Champagne Storage - Printable Version
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- kappyl - 02-22-2004 06:30 PM
What is the correct way to store Champagne? I know for wine you need to keep the cork moist which means the bottle is turned on an angle, is that correct for Champagne as well? Or will the bubbles cause the cork to pop? Thanks.
- hotwine - 02-22-2004 07:42 PM
Welcome to the board, Kappyl. Champagne is effervescent wine and should receive the same storage conditions as others: angled or on its side so the cork stays moist, with a storeroom temperature of 55-57F and relative humidity of 60-70%.
- mrdutton - 02-22-2004 09:21 PM
I've seen bubbly stored on its side, but mostly standing up.<P>I've been told that the action inside the bottle with the gas coming out of solution and then dissolving again back into the liquid creates enough activity to keep the cork moist.<P>Therefore, one can keep a bottle of bubbly upright and not have to worry about the cork drying out because of the activity of the gas.<P>
- winoweenie - 02-23-2004 07:04 AM
Hi Kappyl and welcome. The way champagne is normally stored is the same as wine. Some bubbly freaks I know even have dual refrigeration units and keep the champagne area at 45-48*. Keeps the older vintage bubblis better supposedly. WW