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+--- Thread: serving sparkling/champagne (/thread-17661.html)
- letterkenyan - 04-04-2006
What is the correct procedure? I am doing this for a competition. I worked in a 5 star establishment before and I think they tasted
- wdonovan - 04-04-2006
Michel Drappier uses a sabre but Jean-Herve Chiquet of Jacquesson is dead set against it.
For competition purposes, a chainsaw is probably the fastest. Always cover the bottle with a towel.
- Kcwhippet - 04-04-2006
You can access, or do a free download, of Tom Stevenson's 2003 Fizz Guide. He was late with the final copy so rather than send it to the printer late he decided to put it online and let anyone download it free. Anyway, Tom has some words about the proper way to serve sparklers in the guide, so check it out.
www.wine-pages.com/guests/tom/fizz2003.htm