PHOTOGRAPHS: ALEX LUCK, ISTOCK
We’re relaxed about bubbly these days, enjoying it more informally and more often – and when it comes to the fizzy stuff, we’ve never had it so good. With the rise of prosecco, exciting new English sparklers and the enduring majesty of champagne, fizz is having a moment. It makes joyful cocktails, too, and we’re pairing it happily with food. Here’s my guide to getting the party going: what to buy, what to serve when – and how.
SUSY ATKINS, WINE EDITOR
FIVE-STEP GUIDE TO OPENING BUBBLY
1 Make sure the wine is cool before opening (it tastes better and the cork is less likely to shoot out, followed closely by the contents of the bottle).
2 To get a good grip on the bottle if it’s wet, wrap in a clean dry tea towel.
3 Point the bottle away from people, mirrors, Ming vases, windows…
4 Hold it firmly around the base at an angle, while undoing the foil wrap. As you take off the wire cage, keep your hand over the cork in case it unexpectedly flies out.
5 Twist the bottle one way and the cork the other, aiming for a slow, controlled release of the cork (there shouldn’t be a loud pop) and little, if any, loss of wine.
THE ART OF POURING