To serve champagne otherwise

Have you already thought to « carafer » your champagne? Although more esthetic than a bottle on a table, the reason is quite different!

Carafer, it is simply to aerate a wine to soften it and release its aromas. Indeed, certain wines need a contact with the oxygen to be completely engaged. Be careful! not to confuse with the decanting which consists in separating the wine of its deposit. It is practiced on wines which have generally a few years of bottles.

Which types of wines must we « carafer »?

The passage in carafe is made on still young wines or those who did not reach maturity. It is often the case for red wines which had a long maceration (more the tannic structure is present and more the aeration is going to be beneficial.) or of white great wines which, still on the “reserve”, also win to be served in carafe.

It’s the same for certain champagne. It can be a surprise and nevertheless, it is possible! For example, we advise you at the moment to « carafer »: our Champagne Brut Vintage Louise Brison 2009 because it is a champagne with a great potential still in its youth, as well as our champagne vintage Legend Louise Brison 2002 to sublimate it and optimize its tasting.

« Carafer », It’s a whole art …

When we carafe a wine, it has to slide very slowly on the side of the carafe; a too fast action would decrease the complexity.

Round, flat, square, design, or crystal, you will find it under all the forms. The simplest is often the best! A good carafe must be convenient, stable and have a relatively wide neck to welcome the best vineyards there.

Because the practice is better than a long speech, we suggest you to try during a meal.Take two bottles of the same champagne, serve it one in carafe and the other in bottle.

The report will be immediate …

Now that you know everything about how to serve a champagne in carafe. Serve and taste !