1. Why is the right temperature so important when serving sparkling wines and Champagne?Bubbles are an integral part of the pleasure of champagne appreciation and the rate at which they are released is determined by temperature. Serving champagne anywhere between 4.5°C to 7°C is perfect for a slow release of the mousse. But remember, if you serve a champagne too cold, all the aromas will be suppressed and it will taste practically flavourless. On the other hand, if you were to serve champagne at room temperature, the bottle would be extremely dangerous to open because the wine would immediately explode from its container, froth up and then go flat.
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