Elevating Your Champagne Experience
I recently came across an article in the 2nd edition of Fine Champagne Magazine written by Editor-in-Chief, Pekka Nuikki.
He answers the question, “How do you get champagne costing 30 euros to taste like prestige cuvée that costs 150 euros?”
Would you believe the answer is to decant it?
Yeah, that wouldn’t have been my first thought either, but it sounds like a fun experiment I’ll be taking on in the near future.
This is what Nuikki had to say:
“I believe that all mature wines benefit from decanting, as many people know. But it is much less common knowledge that champagnes, especially young ones benefit enormously if they are decanted. Most of the champagnes on the market are very young and still immature. But never mind. Today a virtually undrinkable, immature champagne more often than not improves and becomes drinkable if decanted, sometimes so much so that a young bottle costing 30 euros tastes and seems like one priced at 150 euros after being decanted for 1.5 hours.”
Nuikki says that decanting the Deutz Rosé 2002 for two hours softened the hardness, sharpness and imbalance when the bottle was first opened to reveal a creamy softness, tranquility and beautiful balance.
It is recommended that you keep in mind how long the wine remains in contact with the air in the decanter and glass.
Fine Champagne Magazine’s Editor-in-Chief suggests his own rule for young champagne vintages at 30 minutes minimum in a decanter on up to two hours. Ultimately the time in decanter will vary depending on the quality of the wine, blend and vintage
This is a perfect excuse to splurge on some fine vintage champagne if you like to geek out on wine. Although I do want to remind you that your bubbly will probably lose its carbonation with time in the decanter- which may be a deal-breaker for you.
Either way, cheers to Champagne!
