Here's the Perfect Temperature at Which You Should Drink Champagne

iStock.com/lostinbids
iStock.com/lostinbids

Before you start popping bottles tonight, be sure that everything is set properly: Gather your friends, write some resolutions, and chill the Champagne to its ideal temperature.

It's almost too easy to improperly open a bottle of Champagne (or sparkling wine, as any bubbly that doesn't come from France's Champagne region is technically supposed to be called) and hinder the whole experience. The temperature at which it's chilled can affect the taste, the fizz, and whether you lose a third of the bottle to overflow once you pop the cork. Luckily, there's a way to be sure that you're getting the most out of your bottle of bubs.

The Takeout recently spoke to Bob Hemauer, a partner at Cork 'N Bottle in Madison, Wisconsin, and an expert on the idiosyncrasies and specifics of fine alcohol. His recommendation is to keep your champs chilled to a very safe 45°F, though he prefers to "live life to the edge a little bit," and "let [his] Champagne get a little closer to 50°F or 55°F." A warmer bottle means a fizzy explosion is more likely, but vintage champagnes (read: more expensive bottles—for champagnes, a single-year harvest is what indicates vintage, not its age) are traditionally kept warmer to avoid stunning the taste buds. This gives you the full effect of the flavor. When Champagne is kept just under 50°F, it reaches that perfect happy medium.

Handle your bubbly gently, too. Hemauer says that "treating [the Champagne] with the proper amount of respect really helps." Avoid shaking the bottle, obviously, unless you're filming a music video. When opening it, twist the bottle rather than the cork for the best results. Hemauer adds that you should down your drink quickly to really get the most out of it, and if you must take your time, keeping your bottle in a chilled bucket or refrigerated will keep your drink fizzier for longer.

There's a lot of advice on how to properly store, chill, and serve Champagne, but just remember: never put it in the freezer, keep the temperature just below 50°F, and, drink up so you can avoid the need to re-chill, which impairs its fizz and taste. Cheers!

[h/t The Takeout]

Meet Horatio, the Old-Timey ‘Smart’ Speaker From Hendrick’s Gin

Hendrick's Gin
Hendrick's Gin

The tech news you almost definitely heard about this week was Apple’s unveiling of the iPhone 11, a characteristically sleek, user-friendly gadget meant to make your life as modern and efficient as possible. What you might not have heard about was the release of Horatio, a very genteel, relatively smart speaker from the creators of Hendrick’s Gin.

Horatio is not your father’s speaker. In fact, he’s more like your grandfather as a speaker. The tabletop device is made from brass, leather, and copper, and looks like the offspring of a phonograph and a candlestick telephone. He won’t eavesdrop on your conversations, but he also won’t necessarily answer your questions—his slightly snide, British-accented responses range from commenting on your outfit to telling you that it’s “a good day to carry an umbrella in one hand and a cocktail in the other.” If your cocktail happens to be a martini, you can rest it on Horatio’s built-in martini holder.

Hendrick's gin horatio speaker
Hendrick's Gin

The device was released by Hendrick’s new Department of Not-So-Convenient Technology, the intentional antithesis to virtually every other existing department of technology. While most people are optimizing their home offices with minimalist decor and lightweight robot assistants, Horatio is a mascot for those of us who miss the dusty, dimly lit, leather-covered comfort of Grandfather’s study.

He’s not unlike Hendrick’s Gin itself, whose manufacturing process is old-fashioned and utterly laborious. It’s made in a tiny Scottish seaside village on two types of stills, infused with 11 botanicals, and combined with rose and cucumber essences.

Hendrick's gin horatio speaker
Hendrick's Gin

To add to the intrigue, only five Horatios exist in the world, and each unique, handmade device costs $1113. If you want a Horatio for your own home, you should act fast—there's only one left in stock.

And, if you're wondering which drinks pair best with such an eccentric, elegant device, check out these fancy Prohibition cocktails.

11 Common Misconceptions About Beer

iStock
iStock

If beer only conjures up images of frat boys pounding cans of the cheap stuff or doughy sports fans reveling in the alcoholic refreshment before, during, and after a big game, think again. Beer has come a long way, baby, and many of the preconceived notions about the beverage are decidedly unfair, as evidenced by the following 11 fabrications.

1. Beer should be served ice cold.

All of those neon ice cold beer signs are actually bad news for beer drinkers. To properly enjoy their beer, it should be served at 44 degrees Fahrenheit (with a little leeway depending on the type of beer you’re drinking—a barrel-aged Stout, for example, should be served only lightly chilled). The reason is that taste buds become dead to the taste of the drink when it is served any colder, which means you’re not really tasting anything or getting the most enjoyment out of your beer.

2. Frosted beer mugs keep it classy.

Piggybacking on the falsehood that beer should be guzzled cold, it also shouldn’t be served in a frosted beer mug. Would you serve wine in a frosted glass? No. An intensely cold beer mug will also numb your senses to the taste of the beer.

3. All dark beers are heavy.

If you’ve been avoiding dark beers because you fear their intensity, you’ve been sorely misguided. “People naturally assume they are heavier,” says Hallie Beaune, a rep for Allagash Brewing Company and author of The Naked Pint: An Unadulterated Guide to Craft Beer. “I think it’s that connection to Guinness, which promotes itself as creamy and almost like a meal, that’s the feeling they give in their commercials. For a lot of people that’s the first dark beer they’ve had so they assume they’re all similar when, really, dark beers are just dark because of the roast level of the malt that’s used in the beer.”

4. Guinness is inherently frothy.

Sure, Guinness is served all creamy and delicious-looking, but Beaune explains it has less to do with the beer itself and everything to do with the tap most stouts use, which has more nitrogen than the standard tap (generally a mix of nitrogen and CO2). To deliver all that frothiness, a stout faucet, which has a long, narrow spout, is used.

5. Drinking beer from the bottle is the best way to enjoy it.

Sure, a bottle may look more refined than a can, but it’s still not the appropriate vessel. “Drinking beer from the bottle is another no-no, mostly because what you taste comes from your olfactory senses from your nose, so if you take a sip of something from that kind of bottle your nose isn’t participating at all,” says Beaune. “It’s too small for you to get a whiff of the beer. Just like if you were drinking red wine out of a wine bottle, you wouldn’t really be able to evaluate that wine.”

6. You can store beer anywhere.

Think again! All beer should be stored in a refrigerator. It responds best to cold, dark storage.

7. "Skuny" is just a cute word for gone bad.

There is actually a reason why seemingly rancid beer is termed "skunky." “Light can hurt beer—they call it lightstruck,” says Beaune. “The light interacts with the hops in beer (the four ingredients in beer are malt, water, hops and yeast), and it can actually have this chemical reaction that creates a smell that’s the same as a skunk gives off, which is why you hear about skunky beer.”

8. All beer bottles are created equal.

Darker bottles are important. Clear or green bottles may be pretty, but they’re not doing much to protect your beer from light. Dark beer bottles work best to help retain its intended flavor.

9. Canned beer means cheap beer.

Cans are actually a great way to protect beer, but in the old days they would often give the beverage an aluminum taste. “Most of the cans the craft breweries are using nowadays have a water-based liner so the beer isn’t actually touching the aluminum,” says Beaune. “It can be really good for beer. Cans heat up and cool down very quickly, too, so you obviously want to keep them cold.”

10. Beer is much simpler than wine.

You’ve got your four ingredients—malt, yeast, water and hops—what could be more basic than that? Manipulating those ingredients in various ways will give you different varieties, but breweries are doing some really cool stuff by adding flavors you’d never dream would work so well in beer. “A lot of the flavor in beer comes from the malt or the hops or yeast, but then there’s all of this freedom in beer,” says Beaune. “We did a beer at Allagash called Farm to Face, which is a pretty tart and sour beer. We added fresh peaches to it from a local farm. You can’t do that with wine—you can’t add peaches. People add everything you can imagine to beer like pineapple, coconut, every fruit—there are no rules. That’s one of the fun things about beer, it’s a lot like cooking, you can add rosemary, you can add whatever you want. Everybody experiments. It keeps the beer world really interesting.”

11. Beer will give you a beer belly, but cocktails won't.

Sure, anything in excess will contribute to weight gain, but beer is hardly the most calorie-laden drink you’ll find in a bar. Much of the flack beer gets (i.e. the “beer belly”) goes back to the fallacy that beer is particularly heavy. “Most glasses of wine are pretty high in alcohol and a lot of cocktails are way higher in calories,” says Beaune. “If you drink a margarita that’s one of the highest calorie things you can drink.”

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