Champagne-Pouring Tips

‘Tis the season for Champagne–and you don’t want to be embarrassed by a pouring flub at your New Year’s Eve bash. Fleming’s Steakhouse and Wine Bar wine director Maeve Pesquera has some tips for opening and serving Champagne or sparkling wine (and read on for the recipe for Fleming’s new festive Sparkling Star cocktail, pictured):
Resist the urge to “pop” the cork as that releases many of the bubbles too quickly eventually resulting in a flat wine.
-Hold the bottle at a 45-degree angle and cover the cork with your thumb as you loosen the wire cage around the cork.
-Slowly twist the bottle, not the cork with the wire cage.
-Slowly pour into a Champagne flute, and delight in the explosion of tiny bubbles.
-Brut, a very dry, fruity version that is simply divine. Champagne, or any sparkling wine, should be served icy cold, so if you’re serving Champagne at home, keep it refridgerated for at least four to five hours before serving. Once opened, keep it in a bucket of ice until the last delicious drop is gone.
Just in time for the New Year, Fleming’s Steakhouse and Wine Bar is offering its bubbly Sparkling Star cocktail. It is now available at all Valley Fleming’s locations for $10.95.
Sparkling Star
½ oz Cointreau
1 ½ oz POM Wonderful pomegranate juice (chilled)
Top with Chandon étoile Brut, icy cold
Curly long lime twist
In a chilled flute glass, combine the orange liqueur and the chilled pomegranate juice and top with étoile Brut.

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