手機(jī)版
The pop of the cork as a Champagne bottle opens is the hallmark of most celebrations. But it's also the most telling sign of an amateur at work. Not only can a flying stopper do serious injury to a partygoer - it does happen - but when done correctly, the noise level should actually be at a 'bare whisper,' according to Sebastian Allano, head sommelier of the three-star Michelin restaurant Caprice in Hong Kong. He teaches us how to silence our sparkling bottles.
Chill it well. The warmer the Champagne, the higher the chance it'll bubble over when opened.
Cut the foil. Instead of ripping it open, use the blade of your wine opener to score around the top of the rim by turning your hand-not the bottle.
Tilt the bottle. Hold the bottle at a 45-degree angle, away from you and others.
Push down on the cork. Hold the cork down firmly with one hand, and with the other, twist open the wire cage - it is five turns every time.
Twist the bottle, not the cork. With one hand still pushing down on the cork, slowly twist the bottle with the other hand. When the bottle opens, there should be a small cloud of gas and minimal noise.
Decant older vintages. Champagnes with some age - 'late 1980's or older,' says Mr. Allano -can be decanted. Empty the entire bottle into a chilled decanter, and then serve into flutes immediately. 'It will lose a bit of the effervescence,' he admits, 'but the aroma blossom, and it is a worthy trade-off.'
'Of course, sometimes when you are with friends, it's still in good fun to hear a pop,' says Mr. Allano.
參考譯文：
開(kāi)啟香檳酒時(shí)，軟木塞蹦出那“砰”的一聲是許多慶�；顒�(dòng)的標(biāo)志。但同時(shí)也最能說(shuō)明開(kāi)酒人是業(yè)余選手。香港米其林三星級(jí)餐廳Caprice的首席斟酒師埃拉諾（Sebastian Allano）說(shuō)，飛出的木塞有傷及他人的危險(xiǎn)，也確實(shí)發(fā)生過(guò)，如果開(kāi)法正確，音量應(yīng)該僅僅相當(dāng)于輕柔的私語(yǔ)聲。他教我們?nèi)绾问古菽w濺的酒瓶乖乖聽(tīng)話。
保持冷藏。香檳溫度越高，開(kāi)瓶時(shí)出現(xiàn)泡沫的機(jī)會(huì)就越大。
瓶口封條應(yīng)當(dāng)劃開(kāi)。不要撕開(kāi)封條，應(yīng)該使用開(kāi)酒器的刀片沿封條邊緣慢慢劃開(kāi)，轉(zhuǎn)動(dòng)手，保持酒瓶不動(dòng)。
傾斜酒瓶。以45度角手持酒瓶，與自己的身體和其他人保持一定距離。
向下按瓶塞。一只手使勁往下按瓶塞，另一只手松開(kāi)纏繞的鐵絲網(wǎng)套鎖口，每次解開(kāi)五圈。
旋轉(zhuǎn)瓶身，而不是瓶塞。一只手繼續(xù)按住瓶塞，另一只手慢慢旋轉(zhuǎn)瓶身。酒瓶打開(kāi)時(shí)應(yīng)該會(huì)冒出一絲氣體，發(fā)出微小的聲音。
陳年的酒進(jìn)行換瓶。埃拉諾說(shuō)，有點(diǎn)年頭的香檳，例如20世紀(jì)80年代末或更早時(shí)期產(chǎn)的香檳，可以換瓶。將整瓶酒倒入一個(gè)冷藏過(guò)的盛酒瓶中，然后立即斟入香檳酒杯中。他承認(rèn)，這會(huì)損失一些泡沫，但香氣倍增，很劃算的交換。
埃拉諾說(shuō)，當(dāng)然了，有時(shí)和朋友在一起，聽(tīng)到“砰”的一聲還是很有樂(lè)趣的。
