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Subject: Champagne serving temperature

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Seamus Campbell User is Offline

Portland, Oregon

Grape Sorter
Posts:354

01/09/2008 5:25 PM
Anyone here habitually serve (quality) champagne at temperatures above fridge temp? I had a bottle of NV Pierre Peters VV BdB the other night that really had a lot more to say as it warmed up, though that may have been breathing, too. I've got an NV Diebold-Vallois in the fridge right now and I'm wondering if I should put it 30-60 minutes before serving.�

Winetex

Austin, Texas

Master of Wine
Posts:10373

01/09/2008 6:19 PM
Anyone here habitually serve (quality) champagne at temperatures above fridge temp? Absolutely. Many times I will bring them out of cellar temp (55-60 degrees) and put a sleeve on them to bring the temp down to 50 ish, about 10 minutes. If starting at fridge temp set it out 20 minutes before you serve it. When they are too cold the flavors are masked. A good example of this was 96 Krug - at the regular cold serving temp it was just OK but as it warmed up and probably opened up as well there was a dramatic increase in flavors. In my experience the better the champagne the more it will improve at slightly warmer temps.

Marco

Barrel Filler
Posts:1030

01/11/2008 2:17 PM
My cellar is at 56 degrees and I like Champagne and most Whites right at that temperature.

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