Davis Anderson
Newbie
Join Date: 6/11/2010
Posts: 9
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Posted: 8/23/2010 3:50:02 PM
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I was at a Champagne tasting a few months ago with many of the growers and negociants and all were simply baffled at the idea of the silent opening of a Champagne bottle.
They are of the opinion (and I share it) that this is a wine for celebration and the "pop" is simply the beginning of the celebration.
I know that this is not proper CMS wine service, but I am curious as to what others think and how you broach the subject in your various restaurants and bars.
Thank you for your time,
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Urban Nomad
Certified
Join Date: 1/16/2009
Posts: 60
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Posted: 8/26/2010 9:43:36 PM
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Interesting…
Noise? No noise?
Unable to decide, I vote for Sabering! Recently, in my kitchen late one evening I sabered my very first… Heineken. Yup, grabbed a kitchen knife and thinking it would just take the top off, I misfired and cut glass. Being the last beer in the fridge, I did indeed drink it despite being scared for the well-being of my esophagus.
But for real; if your place is a festive place, then there’s no reason why making noise should not work well. Others tables might catch the bug and join in on the fun themselves. Maybe the actual lack of floor detonations is a cause for bubble sales to be so silent. (At least around here in the mid-west)
However, if the joint is super upscale with soft classical music and such, then one might opt not to ‘pop,’ for the shocking sound of 6 atmospheric pressures might cause an unsuspecting ‘pacemaker guest’ some tough to handle palpitations.
I cannot wait to read the views of others on this…
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Christopher
Certified
Join Date: 2/5/2010
Posts: 20
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Davis Anderson
Newbie
Join Date: 6/11/2010
Posts: 9
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Urban Nomad
Certified
Join Date: 1/16/2009
Posts: 60
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Posted: 9/1/2010 1:11:59 AM
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Consumed with interest in this matter, I took it table side. Recently, a gent at a party of six ordered bubbly.
Approaching with the bottle I asked, "sir, shall it 'pop' or shall it 'not.'
Ironically, he in turn posed the unique question to his guests. The answer was, "make it pop!"
I did this yet again to another table and the answer was the same. Continuing this process will be interesting.
So far, it's 2 table votes for 'pop' and zip for 'not'
Try this and let's keep score!
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Chicago Pinot
Certified
Join Date: 7/23/2009
Posts: 31
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Posted: 9/1/2010 2:55:07 PM
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This reminds me; there's a million dollar idea out there for the inventive wine steward who can invent a screwcap that will emit a "pop" sound when untwisted completely!
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Bretton Lammi
Certified
Join Date: 9/7/2008
Posts: 16
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Posted: 9/7/2010 5:40:48 PM
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I go for no pop usually, unless it is a festive table that you can clearly see is celebrating something. Most of my diners prefer to not have attention brought to them unnecessarily.
In a non-work setting, pop all the way!
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Bretton Lammi
Certified
Join Date: 9/7/2008
Posts: 16
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benchland
Certified
Join Date: 5/26/2008
Posts: 47
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Posted: 9/8/2010 11:41:35 AM
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I took this idea table side too. My first guest was in our dining room (white table cloth) and did not want any noise. The second guest was in our bar (wine barrel heads at tables, not linen) and he opted for a slight pop.
I do like the idea of offering an option but really feel that the higher end atmosphere is not a place for any "pop". Perhaps I'll leave the option open at the bar only.
Oregon Coast
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Barolo1955
Certified
Join Date: 6/3/2008
Posts: 71
Location: Santa Rosa/CA
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Posted: 9/17/2010 9:36:33 AM
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I have been told/learned many years ago from someone I highly regard that Champagne and sparkling wine should never pop when opened. I have stuck with it for at least a decade now. I often get a surprised reaction - people expect the pop sound....
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mike lane
Newbie
Join Date: 10/7/2010
Posts: 1
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Posted: 10/11/2010 6:35:04 AM
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Although Champagne is perfect for a celebration, it is also a perfect aperitif, excellent with most salads, and heaven with oysters (especially the local Lockwoods!) Because of its versatility Champagne is frequently opened purely for pleasure--which is enhanced by the skillful service of a professional.
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Barberolo
Newbie
Join Date: 4/13/2009
Posts: 2
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Posted: 1/23/2011 12:28:01 PM
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I think it's a skill thing. Anyone can open a bottle with a pop but a skilled sommelier can control the bottle to get the cork out quietly.
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ericscrane
Certified
Join Date: 1/8/2009
Posts: 10
Location: Georgia
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Posted: 2/1/2011 9:37:31 AM
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I believe some of the Champagne Houses are actively trying to get more and more people to "pop" the bottle. I reckon they want more of a Pavlovian response in a dining room. They don;t want a loud blast (or an unsafe one), but they aren;t opposed to having service let others know that fizz is being consumed. Not proper service, but it definitely sounds exciting!
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Wineaux
Certified
Join Date: 1/26/2011
Posts: 14
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Posted: 4/29/2011 8:24:11 PM
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I love the idea of taking it table side, but agree with barberolo and ericscrane. I, although don't agree that Champagne is strictly celebratory. It is very much versatile and should be enjoyed more often then New Years or birthdays.
Pop it or keep it quiet, but just enjoy it.
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scorp1027
Newbie
Join Date: 2/24/2010
Posts: 7
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Posted: 6/24/2011 3:56:21 AM
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The cork should not pop. As the saying goes, "The ear's gain is the palate's loss." You waste bubbles when you pop the cork. When properly executed it should come off with a quiet sigh.
http://www.davidstuff.com/wine/champagne.htm
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Christopher
Certified
Join Date: 2/5/2010
Posts: 20
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