Pick the best bubbles for your wedding day with these pearls of wisdom...
Francoise Peretti, director of The Champagne Bureau shares his top tips...
#1 Talk to your caterer about your favourite wine. There are three grapes in Champagne: two black – Pinot Noir and Pinot Meunier, and one white – Chardonnay. So if you like red wine, go for a full-bodied Champagne, but if you prefer lighter, opt for a blanc de blancs. When testing you look, swirl, smell and taste.
#2 The most popular Champagne in the UK is non-vintage (NV), which is a blend of wine from several years. Vintage is a blend from the same year and can be aged three, seven, eight or nine years. These are complex wines and great for a big celebration but maybe not for 100-250 guests! If you can afford it, go for it, but if not, choose it for just a very special moment on the day.
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#3 Caterers love the Coupe glass, which was popular in the 1920s because it holds well on a tray and looks fabulous in a stack, but its large opening means the bubbles dissipate quickly, so instead opt for a classic flute.
#4 Hopefully on your big day someone else will be opening the bottle for you, but if you are popping the Champagne, keep your thumb pressed down on the cork, and twist the bottle – not the cork. When pouring, it usually overspills, so the trick is to pour a third of the way up, continuing to pour the other glasses before going back to top each one up.
#5 Champagne complements savoury and sweet foods. It’s great with smoked salmon, or sushi, but not with spicy food. To accompany wedding cake, choose a sweeter Champagne. You won’t detect the sweetness, but you will have the liveliness, so it will taste fresh.