« back to encyclopedia search results
Champagne; serving sparkling
This should always be served chilled in tall flute-type glasses, that retain the bubbles and aroma, rather than the wide shallow ones - which allow the bubbles to disappear too quickly. See 'Champagne'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.