Let’s chill!

You’ve just finished your workday and you still have a little time before dinner. Whether you are going to dine in the city, at a restaurant, or at home, you’ve got that little but precious time to relax. Time best spent sipping a cold drink. Very cold. And fizzy. Obviously, a sparkling wine.

The sparkling wine category is, though, quite vast. Champagne, prosecco, cava – they all belong here. There are lots of assortments, so it’s hard to choose – the secret is to try them out, as that’s the only way you’re going to figure out which one agrees with your taste. But whatever you choose, how it’s being served is key. There’s nothing complicated about it, but there are a few little rules that are wise to be respected if you really want to enjoy your favorite drink.

1. Any sparkling wine must be savored cold. Keep the bottle in an ice bucket for at least 30 minutes or put it in the fridge for at least three hours.
2. Be careful how you open the bottle. Okay, if you’re at a party, you can shake and stir it all the way, the cork will make a loud noise and you’ll spill half of the content. If, however, you don’t want to put on such a show, first weaken a little bit the wire cage. Always keep your thumb on the cork. Then, tilt the bottle to 45 degrees. And, while you still hold your thumb on the cork, slowly twist the bottle – and not the cork – it will be effortlessly pushed by the bottle’s pressure.
3. After you’ve opened the bottle, put it back in the ice bucket. No one wants to drink sparkling wine if it’s not cold!
4. Keep your fingers on the foot of the glass. Otherwise, the wine might get warm from the heat of your hand. And, as I said above, a sparkling wine is always enjoyed cold!
5. Serve the sparkling wine before and during the meal. It’s a drink that fits various dishes, from the light ones, to seafood and fish or grilled white meat.
6. Do not “save” the drink for the next day. It’s best to open bottle of sparkling wine when you have company, someone to enjoy it with. Once undone, the sparkle loses its acidity and, hence, the charm.

Cheers!