Champagne — Nutrients, Health Benefits, and Shopping Tips

Choose champagne that has a steady stream of tiny bubbles when poured. The color should be pale with a hint of gold. The aroma should be complex, with notes of citrus, almond, and apple, depending on the variety.

Steer clear of champagne with large bubbles or a flat aroma, which can indicate it has either been improperly stored or is of lower quality. Good champagne should taste crisp and leave a refreshing acidity on the palate.

A wine fridge or cellar with consistent temperature is perfect for storing champagne. Keep the bottles lying on their sides to keep the cork moist. Properly stored champagne can last for several years.

Frequent temperature changes can spoil champagne, causing it to lose its effervescence. Avoid upright storage, which can dry out the cork. Keep it away from light and vibration to preserve its delicate bubbles and flavor.

Champagne can last for 3-4 years for non-vintage and up to 20 years for vintage when stored in a cool, dark place. Once opened, it should be consumed within 3-5 days and kept refrigerated with a champagne stopper to maintain its carbonation.

Leftover champagne can be used in a variety of ways, both in cooking and cocktails. Use it to make a champagne vinaigrette by mixing it with olive oil, mustard, and honey for a light and tangy dressing. Champagne can also be used in desserts, such as champagne sorbet or jelly.

Use champagne in cocktails like mimosas, bellinis, or a French 75, where it adds a sparkling touch. It can also be reduced and used in a butter sauce for seafood, adding a rich, delicate flavor. If you have a lot of champagne, consider freezing it in ice cube trays and using the cubes to chill future cocktails or punch without watering them down. Champagne can also be incorporated into cakes or cupcakes for a light, fluffy texture. For a unique twist, use champagne in a savory dish like a risotto or as a base for a poaching liquid for fruit or seafood.