Dom Perignon Champagne

• How to store: Dom Perignon Champagne should always be kept in a cool, dark place. If possible it should be kept away from heat, light and any place that could see large temperature variations. Cellers are typically an ideal storing place for Champagne.
• How to Chill: The ideal way to chill Dom Perignon Champagne is to place the bottle in an ice and water filled bucket and to leave it there for 30 to 40 minutes.

Lets learn how it should be done, no point in spending so much money on a decent bottle of Champagne and then not being able to open it properly, thus wasting it and more importantly - looking a complete fool!

Step 1: Unwrapping the bottle. Pull the little tab on the top foiled part of the Champagne bottle. You can hold your hand underneath it so the tear is clean on the left over foil. The foil should then come away in your hand - exposing the cage beneath it.

Step 2: Undoing the cage. On the side of the cage you will the closure, turn this counterclock thus loosening the closure. Be very carefull at this point as you have effectively removed the safety catch of the Champagne bottle - if there is sufficient pressure the cork can at this point just fly out so keep a thumb on top of the cork with some pressure.

Step 3: Removing the cork. You need to grip the cork with your index finger still covering with your thumb and prepare to twist the bottle - now here is the trick to opening a bottle of Champange - twist the bottle, NOT the cork. This way you can control the cork from flying off.

Now twist slowly and the pressure from the bottle should slowly push the cork out of the bottle. Keep this as slow as possible and the when you feel the cock nearing the end of the bottle neck slow to a near stand still. Try and angle one botton corner of the corner out and release the gas.

If you have followed this guide you should have no problems opening your Champagne bottles - of course if they are kept at the correct temperatures. If you open a bottle of warm Champagne you may hurt yourself with cork as it will be under incredible pressure. You have been warned.

Now that we have the bottle of Champagne open, you should also be able to pour it for you and your guests properly.

In the bottom of the bottle you will find the recess. Place your thumb of your pouring hand there and spread your remaining fingers around the body of the bottle.

Pour then a small amount of the Champagne into each glass and let it settle - then go around and top up the glasses until each is two-thirds full.

You are now ready to enjoy your champagne.

Brut: A typically very dry style champagne. The residual sugar is practically no exsitent - usually around 0 to 1.5%

Demi-Sec: A typically sweet(er) Champagne with a residual sugar level of around 3.5 to 5%

Cuvee: A balanced blend of multiple nonsparkling wines. The best Prestige Cuvees are made from a a blend of the regions best and most distinctive wines.

Rose: A pink tinted Champagne that may include some red wine grapes or the colour can also be taken from contact made with the grape skins.

Vintage: Champagnes produced exclusively from wines taken from one years harvest. This year will then later need to be declared a vintage year by the wines growers themselves in the instance of an "exceptional" year.

Where to look if buying Dom Perignon Champagne.

Restaurants? You will pay above the norm for a bottle when out enjoying a meal and if you choose to buy a bottle in a club you could pay a hell of a lot more.

High Street Shop? A good place to go if you want to speak to someone and get some advice maybe. You will get a fairer price than in a restaurant but there is still a better price to be had.

Online Shop? Less over heads and maybe as well a better choice? When looking for the best online price why not try a price comparison site?

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