The optimal drinking temperature of sparkling wine. So that every sparkling wine is a pleasure. Also useful tips for the correct storage and preservation of sparkling wine in sparkling wine bottles. Sparkling wine in the fridge is also possible without a cork.
What is the optimal drinking temperature for sparkling wine?
The taste of sparkling wine (with the exception of red sparkling wine) develops best when it is generally drunk at a temperature of between 6 and 8 degrees Celsius. If it is warmer than 8 °C, the carbon dioxide evaporates too quickly and it tastes bland. If it is drunk colder than 6 °C, the taste buds will go on strike. The best drinking temperatures depend on the type of sparkling wine:
- White sparkling wine between 5 – 7 °C;
- Rosé sparkling wine between 6 – 8 °C;
- Red sparkling wine between 9 – 11 °C.
If there is no cold sparkling wine in the fridge for a suitable occasion, do not put the bottle in the freezer, but preferably in a water bath or champagne bucket cooled with ice cubes for about 20 minutes.
How long can sparkling wine bottles be stored?
In contrast to quality wines, sparkling wine does not improve with storage! Over the years, it can lose bound carbon dioxide and pressure. Therefore, the sparkling wine should be drunk as soon as possible; he is a young drink. Sparkling wine in bottles can be kept for a maximum of 3 to 5 years, provided it is made from high-quality base wine. It also plays a role in whether a natural or plastic cork was used. With natural corks, the pressure is retained longer.
Store sparkling wine without a cork
If the cork can no longer be found and there is still something drinkable in the champagne bottle, there is the following trick: Put a teaspoon in the champagne bottle and the carbon dioxide remains in the champagne. This way you can drink and enjoy the champagne as if by magic even days after opening it a tingling experience;)
What does the right champagne glass look like?
A wonderfully sparkling glass of sparkling wine tastes best in slim, thin-walled glasses. They should have a tulip or flute shape so that the full bouquet can develop well. Deep champagne glasses that are slightly roughened on the bottom, the so-called mousse point, are ideal. The mousseux unfolds and rises to the surface as a pretty string of pearls. Champagne bowls, which were popular in the 1950s and 1960s, are taboo today. Glasses with wide surfaces are a taste killer for enjoying sparkling wine, as the bouquet escapes very quickly.
