I’ve done a lot of fun work with the folks at Fix.com, and they have a couple of sister websites to which they asked me to contribute. My latest for them is available over at their PartSelect.com blog: a primer on how to properly chill and open sparkling wine.
Some of you might be rolling your eyes at this (I’m looking at you Kralik!), but I’ve frankly been aghast at how often I have seen professionals in the wine business f*ck this up. So this isn’t advice just for noobs; I know a lot of people in the biz who need a refresher on this, stat.
Seriously, there’s no excuse for messing up the chilling part, and yet I see this happen at least once at almost every single public wine tasting event that I’ve attend. Part of me wants to grab people by the collar, shake the boots off of them, and scream at them to JUST ADD SOME F*CKING WATER!!!
But, I don’t do that, because I am a man of peace (and because I don’t want to be incarcerated).
In this article, we also get into glassware tips for serving and drinking those bubbles once you do get them nice and cold (which won’t take long if you do it properly) and opened up. The infographic summary is embedded below after the jump. Enjoy (and pleeeeease pass along to someone you know who probably ought to know better)…