I hate when restaurants chill wine by putting
your bottle in a bucket of ice. You chill
wine and particularly wine under pressure
by placing it in water filled with ice. It will
chill much faster and more evenly which
will help when you release the cork.
Champagne tastes better cold. When it
is cold enough���10-15 minutes-- the point
is not to splash everyone or make a huge
popping noise. The cork is wrapped in foil
to prevent it from popping off and hurting
you���open it slowly, cautiously. Keep one
hand on top of the cork so it doesn���t fly
across the room. Spin the bottle slowly
while holding firmly onto the cork while
opening; it is safer than trying to spin the
cork while holding the bottle. And lastly,
wine in magnums always tastes better than
in bottles���I have no idea why. H
Charles Binder is a graduate
of Georgetown University Law school
and a cofounder of Binder & Binder,
a disability and supplemental security income advocacy firm that serves
tens of thousands of individuals. He is
also an in demand public speaker and
an avid collector of champagne and
wine.
HYLAND