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Tasting Process Steps

 

1.COOLING
» The ideal temperature to drink a Margot wine is between 6º y 8º C. If wine is cooled down any further, you will not be able to appreciate its aromatic virtues and complex taste. Cold temperatures hide wine deficiencies, but they also hide all of their virtues. You can cool it down in the refrigerator for a couple of hours, but never over a period of one day because the cork could shrink. It is not recommended to put the bottle in the freezer because excessive cold could harm bubbles. The most appropriate way to achieve the ideal temperature to taste the wine is to introduce the bottle in a bucket with ice and water (never use ice alone) after taking it out of the refrigerator and to keep it there for about 45 minutes, turning the bottle softly a couple of times before opening it so that the liquid in the neck is cooled down.

2. UNCORKING
» By no means should the cork come off abruptly. The foil must be removed by the cutting line taking care to preserve it intact along the neck of the bottle. Pulling the foil out suddenly would be like undressing it by force, without the eroticism of a slow enjoyment. Then the muselet must be loosened softly without removing it, since it prevents the cork from being expelled in a violent way. The cap and the detached muselet may be covered with a white napkin and you can hold it with one hand and hold the base of the bottle with the other hand.
» After that, you must turn each extreme in opposing directions, forward and backward, taking care to hold the cork once it is detached from the neck so that, when it comes out, it makes a sound similar to the whisper of a lady.

3. IN THE GLASS
» The glasses which are ideal for drinking champagne are those like a flute or tulip. These shapes are the most appropriate ones to show bubbles and avoid that the aromas are dispersed quickly.
The best ones are those that end up in a vertex, since from that point bubbles will rise up in columns as persistent collars of minute pearls. Once on the surface, the soft effervescence will die in the collerette, delicate foam that forms around the glass.
» It is good to know that the shape and quality of the glass play a critical role in the expression of bubbles and the collerette. They are usually cut or pricked at the base in order to generate cores where bubbles can form. The glass must have a harsh texture at the bottom so that bubbles form a constantly ascending whirlpool. Glasses must be perfectly rinsed, with no traces of detergent, and the inner surface must be dried with tissue paper so that the tiny lint of this paper is transformed into minimal harshness that help champagne lose its modesty. Such is the importance of the glass that in professional tasting events champagne is usually served in at least five glasses, since it can turn out to be completely different in each of them. In order to serve it, a little of liquid must be spilled on the glass so that foam is formed, without any inclination. After a short break, two thirds or three quarters of the glass are filled with champagne.

4. TASTING
» With half the flute-shaped glass filled up and always in a vertical position you should carefully watch champagne and admire its characteristics: turbid or clear, brilliant or dull. When the sparkling wine is aged, it exhibits a golden, topaz or mahogany tone. Stare at the dancing of bubbles, since the quality of champagne is reflected in them. If they are thick and fast, the wine is young; if they are small and fine, quality is noted. Finally, the so-called foam which should build up in the center of the glass shows that we are in the presence of a supreme quality sparkling wine.
» Inhale slowly and carefully and let the different fragrances of champagne invade your senses. Try to recognize in this bunch of aromas those of flowers, fruits, vanilla, aromatic herbs and truffle, as well as the most complex ones such as hazelnuts, bread, honey and candied fruits. Your sense of smell should be captivated by the intensity of the bouquet.
Finally, drink the champagne. You will find the previously identified aromas in the nose and you will discover that its nature depends on the type of grape that is used (Chenin, Chardonnay, Syrah and Pinot Noir in the case of Margot). If the amount of white grapes is higher, the sparkling wine is light; when red grapes prevail, the sparkling wine has a stronger body. The soil, the weather, the sun, the type of production, fermentation, conservation and care, and the final progress in the bottle have a direct influence on the taste of champagne and its persistence in the mouth. This way, you will find yourself in the presence of a fleshy, consistent, delicate, or complex sparkling wine.

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