Champagne Dilemma

I'm not a huge sparkling wine fan but I just bought a bottle of Jean Aubry & Fils because I wanted to try a real champagne. This is probably only the 3rd bottle of sparkling wine I've ever bought!

After self-congratulating myself for buying the real thing, it occurred to me that I hadn't quite thought through the consumption aspect. Namely, my wife doesn't drink much wine (hardly any) so wine I open I drink over several days. However, champagne will loose it's fizz overnight - right? I suppose that it becomes non-sparkling wine the next day but it it drinkable? I guess I could drink the whole bottle (which I did the last time I bought sparkling wine) but I usually regret that the next day.

Also, as to food parings, what goes best with Champagne?

Thanks,

Dave

[David M. Bueker]

Dave,

First of all, Aubry is very good.

Second - do you have a Champagne stopper? They work quite well for keeping sparklers alive for a day or two.

As for food - Champagne is very versatile. For instance, we love it with popcorn!

It would would keep fizzy overnight, even without a stopper - don't shake the bottle about and very little gas is released. You will hear stories about a spoon in the bottle neck keeping the fizz in - the fizz will stay in, but it has nothing to do with the spoon.

Not that I have ever personally kept a bottle of Champagne overnight, so don't hold me responsible for any misinformation It seems somehow against nature. Why not invite a couple of friends round.

Keeping it in a refrigerator will help prolong the fizz.

-Paul W.

I personally find the "trying to save champagne" for a few days a mostly "personal taste" issue to some degree. As several pointed out, the champagne can be safely kept for a few days with the champagne stoppers etc and it will still be "fine". But, myself, I find I really don't like it as well even past the first day. It isn't the fault of any champagne itself. I think it's just that the acidic nature gets quickly over-magnified and the "fruit" of champagne vanishes rapidly after it's initial one day opening. It always typically leaves me with a still drinkable yet kinda sour-ish taste on day two or beyond. And I'm with you on the "finishing a full bottle difficulty" sometimes. It can be a somewhat waistful dilemma when it is just yourself or you and another someone who are often the only one/two having a glass or two. That's why I'm a huge fan of the half bottles when you can find them. Not every champagne unfortunately is released in halves but a modest number (nv and vintage) are findable. They make both variety and consumption a more fun and efficient possibility!

But the stoppers should still work to keep it "okay" for awhile.

And, yes, champagne is noted to go with lots of food! As David mentioned, popcorn is perhaps surprisingly but beautifully good! As are french fries too! I personally enjoy simply eating peanuts while savoring a glass here and there. The salt and nut flavor really seems to bring out any similar elements (nuttiness/yeastiness) in the champagne as well! And yet the nuts are "dull" enough to not interfere with any champagne flavors. I also really like champagne sometimes with bland but fatty food items such as grilled cheese sandwhiches or breads. The bubbles and natural acidity really cut through and cleanse nicely I think. About the only thing I find is a definite POOR match with any (brut) champagne is sweet or dressings style foods/seasonings etc. It will just make the champagne taste overly tart in my experience.

Enjoy the bubbles!

Jeff

I like Champagne (and other bubblies) with shrimp cocktail (simple cocktail sauce of ketchup, horseradish and lemon juice).

[James Roscoe]

I like champagne with other wine lovers, especially in the Maryland suburbs of DC!
Aubrey is a very good champagne as Mr. Bueker has stated (he is pretty knowledgeable on the subject0 and I like the champagne stoppers as a temporary measure. Personally, nothing really lasts that long in this house.

I like champagne especially with smoked salmon and salmon pastrami and many cheeses.

With sushi, most appetizers, soups, probably anything but cooked red meat (it's very good with angus beef carpaccio, however). I haven't tried it with popcorn, but, hey, why not.

And no reason not to just sit and sip the champagne in the nude.. the champagne, I mean.. without anything..

On many a Friday night, my better half and I have indulged in Champagne and pizza delivery. Champagne to celebrate making it through the week and pizza delivery because we're both too tired to make anything or go out. I know it's weird but somehow it works... at least for us.

Glenn

Dave,

I like Thai, or Indian food with Champagne. However, with a good Champagne, like the Aubry, I might just do the naked thing that Jim suggested. Be sure to sit on a towel.

Dave,

I like Thai, or Indian food with Champagne. However, with a good Champagne, like the Aubry, I might just do the naked thing that Jim suggested. Be sure to sit on a towel.

Thanks for the ideas - I can't wait to pop the cork now!

[James Roscoe]

Wait! Where is my invitation? What time should I be over?

I agree with all of the above, but emphasis on getting a Champagne closer (before you open this nice bottle):
http://www.surlatable.com/product/id/12 ... erralID=NA
They are available online and in most wine stores.
I have actually had Piper Sonoma improve overnight using a similar closer. It will at least remain within 90-95% of what it was, and gives you something to look forward to the next day. And it might just change your outlook on life!

Check out the article in GrapesTALK 6 "Champagne and Silver Spoons"

http://gt6.grapestalk.co.uk/

Champagne and spicy food is great - but perhaps with food there is too much gas so I prefer a Frizzante / Semi-Sparkling with spicy food.

Given that there is 6 bar of CO2 in Champagne best have it n its own with nuts; or indeed lovers; or maybe nutty lovers.