Wine and Hors d'oeuvres, Champagne and Dessert
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All Varietal Wines Aside
So, what happens when you have a table that wants a bottle of bubbly (champagne)?
Do the same service protocols apply?
Champagne
Champagne is a relative of the wine family. When wine endures a second fermentation process, producing CO2 (Carbon Dioxide) or bubbles, hence champagne is made.
Whether it’s a celebration, during the main course or through dessert, Champagne is a versatile spirit. There are two types of champagne here’s how they differ:
Brut – Extra Dry Champagnes Spumante Champagnes
Very Dry Sweet
Served for celebrations Served for celebrations
Served throughout dinner Usually enjoyed for dessert
Uncorking Exceptional Wine Service
Obviously, all champagne must be properly chilled before it’s served. However opening a champagne bottle is a little tricky. Since, there’s a thing called “pressure” happening under the cork. That’s 90 pounds of pressure per square inch. Use the following tips to open a champagne bottle:
| Champagne Fact
Similar to many table wines, Champagne contains 12 to 14 percent alcohol. |
- 1) Make sure the bottle is chilled and dry
- 2) Undo the foil wrapper
- 3) Use one of your hands to cover the cork. Keep this hand in place until the cork is removed.
- 4) Employing your other hand, slowly unwind the wire around the top of the bottle. (Keep your other hand in place over the cork)
- 5) Rapidly, blanket the corked bottle with a clean cloth. (The cloth is a safety measure).
- 6) To remove the cork, create a little friction by moving the cork in one way and the bottle in the opposite direction. Do not rush the maneuver, allow the CO2 to slowly escape. (Remember, a quiet and safe champagne bottle opening is appropriate procedure).
- 7) Then use the same wine tasting and pouring tactic outlined in the previous chapter.
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As you pour the champagne, remember to catch drips and avoid spills. - 9) After everyone has been served, place the remaining bottle into an ice bucket. (Do not forget to wrap a napkin over the champagne bottle).
Traditional Dessert Wines
While many dessert wines can be consumed as an aperitif (pre-meal cocktail), they are also enjoyed with dessert as sweet alternative. Available in a myriad of styles and colors, they range from the light-bodied to sparkling. While certain dessert wines are moderately sweet, others are as syrupy as honey. Unlike red and white wines which have a short refrigeration life after they are opened, dessert wines (after dinner cordials), last from several days to even weeks.
Dessert Wines Described:
Brandy
A distilled spirit, brandy is produced from wine. It has extremely high alcohol content – 40 percent. After a meal or with dessert, brandy is quite versatile. It can even be concocted into a cocktail
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Did you know…?
Dessert wines contain higher concentrations of alcohol – than wines. They have approximately – 18 – 22 percent alcohol. It’s only natural that dessert wines contain more alcohol – because they are fortified with an additional supplement of alcohol during the production process. |
Port
Full-bodied and deliciously sweet, Port is like a drinkable dessert. As with any red dessert wine that is fortified, port is produced by supplementing a neutral grape brandy during the fermentation stage. Port complements other decadent treats: cigars, chocolate or whatever a patrons weakness is.
Sherry
Unlike Port, many people will sip a dry sherry throughout their meal. Sherry can be the ultimate spirit from the beginning of a meal to dessert time. In the realm of sweet Sherries, they are generally reserved for after dinner.
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