Sparkling – Champagne, Sekt, MCC

Good Champagnes, MCC (that’s the equivalent from South Africa) and Sekt (also bubbly made the French way from Germany) is often drunk with little care and attention. Life is full of challenges. First one finds out that most of these branded Champagnes, are not worth their money and then you find out that champagne is often served incorrectly. Incorrectly because it is not given the chance to unfold with its full potential. Let me explain. I will share a story with you. I was invited to a good friends home & they served Tristan Hyest nature Les Cotes Calcaires champagne, one of the their favourites. Friends of oxidative produced bubblies have problems finding something better.

Oxidative = good Oxidized = Bad But back to my friends party. Upon arrival I could see that the champagne flutes were standing ready like soldiers waiting for the attack. But good Champagne, MCC, Sekt from a flute ? Never! Like so often I irritated my host, by asking for a burgundy glass. An exchange of glances among the others signals  “Oh him again”. Ok you might say that a burgundy glass might be too much but a good bubbly is still ten times better, than from a flute. Such a good wine should not be drunk out of glasses that were solely invented by restaurants owners and caterers because you get a maximum of glasses on a tray. Ok it is not true as glass flutes were already invented in Baroque Times but the argument of the glass lobbyists that one can see the bubbles better in a flute doesn’t cut it either. Who is interested watching the bubbles? Cyril Brun, Cellar Master of Charles Heidsiek nailed it when he posted on Instagram: “Away with your flutes, throw them in the bin. Today is the right day to do it”

Cyril Brun, see what kind of glass he is drinking from! The small opening of the flute lets all the CO2 enters your nose where it kills all ability of smell. Therefore, it is impossible to identify aromas from a flute, the only thing you smell is an unpleasant odour. The next thing is that one should wait for the wine in the glass to get some oxygen, to air a bit so the aromas can develop. Let it breathe. I know Champagne aficionados who decant their champagne before serving.   Another thing that can ruin the enjoyment of bubbly is when it hit the tongue at fridge temperature. A little warmer and its perfect. Bubbly right out of the bottle tastes aggressive and rough. Complexity and elegance develop 15 minutes after opening. Then it is ready to drink and when you serve it in bigger glasses, the larger the surface of the bubbly to have contact with the air around.We were around 12 guests and I didn’t want to be even more awkward by asking the hosts “do you have this also in a Magnum” as it would over proportionally increase my chance, never to be invited again. And I like my hosts very much.  

But it’s no secret among Sommeliers and seasoned bubbly consumers that Champagne out of Magnum brings so much more fun. Like with still wine the ripening in the bottle is so much smoother and lifts the overall performance of the content. BWE ( Best Wife Ever) who I was whispering to, nudged her elbow gently into my side and sharply whispered “ Stop it”. I reflected and confirmed to myself that I wouldn’t invite myself after that fuss. But my hosts didn’t care. They invited me again. They are real friends. To prepare for the festive season we have some suggestions of bubbly for you: