This year, Champagne is tipped to be a big trend, and not just for celebrations and functions. Many experts are predicting that Champagne will become more of an everyday drink, so here’s a list of Champagne facts that are good to know and turn you into a mini-connoisseur…

– A Champagne bottle should mature in a cellar for one to two years. Vintage bottles – the ones wearing a vintage year on their label – can mature longer. Champagne winemakers use to mature them from 3 to 8 years.

- It is not recommended to leave in a refrigerator for more than three days a bottle already opened, even with a teaspoon inside.

- The best vintage years are 1990, 1989, 1985 and specially 1982.

- It is the presence of bubbles, or stored carbon dioxide, that make the “pop” heard when opening a Champagne bottle.

- To be called Champagne, the sparkling wine must be produced with the grapes of Chardonnay, Pinot Noir, or Pinot Meunier.

- Champagnes made with Chardonnay grapes are called Blanc de Blancs. Champagne made with Pinot Noir or Pinot Meunier grapes are called Blanc de Noirs.

- There are several different kinds of Champagne according to your taste:

Doux (means sweet), 4% and more of sugar

Demi-sec (fairly sweet), 2.5 to 5% of sugar

Sec (sweet/dry), 1.75 to 2.5% of sugar

Extra sec (medium dry), 1.5 to 2% of sugar

Brut (dry), 0.5 to 1.5% of sugar, the most common Champagne these days

Extra brut (very dry), 0 to 0.5% of sugar

- Other types of Champagne

Blanc de Blancs – Made only with Chardonnay (white grapes).

Bland de Noirs – Made only with Pinot Noir and Pinot Meunier (black grapes).

Champagne Rose– Made only with Pinot Noir and Chardonnay

- Champagne is traditionally served in a typical glass called flute or in a tulip: a long stem with a tall glass. This kind of glass prevents the aromas to unfold. The height of the glass is necessary for the bubbles to rise to the surface and keep a constant temperature.

- It is not recommended to pour Champagne to the top of the glasses but only up to 2/3 of the glass.

- Champagne is always served cold and chilled. But not too cold, otherwise the wine is not able to release its aromas.

- A non-vintage Champagne should be drunk at 8 °C (46 °F). A vintage Champagne at 10 °C (50 °F).

At The Grillhouse, we serve the following:

Cap Classique: Moreson Brut; Perrier Jordaan Belle Rose; Pongracz; Graham Beck Bliss

Source: http://www.terroir-france.com/wine/champagne_tasting.htm