Best champagne pouring technique

Posted on July 17, 2008 
Filed Under Service Tips, Video, Wine | Leave a Comment

Once the champagne cork is ‘popped’ ( actually a more discreet ‘pssst’ is preferable unless it’s New Years Eve) the job is not over.

Whether pouring the best vintage champagne ( such as Crystal, Krug, Dom Perignon) or a less pricey non-vintage blended champers such as regular Moet et Chandon or Veuve Clicquot, presentation as in all fine wining and dining is part and parcel of the enjoyment process.

The days of the champagne swizzle sticks are over ( in the 1920’s it was the fashion, among philistines, to stir the bubbles out of champagne before imbibing. How mad was that? They are still around today. Hey! Twit! If you want a glass of a decent dry white wine just ask for one OK! Don’t get me started :-(

No, we want those bubbles to remain as long as possible, the better the champagne or sparkling wine the longer the bubbles will last. The champagne method, méthode champenoise, of getting those bubbles into the wine is simply the best way to do it, no contest!

In the ‘champagne method’ the bubbles come from a natural secondary fermentation inside the bottle. This process can also be copied in giant tanks (i.e. second best technique - known as the ‘closed tank’ or cuve close.) CO2 can also be ‘injected’ into to wine much in the same way as any cola type fizzy drink gets its bubbles. My advice? Always look for Méthode champenoise on the bottle even if the wine is not actually a champagne from the champagne region - or is that not allowed now? The Champagne region is getting very protective of their brand and descriptive terms and who can blame them for that?

Glasses wise, champagne flutes retain bubbles longer than the champagne saucers of yesteryear (but I notice these ridiculous saucers are now featuring as a retro-chic comeback! I’m not impressed dear reader) as less of the wine is exposed to the air in a flute style glass so wine stays fizzy longer. Also it’s harder to spill when you’re on glass three or five!


When pouring, in advance of a few guests arriving, pour a half inch or so into each flute ( known as ‘wetting’ the glass) and, when the guests arrive, top up the glasses. This saves time as it cuts down on froth and anything that does that is good for champers enjoyment - that ‘bite’ as the fizz kicks in :-) Keep that bottle chilled! As the bottle warms up the more difficult it is to pour.

Wrap a linen napkin around the bottle, to retain a good grip, and don’t be afraid to use your other hand to direct the bottle to a guest’s glass. Trying to be TOO clever doing the ‘one-handed grip’, often seen used by dodgy waiters in dodgy nightclubs or restaurants, is a vanity that can easily backfire! Guest are not famous for keeping their glasses steady as you pour and, with a flute, your target area is pretty small.

Topping up glasses will be easier if you do so before the glasses are empty ( less froth again). Try not to let the bottle touch the rim of the glass as you pour but, if you do, don’t worry about it.

Never forget that topping up glasses before they are empty is good manners and the sign of a charming and generous host…

“Cheers!”

How To Open And Serve An Oyster

Posted on July 13, 2008 
Filed Under Food Glorious Food!, Video | Leave a Comment

“The oyster is a prolific bivalve, raises its young inside its shell.

How it piddles is a riddle, but it does so what the hell!” Anon.

AAh, the oyster or, as we say here in France, les huitres. I luv ‘em!

Opening or shucking an oyster takes a bit of practice but once you’ve got the hang of it there’ll be no stopping you. Be sure to check for bits of shell that are floating in the juice and remove them once ’shucked’ though, these are easy to spot as they generally float around the edges of the juice.

Here’s a video from our friends at Bowmore Scotch Whisky - I will comment afterwards on the vanity and daftness of chefs who think they know it all!

OK Chef! A few issues here:

Yep, happy with the way you opened the oyster but you fail to mention at which end is the place to insert the pointy thing ( oh yes, you also forgot to mention the fact that a special tool is preferable to use too!). See The Butler Bureau’s oyster page for full instructions on oyster opening.

You didn’t think to mention the fact that shavings/flakes of shell can find their way into the end result and should be removed. Take your time, do things properly. A butler’s guests won’t thank him if their oysters are littered with shell grit.

Sure lemon juice and Tabasco ( or just lemon juice) is nice but why not mention another ’standard’ : finely chopped shallots in red wine vinegar, allow to marinade for an hour or two prior to service ( my personal favorite) :-)

Finally what’s all that, ” Don’t chew” advice for?

So many people think that an oyster should just be swallowed down immediately - what nonsense! Hold the oyster in your mouth swallow those lovely ’sea flavored’ juices, then press it up onto the roof of your mouth, crush it with your tongue to release yet more of those subtle flavors THEN swallow!

So, sure, don’t chew ( but if you do, so what!) but don’t just treat it like bad tasting medicine that has to be swallowed down as quickly as possible!

Aah mon chef, stop being in such a hurry!

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