Ken Larocque Agent immobilier/Sales representative 613 749-5000 Bus. 613 488-3728 Res. 613 220-9101 Cell. ken.larocque@sympatico.ca
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Season’s Greetings Everything you should know about champagne
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« Pour vous tous, clients, familles et amis, je vous souhaite un joyeux Noël et une nouvelle année prospère! » “To all my clients, family and friends, I wish you all a Merry Christmas & a prosperous New Year!”
Champagne (or sparkling wine) is a must at any New Year celebration. Here are a few basic facts to help you fully appreciate the taste of this heavenly nectar. SERVING CHAMPAGNE Young, vivacious champagne should be tasted at a temperature between 7 and 9˚C. Serve it at around 10˚C if it has character or is a vintage wine produced froman exceptional harvest. It can be cooled by plunging the bottle into a bucket of ice water for about twenty minutes. Never put bottles in the freezer! Champagne should be served in a flute—a long, slender glass— to prevent the bubbles from dissipating. The finer the glass, the more heightened the taste sensation. FOODS TO SERVE WITH CHAMPAGNE Generally speaking,many different foods go well with champagne. It is a delicious accom- paniment to goat cheese, smoked salmon, crab, lobster, oysters, rabbit, poultry, foie gras, and many other light dishes. It also enhan- ces all desserts, but it is especially delightful
served along with custard, berries, or crème brûlée. When it comes to choosing a brut , dry , demi-sec , or doux champagne, don’t hesitate to ask a professional at the wine shop for help with your selection. STORING OPENED BOTTLES It is possible topreserve anopenedbottleby usinga speciallydesigned stopper for sparkling wines. However, it is preferable to drink cham- pagne as soon as possible, as its effervescence is quick to dissipate. Traditions surrounding champagne There is a lot of history surrounding this wonderful potion. At one time, it was com- mon for people to down a whole bottle of champagne in one go in celebration of some great event. Officers would open a bottle of champagne with a grand flourish of the sword on its neck after a victorious battle and, of course, there’s that glorious tradition of christening a new ship by smashing a bottle of champagne on the prow. Needless to say, these days most of us prefer to enjoy a deli- cious champagne one exquisite sip at a time!
Raymond Arseneau BSc. Pharm, BOC, HID Tél. : 613 446-6008 Téléc. : 613 446-9946 2768 Laurier, Rockland, ON
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