Very good advice on chilling champagne from PREMIERCHAMPAGNE. The Connoisseur comment is of special interest…the nuances of some vintage champagnes become apparent as the champagne “warms” a bit outside the ice bucket.
Putting a block of ice in a champagne glass is akin to slathering your truffles in ketchup, but a humble ice bucket isn’t always enough to chill that bottle in good time. Bubbly drinkers in a rush have long depended on the trusty freezer compartment, and although champagne has a low freezing temperature, forget about that bottle at your own risk. It will explode if it reaches below 15 to 22 degrees Fahrenheit. Keeping it at a constant 40 to 60 degrees is ideal if you want to preserve its alcohol level, bottom and top notes. If you’re in a hurry, though, science can help you to get a warm bottle to the right temperature faster.
The Magic of Salt
Salt might be an impedance if you’re trying to boil water, but it’s a boon when you need temperatures to go in the opposite direction. It disrupts water molecules…
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