees Fahrenheit. The best way to achieve this temperature is to let the bottle chill in a champagne bucket filled with ice for about 30 minutes before serving. Champagne can chill in a fridge for around three hours as well. Never put a bottle of champagne in the freezer. Whilst the champagne should be chilled the champagne glasses should be at room temperature. As fun as it always seems, not many people get to practice the art of popping the cork. It’s the bottle that should be twisted whilst holding the cork still rather than the other way around when opening a bottle. Although opening a bottle of champagne is associated with the pop, it shouldn’t make this noise. Ideally the cork should be realised making a gentle sigh as this keeps the maximum amount of bubbles in the bottle. Although wine glasses will suffice, champagne is best consumed from a champagne flute for maximum bubbles. Whilst pouring always allow the froth to settle before topping the glass up to about two thirds. Champagne can easily be stored in the fridge for several days as long as it’s kept air tight.
As much as we all enjoy the pomp and grandeur of opening a bottle of champagne basic safety should never be overlooked. The average cork will have about 70 pounds per square inch of pressure behind it. This is easily enough force to damage someone’s eye permanently or smash any glass close by. This is why the bottle should never be opened facing anything damageable.
