「轉貼」品嚐美味香檳的訣竅

havreyl

香檳，這個充滿氣泡的葡萄酒，它有有一種令人情緒高昂的魅力。當軟木塞拉起的那一瞬間，猶如珍珠寶石般的氣泡緩緩地升起，到達杯緣時還噗滋噗滋地像跳躍的音符。伴隨著清爽的香氣，瞬間周圍瀰漫著一股幸 福感。

尋找自己所喜愛的香檳，不論是冰鎮的方式、品嚐的溫度抑或是聰明的開瓶方法，我們必須將香檳的風味、 香氣、氣泡與它細膩的色澤提升到最高境界。另外，品飲時酒杯的挑選也是相當重要的喔，試著以更美味的角度來品嘗香檳吧！

為了要品嘗更美味的香檳，首先，必須要掌握住香檳最恰當的品嚐溫度、最合適的保存方法、漂亮的開瓶法以及完美的倒酒方式。

冷卻

品嚐滋味絕佳氣泡酒的秘訣就是冰鎮之後在飲用，但是，也千萬別把氣泡酒給冰過頭了。其實，最理想的冰鎮溫度是8~10°C。你也可以放入冰箱冷藏3個小時，就是香檳最佳品飲的時機了。

然而，由於香檳種類的不同，適合品嚐的時機也有些差異，購買香檳的時候應該先向店家確認一下。不過， 有時候會想馬上讓香檳快速冰涼，但仍不建議大家把香檳放入冷凍庫裡，因為這樣將會破壞了香檳原有的風味以及香氣。

保存

香檳必須擺放在不易搖晃的陰涼處。此外，要將酒瓶立著放而非橫放，這樣一來，香檳比較不容易酸化，用立放的方式來保存較為恰當。

至於香檳的品嚐期限雖然沒有特別標示出來，但一般來說，香檳在出貨的時間點已經是最佳的狀態，完全熟成，所以大可不必像紅葡萄酒那樣需長期發酵。香檳在酒窖內熟成的期間長短通常就是出貨後的品嚐期限。

因此，無年份香檳為1、2年，年份香檳為3~5年，頂級香檳可到7~10年。不過，基本上香檳還是儘早品嚐較為美味。

開瓶

只要記住訣竅的話，香檳的開瓶動作其實很簡單。值得注意的是，絕不可以發出巨大聲響、不能讓軟木塞彈飛出去，要特別小心。

1.【剝除鉛封】 先要找到拉手，再將鉛封剝除。若是利用侍者刀來拆也可以。

2.【卸下鐵絲套】 用手壓住軟木塞，另一隻手將纏繞成圈的鐵絲套反轉6次之後卸下。

3.【將餐巾蓋在瓶口】 為了避免軟木塞因氣壓而彈飛出去，一邊用手將其壓住，一邊蓋上一層餐巾。用另一隻手撐住瓶底，慢慢地轉動軟木塞。酒瓶可以稍為拿低一點，這樣會比較穩。

4.【拔去軟木塞】 若感覺到軟木塞已經快要推擠至瓶口的話，只要稍為斜推一下軟木塞頭，騰出一個縫隙，使酒瓶中的碳酸氣一點一點釋放到瓶外，不發出任何聲響，並且靜靜地將軟木塞拔起。

香檳在開瓶的時候，「砰！」讓人聽了心情舒暢的聲響也可以算是香檳的魅力！在慶祝活動或派對場合奢侈地演出軟木塞彈出酒瓶的餘興節目固然不錯，但這在私人場合理卻是禁忌。

為了防止爆彈出去的軟木塞擊中人或是燈光的話不但危險，瓶子裡頭的香檳也會隨之噴灑而出，因此盡可能靜靜地開瓶才是真正的禮節。

倒酒

完美倒出香檳酒的步驟：

1.拔起軟木塞之後，先靜放一會兒，等待瓶內的碳酸氣穩定下來再倒入酒杯中。

2.若是一口氣將香檳在杯中倒滿，那麼整個杯子就會充滿氣泡，甚至溢出杯外。因此，倒香檳時應該要一邊觀察氣泡的模樣一邊倒酒，這是非常重要的。

3.不必倒滿了酒杯，比半杯再多一點點就好，這樣顯得好看。

4.如果香檳沒有喝完，就應放入冰桶裡冷藏。這時候利用專用的瓶栓來保存的話，不僅能防止氣體跑掉，還能夠不需在開瓶當日飲盡，可以多存放一點時間，大約三-四天，還能品嚐到香檳的美味。

fokker

Let me supplement a few points here again.
It is civil to uncork a champagne without making ANY noise, but we are all humans and sometimes we do make a popping sound by mistake and I don't see anything wrong with it; you can pop the cork without letting it fly all over the place and the champagne does not neccessarily spill out.
You can DECANT a champagne: you don't have to do it all the time, but with young and aggressive champagnes, you do see the difference immediately. Less bubbles, less CO2, and hence less acidic. I recommend the fluke shaped Baccarat (champagne) decanter purpose built for this--you can put the decanter in an ice bucket and it is very pretty to look at golden yellow/rose colour through the crystal.
Many Champagne producers and sommeliers do decant their wines in some tastings/dinners I have been to: notably De Sousa, Selosse and Egly-Ouriet

limc

明白了!

fokker

Further point: what to eat with champagne?
For cheap and nasty NV or even vintage Chams, as I have said in previous topics on Champagne, turn them into cocktails to make them palatable. Mix with orange juice( Buck' s Fizz), kirsch( Kir Royale), Guinness( black velvet),  white peach puree( Bellini) red bull etc.,.
For a lighter style NV Blanc de Blanc, it can be drunk on it's own as an aperitif with canapés, peanuts and chips. A robust B de B is great with cold shell fish like lobsters and oysters. A fuller bodied blend champagne is superb with deep fried fish dishes such as tempura,  fish and chips, calamari rings, and Chinese salt and chilling pepper squid/similarly cooked prawns. A Blanc de Noir is perfect with veal/pork/chicken cooked in cream sauce and all sorts of charcuterie eg. Spanish Jambon, Chorizos, Italian Salami, Parma hams, French Pates, Rillets and soft cheeses such as Chaource, Vacherin Mont D' Or, or Taleggio.
My personal favorite with fruity NV Rose chams. ( eg. Billecart-Salmon, Bruno Paillard) is SUSHI. A great vintage Rose like Dom P, Cuvee Elisebeth Salmon, Crystal Rose, with their intrinsic Jammu raspberry, strawberry, blackberries etc., are best for, believe it or not, Game meat. Yes, we do eat our wild hares, boars, venison, buffalos, grouse, woodcocks, pigeons, pheasants, turkeys with sweet berry-flavored sauces; so a intensely berry-flavored champagne is a magnificent non-sweet alternative to accompany these game meats.
Lastly, a Demi-sec champagne, again hard for you to believe, is very good with spicy, but not chilly hot type of Asian cuisine, like Indonesian or Vietnamese, but not Szechuan or Thai. The bubbles in the wine tend to intensify the heat, but the slight sweetness tone down the spice pungentness.

willywng

回復 havreyl #1 的帖子

要將酒瓶立著放而非橫放 bro where you get that from? That's how they store the champagne in all the big champagne houses.

fokker

回復 havreyl #1 的帖子

Quote: " 因此，無年份香檳為1、2年，年份香檳為3~5年，頂級香檳可到7~10年。不過，基本上香檳還是儘早品嚐較為美味。"

I have to disagree with this. The Selosse, Egly-Ouriet NV, Vilmart and Cie stuff can be safely kept for > 5 years. And a great vintage from the best years can be kept for > 30 years. Most of the Grand Marque 1996s are not even remotely ready to drink and the 1982s are still drinking beautifully. The 90 Bollinger RD, Dom Perignon, are just hitting the plateau of maturity. Salon, as a blanc de blanc, can show well even after 30 years plus.
Aged champagnes (degorged early) are a class of their own: little gas, deep colour, the bouquet of truffles, caramels, roast meat, and the slightly oxidised yet soft and sweet marmalade flavour, and a finish of chocolate and cococnut. Recently degorged but aged vintage champagnes are another beast: fresh, yeasty, the bouquet of oven fresh brioche, the taste of citrus and melon and berry (depending on the amount of pinot) as if the wine has not had any bottle age.