I once was a profuse writer at one of my old forums that I’d visit and loved to think deeply and discuss thought provoking topics with those who may not have normally done so. The forum deteriorated, stagnated and I ended up leaving.
I found the TFP and have enjoyed reading ever since. Now I am the debutante and there’s so much here that I love learning about. Here’s something to give back.
Cheers to TFP and to Kush for showing me this wonderful gem.
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A bit of info from
Kevin Zrally - a master sommelier - and myself, a simple server with a few year's experience.
- Make sure the bottle is well chilled.
- Make sure Al Green or Barry White album is not skipping (optional)
- Cut foil from the bottle
- Zrally now recommends placing and keeping your hand over the top of the cork until the cork is removed. This is awkward and unsexy. I would recommend simply pointing the bottle in a safe direction for a moment or at that cat that you can’t stand.
- Really, try it with the cat. Zrally's book says that a bottle of bubble has a psi of 90/ six atmospheres. "Roughly three times the pressure in your automobile tire."
- Undo the wire.
- Zrally, now recommends placing a cloth over the top of the cork, should it pop off. Following his lead, I suggest wearing a flame-retardant suit while we're at it.
- Gently twist the cork one way while twisting the bottle the other way. Remove the cork slowly in this manner. There should be no loud pop; Dale Earnhardt Jr is poor example to follow. The carbon dioxide is lost, losing precious bubbly, but feel free to yell, "It don't mean shit right now... Daddy's won here ten times
- Enjoy - champagne is delicious!