How to behead a bottle of champagne

Champagne is "the" wine of the feast of approximately 50 million bubbles in a bottle. 

Traditionally, all champagne only comes from the Champagne region of France. This region is located in the region of Reims. The better the Champagne mostly coming from Reims, Epernay, Hauteville, Ay, Contra or Ludes. Real Champagne is controlled by the Appellation d'Origine Controllee (AOC). So do not be fooled by Champagne from South Africa, Germany and California. These could taste quite good, but they can not possibly be Champagne. 

If it does not say, France or elsewhere on the label, it falls under the category of sparkling wines, and is simple and unquestionnably not regarded as genuine champagne. French champagne at a French wedding is crucial. 

Secondly, to be called champagne it has to be made only from Pinot Noir, Pinot Meunier or Chandonnay grapes, as a group in the Champagne region. In the third case of champagne is to have had its bubbles by examining the fermentation process twice: once in barrels and bottles again. 

France is a country that has a great affinity for his land. It is a land of 365 cheeses - a cheese for every day of the week. French people know the different "terroir" - the country's micro-climate and its products and especially its wines. They have an innate understanding of the effects of soil and sun to various reasons at a cross-junction, where they produce bottles worth € 5 and a second value of 20, and the best value of 150 euros. 

Some well-known fine champagne from France include Veuve Clicquot and Moët et Chandon. There are over 5400 suppliers of Champagne. The biggest is the Moët et Chandon, which accounts for over 50% of total global production of French Champagne. 

Try champagne sabering, the fine art of decapitating bottles of champagne. 

You can ask your caterers if they would make an exhibition of sabering champagne. This will be done outside. It is a nice touch for the bride and groom. You must be very careful. The saberer have to wear gloves, long sleeves and goggles. 

Do not warm, unless you want the champagne sprayed everywhere. Champagne must be very cold. The colder the better. 

Only saber French champagne - the bottles are finer and more saber-friendly. Champagnoise cheaper alternatives have been known to explode in a shower of shards and bubbles. 

Grab the bottle lay at the bottom, and of course pointing away from all spectators. Keep it at 30 degrees to 45 degree angle. Have a close inspection to "locate one of the two vertical seams running up the side of the bottle" to lip. Cut the foil gently along a seam for a guide to where to saber. 

Sabering champagne bottles, of course, should never be drunk. The stopper will travel at between 30 and 50 km / h when it pops, depending on size and pressure found inside the bottle. 

Top of champ palate bottle must be collected, so no cuts on it. Also the bottle even when sabered is incredibly sharp, easy for people to cut themselves on. Be careful please. Nothing ruins a wedding like blood. 

Do not swirl your champagne in your glass as a git or a pretentious wine connoisseur. The French call this 'champagne battles', because it swirling in thirty seconds destroys the bubbles, which took at least three years to produce. 

Available in mini and full size bottles, small bottles are perfect for one-time toast or for serving guests at a garden party reception. We have been able to buy Veuve Clicquot simply off the shelf one bottle at a time of 23 euros a bottle last year (part of Intermarché Empire) 4 minutes is cheaper than lots of wine merchants, who promise you good prices. 

For serving champagne, two different types of glass to choose from. The broad rimmed round glasses with short stems of yesterday years, perfect for a vintage theme reception, or the more modern elongated flute, which gives an elegant air. 

Some places will have both styles of eyewear to choose from, while others will require you to seek an outside rental agency to provide them. You can even choose to buy champagne flutes as wedding favor to help guests remember what could possibly their first taste of real champagne. 

A tried and true decorative function, which includes champagne is the creation of a champagne fountain out of differentiated glasses. They can be arranged on a turntable or stationary, with or without light, and serve everything from eight to sixty glasses at a time. If you can instruct yor caterers and your photographer, you want one. 

If you choose a champagne pyramid you need the short glass of champagne as the high flutes make your tower too high, and is the wrong part. 

For a really nice wedding, not flow any better than true Champagne. If you budget simply will not stretch so far beyond the Methode Champenoise - Vouvray from the Loire Valley is a sparkling Chenin Blanc champagne-style alternative. Loire Valley is truly the most beautiful wine region in the world with magnificent castles sprinkled around every corner. Champagne on the head table at your French wedding chateau is worth the price. It's your wedding in France, and you should splash out on yourself.